Unique design and amazing performance.
Plus
Features
Baking chamber made entirely of refractory, slab of Sorrento Biscuit. Exposed 16mm dome heating elements allow heat distribution by radiation like the traditional wood-fired oven. The oven is equipped with a 7-inch 65k Touch control panel and customizable menu of up to 100 recipes. Separate management of slab and percentage sky.
Technical Specifications
- Baking chamber: Entirely made of refractory material with a base of Biscotto di Sorrento.
- Heating system: 16-mm exposed, armored dome heating elements ; heat transfer via direct radiation.
- Control and Programming: 7-inch touchscreen control panel (65k colors) with a menu capable of storing up to 100 recipes. Independent electronic adjustment of top and bottom heating power, expressed as a percentage, via a single temperature probe.
- Maximum operating temperature: 540 °C.
- Maximum power consumption: 15 kW (three-phase power supply).
- Oven Dimensions: 16 cm interior height for baking products that rise vertically.
- Structural insulation: Ceiling and side walls made of high-density refractory plates. Insulated door designed to minimize heat loss
- Base: Painted steel support frame equipped with self-leveling casters for easy movement.
| Model | Inside Size WxD | Outer Dimensions WxDxH | Yield per Cycle | Weight |
| MP Diamond | 100×110 cm | 148x165x190 cm | 7 Pizzas | 470 kg |
Available colors
Also available
with Cooktop
"Sorrento Biscuit."
Its composition makes it able to absorb moisture from the dough, preventing the bottom of the pizza from burning, promoting even baking and better leavening.
