56.800,00 €
TT98E-L – TT98E-XL are electric modular conveyor ovens for the highest productivity. Composed of respectively two and three aligned baking chambers.
During baking, the product is placed on the 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 four probes. The belt speed is adjustable. Efficiently insulated and isolated, the external surfaces are cool even during use. The baking chamber maximum temperature is 320°C (608°F).
OPERATION
• Heated by armoured heating elements powered independently in adaptive mode
• Control of power PID (Proportional Supplementary Derivative) allows the automatic regulation of energy necessary according to the quantity of product and the position inside the baking chamber ADAPTIVE-POWER® TECHNOLOGY
• Independent adjustment and control of ceiling and floor, both on the input side and the output one, with continuous temperature detection by 4 high-sensitive thermocouples QUADRA-TEMPTM TECHNOLOGY
• Air blowing system with 2 stainless steel fans independently motorised for each module
• Belt with adjustable speed from 1 to 10 minutes through brushless engine and stopping belt option
• Programmable electronic function management ECO-SMARTBAKING®
• Maximum temperature reached 320°C (608°F)
• Independent cooling system of the components with low noise
CONSTRUCTION
• Structure in folded stainless-steel sheets
• Left-hinged stainless steel door with BlackBar® Design logo
• Stainless steel bottom-hinged access flap
• Tempered glass window
• Low-cluttered handle
• Extractable stainless steel conveyor belt, with continuous tensioning
• Electronic control panel on front left side
• Baking chamber in stainless steel
• Top and bottom blowers in welded stainless steel, removable for cleaning
• Mineral wool insulation, thermal joints and COOL AROUND® Technology
ACCESSORIES
• Loading and unloading belt 2 metres long
• Remote-Master® Technology
• Telescopic inclined rail for returning circular screens
• Steam collection hoods and any supports
• Spare parts kit
• Thick mesh for direct baking of low/medium-moisture doughs or for grilling vegetables
| DIMENSIONS | TT98E-L | TT98E-XL |
|---|---|---|
| Belt width L | 810mm | 810 mm |
| Internal length | 910×2 mm | 910×3 mm |
| Total length P | 3216 mm | 4386 mm |
| Total length P with pizza rest | 4085 mm | 5255 mm |
| Tot. baking surface | 1,5m2 | 2,25m2 |
STANDARD EQUIPMENT
• Multilanguage colour display TFT 5”
• 100 customisable programs
• ECO-STAND BYTM TECHNOLOGY with the possibility to stop the belt for work pauses
• Discontinuous STEP baking cycle
• Start-Stop function to move the belt when the set point is reached
• LOCK function
• Weekly Timer with the possibility to program two power on/off every day
• Customisable Hotkey
• Self-diagnosis with error message display
• USB imput and wifi module for sw update
• Double independent maximum temperature safety devices
• Two stainless steel supports (+475mm)
• Heeled stand 600mm height
• SmartBaking app
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 cooking time is automatically adjusted to suit the product and the amount of heat applied. The baking process is managed by the algorithm: once complete, an acoustic signal indicates the right moment to take the product out of the oven.
*available in pizza baking mode.
serieX detects the product load on each zone of the baking surface.
The technology activates the extra power reserve in case of high loads.
The technology that modulates and balances the heat delivered to each baking zone.
Delivers perfect results from the beginning of service or after a pause.
The oven automatically determines the exact location of the product, activating the heating elements in the corresponding area.
Baking becomes adaptive for greater efficiency and zero energy waste.
Customises the power balance between the front and rear zones of the oven, while the oven calibrates itself between the left and right zones.
Baking uniformity ensured.
Manual baking mode for separate and independent management of power and temperature of upper and lower deck.
Perfect calibration and heat balance.
The algorithm automatically sets the start timer, based on the baking time set for the start of work. You can set two switch-on and two switch-off times per day.
It simplifies your work and saves both time and labour.
It autonomously modulates the energy required according to the quantity of product in the baking chamber, delivering the minimum energy needed to bake perfectly without waste.
Increases power during peak and fully loaded oven while maintaining baking quality.
Increases the output power of the upper, lower or both elements by 20% for customised booster operation.
The heat stays inside the baking chamber while the outer surfaces remain cool for comfort and safety in the working environment.
Cleaning the oven is so easy! Simply programme pyrolytic cleaning to remove any residue.
Time-saving and maximum safety for customers.
The intelligent function designed for work breaks: put the oven on standby manually and have it up and running again with one click. Zero waste!
Online control of baking parameters, implementation of content and software updates, setting of switch-on timers and consumption checks, even across multiple locations.
Ease of management and standardisation of procedures.
*optional, purchased separately.
In the event of a malfunction, the system shows a warning on the display and simultaneously sends a message to the Technical Assistance Service. Real-time troubleshooting.
