OPTIONS AND
ACCESSORI
ES
M130E “B”
Modular electric multifunctional oven
COMPOSITION WITH 3 DECKS
INTERNAL HEIGHT 17cm
Leavening cell on wheels with separable compts and
slide-away doors FLEX-CELL® SYSTEM, height
700mm
Support on wheels, height 500, 700mm
Spacer element to raise the height of 350mm
Additional tray holder slides for cell and support
Cooking surface in embossed steel sheet
Rear section of cooking surface in buckle plate raised
by 50mm
Rear section of cooking surface in buckle plate raised
by 50mm and the front in embossed steel sheet
Steam generator (incompatible with the rear section of
the raised cooking surface)
Sd card with new cooking programs
Remote management and control of one or more units
via GSM o LAN network with REMOTE-MASTER®
TECHNOLOGY system
Moving kit for installation
MORETTI FORNI S.P.A.
www.morettiforni.com
info@morettiforni.com
Via A.Meucci, 4 - 61037 Mondolfo (PU) ITALIA
Tel. +39.0721.96161 - Fax +39.0721.9616299
EXTERNAL CONSTRUCTION
Structure in shaped stainless steel plate with front
rounded uprights
Oven panels in pre-painted sheet metal
Channel hood with a variable power extractor with
the possibility of the automatic start to the opening of
the door
External surfaces cold to the touch COOLAROUND® TECHNOLOGY
Stainless steel door with air gap with spring balance
and position micro switch
Door opening with pull-out handle with perforated
grips SMART-OPEN® SYSTEM
Double tempered glass elements
Wrap-around control panel
INTERNAL CONSTRUCTION
Cooking surface in buckle plate
Top and side structure in stainless steel
Dual halogen lighting system from knocks protected
Rock wool heat insulation with thermal couplings and
air gap
FUNCTIONING
Heating by means of spiral heating elements
Temperature management using P.I.D. (Proportional
Integrative Derivative) permit the automatic energy
regulation to the quantity of the baked product
ADAPTIVE-POWER® TECHNOLOGY
Separated temperature management of ceiling and
floor DUAL-TEMP® TECHNOLOGY
Separated power management of ceiling and floor
SMART-BAKING TECHNOLOGY
Continuous temperatures monitoring in cooking
chamber by 4 thermocouples
Separable temperature management of the front and
rear sections of the cooking chamber SPLIT-DECK®
TECHNOLOGY
Front heat compensation device triggered by a micro
switch with adjustment of the upper and lower
resistances independently in power and time
Vapor ducting using a motorized programmable
valve with 5 positions
Maximum temperature reached 450°C
Automatic cleaning program for carbonization with 3
levels with regulation of intensity
STANDARD EQUIPMENT
Multilanguage LCD display with capacitive light-touch
controls
60 customized programs
Stand by function for break
Customized Hotkey with recurring control
Cooking Timer
Weekly Timer with the possibility to program two
lightings and two power off every day
Self-diagnosis with error message display
SD card slot for data reading / input DATA-FEED®
SYSTEM
Independent security device of maximum
temperature
TECHNICAL SHEET M130E “B” - 3 DECKS INTERNAL HEIGHT 17cm
2
*
*
4/14
M130E “B”
3 decks internal height 17cm
(assembled with support height 700mm)
TOP VIEW REAR VIEW RIGHT SIDE VIEW
SPECIFICATIONS
The equipment consists in three independent cooking decks with a channeled and steam extraction hood and an eventual leavening cell or support that can be
totally open or close and with doors. The ample embossed sheet steel has a perfect heat distribution on the entire surface making this oven particularly suitable for a
lot of kind of cooking. The ceiling and floor temperature regulation is electronic, the ceiling and the floor is independent, and the oven has the front heat
compensation device. The door with air gap and pull-out handle has double tempered glass to control the cooking level of the products; the maximum temperature of
the leavening cell is 450°C. The support and the le avening cell are in stainless steel. The baking chamber manages the leavening cell and reaches a maximum
temperature of 65°C controlled by a thermocouple. The cell has a light and two separable compts, which permit to have a hot compt and the other eventually cool.
_______________________________________________________________________________________________________________________________________________________________________
Note: The dimensions indicated in the view are in millimeters.
All the data here indicated are referred to the composition with 3 decks
DIMENSIONS
External height 1611mm
External depth 1608mm
External width 1904mm
Weight (excl. supp.)
Total baking surface
780kg
3,33m
TOTAL BAKING CAPACITY
Pizza diameter 300mm 33
Pizza diameter 450mm 12
Tray (600x400)mm 12
SHIPPING INFORMATION
Packed oven in wooden crates
Max height
Max depth
1800mm
1900mm
Max width 2100mm
Weight (780+80)kg
Combined with cell or support
Max height
Max weight
2500mm
(955+100)kg
FEEDING AND POWER
Chamber standard feeding
A.C. V400 3N 50/60Hz
Chamber feeding on request
A.C. V230 3 50/60Hz
Max power 41,4kW
Average power cons 16,5kWh
Connecting cable for each chamber
type H07RN-F
5x6mm2 (V400 3N)
4x10mm2 (V230 3)
Hood steam extractor 785m3/h
A.C. V230 1N 50/60Hz
Max power 0,172kW
Conn cable type H07RN-F 3x1,5mm2
Cell feeding
A.C. V230 1N 50/60 Hz
Max power 1,5kW
Average power cons 0,6kWh
Cavo allac. tipo H07RN-F 3x2,5mm
2
* This value is subject to variation according to the way in which the equipment is used
- NOTE: MORETTI FORNI S.P.A. reserves the right to modify the characteristics of the products illustrated in this publication without prior notice
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