Blodgett Sveba Dahlen P601HT 58" Electric High-Temp Pizza Deck Oven, Single Deck, 932°F, Biscotto Stone, 6 x 12" Pizzas, 12.5 kW, 230V 3-Ph
An electric oven that reaches 932°F for Neapolitan pizza, without wood, flame or flue gases.
The Sveba Dahlen P601HT, distributed in North America by Blodgett, is an electric deck oven that reaches 932°F (500°C) for Neapolitan pizza, pita and lavash, without firewood, flame or flue gases. Its 42" x 28" deck of Italian Biscotto di Sorrento stones holds six 12" pizzas and bakes them in 60 to 120 seconds. It runs on 230V three-phase power (12.5 kW, 32 A) with a 115V control circuit.
Measure every door, hallway and turn on the delivery path before ordering.
The deck reaches 932°F (500°C), hot enough for Neapolitan pizza in 60 to 120 seconds, using electric elements instead of wood or gas.
Biscotto di Sorrento stones from Italy line each 42" x 28" deck and hold the heat for an even bake.
Top, bottom and front heat are set separately; Turbo start brings the oven up to temperature on its own.
A programmable week timer with start and stop times heats the oven before opening; it is ready in about 30 minutes.
Heat-reflecting ceramic double glazing, strong insulation and a spring-loaded door with cool handles.
12.5 kW at 230V three-phase, 32 A, with a 40 A fuse recommended. The control panel runs on 115V single-phase. Have an electrician confirm your supply before ordering.
Up to 932°F (500°C). Sveba Dahlen says the oven is ready in about 30 minutes, depending on the set temperature.
Six pizzas up to 12" on the 42" x 28" stone deck. Bake times are 60 to 120 seconds depending on toppings.
No gas or firewood is used. The sheet lists a 4.9" evacuation channel with 3,500-4,400 cu. ft./h airflow; follow local codes for ventilation.
Sveba Dahlen does not publish an entry clearance. The oven is 58.1" wide and 36" deep without the canopy; measure every door on the delivery path and call us before ordering.
Sveba Dahlen recommends a dough with plenty of water, about 60-70%, made with finely ground Tipo 00 flour.
Specs
| Manufacturer | Sveba Dahlen (Distributed in North America by Blodgett) |
|---|---|
| Model Number | P601HT |
| Quantity | 1 Each |
| Shipping Weight | 660 lb. |
| Width | 58.1 Inches |
| Depth | 39.7 Inches |
| Height | 67.9 Inches |
| Dimension Details | Outer Dimensions With CanopyDepth Without Canopy 36" |
| Leg Height With Castors | 44.5 Inches |
| Interior Dimensions | 42.1" W x 6.6" H x 28.5" D |
| Door Opening Height | 5.5 Inches |
| Baking Area | 42" x 28" Stone Sole (8.2 sq. ft.) |
| Number of Decks | 1 |
| Capacity | 6 Pizzas up to 12" |
| Deck | Biscotto di Sorrento Pizza Stones (Italy) |
| Maximum Temperature | 932 Degrees F (500°C) |
| Bake Time | 60 - 120 Seconds per Pizza (Depending on Toppings) |
| Heat-Up Time | About 30 Minutes |
| Voltage | 230 Volts |
| Phase | 3 |
| Control Panel Voltage | 115V, 1-Phase |
| Wattage | 12.5 kW |
| Amps | 32 Amps |
| Recommended Fuse | 40 A (3 x 230V) |
| Ventilation | 4.9" Diameter Evacuation Channel, 3,500 - 4,400 cu. ft./h |
| Controls | Digital Control Panel, Energy-Saving Programmable Week Timer, Automatic Turbo Start, Separate Top, Bottom and Front Heat |
| Interior | Stainless Steel Oven ChamberDouble LED Lighting per Chamber |
| Door | Spring-Loaded With Cool Ergonomic HandlesHeat-Reflecting Ceramic Double Glazing |
| Stand | Legs With Lockable WheelsPull-Out Shelves |
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