Picos krosnis Moretti Forni Neapolis 6Moretti Forni
Neapolis 6
Picos krosnis Moretti Forni Neapolis 6
Moretti Forni
Neapolis 6
Fiksuota kaina plius PVM
12 090 €
Gamybos metai
2025
Būklė
Naujas
(visiškai funkcionalus)
Vieta
Uzveće 

Duomenys apie mašiną
- Mašinos pavadinimas:
- Picos krosnis Moretti Forni Neapolis 6
- Gamintojas:
- Moretti Forni
- modelis:
- Neapolis 6
- Gamybos metai:
- 2025
- Būklė:
- naujas
- Funkcionalumas:
- visiškai funkcionalus
Kaina ir vieta
Fiksuota kaina plius PVM
12 090 €
- Vieta:
- Andrije Vojinovića 55, 15356 Uzvece, Srbija

Skambinti
Pasiūlymo informacija
- Skelbimo ID:
- A19530431
- Atnaujinimas:
- paskutinį kartą atnaujinta 09.07.2025
aprašymas
Electric pizza oven Moretti Forni Neapolis 6 with proofing chamber
The baking surface or floor inside the oven is made of “Biscotto” brick, ensuring perfect heat distribution across all baking zones, making this oven particularly suitable for Neapolitan pizza. Electronic temperature control, independent power control for the top and bottom, and coiled heating elements. The oven is equipped with highly insulated, removable doors. The maximum baking temperature is 510°C (950°F). The chamber is constructed from coated steel, equipped with castors and a safety brake. The maximum chamber temperature is 65°C (150°F).
Features:
• Heating via exposed wire coil resistors with optimized temperature balancing
• Maximum temperature of 510°C (950°F)
• Patented self-stabilizing internal deflectors located in the dome area of the baking chamber to reduce leaks and ensure even heat distribution
• Electronic temperature management with independent ceiling and floor settings
• Continuous temperature monitoring with a thermocouple
• Adjustable steam circulation via manual valve
Standard Equipment:
• Mobile baking chamber door in stainless steel, enhanced insulation, and heat-resistant handle
• Stainless steel door supports
• Protected illumination via hidden double halogen lamps
• Lateral refractory protection in the chamber opening
• Daily start timer
• ECO-STAND BY TECHNOLOGI™ for work pauses
• 20 customizable programs
• Pre-set programs: temperature rise, average setting, maximum setting, heat regulation cleaning
• Separate max. temperature safety device
Cgjdpfx Aewyaz Ujb Tsu
• Lifting anchor system
• Thermoregulated chamber with internal lighting and concealed controllable castors
External Dimensions:
External height: 199cm
External depth: 137cm
External width: 108cm
Weight: 525kg
Internal Dimensions:
Internal height: 15cm
Internal depth: 113cm
Internal width: 75cm
Baking surface: (0.84 m²)
Total baking capacity:
Pizza diameter: 330mm 6
Chamber capacity:
Container cm (60x40 H7) max 12
Container cm (60x40 H10) max 12
Container cm (60x40 H13) max 12
Connection & Power:
Standard connection: A.C. V400 3N
Connection on request: A.C. V230 3
Frequency: 50/60Hz
Maximum power: 14.7kW
Average consumption: 6.5kWh
Connection cable: H07RN-F
5x6mm² (V400 3N)
4x10mm² (V230 3)
Proofing chamber power supply: A.C. V230 1N 50/60 Hz
Maximum power: 1.5kW
Average consumption: 0.8kWh
Connection cable: H07RN-F 3x1.5mm²
Skelbimas buvo automatiškai išverstas. Galimos vertimo klaidos.
The baking surface or floor inside the oven is made of “Biscotto” brick, ensuring perfect heat distribution across all baking zones, making this oven particularly suitable for Neapolitan pizza. Electronic temperature control, independent power control for the top and bottom, and coiled heating elements. The oven is equipped with highly insulated, removable doors. The maximum baking temperature is 510°C (950°F). The chamber is constructed from coated steel, equipped with castors and a safety brake. The maximum chamber temperature is 65°C (150°F).
Features:
• Heating via exposed wire coil resistors with optimized temperature balancing
• Maximum temperature of 510°C (950°F)
• Patented self-stabilizing internal deflectors located in the dome area of the baking chamber to reduce leaks and ensure even heat distribution
• Electronic temperature management with independent ceiling and floor settings
• Continuous temperature monitoring with a thermocouple
• Adjustable steam circulation via manual valve
Standard Equipment:
• Mobile baking chamber door in stainless steel, enhanced insulation, and heat-resistant handle
• Stainless steel door supports
• Protected illumination via hidden double halogen lamps
• Lateral refractory protection in the chamber opening
• Daily start timer
• ECO-STAND BY TECHNOLOGI™ for work pauses
• 20 customizable programs
• Pre-set programs: temperature rise, average setting, maximum setting, heat regulation cleaning
• Separate max. temperature safety device
Cgjdpfx Aewyaz Ujb Tsu
• Lifting anchor system
• Thermoregulated chamber with internal lighting and concealed controllable castors
External Dimensions:
External height: 199cm
External depth: 137cm
External width: 108cm
Weight: 525kg
Internal Dimensions:
Internal height: 15cm
Internal depth: 113cm
Internal width: 75cm
Baking surface: (0.84 m²)
Total baking capacity:
Pizza diameter: 330mm 6
Chamber capacity:
Container cm (60x40 H7) max 12
Container cm (60x40 H10) max 12
Container cm (60x40 H13) max 12
Connection & Power:
Standard connection: A.C. V400 3N
Connection on request: A.C. V230 3
Frequency: 50/60Hz
Maximum power: 14.7kW
Average consumption: 6.5kWh
Connection cable: H07RN-F
5x6mm² (V400 3N)
4x10mm² (V230 3)
Proofing chamber power supply: A.C. V230 1N 50/60 Hz
Maximum power: 1.5kW
Average consumption: 0.8kWh
Connection cable: H07RN-F 3x1.5mm²
Skelbimas buvo automatiškai išverstas. Galimos vertimo klaidos.
Tiekėjas
Pastaba: Užsiregistruokite nemokamai arba prisijunkite, kad gautumėte visą informaciją.
Registruotas nuo: 2021
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