Kommersiell elektrisk våningsugn
Generisk
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.
Specifikationer
Fördelar
- 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
Nackdelar
- 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
Användarrecensioner
Inga recensioner än. Bli den första att dela din upplevelse.
Logga in för att lägga till din recension och bilder.
Bakinställningar för denna ugn
Baserat på en degboll på 250 g – ändra pajstorleken för att se hur en tjockare eller tunnare botten påverkar gräddningen.
Kommersiell elektrisk våningsugn
450°C
365°C
74sGratis med ett Pandough-konto — spara din ugn och få anpassade inställningar för varje bak.
Kommersiell elektrisk våningsugn är en Elektrisk (hem)-ugn, som når upp till 450°C, inomhus, drivs med elektrisk, väger 120 kg, rymmer 6 pizzor, och värms upp på 60 minuter. 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. Fördelar: 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. Nackdelar: 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