Electric Tunnel Oven - Artista Deli
Artista Deli is a electric tunnel oven with small physical footprint, high baking capacity and baking temperatures up to 450°C / 842°F. This is an extremely flexible oven able to bake everything from bread to pizza, with an emphasis on precision and consistent baking results. Thanks to its modular design, both capacity and concepts can be expanded later on. Perfect for restaurants, bakeries and businessess that plans to grow!
The Artista Deli electric tunnel oven makes perfect stone-baked pizza as well as other products, such as free-form or tinned loaves, focaccia, flatbread, pita bread, Arabic bread, Persian bread, naan bread and more, while remaining energy efficient and staying true to artisanal traditions. The oven can even produce products with, say, the bakery’s logo or slogan on the bottom!
This tunnel oven is an extremely flexible solution and is actually three ovens in one as the accompanying stone hearth belt can be switched for a perforated or solid steel belt. As a result, the oven can reduce future investments while also covering a larger share of a bakery’s production, enabling an increase in overall flexibility, capacity and results using only the Sveba Dahlen Artista Deli.
The oven is completely fossil-free and, since it runs on electricity, has a small carbon footprint. It is made in Sweden, Scandinavia from robust materials, and its modular system minimizes waste during production. The Artista Deli is energy efficient since it only uses the energy that is actually needed during the active baking time. This means that the Artista Deli streamlines the flow in the bakery by minimizing manual tasks and increasing production volumes compared with a traditional deck oven. This process completely replaces baking in traditional pizza and bakery ovens, resulting in a less labor-intensive baking process. The results are also excellent, on a par with genuine, handcrafted pizza. The difference is that Artista Deli always turns out consistently baked products, with exactly the results set by the baker. Every day, all year round!
Low maintenance costs
3-in-1 oven – switchable oven belt
The option of switching the hearth stone belt for a perforated or solid steel belt. Same chain and operating system for all belts. The oven belt is 90 cm wide.
- Stone hearth belt: High-quality hearth stones adapted for stone-baked products and baking at high temperatures. Provides optimal heat transfer, even baking results and crispy bases. Sectional stone belt with individual stones easily replaced if necessary.
- Perforated steel belt: For baking free-form loaves. Perforated belt for high heat flow and high-rise loaves.
- Steel belt: Solid, smooth steel belt for baking products with sweeter doughs.
Also produces moister, flatter, low-rise products. Add, say, the company’s logo or slogan to the steel belt to produce products with the desired message on the bottom.
Each oven section is equipped with one heating zone with individual control over both top and bottom heat. This gives the baker full control over the oven’s heat settings and the baking process to ensure the optimum baking results. To avoid power peaks when starting the oven, the user-friendly panel enables the baker to easily start each of the oven’s heating zones, as well as the top and bottom heat, sequentially. The turbo function offers the baker greater flexibility in their baking, in terms of both time and color. The turbo function also provides shorter heating and baking times and lower energy consumption.
Dampers for optimum baking results
Each oven section is equipped with a damper that is easily opened/closed to regulate the moisture content of the oven. Adjust the air flow to ensure the desired baking results. Less moisture means more crust and crispier pastries.
Option to increase oven capacity and baking area by adding up to a total of three oven sections with 1,35 m2 of extra baking area per section, with a maximum baking area of 4,02 m2. The modular section system with separate infeed, outfeed and oven sections enables rapid installation and easy handling. Plug and play!
High quality and low maintenance costs
Well-proven components, durable stainless steel and rust-resistant materials for the oven and a painted base ensure an oven with a long service life. The oven’s well-considered design makes it easy to clean while also ensuring low maintenance costs and simple servicing. Impressive industrial quality and capacity for continuous baking around the clock.
User-friendly control panel with touch screen and intuitive operation. Settings for heating zones, belt speed and more. Freestanding control panel that can be placed anywhere near the oven.
The Artista Deli bakes energy efficiently. During the actual baking time, the oven uses an average of about 30–45% of the installed power.
Extra stone hearths.
Comes with a batch of five replacement stones for the stone hearth belt.
|Number of oven sections||1||2||3|
|Conveyor belt W × L, (mm)||900 x 2400||900 x 3900||900 x 5400|
|Magazine, oven belt, (mm)||900 x 48 x 20||900 x 48 x 20||900 x 48 x 20|
|Baking area, (m²)||1,35 m2||2,68 m2||4,02 m2|
|Internal oven height, (mm)||155||155||155|
|Sectional dimensions, oven, (mm)||1729 x 1462 x 1643||1729 x 1462 x 1643||1729 x 1462 x 1643|
|External dimensions incl. infeed/outfeed without side-mounted electrical cabinet -
W × L × H (mm)
|1729 x 2824 x 1643||1729 x 4324 x 1643||1729 x 5824 x 1643|
|External dimensions incl. infeed/outfeed and side-mounted electrical cabinet –
W × L × H (mm)
|-||-||2021 x 5824 x 2403|
|Max temp. °C||450°C||450°C||450°C|
|approx. heating time, min *||30 min||30 min||30 min|
|Approx. number of Ø 30 cm / 12” pizzas per hour (baking time 90 sec)**||329 pcs||658 pcs||986 pcs|
|Approx. number of Ø 35 cm / 14” pizzas per hour (baking time 90 sec)**||289 pcs||578 pcs||867 pcs|
|Power kW ||54 kW||120 kW||198 kW|
|Average consumption, kW/h ||21.6 kW/h||48 kW/h||79.2 kW/h|
*The heating time depends on the desired baking temperature. In the above example, the heating time is for 450°C / 842°F.
** The baking time and number of products vary depending on what is to be baked and any toppings. The above example is based on Ø 30 cm /12” pizzas, 275 g/pcs
and Ø 35 cm / 14” pizzas 300 g/pcs with cheese and tomato sauce.
 Depending on voltage