From idea, to concept, to design, Delfield’s Production Centers can accelerate your culinary success. With years of design experience and integration, Delfield will deliver the most efficient ergonomic system. We can integrate not only Delfield cold and storage units, but also heating and holding units from Cleveland, Lincoln, Merco, Garland and Merrychef.
From dough to pizza perfection, the Pizza Production Center is designed for speed of service while maintaining exceptional quality of production. With the combination Delfield’s engineered refrigeration, flow designed fabrication and Lincoln’s Accelerated Cooking Technology you are ensured pizza success. It is ergonomically designed to maximize production while maintaining a compact foot print. All adding to the value of your pizza operation, increasing your profits and satisfying your customers.
Pizza Production Center
|Width x Depth x Height||1187/8"
(302 cm x 81 cm x 152 cm)
|Weight||981 lb (445 kg)|
|Power Output||41.0 Amps|
|Exterior Top||Exterior top is one-piece, 16-gauge stainless steel, with integral 2.12" (5.4cm) high square nosing on front. Top has a mechanically cooled refrigerated raised rail at rear with openings to accommodate 1/6 size pans. Pans and adapter bars are provided by others. Pans are recessed 2" (5.1cm). Rail interior is 22-gauge stainless steel. Raised rail openings have 18-gauge stainless steel removable lids. Unit is equipped with separate expansion valve and on/off switch for refrigerated cold pan. Temperature in top opening to maintain 33°F (1°C) to 41°F (5°C) with pans recessed 2" (5.1cm) at 86° ambient room temperature, meeting NSF7 requirements.|
|Exterior Back and Bottom||Exterior Back and Bottom are 24-gauge galvanized steel.
Exterior ends are finished with 22-gauge stainless steel.
|Base Interior||Base Interior has 22-gauge stainless steel back and bottom. Refrigerated base interior ends and door frames are thermoformed ABS plastic. Base is insulated with 1.5" (3.8cm) high density foamed in place environmentally friendly, Kyoto Protocol Compliant, Non ODP (Ozone Depletion Potential), Non GWP (Global Warming Potential) polyurethane.|
|Doors||Door(s) have a 22-gauge stainless steel exterior front, with thermoformed ABS plastic interior liner, black recessed handle and snap in magnetic gasket which is easily replaceable. Each interior door section has (1) removable epoxy coated wire shelf.|
|Drawers||Drawers have a 24-gauge stainless steel exterior with thermoformed ABS plastic interior liner. Drawer frames are 12-gauge stainless steel. Drawer slides are 11-gauge stainless steel with Delrin bearings. Each drawer holds two full size 12" x 20" (30.5cm x 50.8cm) pans, 4"- 6" (10.1cm - 15.2cm) deep. Pans are supplied by others.|
|Refrigeration Systems||Refrigeration System uses HFC-404A refrigerant. Cabinet has a blower coil assembly with expansion valve located behind door mullion. Base is equipped with independently controlled thermostat, solenoid valve and condensate evaporator. On/off switch for unit is located on panel above louver. Refrigeration system in the base will maintain 36°F (2°C) to 40°F (4°C).|
|Casters||Casters: Unit is mounted on 5" casters (6.12" ride height), diameter plate casters with front locking.|
|Electrical Connections||Electrical connections are 115 volt, 60 Hertz, single phase.
Unit is wired with 8Â’ (2.4m) cord and plug.
|Electric Baking/Finishing Oven||Electric Baking/Finishing Oven is self-contained and conveyorized. Temperature is adjustable from 200°F (93°C) to 550°F (288°C). Conveyor speed is adjustable from 1 minute to 24 minutes cooking time. Conveyor and air distribution fingers are removable through the side-access panels for easy cleaning. Crumb pans are located below the conveyor belt outside the baking chamber. A power on/off switch, temperature control and conveyor speed control are located on the front of the oven. A heating indicator light illuminates when heating. Exterior is fabricated from No. 4 finish stainless steel. The air distribution system consists of an axial type fan powered by 1/10 hp AC motor. The headed air is forced through four (4) distribution fingers located in the baking chamber with two (2) above the conveyor belt and two (2) below. Each finger has required number of holes to create the air impingement effect on the food product passing through the baking chamber on the conveyor belt. The conveyor belt is a flexible stainless steel design with capacity for 16" (406mm) wide product and a travel distance of 50" (1269mm) on the extended conveyor, of which 20" (508mm) is in the baking chamber. The fuses for the controls and blower motor are located on the side of the control box. Heat is supplied by one (1) element at 5600 watts. Each oven is rated at 6kW.|