Horno de solera eléctrico comercial
Genérico
The stacked electric stone-deck oven that most pizzerias actually run, as opposed to the wood oven in the photographs. Independent top and bottom setpoints per chamber, a refractory or biscotto deck, and enough mass to hold temperature through a full service. Pick this if you bake commercially and cannot find your exact model. The deck material matters more than the brand: biscotto forgives a slower launch, refractory runs hotter underneath and wants a shorter bake.
Especificaciones
Ventajas
- Independent top and bottom control per deck, the most precise heat split available
- Mass and power hold the deck steady through continuous service
- Takes a biscotto deck, so Neapolitan is on the table at 430C and above
Desventajas
- About an hour to saturate from cold, so it is switched on long before service
- Needs a three-phase supply in most installations
- Heavy, fixed and expensive to run outside of service hours
- Specs here are typical values, not your specific oven
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Ajustes de horneado para este horno
Basado en una bola de 250 g: cambia el tamaño de la tarta para ver cómo una corteza más gruesa o fina afecta al horneado.
Horno de solera eléctrico comercial
450°C
365°C
74sGratis con una cuenta de Pandough: guarda tu horno y obtén ajustes a medida en cada horneada.
Horno de solera eléctrico comercial es un horno tipo Eléctrico doméstico, alcanzando hasta 450°C, interior, alimentado por eléctrico, con un peso de 120kg, capacidad para 6 pizzas, y calentándose en 60 minutos. The stacked electric stone-deck oven that most pizzerias actually run, as opposed to the wood oven in the photographs. Independent top and bottom setpoints per chamber, a refractory or biscotto deck, and enough mass to hold temperature through a full service. Pick this if you bake commercially and cannot find your exact model. The deck material matters more than the brand: biscotto forgives a slower launch, refractory runs hotter underneath and wants a shorter bake. Ventajas: independent top and bottom control per deck, the most precise heat split available, mass and power hold the deck steady through continuous service, takes a biscotto deck, so neapolitan is on the table at 430c and above. Desventajas: about an hour to saturate from cold, so it is switched on long before service, needs a three-phase supply in most installations, heavy, fixed and expensive to run outside of service hours, specs here are typical values, not your specific oven.
commercial, horeca, deck, biscotto, high-heat, generic, catch-all