Forno Elétrico de Lastro 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.
Especificações
Prós
- 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
Contras
- 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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Configurações de assar para este forno
Com base em uma bola de 250 g — altere o tamanho da torta para ver como uma massa mais grossa ou mais fina altera o assamento.
Forno Elétrico de Lastro Comercial
450°C
365°C
74sGrátis com uma conta Pandough — salve seu forno e obtenha configurações ajustadas a cada fornada.
Forno Elétrico de Lastro Comercial é um forno Elétrico doméstico, atingindo até 450°C, interno, alimentado a elétrico, pesando 120kg, capacidade para 6 pizzas, e aquece em 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. Prós: 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. Contras: 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