Description
Moretti Forni SerieT TT96E2 Pizza Bake Electric Conveyor Oven
Electric conveyor pizza oven, (2) 80.7W x 46.5D x 24.4H external size, 25.75″W belt, double deck, (200) 13″ pizzas/hour, 2 to 30 minutes belt control, 45.7″W x 25.6″D x 3.2″H inner baking chamber per deck, 608F max operating temperature, (100) customizable programs, stainless steel construction, 35.6kW, Made in Italy
SerieT is the evolution. With the introduction on the market of the lowest energy consumption oven in its category, Moretti Forni achieves a new important goal: 30% of energy saving, thanks to sophisticated technologies and to special and innovative insulating materials which have reduced at the minimum energy dispersions towards the external.
TT96E, the electric modular conveyor oven, is composed of one or more stackable baking chambers and an optional stand. During baking, the product is placed on the conveyor belt and passes through two flows of hot air: impingement technology, the best system for heat distribution in the whole baking chamber for perfect baking of pizza, pastry, bakery, and gastronomy. Management of needed power is automatic according to the load. The power control of ceiling and floor is independent and managed by two probes. The conveyor speed is adjustable. Efficiently insulated and isolated, the external surfaces are cool even during use. The baking chamber maximum temperature is 320°C (608°F).
Moretti Forni SerieT Two Baking Chamber Conveyor Modular Electric Pizza Deck Bake Ovens with 26″W Belt – TT96E2
BAKING DIMENSIONS
Belt width L 25.75
Internal length 35.75
Total length P 81
Total length P with pizza rest 97.5
Tot. baking surface
OPERATION
Heated by armoured heating elements powered independently in adaptive mode
Control of power PID (Proportional Supplementary Derivative) can allow the automatic regulation of energy necessary on the basis of the quantity of the batch product and the position inside the baking chamber ADAPTIVE-POWER®TECHNOLOGY
Independent adjustment and control of ceiling and floor, both on the input side and the output one of the baked product, with continuous temperature detection using 4 high sensitive thermocouples QUADRA-TEMPTMTECHNOLOGY
Air blowing system using 2 stainless steel fans independently motorized
Conveyor belt with speed adjustable from 45 to 20 minutes using Brushless engine at the option of belt standstill
Programmable electronic function management ECO-SMARTBAKING®
Maximum temperature reached 608°F
Independent system for additional forced air cooling of the components with low noise
CONSTRUCTION
Structure in folded stainless steel sheets
Stainless steel door hinged on left hand side with logo BlackBar®Design
Stainless steel access flap hinged at bottom
Tempered glass window
Low-cluttered handle
Extractable stainless steel conveyor belt, with continuous tensioning
Electronic control panel on front left side
Baking chamber in stainless steel sheets
Top and bottom blowers in welded stainless steel sheets, extractable for cleaning
Rock wool heat insulation, thermal joints and air space COOL AROUND®Technology
ACCESSORIES
Stand with castors, height 5.38, 23.5 complete with pocket for screens
Hood for vapour extraction
Online connection Remote-Master®Technology
STANDARD EQUIPMENT
Color multilanguage display TFT 5
100 customisable programs
ECO-STAND BYTMTECHNOLOGY Saving device with the possibility to stop the belt for break
Discontinuous baking cycle STEP
Double pass baking cycle RETURN
Start-Stop function to move tape to the set point is reached
LOCK function
Weekly Timer with the possibility to program two lightings and two power off every day
Customized Hotkey with recurring control
Auto test with display of error message
USB input for sw update
Double independent maximum temperature and minimum blow pressure safety devices
Stainless steel resting support
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