Price range: 12.700,00 € through 31.200,00 €
2 decks composition
Amalfi consists of one or more independent baking chambers and an optional prover or stand. The baking chamber is entirely made of refractory stone with coiled heating elements inside, allowing the perfect heat distribution over the whole surface. This oven is particularly suitable for direct pizza baking, specific for more delicate toppings and recommended for indirect baking on trays. Temperature management is electronic, power control of ceiling and floor is independent. The oven door is hinged at the bottom, with a tempered glass window to check the product during baking. The stand consists of a painted metal structure, while the prover is a stainless steel cabinet equipped with a heating thermostat. The prover can reach the maximum temperature of 65°C(149°F), whereas the maximum temperature of the baking chamber is 450°C (842°F).
OPERATION
Heated by spiral heating elements
Electronic temperature management with independent adjustment of ceiling and floor
Maximum temperature reached 450°C (842°F)
Continuous temperatures monitoring in baking chamber by thermocouple
Vapour ducting using manual butterfly valve
CONSTRUCTION
Structure made in folded stainless steel
Side panels in painted sheet metal
Hood in stainless steel
Steam duct in stainless steel plate
Stainless steel door, tempered glass
Refractory top and side structure
Dual halogen lighting
Rock wool heat insulation
ACCESSORIES
Leavening prover on wheels height 600, 800mm
Stand with wheels height 600, 800, 950mm
Spacer element height 300mm
Additional tray holder guides for compartment and stand
Motor for hood vapours extraction 500 m3/h
Self-condensing hood
Frontless hood
INTERNAL BAKING DIMENSIONS
Internal height 180mm
Internal depth 1115mm
Internal widht 1115mm
Baking surface 1.28m2
STANDARD EQUIPMENT
20 customisable programs
Timer
Economiser
Independent maximum temperature safety device
TOP VIEW
The adaptive deck is equipped with special sensors in each zone, self-regulating the heat more than 100 times per second according to the quantity and type of product being baked.
Perfect baking without operator intervention.
The adaptive deck is equipped with special sensors in each zone, self-regulating the heat more than 100 times per second according to the quantity and type of product being baked.
Perfect baking without operator intervention.
The adaptive deck is equipped with special sensors in each zone, self-regulating the heat more than 100 times per second according to the quantity and type of product being baked.
Perfect baking without operator intervention.
The adaptive deck is equipped with special sensors in each zone, self-regulating the heat more than 100 times per second according to the quantity and type of product being baked.
Perfect baking without operator intervention.
