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Moretti Forni T64E V2 - SerieT Two 24"W x 16"D x 3"H Baking Chamber Ventless Conveyor Modular Electric Pizza Deck Bake Ovens with 16"W Belt

Moretti Forni T64E V2 - SerieT Two 24"W x 16"D x 3"H Baking Chamber Ventless Conveyor Modular Electric Pizza Deck Bake Ovens with 16"W Belt

Moretti Forni T64E-V2

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Our Price: $22,466.00

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476.00 LBS

Moretti Forni SerieT T64E V2 Pizza Bake Electric Conveyor Oven
Electric conveyor pizza oven, ventless, (2) 48.8”W x 31.5”D x 18.9”H external size, 16"W belt, double deck, (4) 13" pizzas at a time, (50) 13" pizzas/hour, 30 seconds to 20 minutes belt control, 23.6"W x 16.1"D x 3.2"H inner baking chamber per deck, 608F max operating temperature, (20) customizable programs, stainless steel construction, 13.8kW, Made in Italy

SerieT is the evolution. With the introduction on the market of the lowest energy consumption oven in its category, Moretti Forni achieves a new important goal: 30% of energy saving, thanks to sophisticated technologies and to special and innovative insulating materials which have reduced at the minimum energy dispersions towards the external. 

T64E electric modular conveyor oven, is composed of one  or more stackable baking chambers and an optional stand.  During baking, the product is placed on the conveyor belt and  passes through two flows of hot air: impingement technology,  the best system for heat distribution in the whole baking  chamber for perfect baking of pizza, pastry, bakery, and  gastronomy. Management of needed power is automatic  according to the load. The power control of ceiling and floor is  independent and managed by two probes. The conveyor speed  is adjustable. Efficiently insulated and isolated, the external  surfaces are cool even during use. Installable as countertop or  on an optional stand closed by stainless steel doors on swivel  castors. The baking chamber maximum temperature is 320°C  (608°F). 

T64E is a cutting edge oven that unites the best baking process, energy consumption and reduced spaces, very useful in small working areas. It introduces new solutions such as the stand-by and the smart belt which allow to have discontinuous baking process or with the double passage on the belt, particularly useful on small places. 

Moretti Forni SerieT Two Baking Chamber Ventless Conveyor Modular Electric Pizza Deck Bake Ovens with 16"W belt - T64E V2 

Belt width L 16” 
Internal length 20”
Total length P 48.5” 
Total length P with pizza rest 58.5” 
Tot. baking surface 2.2sq.ft 

• Heated by armoured heating elements 
• Control of power PID (Proportional Supplementary Derivative) can allow the automatic regulation of energy necessary on the basis of the quantity of the batch product ADAPTIVE-POWER® TECHNOLOGY 
• Independent adjustment and control of ceiling and floor, with continuous  temperature detection using 2 high sensitive thermocouples DUAL-TEMP® TECHNOLOGY  
• Air blowing system using stainless steel fan  
• Conveyor belt with speed adjustable from 30” to 20 minutes and feed-back control at the option of belt standstill  
• Programmable electronic function management ECO-SMARTBAKING®
• Maximum temperature reached 608°F  
• Independent system for additional forced air cooling of the components with low noise  

• Structure in folded stainless steel sheets  
• Stainless steel door hinged on left hand side with logo BlackBar®Design 
• Extractable stainless steel conveyor belt, with continuous tensioning 
• Electronic control panel on front left side  
• Adjustable feet  
• Baking chamber in stainless steel sheets  
• Top and bottom blowers in welded stainless steel sheets, extractable for  cleaning  
• Rock wool heat insulation, thermal minijoints and air space COOL AROUND®Technology  

• Stand with castors, height 5.38”, 23.5” 
• Loading or unloading roller 
• Harvest bread basket 
• Hood for vapour extraction  
• Ventless Option (EPA Test Method 202): (8hr) Product Pepperoni Pizza, Ventless Requirement: not exceed 5.00mg/m3 Internal catalytic filtration to limit emissions

• 4 displays  
• 20 customisable programs  
• ECO-STAND BYTMTECHNOLOGY Saving device with the possibility to stop the belt  for break  
• Discontinuous baking cycle STEP  
• Double pass baking cycle RETURN  
• LOCK function  
• Auto test with display of error message  
• Independent maximum temperature safety device  
• Stainless steel resting support



Product Finish:
Stainless steel
Number of Baking Chambers:
Belt Width L:
Internal Length:
Total Length P:
48 1/2''
Total Length P With Pizza Rest:
58 1/2''
External Height:
61 1/2''
410 lbs
Shipping Weight:
476 lbs
Shipping Height:
2x25 3/4''
Shipping Depth:
Max Height (with leavening compartment/stand):
23 1/2''
Max Weight (with leavening compartment/stand):
51 lbs
Max Power:
(50) 13" pizzas
16.6A/deck (V240 3ph); 19A/deck (V208 3ph) 25.8A/deck (V240 1ph) 32.8A/deck (V208 1ph)
Maximum Temperature:
Power Type:
Product Condition:

For complete product specifications and to download the file, please click below.

width=T64E Spec Sheet

For information on SerieT Ovens, please click below.

width=SerieT Brochure

RESIDENTIAL USERS: Vendor assumes no liability for parts or labor coverage for component failure or other damages resulting from installation in non-commercial or residential applications. The right is reserved to deny shipment for residential usage; if this occurs, you will be notified as soon as possible.