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Key Features:
Extended 36-inch Baking Chamber: Provides a larger cooking area compared to the 520, allowing for more throughput and the ability to process more items simultaneously—ideal for keeping up with peak-hour demand.
Patented Impingement Technology: Uses high-velocity, forced-air jets to cook food faster and more uniformly. By "stripping away" the cool boundary layer surrounding food, it achieves superior crisping and browning at lower temperatures than conventional convection ovens.
Energy Management System (EMS): Engineered for efficiency, this system reduces energy consumption by maintaining precise temperature control and optimizing airflow, which also minimizes the strain on your facility's HVAC system.
Stackable Design: The unit is modular and can be stacked up to three high, allowing you to triple your production capacity within the exact same counter footprint.
Intuitive Microprocessor Controls: Allows for precise, repeatable digital control over bake time and conveyor speed. Once a recipe is dialed in, it ensures consistency across every shift, regardless of operator experience.
Easy Maintenance: Designed for the real-world kitchen: the conveyor assembly, crumb pans, and end panels are all removable for rapid daily cleaning and servicing.
Specifications:
Cooking Chamber Length: 36" ($914\text{ mm}$).
Conveyor Belt: 20" wide ($508\text{ mm}$) $\times$ 60" total length ($1524\text{ mm}$).
Temperature Range: $250^\circ\text{F} – 575^\circ\text{F}$ ($121^\circ\text{C} – 302^\circ\text{C}$).
Bake Time: 1 minute to 30 minutes.
Electrical Requirements: Typically configured for 208V/240V (Single or 3-Phase). Always check your specific model’s data plate as electrical configurations vary.
Overall Dimensions: Approx. 60" L $\times$ 42.6" D $\times$ 44.5" H ($1524 \times 1082 \times 1130\text{ mm}$).
Weight: Approx. 650 lbs ($295\text{ kg}$).
Ideal For Pizzerias, restaurants with high-volume pizza sales, and institutional kitchens that require rapid, high-consistency throughput but have limited floor space.