Conveyor Pizza Oven TP 1640 TURBO MAXX – Electric Single Phase

– Power supply: 208/240 volts; Single Phase

– Electric consumption: 12 kw/hr

– Power: 12 kw

– Maximum temperature: 752ºF;

– Capable of baking pizzas up to: 16 inch;

– Capacity of production up to: 70 pizzas per hour (The hourly production can vary according on the amount of topping and thickness of the dough)

– Time of conveyor: min 1′ and max 10′;

– 50 amp plug socket: 2 wires + Ground (6-50R).

– Adjustable tunnel door;

– Touch screen panel;

– Emergency stop;

– Trimmer;

– Stainless steel support cart;

– Practical cleaning system;

– Side protection.

NSF Certified for Safety, Sanitation & Commercial Performance
This oven is NSF Certified, meaning it meets the strict standards set by the National Sanitation Foundation for public health and safety. This certification is recognized across the foodservice industry and confirms that the product has been independently tested and evaluated for its design, materials, and cleanability.

From food trucks to commercial kitchens, NSF certification provides confidence that the equipment is built to withstand rigorous use while maintaining the highest levels of hygiene, durability, and food safety compliance. Whether you’re operating a restaurant, pizzeria, or food production facility, this certification ensures your oven is compliant with health department requirements and ready for professional-grade performance.

 All items are shipped within two ( 2 ) business days after the full payment has been verified and cleared.

 

Thank you for choosing a Tecnopizza conveyor oven! To ensure proper and safe operation of the equipment, our technical team will perform the installation at the customer’s location, following all safety and efficiency standards.

*Installation Requirements*  
Before our technician arrives, the customer must ensure that the following requirements are met:

1. *Proper Electrical Infrastructure*  
   – The power supply must comply with the specifications of the purchased oven (correct voltage and amperage).
   – The electrical wiring must be sized to support the equipment’s load.
   – There must be a dedicated circuit breaker for the oven.

2. *Physical Space*  
   – The site must be prepared to receive the oven, with sufficient space for installation and safe operation.
   – The ventilation in the environment must be adequate to prevent overheating.
   – The floor must be leveled and strong enough to support the oven’s weight.

3. *Connection Points*  
   – If the oven has an exhaust connection, the customer must provide the necessary structure for its installation.

*Installation Process*  
Our technician will follow these steps to install the Tecnopizza conveyor oven:

1. *Initial Inspection*  
   – Checking the electrical and structural conditions of the location.
   – Verifying the equipment and components before installation.

2. *Oven Positioning*  
   – The oven will be placed in the appropriate location, ensuring enough space for operation and maintenance.

3. *Electrical Connection*  
   – The technician will connect the oven to the electrical network according to technical specifications.

4. *Functionality Testing*  
   – Turning on the oven and checking all components (conveyor, heating elements, temperature, etc.).
   – Fine-tuning adjustments to ensure proper operation.

5. *Customer Training*  
   – Explanation of the oven’s operation, including:
     – Temperature and conveyor speed adjustments.
     – Basic cleaning and maintenance.
     – Best practices for efficiency and safety.

*Conclusion*  
After completing the installation, our technician will be available to answer any questions and ensure the customer is comfortable operating the oven. Tecnopizza is committed to providing support to guarantee the best performance of the equipment.

For any questions or technical assistance, please contact us!