Forno elettrico a piani professionale
Generico
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.
Specifiche
Pro
- 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
Contro
- 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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Impostazioni di cottura per questo forno
Basato su un panetto da 250 g — cambia la dimensione della pizza per vedere come una crosta più o meno spessa varia la cottura.
Forno elettrico a piani professionale
450°C
365°C
74sGratis con un account Pandough: salva il tuo forno e ottieni impostazioni su misura a ogni cottura.
Forno elettrico a piani professionale è un forno di tipo Elettrico domestico, raggiungendo fino a 450°C, interno, alimentato a elettrico, con un peso di 120kg, capacità per 6 pizze, e riscaldamento in 60 minuti. 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. Pro: 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. Contro: 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