Description
The HENDI T65 electric conveyor oven is built for continuous, high-capacity baking in demanding professional foodservice operations. Its stainless steel construction, 650 mm-wide conveyor belt and forced hot-air circulation make it suitable for pizzas, bread, vegetables and a broad range of other gastronomic products. Independent top and bottom heat control provides flexibility across different baking programmes, while the glass inspection door allows convenient visual checks during operation.
- The conveyor baking system supports efficient, continuous production during busy service periods.
- Pizza output reaches up to 137 Ø26 cm pizzas, 103 Ø32 cm pizzas, 51 Ø40 cm pizzas or 40 Ø45 cm pizzas per hour.
- A 7-inch touchscreen provides access to as many as 99 customisable baking programmes.
- The weekly scheduling function enables automatic operation to be planned separately for each day.
- Electronic belt-speed control offers adjustable baking times from 1 minute 30 seconds to 20 minutes.
- Independent temperature control for the top and bottom heating elements supports precise baking adjustment, with a maximum temperature of 350°C.
- The 100 mm-high baking chamber features high-performance thermal insulation and ventilated forced-air circulation.
- Rated at 18,400 W on a 400 V three-phase supply, with an electrical absorption of 25.2 A.
Measuring 1320 x 2070 x (H)560 mm, the T65 combines substantial conveyor capacity with a compact, space-saving format. The top heating system uses two 3600 W elements, while the bottom system incorporates two 5400 W elements for controlled heat delivery throughout the chamber.
This HENDI conveyor oven is a practical choice for professional kitchens seeking programmable operation, repeatable baking cycles and consistent throughput across intensive daily production.
