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The Italforni TSA Tunnel Stone Electric Oven delivers the authentic baking performance of a traditional stone deck oven with the speed and efficiency of a conveyor system. Designed and manufactured in Italy, this innovative tunnel oven utilizes a refractory stone conveyor belt that produces evenly baked pizzas with exceptional crust texture and consistent results.

Ideal for pizzerias, restaurants, and high-volume foodservice operations, the TSA features a static cooking system with independently controlled top and bottom heating elements, allowing operators to fine-tune baking conditions to match a variety of pizza styles and recipes. The refractory stone conveyor promotes superior heat retention and even heat transfer, delivering the quality associated with traditional deck ovens while maintaining continuous production.

Digital temperature controls and adjustable conveyor speed provide precise control over the baking process, helping operators achieve repeatable results with minimal training. With cooking temperatures reaching up to 450°C (842°F), the TSA is capable of producing authentic pizzas with excellent color, texture, and consistency.

Built for demanding commercial environments, the oven incorporates excellent thermal insulation, self-lubricating bearings, and removable crumb collection drawers for easier maintenance and long-term reliability. Italforni's tunnel stone technology offers up to 30% greater cooking capacity compared to conventional convection ovens, making it an ideal solution for businesses seeking both quality and productivity.

Combining Italian craftsmanship, advanced engineering, and production efficiency, the Italforni TSA Tunnel Stone Electric Oven is an excellent investment for operators who refuse to compromise between authentic results and high-volume output.

Features

• Refractory stone conveyor belt delivers authentic stone-baked results with superior crust quality.
• Static cooking system provides traditional deck-oven baking characteristics in a continuous conveyor format.
• Independently controlled top and bottom stainless steel heating elements allow precise baking adjustments.
• Digital temperature controls enable accurate management of cooking conditions.
• Adjustable conveyor speed allows operators to customize bake times for different products.
• Reaches maximum temperatures of up to 450°C (842°F) for authentic pizza production.
• Offers up to 30% greater cooking capacity compared to conventional convection oven models.
• Excellent thermal insulation improves energy efficiency and heat retention.
• Self-lubricating bearings reduce maintenance requirements and support long-term reliability.
• Removable crumb collection drawers simplify cleaning and daily maintenance.

Specifications

• Model: TSA
• Cooking System: Static Tunnel Conveyor
• Conveyor Type: Refractory Stone Belt
• Internal Dimensions: 53 cm W × 80 cm D × 11 cm H
• External Dimensions: 108 cm W × 182 cm D × 45 cm H
• Conveyor Width: 20 cm
• Electrical Supply: 400V / 3 Phase / 50–60 Hz
• Power Consumption: 12.5 kW
• Absorption: 19 Amps
• Operating Temperature: 0–450°C (32–842°F)
• Weight: 308 kg (approximately 679 lbs.)