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  • Primary Use: Pizza
  • Capacity: Single Deck
  • Power: 415V or 240V

Pizza Deck Oven

Pizza Oven Static Professional Single Deck

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Fornitalia MG 70/70

Ideal to mount on a bench in a pizzerias, confectioneries or shops selling roast meat and other cooked food. High quality and low energy consumption due to a special insulation system. Specially designed for mass production. Fire resistant surface. Optional trolley is available

Features

  • Modular Electric Pizza Oven.
  • Single chamber unit.
  • Refractory floor.
  • Available in 2 different voltages, single or 3 phase.
  • Simple mechanical control panel.
  • Independent power regulators for the ceiling and the surface, in order to guarantee perfect cooking.
  • High Visibility window.
  • Heat proof double handle.
  • Budget priced.
Fornitalia MG 70 / 70 single deck pizza oven.
Pizza Oven Fornitalia MG 70/70 Specifications
External Dimensions 99 x 95 x 38 (WxDxH in cm)
Internal Dimensions 70 x 70 x 15 (WxDxH in cm)
Weight 80 kg
Electrical 3 Phase — 415V, 4.2Kw OR Single phase — 240V, 20amp

enquire about this Fornitalia MG 70 / 70 Download the Pizza Oven Fornitalia Retro Deck Oven PDF

  • Stone Deck Ovens
  • Convection Ovens
  • What are Rack Ovens?

Artisan style breads are best baked in a stone based deck oven. The stone will give you a good even heat, and the bottom heat, (elements under the stone)and the top heat, (ceiling elements in the chamber) can be independently adjusted. The stone deck oven will also bake all other products. They are available in gas or electric.

These ovens are standard fan forced ovens, where the trays are hand loaded into the oven. They are generally available in 4,5,6 or 10 tray capacity, and various tray sizes. These ovens are good for baking muffins, and pastries. They are a lot smaller and will go on a bench top. These ovens are generally your entry level commercial ovens.

Rack ovens are fan forced ovens, where the product is baked on trays, loaded in a rack, which can be wheeled in and out of the oven. This makes loading the oven quick and efficient, saving time. These ovens are best suited to high volume baking and generally take up less space than deck ovens. Rack ovens are available with rotating racks ( turning rack ) or static racks (doesn't turn). With the rotating rack ovens, you tend to get a more even bake than you would with a normal convection oven. Rack ovens with a variable fan speed, will allow you to bake "soft products" by adjusting the fan speed. Rack ovens are available in gas or electric.