Professional Pizza Conveyor Oven ETP "Sella" for Continuous Baking

The professional oven "Sella" is designed for continuous baking of various types of bakery products and dishes, ranging from traditional pizza to Ossetian pies, lasagne, sandwiches, vegetables and even chicken wings. The principle of operation is based on the distribution of high velocity streams of hot air over the food, which allows the oven to be used for cooking the most delicate products. The cooking time depends on the temperature and the speed of the conveyor belt. The width of the conveyor belt is 85 centimetres, which allows you to significantly increase the number of simultaneously prepared products. The oven is presented in a floor version on wheels and has an electronic control, equipped with a system of memorisation of cooking modes, has a function of changing the direction of movement of the conveyor belt.