Commercial electric 2 chamber pizza oven
MB 2T SD
OEM
Model MB 2T SD
Millennium Compact (double chamber) - Stainless steel frontal part and digital controls - Inner lighting - Adjustable fumes outlet
Code 06825..
Inside dimensions
cm L x P x H 63 x 93 x 15
Outside dimensions
cm L x P x H 95 x 130 x 73
Kw/h - Kw/max - Volt 9,6 - 1,5,6/400 ~ 3N
Max. temp. °C 400
Weight Net/Gross Kg 195 / 230
MILLENNIUM BAKER is the answer to those who need an oven that can help them in every sale step and for every
productive demand from pizza to confectionery and bakery products and vice versa: only one investment for multiples functions and for baking tins. Available with baking chambers of different heights depending on use. The variable dimension of the high chamber is a patented innovative solution that allows a considerable energetic saving and a great reactivity of the oven in comparison to the resumption of the temperature further to the opening of the door, especially using the height of 18 cms. The theoretical production is of 6 – 8 baking-pans for Pizza per hour or 4 – 6 baking-pans for confectionery.
Millennium Compact (double chamber) - Stainless steel frontal part and digital controls - Inner lighting - Adjustable fumes outlet
Code 06825..
Inside dimensions
cm L x P x H 63 x 93 x 15
Outside dimensions
cm L x P x H 95 x 130 x 73
Kw/h - Kw/max - Volt 9,6 - 1,5,6/400 ~ 3N
Max. temp. °C 400
Weight Net/Gross Kg 195 / 230
MILLENNIUM BAKER is the answer to those who need an oven that can help them in every sale step and for every
productive demand from pizza to confectionery and bakery products and vice versa: only one investment for multiples functions and for baking tins. Available with baking chambers of different heights depending on use. The variable dimension of the high chamber is a patented innovative solution that allows a considerable energetic saving and a great reactivity of the oven in comparison to the resumption of the temperature further to the opening of the door, especially using the height of 18 cms. The theoretical production is of 6 – 8 baking-pans for Pizza per hour or 4 – 6 baking-pans for confectionery.
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