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EN-100 Electric Pizza Oven – 7 Pizzas Ø33 cm – Rotating Stone Base – 450°C – Italy
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Model: : MA/18-02-00-01
80,784.00
(VAT Excluded)The PASTALINE EN-100 Electric Pizza Oven combines traditional dome-style cooking with modern electric technology for professional pizza production. It accommodates 7 pizzas Ø33 cm and features a rotating natural stone cooking base for even baking. The refractory cement dome optimizes heat circulation, while advanced PID control manages conduction, convection and radiation. With a maximum temperature of 450°C and 21 kW power, it is ideal for demanding pizzerias and restaurants.
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Description
- PASTALINE EN-100 Electric Pizza Oven – 7 Pizzas Ø33 cm – Rotating Stone Base – 450°C – Italy
- Product Type: Professional Electric Pizza Oven
- Oven Type: Traditional Dome-Style Electric Oven
- Capacity: 7 Pizzas
- Pizza Size: Ø330 mm
- Dome Construction: Special High-Refractory Cement
- Cooking Base: Rotating Natural Stone Bedplate
- Heat Distribution: Optimized Internal Dome Design
- Heat Transmission: Conduction, Convection & Radiation
- Temperature Control: Advanced PID Control
- Maximum Temperature: 450°C
- Maximum Power: 21 kW
- Voltage: 380–415 V 3N
- Frequency: 50/60 Hz
- Mouth Opening: 530 × 220 mm
- Net Weight: 890 kg
- Gross Weight: 950 kg
- Dimensions (W × D × H): 1580 × 1820 × 1920 mm
- Brand: PASTALINE
- Code: MA/18-02-00-01
- Country of Origin: Italy
- Application: Professional Pizza Production
- Product Type
- Professional Electric Pizza Oven
- Oven Type
- Traditional Dome-Style Electric Oven
- Capacity
- 7 Pizzas
- Pizza Size
- Ø330 mm
- Maximum Temperature
- 450°C
- Maximum Power
- 21 kW
- Voltage
- 380–415 V 3N
- Frequency
- 50/60 Hz
- Mouth Opening
- 530 × 220 mm
- Net Weight
- 890 kg
- Gross Weight
- 950 kg
- Dimensions (W × D × H)
- 1580 × 1820 × 1920 mm
- Brand
- PASTALINE
- Code
- MA/18-02-00-01
- Country of Origin
- Italy

Pastaline is an incredibly specialized Italian manufacturer completely dedicated to the ancient art of dough processing. Their massive, highly advanced dough sheeters, extremely aggressive spiral mixers, and specialized pasta extruders bring absolute, unquestioned industrial efficiency to the deeply traditional creation of fresh, authentic Italian pasta and massive pizzas.
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