Trento 39" Double Chamber Entry Max Series Pizza Oven - 220V, 11.2 kW - 45199
Product Overview
- Dual-chamber design allow baking of (8) 14" pizzas to increase kitchen output
- Refractory stone cooking surfaces provide authentic brick-oven results with heat retention
- Independent deck thermostats offer precise heat regulation up to 450°C (842°F)
- High-density insulation keeps the exterior cooler while reducing overall energy consumption
- Internal halogen lighting and large glass windows allow for easy monitoring without opening doors
- Armored heating elements ensure rapid temperature recovery during back-to-back baking cycles
- Perfect for italian restaurants serving authentic stone-baked pizzas and flatbreads
Description
The Trento Double Chamber Entry Max Series Pizza Oven is constructed with a stainless steel and designed to withstand the heat of a busy commercial line. Each of the 2 baking chambers features a refractory stone cooking surface that provides superior thermal mass. This setup eliminates cold spots and allows for back-to-back baking without significant drops in deck temperature.
Efficiency is a core focus of the Entry Max Series, which utilizes mineral wool insulation to trap heat inside the chambers. The unit features 4 independent thermostats, 1 for the ceiling and 1 for the floor of each deck. This granular adjustment is essential for balancing the cook between heavy toppings and the bottom crust, preventing burning while ensuring a fully cooked center.
Visibility and safety are integrated through large, heat-resistant glass windows and internal lighting, allowing to monitor progress without opening the doors and losing heat. The built-in chimney allows for controlled steam discharge. This ensures the dry atmosphere necessary for achieving the signature crispness of professional-grade pizza and flatbread.
- Restaurant Size Recommendation: For medium to large pizzerias or full-service restaurants. Its ability to bake 8 pizzas at once makes it a reliable centerpiece for establishments producing 40 to 60 pizzas per hour.
- Maintenance Advice: The refractory stones should be cleaned daily using a natural fiber brush to remove flour and debris. Avoid using water on the stones. Monthly inspections of the door gaskets and heating elements to ensure long-term efficiency.
Specifications
| Specifications | |
|---|---|
| Model | 45199 |
| Width | 39 Inches |
| Depth | 36 Inches |
| Height | 26.70 Inches |
| Chamber Dimensions | 27.60 x 27.60 x 5.90 Inches |
| Pizza Capacity | (8) 14 Inches |
| Temperature | 450°C (842°F) |
| Number of Chambers | 2 |
| Number of Thermostats | 4 |
| Voltage | 220 V |
| Hertz | 60 Hz |
| Phase | 1 Ph |
| Wattage | 11.2 kW |
| Baking Surface | Refractory Brick |
| Colour | Silver |
| Material | Stainless Steel |
| Product Type | Pizza Deck Oven |
