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Supporting your business — from one Kiwi business to another.
Supporting your business — from one Kiwi business to another.
OEM TLV45 Single Electric Pizza Tunnel Oven – Fan Forced  Pizza Ovens

OEM TLV45 Single Electric Pizza Tunnel Oven – Fan Forced

$25,184.34 - $25,184.34
$25,184.34
$25,184.34 - $25,184.34
$25,184.34
SKU TLV45

OEM TLV45 Single Electric Pizza Tunnel Oven – Fan Forced is a fan-forced electric conveyor oven with a 450mm belt and touch programme control. It replaces repeated loading and timing decisions with a consistent belt-speed and temperature process, supporting predictable output through sustained service.

  • Single chamber fan forced electric tunnel oven.
  • Internal Dimensions: W 740mm x D 490mm x H 85mm.
  • 450mm wide conveyor belt.
  • Touch control panel.
  • 10 baking programs.
  • Maximum baking temperature 400°C.
  • Simple, easy cleaning.
Why Choose This Product.

Choose TLV45 when fan-forced heat and ten touch programmes will improve consistency on a 450mm production line. It is better suited than a static tunnel to products needing more active heat transfer and recovery, while remaining far more compact than TLV80. TL45TOUCH is the simpler static alternative.
Simply Hospitality Notes

Our advice: size TLV45 from pizzas per hour, product width and required bake time rather than belt width alone. Confirm electrical load, extraction, belt direction, landing space at both ends and cleaning access. A live product test is essential because airflow, belt speed and topping load interact.

Product Guide

Use TLV45 for continuous pizza production where repeatable belt time is more valuable than an operator managing every bake. Compare 450mm belt width, static versus fan-forced heat, programme count, chamber length and stackability. Confirm upstream topping capacity and downstream cutting or boxing can keep pace with the selected oven.

Brand Guide

About OEM: OEM is an Italian pizza-equipment specialist founded in 1973 and part of Ali Group. Its Pizza Hub approach covers the full workflow from mixing, dividing and forming dough through deck, dome and conveyor baking. The range is particularly useful when a venue wants equipment selected as one production system rather than isolated machines. Moffat supplies and supports OEM equipment in New Zealand with local technical, parts and service capability.

Capacity, performance and controls

  • 450mm wide conveyor belt.
  • Touch control panel.
  • 10 baking programs.
  • Baking surface with stainless steel mesh conveyor belt.
  • Maximum baking temperature 400°C.
  • Touch control panel with 10 baking programs.
  • 450mm/ 17" wide conveyor belt.
  • 400C maximum baking temperature.
  • Baking surface with high performance sta inless steel mesh conveyor belt.

Construction, baking surface and operation

  • Single chamber fan forced electric tunnel oven.
  • Can be stacked 3 chambers high.
  • Stainless steel internal chamber, front & door.
  • Simple, easy cleaning.
  • Single chamber, stackable up to 3 units, fan forced electric tunnel oven.
  • Stainless steel internal chamber, front and door.

Additional details

  • Internal Dimensions: W 740mm x D 490mm x H 85mm.

Technical specifications

External DimensionsW: 1440mm x D: 950mm x H: 575mm
Internal DimensionsW: 740mm x D: 490mm x H: 85mm
Electrical Requirements400V, 3P+N+E, 50Hz, 9.8kW
Net weight112kg

Dimensions and planning data

ModelTLV45
Equipment typePizza Equipment

Documents

  • Dimension W: 1440mm D: 950mm H: 575mm
  • Weight 112kg

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