USED 2023 ITALIANA FOODTECH INC. TSC

Italforni Tunnel Stone Electric Conveyor Oven
This machine is primarily designed for high-volume, automated baking where you want the authentic, crispy crust quality of a traditional stone deck oven combined with the speed and consistency of a conveyor belt. Because the conveyor belt is made of genuine refractory stone tiles rather than a wire mesh metal screen, food can be baked directly on the moving stone surface.
Specs:

Power Requirements: 208 Volts (208T). It operates on a high-amperage, 3-Phase alternating current system standard for commercial kitchens
Maximum Power Draw: 35.4 Kilowatts (kW). This high wattage ensures rapid recovery times and intense top-and-bottom heat generation
Frequency Compatibility: 50 / 60 Hz

Primary Uses:

Pizzas: Artisan, New York style, or pan pizzas cooked directly on the stone without metal screens
Specialty Flatbreads: Continuous, high-speed baking of pita bread, naan, and focaccia that require intense bottom heat to rise
Toasted Sandwiches: High-volume melting and toasting for busy deli or sub shop lines
Bakery Goods: Continuous batches of pastries, cookies, or par-baked crusts using precise, independent top-and-bottom electronic heat zones