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Restaurant Equipment
Food Service Equipment
Catering Equipment
Concession Equipment
Bar Equipment
Beverage Equipment
Used Restaurant Equipment
Used Bar Stools/Chairs
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Standard Features
- CONSTRUCTION: Easy
cleaning, corrosion resistant stainless steel finish, welded
with angle iron and aluminized inner framing. Double wall
construction with heavy insulation for cooler operation.
Installation clearances for non-combustible surfaces are 0"
on sides and 0" in the rear, combustible surface clearances
are 2" and 2".
- OVENS: All ovens measure
20.5" deep by 14" high. Large oven measures 31.5" wide, for
the best baking characteristics and results. Medium oven
measures 26.5" wide and small oven measures 19.5" wide.
Heavy insulation for fuel efficiency, porcelain and
aluminized linings for easy cleaning.
- HEARTH DECKS: Hearth
decks hold heat for superior pizza crust and bread browning.
Bake directly on the deck with corn meal, in pans or on
screens. 2 hearth decks per oven, 3 positions with 2.5"
between rack positions. Decks are interchangeable with wire
racks.
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- BURNERS: Long life, cast iron
ÒHÓ pattern burner is combined with a special ÒVÓ shaped baffle
directing heat for excellent air circulation. Large and medium
ovens feature 30,000 BTU, small ovens feature 25,000 BTU burners.
- CONTROLS: Includes 650¡
thermostat, 100% safety shut off, automatic standing pilot and
brass burner valves. Pressure regulators are set at the factory
for the gas specified. Optimal pressures are 4" WC for natural gas
and 10" WC for propane. Manifold size is 3/4" NPT. All controls
are tested and confirmed in good working order. Calibration and
adjustments are the responsibility of the installer.
- ACCESSORIES: Gas hoses, flue
adapters, carrying handles, knob protectors, matching stands and
casters are listed in the price list.
- VERSATILITY: Castle pizza ovens
are stackable in the field or from the factory. Factory ordered
stacking ovens come with a 6" high leg base. Leg base is required
when stacking in the field. Standard Features & Benefits
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