We have tried to combine the traditional materials used for cooking Neapolitan pizza, such as the Sorrento biscuit, with the best innovations for the management of high temperatures, such as the digital panel with dual control modes of the ceiling and the floor.
The hob is made of Sorrento biscuit, a mixture of clay and volcanic sand, which thanks to its porosity is able to accumulate the high operating temperatures and release the heat in a uniform and constant manner, guaranteeing an important development of the dough and preventing it from burning the pizza base.
| Sorrento | Internal dimensions | External dimensions | Weight | Supply | Power | No. Pizzas |
|---|---|---|---|---|---|---|
| L/W – P/D – A/H | L/W – P/D – A/H | Kg | V/Ph/Hz | Max – Med Kw/H | Diameter 35cm | |
| Sorrento 6P | 78 – 117 – 16 | 120 – 155 – 89 | 400 | 400/3/50-60 | 15 – 7,5 | 6 |
| Prover | 120 – 156 – 93 | 135 | ||||
| Stand | 120 – 156 – 93 |
