Why ITALFORNI Euro Stand?

ITALFORNI Euro Stand is a modular electric deck-oven platform engineered for pizza, pastry, and bread production—built around a refractory baking floor, armored heating elements, and precise top/bottom heat management. Designed for scalable throughput (1–3 cooking chambers) and flexible front aesthetics (Stainless Steel “I” or Country Style “R”), it’s a smart long-term investment for operators who need consistent bake results, high-temperature capability, and configuration freedom—backed by Perfection Plaza as your trusted equipment provider.

Performance & Key Features

• Modular deck configuration (1–2–3 cooking chambers): Scale output as demand grows while keeping a consistent bake profile across chambers.
• Cooking chamber in aluminium coated (aluminized) steel plate + refractory cooking floor: Delivers durable heat containment with a high-performance refractory floor for strong bottom heat and repeatable crust development.
• Top and bottom stainless steel armored heating elements (shielded resistors): Built for high-duty cycles with protected elements that support stable, even heat in demanding service.
• HYPE P-Heating / independent digital power regulation for baking floor and ceiling: Fine-tune deck vs. ceiling energy to match pizza, pastry, or bread requirements (digital regulation referenced; control panel options below).
• Electromechanical control panel (digital optional by request): Straightforward daily operation with the option to upgrade to digital control when your process requires tighter repeatability.
• Separate top and bottom temperature control: Balance browning and bake-through—critical for mixed menus and changing dough hydration.
• Maximum cooking temperature 450°C (temperature range 0–450°C): High-heat capability for fast pizza bakes and strong oven spring when needed.
• Guaranteed thermal insulation: Helps maintain chamber stability and supports efficient recovery between loads.
• Adjustable steam exhaust valve: Manage humidity release to protect crust texture and pastry finish.
• Single tempered glazed door + full view inside: Tempered glass window provides visibility to reduce door openings and protect bake consistency.
• Counter-balanced front doors (ergonomic open): Safer, smoother loading/unloading during peak service.
• High resistance and efficiency halogen lamps + chamber lighting (Lighting Plus): Bright, durable illumination for accurate bake monitoring.
• Multifunction use: “3 ovens in 1” capability—Pizza, Pastry, and Bread—by leveraging independent heat control and refractory deck performance.
• Steamer compatibility: Possibility to insert the “steamer” on each cooking/baking chamber for process flexibility (see optional VRE details below).
• Front options: I = Stainless Steel Front / R = Country Style Front to match your shop design requirements.
• Models included (Stand): ES6 I/R, ES9 I/R, ES12 I/R.
• ES6/I deck capacity: 8 pizzas (Ø 30 cm) and 3 baking pans (60×40 cm) for compact, high-output production.
• ES6/I internal dimensions (H×W×D): 17 × 123 × 63 cm for efficient deck loading.
• ES6/I external dimensions (H×W×D): 40 × 162 × 96 cm for accurate line planning.
• ES6/I energy: kW/h Max 8,5; configuration sheet power Max 8,5 kW and Med 4 kW/h to support electrical planning and operating cost estimates.
• ES6 I/R deck electrical: Supply 400/3/50-60 (V/Ph/Hz) with absorption 13 A for proper circuit sizing.
• ES6 I/R deck weight: 200/165 kg (as specified) for freight and installation planning.
• ES9/I deck capacity: 9 pizzas (Ø 30 cm) and 2 baking pans (60×40 cm) for balanced pizza/pan workflow.
• ES9/I internal dimensions (H×W×D): 17 × 93 × 93 cm.
• ES9/I external dimensions (H×W×D): 40 × 132 × 126 cm.
• ES9/I energy: kW/h Max 9,5; configuration sheet power Max 9,5 kW and Med 4,5 kW/h.
• ES9 I/R deck electrical: Supply 400/3/50-60 (V/Ph/Hz) with absorption 15 A.
• ES9 I/R deck weight: 200/165 kg.
• ES12/I deck capacity: 12 pizzas (Ø 30 cm) and 4 baking pans (60×40 cm) for higher-volume service.
• ES12/I internal dimensions (H×W×D): 17 × 123 × 93 cm.
• ES12/I external dimensions (H×W×D): 40 × 162 × 126 cm.
• ES12/I energy: kW/h Max 12,5; configuration sheet power Max 12,5 kW and Med 6 kW/h.
• ES12 I/R deck electrical: Supply 400/3/50-60 (V/Ph/Hz) with absorption 20 A.
• ES12 I/R deck weight: 260/220 kg.
• Optional hood modules (without motor) for vapour/odour management: Hood module with optional motor and vapour and odour removal kit (OPTIONAL).
• KS6 hood: Hood module without motor; Stainless steel (Inox) front finishing; external dimensions (H×W×D) 16 × 162 × 113 cm.
• KC6 / KS6 hood electrical + weight: Supply 230/1/50-60 (V/Ph/Hz); power 0,3 kW and 0,3 kW/h; weight 37 kg.
• KS9 hood: Hood module without motor; Stainless steel (Inox) front finishing; external dimensions (H×W×D) 16 × 132 × 143 cm.
• KC9 / KS9 hood electrical + weight: Supply 230/1/50-60 (V/Ph/Hz); power 0,3 kW and 0,3 kW/h; weight 37 kg.
• KS12 hood: Hood module without motor; Stainless steel (Inox) front finishing; external dimensions (H×W×D) 16 × 162 × 143 cm.
• KC12 / KS12 hood electrical + weight: Supply 230/1/50-60 (V/Ph/Hz); power 0,3 kW and 0,3 kW/h; weight 45 kg.
• Tray stand (tray holder level support with wheels): Improves workflow and staging for 60×40 cm pans.
• SES6 stand: 6 baking pans (60×40 cm); Stainless steel (Inox) front finishing; external dimensions (H×W×D) *86/70/50 × 163 × 96 cm.
• SEC6 / SES6 stand weight + capacity: Weight 52/47/40 kg; # baking pans (60×40 cm) 16/6/6.
• SES9 stand: 9 baking pans (60×40 cm); Stainless steel (Inox) front finishing; external dimensions (H×W×D) *86/70/50 × 133 × 126 cm.
• SEC9 / SES9 stand weight + capacity: Weight 52/47/40 kg; # baking pans (60×40 cm) 24/9/9.
• SES12 stand: 9 baking pans (60×40 cm); Stainless steel (Inox) front finishing; external dimensions (H×W×D) *86/70/50 × 163 × 126 cm.
• SEC12 / SES12 stand weight + capacity: Weight 56/51/44 kg; # baking pans (60×40 cm) 24/9/9.
• Stand height note: Specify stand height on the order confirmation (height options shown as *86/70/50).
• Prover option (hermetic seal leavening cell with wheels): Adds controlled proofing to tighten production timing and dough consistency.
• BS6/I prover: 6 baking pans (60×40 cm); Stainless steel (Inox) front finishing; external dimensions (H×W×D) *70/50 × 162 × 96 cm; kW/h Max 1.
• BC6 / BS6 prover electrical + weight + performance: Supply 230/1/50-60 (V/Ph/Hz); power 1 kW and 0,5 kW/h; temperature 0/90°C; weight 80/65 kg; # baking pans (60×40 cm) 28/12.
• BS9/I prover: 9 baking pans (60×40 cm); Stainless steel (Inox) front finishing; external dimensions (H×W×D) *70/50 × 132 × 126 cm; kW/h Max 1.
• BC9 / BS9 prover electrical + weight + performance: Supply 230/1/50-60 (V/Ph/Hz); power 1 kW and 0,5 kW/h; temperature 0/90°C; weight 110/95 kg; # baking pans (60×40 cm) 14/6.
• BS12/I prover: 9 baking pans (60×40 cm); Stainless steel (Inox) front finishing; external dimensions (H×W×D) *70/50 × 162 × 126 cm; kW/h Max 1.
• BC12 / BS12 prover electrical + weight + performance: Supply 230/1/50-60 (V/Ph/Hz); power 1 kW and 0,5 kW/h; temperature 0/90°C; weight 120/105 kg; # baking pans (60×40 cm) 28/12.
• Optional accessories (as listed): 4 WHEELS (H 16 cm for stand / H 18 cm for prover) for mobility and cleaning access.
• PPD feet for provers: Adjustable height H min 8 cm – max 20 cm for leveling and ergonomic loading height.
• CMVRE*: Teamer digital control panel (as specified) to expand control capability.
• VRE steamer: Depth increase 21 cm; absorption 1,4 kW/h—adds steam functionality per chamber where required.
• EXT hood extractor: Height increase 27 cm to adapt ventilation configuration.
• AKB motor + steam damper: Kit with activated carbons filter for hood to support vapour/odour management where ducting is limited.
• EURO “CLASSIC” alternative (EC6 I/R, EC9 I/R, EC12 I/R): 1–2–3 cooking chambers in full refractory material with high resisting and performing baking floor and ceiling, plus stainless steel armoured heating elements integrated in the refractory floor and ceiling for robust thermal mass and bake stability.

Build Quality & Design

• Aluminium coated (aluminized) steel cooking chamber: Designed for durability in high-heat baking environments while supporting consistent heat reflection and retention.
• High performance refractory material baking floor: Purpose-built for strong thermal inertia and even deck heat—key for pizza bases, pastry structure, and bread bloom.
• Stainless steel (Inox) options: Available in rustic (Country Style) or stainless steel version; “Surface” option includes availability with stainless steel front for a clean, professional presentation.
• Tempered glass door + counter-balanced mechanism: Built for visibility and ergonomic handling during continuous service.

Resources

• EURO STAND Download PDF
• MOD. EURO STAND ES6 Download PDF Specs Sheet
• MOD. EURO STAND ES9 Download PDF Specs Sheet
• MOD. EURO STAND ES12 Download PDF Specs Sheet