Moretti Forni T64EV1 Ventless Conveyor Modular Pizza Oven
Electric conveyor pizza oven, ventless, 48.8”W x 31.5”D x 18.9”H external size, 16"W belt, single deck, (25) 13" pizzas/hour, 30 seconds to 20 minutes belt control, 23.6"W x 16.1"D x 3.2"H inner baking chamber, 608F max operating temperature, (20) customizable programs, stainless steel construction, 6.9kW, 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.
The Moretti Forni T64EV1 ventless conveyor modular pizza 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 One Baking Chamber Ventless Conveyor Modular Electric Pizza Deck Bake Ovens with 16"W Belt - T64E V1
BAKING DIMENSIONS
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
OPERATION
• 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
CONSTRUCTION
• 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
ACCESSORIES
• 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
STANDARD EQUIPMENT
• 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
