Industrial-scale Italian tunnel conveyor oven with refractory stone belt — in stock now at our North Miami Beach warehouse.

Key Specs

• Cooking system: Static, with top and bottom stainless-steel sheathed heating elements
• Baking surface: Conveyor belt with refractory stone fillets — authentic hearth-baked results
• Max cooking temperature: 450°C / 842°F
• Belt speed: Digital or mechanical adjustable
• Temperature control: Digital, separate top and bottom regulation
• Insulation: Premium thermal insulation, self-lubricating bearings
• Cooking capacity: +30% vs conventional convection ovens
• Power: 208-240V 3-phase (electric)
• Certification: ETL / UL Listed for USA use
• Made in Italy by Italforni Pesaro
• Included: Matching STB1 stand + removable crumb-collection drawers
• Delivery: Immediate — no 4-6 month container wait