Electric Stone Oven RETROS
CODE RETROS
The RETROS electric stone oven provides precise cooking with still heat, delivering high efficiency in restaurants and commercial kitchens.
Euronorm Pan Size
400x600 mm
Gastronorm Pan Size
530x325 mm
Width
1375 mm
Depth
1300 mm
Product information
Last updated:
Technical specifications
| Euronorm Pan Size | 400x600 mm |
| Gastronorm Pan Size | 530x325 mm |
| Width | 1375 mm |
| Depth | 1300 mm |
| Height | 1930 mm |
| Max. Depth | 1750 mm |
| Max. Height | 2000 mm |
| Min. Hood Height | 2050 mm |
| Maximum Temperature | 350 °C |
| Cooking Section Electrical Power | 12.5 kW |
| Cooking Section Steam Electrical Power | 1.4 kW |
| Holding Section Electrical Power | 3.5 kW |
| Smoking Section Electrical Power | 1 kW |
| Total Electrical Power | 18.4 kW |
| Energy Source | Electric |
| Control System | Touch |
| Mains Connection | 380V / 50 Hz |
| Fuse | 3P 40 A |
| Weight | 805 kg |
Product description
The RETROS electric stone oven brings the flavor of the traditional stone oven to commercial kitchens by combining it with modern cooking technology. Thanks to its high insulation, it minimizes steam loss during cooking and reduces the moisture loss of products, lowering waste. It allows delicate products such as meat, poultry and fish to be cooked whole in a short time with minimal energy consumption. With a meat probe that can measure from 4 points and a touch control panel, it offers businesses a precise, practical and efficient cooking process.
Usage areas
Solutions for Your Business
Highlighted usage areas for professional businesses.
01Pide and lahmacun restaurantIn pide and lahmacun restaurants, dough is baked on a stone floor and arrives at the table hot.
02PizzeriaThin-crust pizzas on pizzeria menus are baked on a stone deck and served.
03BakeryIn bakeries that make stone-baked bread, these ovens are at the heart of daily bread production.
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