Why ITALFORNI TOTEM?

ITALFORNI TOTEM is a combo electric oven platform engineered for gastronomy, pastry, and bread production—pairing a ventilated direct-injection oven (with adjustable-speed fan) with a static deck-style chamber built for consistent, high-temperature baking. It’s a smart investment for operations that need flexible throughput (trays, GN, pizzas, and sheet pans) with precise control options (digital or mechanical) and modular expandability (hood, stand, prover, and performance upgrades). Perfection Plaza supplies TOTEM as a professional-grade solution for demanding kitchens that require repeatable results shift after shift.

Performance & Key Features

• Combo electric configuration: Ventilated direct-injection oven plus static oven in one system for fast convection baking and deck-style finishing where crust, lift, and bottom heat matter.
• Digital or mechanical controls: Choose the control interface that best matches your workflow and training requirements for consistent production.
• Adjustable-speed fan (ventilated oven): Tune airflow to protect delicate pastry while still driving even browning and uniform bake across full loads.
• High-temperature capability (static oven): 0–450°C range supports everything from low-temp holding to high-heat pizza and bread baking for strong oven spring and crisp finishes.
• P-REGULATION: Independent power regulation for baking floor and ceiling to balance top color with bottom bake and reduce product waste from uneven heat.
• HYPER T-HEATING (optional): Independent digital temperature regulation for baking floor and ceiling for tighter control over bake profiles and repeatability across menu items.
• Ventilated oven model – WINDY-T6E: Internal dimensions (H×W×D) 52 × 45 × 63 cm for efficient batch baking; external dimensions listed as 78,5 × 88 × 88,5 cm and also 75 × 88 × 88,5 cm to fit different installation/overall-height configurations; weight 115 kg for stable, commercial placement; supply 3N–AC400 for professional electrical infrastructure; power 8 kW/h to recover heat quickly between loads; 70 mm tray spacing to maximize capacity without crowding; capacity 6 trays (60×40 cm) or 6 GN1/1 for flexible pan standards.
• Ventilated oven model – WINDY-T10E: Internal dimensions (H×W×D) 76 × 45 × 63 cm for higher-volume production; external dimensions listed as 104 × 88 × 88,5 cm and also 100,5 × 88 × 88,5 cm to support planning around overall height; weight 150 kg for robust, stable operation; supply 3N–AC400; power 16 kW/h for strong recovery and throughput; 70 mm tray spacing; capacity 10 trays (60×40 cm) or 10 GN1/1 for high-output service.
• Ventilated oven model – WINDY-M6E: Internal dimensions (H×W×D) 52 × 45 × 63 cm; external dimensions (H×W×D) 78,5 × 88 × 88,5 cm; weight 115 kg; supply 3N–AC400; power 8 kW/h; 70 mm tray spacing; capacity 6 trays (60×40 cm) or 6 GN1/1—ideal when you want the same footprint and capacity with mechanical control configuration.
• Ventilated oven model – WINDY-M10E: Internal dimensions (H×W×D) 76 × 45 × 63 cm; external dimensions (H×W×D) 104 × 88 × 88,5 cm; weight 150 kg; supply 3N–AC400; power 16 kW/h; 70 mm tray spacing; capacity 10 trays (60×40 cm) or 10 GN1/1 for volume production with mechanical control configuration.
• Static oven model – T1A/I: Internal dimensions (H×W×D) 15 × 61 × 62 cm for deck-style baking; external dimensions (H×W×D) 46 × 85 × 95 cm for compact placement; weight 76 kg; supply 400/3/50-60 (V/Ph/Hz) for commercial electrical compatibility; power Max 4 kW/h | Med 2 kW/h to match output to demand; absorption 6 A for electrical planning; temperature 0/450°C for broad menu range; capacity 4 pizzas (Ø 30 cm) and 1 baking pan (60×40 cm) for flexible production.
• Static oven model – T1B/I: Internal dimensions (H×W×D) 15 × 61 × 92 cm for expanded deck depth; external dimensions (H×W×D) 46 × 85 × 125 cm; weight 110 kg; supply 400/3/50-60 (V/Ph/Hz); power Max 6 kW/h | Med 3 kW/h for stronger heat delivery; absorption 9 A; temperature 0/450°C; capacity 6 pizzas (Ø 30 cm) and 2 baking pans (60×40 cm) for higher deck throughput.
• Hood – CAPO0610: Suction specifications: with motor to support vapour management; external dimensions (H×W×D) 40 × 93 × 102 cm for installation planning; weight 20 kg; power 0,1 kW/h for low additional electrical load.
• Prover – BT1A/I: Stainless steel (Inox) front finishing for durability and easy wipe-down; holds 3 baking pans (60×40 cm) to stage proofing close to the bake line; external dimensions (H×W×D) 86 × 85 × 85 cm; weight 70 kg; supply 230/1/50-60 (V/Ph/Hz); power 1 kW; power 0,5 kW/h; temperature 0/90°C for controlled proofing and fermentation support.
• Prover – BT1B/I: Stainless steel (Inox) front finishing; holds 6 baking pans (60×40 cm) for higher-volume proofing; external dimensions (H×W×D) 86 × 85 × 115 cm; weight 80 kg; supply 230/1/50-60 (V/Ph/Hz); power 1 kW; power 0,5 kW/h; temperature 0/90°C.
• Stand – ST1A: External dimensions (H×W×D) 86/70 × 86 × 85 cm to match ergonomic loading height options; weight 26/22 kg for manageable positioning; supports 6 baking pans (60×40 cm) to keep production organized.
• Stand – ST1B: External dimensions (H×W×D) 86/70 × 86 × 115 cm; weight 28/23 kg; supports 6 baking pans (60×40 cm) for staging and workflow efficiency.
• Optional accessories: 4 wheels (H 13 cm for stand / H 15 cm for prover) for mobility and easier cleaning access; CMT1 digital control panel for TEKNO 1 for upgraded control; PPD feet for provers (H 10 cm) for leveling and clearance; AKB steam damper kit (with activated carbons filter for hood) to help manage vapours/odours; SRT stacking ring for modular configuration.

Build Quality & Design

• Refractory baking floor: Cooking chamber in aluminium coated steel plate with a refractory baking floor to store heat and deliver strong, even bottom bake for bread and pizza.
• Static oven chamber materials: Cooking chamber in aluminised sheet steel with refractory hob for durability and stable heat performance in high-use environments.
• INOX heating elements: Stainless steel shielded resistors for reliable heat delivery and improved resistance in demanding kitchen conditions.
• Thermal insulation: Guaranteed thermal insulation to improve temperature stability and support energy-efficient operation during long production runs.
• Tempered glass door: Tempered glass window supports safe visibility and reduces unnecessary door opening that can disrupt bake consistency.
• Ergonomic open: Counter-balanced front doors for smoother loading/unloading and reduced operator fatigue.
• Full view inside: Complete view of the cooking chamber inside for better bake monitoring and fewer interruptions.
• Lighting Plus: Chamber lighting for clear product visibility during service.
• Double surface front options: Available with stainless steel front or rustic style front (I or R) to match your kitchen’s design language while maintaining a professional presentation.
• Hood kit module (optional): Hood module with motor and optional vapour and odour removal kit to support a cleaner, more comfortable bake area.
• Tray stand & prover mobility: Tray holder level support with wheels (as described) to streamline staging and movement in production spaces.

Notes:

• Factory Direct: This professional-grade unit has a total lead time of 6–8 weeks. 
• Due to the professional nature of this equipment, this item is Final Sale and not eligible for "Change of Mind" returns. Full warranty and "Damaged on Arrival" protections still apply.

Resources

• Totem Download PDF