We provide the right bakery equipment for professional baking och foodservice businesses striving for the perfect bake result. We believe in high performing, energy efficient, robust and user-friendly equipment. In the assortment you find dough handling equipment such as the entire bread line with mixers, dividers, conical rounders and moulders as well as proofers, retarder/proofers and professional baking ovens like industrial tunnel ovens, deck ovens, rotating rack ovens, combination ovens and pizza ovens as well as pizza tunnel ovens.
Our customers are to be found in Bakeries, Foodservice and Food retail businesses.
We supply our customers with solutions for the entire baking process. We offer reliable technology that allows the professionals of the baking industry creative freedom at the lowest cost of ownership. Our technology ensures that steps can be performed without compromises on quality and energy efficiency, and thereby helping the user to create top quality result.
Hello, I got the same oven. I unplugged it and now it need a PIN code I don’t know what code it is. Could you tell me how to reset it or skip the code. Or is it a code that all ovens use? Thank you!
This is a very robust machine. Our distributor in your area is responsible for maintenance and repairs. You also buy the machine from the distributor. This is our distributor network: bit.ly/DistributorNetwork
Hello, I have clients that use gluten free dough with hydration as low as 40%? Do you believe the machine can divide such hard dough? Also I have a client that uses a very hydrated dough, up to 90%, with a lot of rest, 3 to 4 hours. Do you believe it will divide from 80g to 610g just the same? Thank you
They both seem challenging at both sides of the spectrum, please contact the distributor in your area for consultation, You find all of our distributors online: sveba.com/en/distributors
Please contact the distributor in your area for correct price information. The price depends on the execution. You find all of our distributors online: sveba.com/en/distributors
Hi, thank you! We use food grade divider oil. For pricing, please contact the distributor in your area. You find the information online sveba.com/en/distributors
Hi, the Artista Deli Tunnel Oven is available with up to 3 sections, how much electricity it uses depends on which size. You can find information about the Artista Deli Tunnel Oven and energy specification on our website: sveba.com/en/electric-tunnel-oven-artista-deli
Hello there! If you're interested in baking at 500°C, you certainly can. Ultimately, the dough and temperature preferences of a pizza chef are subjective and can vary greatly. Each chef has their own unique vision for the dough and temperature settings, which directly influence the final outcome of the pizza.
You will never convince me that this will beat a traditional pizza oven, but I agree its probably much healthier for the pizzerolo and far less prep and cleaning. But it will never beat a wood fire pizza in terms of taste!
@@SimonWoodburyForget Sorry lived in Italy for 20 years you will never convince me an electric is as good as wood fire. You do not get the flavour of the wood for a start. Do not get me wrong you will get a good pizza from electric but you will not get flavour of the burning wood. If I had a choice to go to a pizzeria with an electric or wood fired oven, I will always go to the wood one.
@@sixbells99 There's no time to get any flavor of the wood in 60 seconds, especially that the smoke goes upwards in the chamber. Living in Italy for 20 years doesn't necessarily make anyone a pizza oven expert. Most experts say there's negligible difference once the temp is around 500 degrees. I'm sure you would not be able to tell the difference if you were blindfolded.
Hi, our high temp pizza oven is only available in electric version. We like the idea of a fossil free oven. This oven is also energy-efficient and has LED lighting and strong insulation.
First of all thanks for your efforts, second my sveba oven burn the pizza on the bottom on 500 degree celsius, though its set on level 1 on the bottom. Can you give explanation, thanks from Denmark.
Most often this depends on the dough. When baking Neapolitan pizza you need to make sure that the dough has enough water. We recommend 60-70% water and finely ground Tipo 00 flour. Good luck!
Liebe Fatma, Wenden Sie sich an unseren Vertriebspartner in Deutschland, Rudolf Richter. Kontakt finden Sie auf unserer Website: sveba.com/en/distributors?f%5B0%5D=continent%3A12
