Professionele elektrische etageoven
Algemeen
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.
Specificaties
Voordelen
- 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
Nadelen
- 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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Bakinstellingen voor deze oven
Gebaseerd op een deegbal van 250 g — pas de taartgrootte aan om te zien hoe een dikkere of dunnere bodem het bakproces beïnvloedt.
Professionele elektrische etageoven
450°C
365°C
74sGratis met een Pandough-account — bewaar je oven en krijg bij elke bak passende instellingen.
Professionele elektrische etageoven is een Elektrisch (thuis) oven, bereikt temperaturen tot 450°C, binnen, aangedreven door elektrisch, weegt 120kg, geschikt voor 6 pizza's, en warmt op in 60 minuten. 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. Voordelen: 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. Nadelen: 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