Description
The HENDI T50 electric conveyor oven is designed for continuous baking in mid-volume pizzerias, quick-service concepts and professional foodservice kitchens. Its ventilated baking system uses forced hot-air circulation, while independently controlled top and bottom heating allow precise adjustment for pizza, bread, vegetables and other gastronomic applications. A 500 mm-wide conveyor belt supports consistent daily production within a compact, space-saving stainless-steel design.
- Electronic belt-speed control provides an adjustable baking time from 1 minute 30 seconds to 20 minutes, with a maximum temperature of 350°C.
- A 7-inch touchscreen stores up to 99 customisable baking programmes for efficient access to frequently used settings.
- The weekly scheduling function enables automatic operation planning for each day of the week.
- Production capacity reaches up to 86 pizzas per hour at Ø26 cm, 43 at Ø32 cm, 29 at Ø40 cm or 26 at Ø45 cm.
- The 100 mm-high baking chamber includes a glass inspection door for convenient visual monitoring during operation.
- High-performance heat insulation supports stable baking conditions, while independent top and bottom temperature control offers greater process flexibility.
- Powered by two 2800 W upper heating elements and two 4100 W lower elements, the oven has a total input power of 14,200 W.
- The 400 V three-phase unit draws 20.6 A and measures 1210 x 1860 x (H) 500 mm.
Combining programmable touchscreen operation with continuous conveyor baking, the HENDI T50 helps streamline repeat production across varied menus. Its controllable baking time, separate heating zones and inspection door give operators practical oversight while accommodating different pizza sizes and other baked foodservice products.
