FRV100CM CRYSTAL GOLD - Commercial Electric Convection Pizza Oven with Rotating Deck

This high-performance commercial electric convection pizza oven is engineered for precision baking, consistency, and efficiency. Featuring a 100 cm rotating bedplate, it ensures perfectly even heat distribution, delivering uniform baking results across every pizza.

The forced ventilation system, combined with continuous deck rotation, significantly enhances heat exchange, reducing cooking time while improving dough quality. This results in better volume, superior crust texture, and enhanced alveolation—ideal for professional pizza production.

Equipped with an independent heating system for the dome and bedplate, the oven allows precise control over different baking zones. The advanced PID thermostatic control ensures accurate temperature management, minimizing fluctuations and optimizing energy efficiency.

The refractory dome and bedplate are built with heavy mass materials, creating a thermal flywheel effect. This allows the oven to maintain stable temperatures over extended working cycles, reducing energy consumption while maximizing productivity.

Designed with high-efficiency bio-soluble fiber insulation, the oven keeps external surfaces cool while maintaining high internal temperatures, ensuring safety and minimal heat loss.

The intuitive touch control panel allows operators to store up to 3 cooking programs, simplifying workflow and ensuring consistent results. The rotating deck offers 20 adjustable speed levels and reversible rotation direction, giving full control over the baking process.

Additional features such as timed power-on functionality and ergonomic design make this oven ideal for modern commercial kitchens where efficiency, consistency, and performance are essential.

Technical Specifications

• Type: Electric convection pizza oven with rotating deck
• Deck Diameter: 100 cm
• Dimensions (W x D x H): 120 x 147 x 198 cm
• Door Size: 52 x 18 cm
• Weight: 700 kg

Capacity:

• 6 pizzas (30 cm diameter)
• 4 pizzas (40 cm diameter)

Productivity:

• 90 pizzas/hour (30 cm)
• 60 pizzas/hour (40 cm)

Power Consumption:

• Maximum: 15 kWh
• Average: 7 kWh
• Maintaining: 2.5 kWh

Electrical Requirements:

• Voltage: 400V / 50Hz (CE) | 208V / 60Hz (NFS UL)
• Phases: 3L + N + PE

Key Features:

• Forced ventilation system
• Rotating bedplate with 20 speed settings
• Reversible rotation direction
• Independent dome & bedplate heating
• PID thermostatic temperature control
• Refractory dome and deck (thermal flywheel effect)
• High-efficiency bio-soluble fiber insulation
• Variable and split power control
• Touch control panel with up to 3 programmable cooking cycles
• Timed power-on function

Ventilation Requirement:

• Air extraction rate: 600 m³/h (535 CFM)