Why ITALFORNI CL Classic?

ITALFORNI CL Classic is a modular electric deck-oven platform engineered for pizza, pastry, and bread production where repeatability and thermal stability matter. With a cooking chamber entirely in refractory material and “hy·pe” armored heating elements integrated into the baking floor and ceiling, CL Classic is built to deliver consistent deck heat, fast recovery, and precise control—an investment-grade solution sourced with confidence from Perfection Plaza.

Performance & Key Features

• Modular deck configuration (1–2–3 cooking chambers): Scale output to service volume while keeping a consistent bake profile across chambers.
• Full refractory cooking chamber (floor + ceiling): Fully coated refractory material provides high thermal mass for stable temperatures and even baking in high-demand cycles.
• “hy·pe” armored heating elements: Stainless steel armoured heating elements integrated in the refractory floor with exposed top resistors for responsive heat and strong top color development.
• Independent top & bottom power regulation (HYPE P-Heating): Separate digital power control for baking floor and ceiling to dial in pizza, pastry, or bread without compromise.
• Digital control panel: Precise, repeatable settings for consistent results across shifts.
• Maximum cooking temperature 450°C (0–450°C range): High-heat capability supports fast bakes and strong oven spring; temperature range listed as 0/450°C.
• Thermal insulation: Guaranteed thermal insulation helps maintain chamber stability and supports efficient operation.
• Adjustable steam exhaust valve: Control humidity release to protect crust structure and manage bake environment.
• Single tempered glazed door + full view inside: Tempered glass window provides visibility into the cooking chamber to reduce door openings and heat loss.
• Counter-balanced front door (ergonomic open): Smooth, controlled opening for safer, faster loading during peak service.
• High resistance, high-efficiency halogen lamps (Lighting Plus): Bright chamber lighting improves visibility for consistent spotting and bake timing.
• Multifunction use: “3 ovens in 1” capability—pizza, pastry, and bread—supports menu expansion without adding separate equipment.
• Optional steamer per cooking chamber: Possibility to insert the “steamer” on each baking chamber for humidity control when required by product type.
• Finish options: Available in rustic or stainless steel version; also listed as “available in stainless steel” and “available with stainless steel front.”
• Included Classic models: LCB I/R and LCC I/R.
• LCB/I deck capacity: Holds 6 pizzas (Ø 30 cm) to support steady throughput in compact footprints.
• LCB/I tray capacity: Fits 2 baking pans (60×40 cm) for pastry/bakery production flexibility.
• LCB/I internal dimensions (H×W×D): 17 × 60 × 90 cm for deck loading compatibility and bake uniformity.
• LCB/I external dimensions (H×W×D): 40 × 100 × 126 cm to plan installation and line layout accurately.
• LCB/I power (Max): 7.2 kW (also listed as “kW/h Max 7,2”) for high-heat performance.
• LCB/I power (configuration sheet): Max 7.2 kW and Med 4 kW/h to balance peak output with typical operating draw.
• LCB/I electrical supply: 400/3/50-60 (V/Ph/Hz) for three-phase commercial electrical environments.
• LCB/I absorption: 11 A to support correct circuit planning.
• LCB/I weight: 175/145 kg (as listed) for handling, freight, and installation planning.
• LCC/I deck capacity: Holds 8 pizzas (Ø 30 cm) for higher throughput per bake cycle.
• LCC/I tray capacity: Fits 3 baking pans (60×40 cm) to increase pastry/bread batch efficiency.
• LCC/I internal dimensions (H×W×D): 17 × 60 × 120 cm for expanded deck depth and loading flexibility.
• LCC/I external dimensions (H×W×D): 40 × 100 × 156 cm for accurate space planning.
• LCC/I power (Max): 8.5 kW (also listed as “kW/h Max 8,5”) for strong recovery and high-temperature baking.
• LCC/I power (configuration sheet): Max 8.5 kW and Med 4.5 kW/h to align peak performance with typical consumption.
• LCC/I electrical supply: 400/3/50-60 (V/Ph/Hz) for three-phase installations.
• LCC/I absorption: 13 A for electrical specification and breaker sizing.
• LCC/I temperature range: 0/450°C to support both gentle bakes and high-heat pizza production.
• LCC/I weight: 200/165 kg (as listed) for logistics and placement planning.
• Hood module option (KCB): Hood module without motor with stainless steel (Inox) front finishing; external dimensions 16 × 100 × 143 cm to help manage vapour and odours when paired with the appropriate kit.
• KCB hood electrical: Supply 230/1/50-60 (V/Ph/Hz); power 0.3 kW and 0.3 kW/h for straightforward single-phase integration.
• KCB hood weight: 30 kg for installation planning.
• Hood module option (KCC): Hood module without motor with stainless steel (Inox) front finishing; external dimensions 16 × 100 × 173 cm for the larger deck format.
• KCC hood electrical: Supply 230/1/50-60 (V/Ph/Hz); power 0.3 kW and 0.3 kW/h.
• KCC hood weight: 37 kg.
• Stand option (SCCB): Holds 9 baking pans (60×40 cm); external dimensions 86/70/50 × 101 × 126 cm to organize trays and optimize workflow.
• Stand option (SCCC): Holds 12 baking pans (60×40 cm); external dimensions 86/70/50 × 101 × 156 cm.
• Stand height note: Stand height must be specified on the order confirmation (as required).
• Prover option (BCB/I): Holds 6 baking pans (60×40 cm); stainless steel (Inox) front finishing; external dimensions 70/50 × 100 × 126 cm for integrated proofing workflow.
• BCB/B SB prover electrical: Supply 230/1/50-60 (V/Ph/Hz); power 1 kW and 0.5 kW/h.
• BCB/BSB prover temperature range: 0/90°C for controlled proofing conditions.
• BCB/BSB prover weight: 80/65 kg (as listed).
• BCB/BSB prover tray count (configuration sheet): # Baking pans (60×40 cm): 14/6 (as listed).
• Prover option (BCC/I): Holds 9 baking pans (60×40 cm); stainless steel (Inox) front finishing; external dimensions 70/50 × 100 × 156 cm.
• BCC/BSC prover electrical: Supply 230/1/50-60 (V/Ph/Hz); power 1 kW and 0.5 kW/h.
• BCC/BSC prover temperature range: 0/90°C.
• BCC/BSC prover weight: 90/75 kg (as listed).
• BCC/BSC prover tray count (configuration sheet): # Baking pans (60×40 cm): 28/12 (as listed).
• Stand configuration (SCBB/SCSB): External dimensions 86/70/50 × 101 × 126 cm; weight 49/44/37 kg; tray count # Baking pans (60×40 cm): 16/6/6 (as listed) for flexible staging.
• Stand configuration (SCCC/SCSC): External dimensions 86/70/50 × 101 × 156 cm; weight 52/47/40 kg; tray count # Baking pans (60×40 cm): 16/6/6 (as listed).
• CL “STAND” versions (platform availability): LSB /I and LSC /I versions available with 1–2–3 cooking chambers in aluminium coated steel plate with refractory cooking floor, plus top and bottom stainless steel armored heating elements for a different construction approach while retaining deck performance.
• Optional mobility: 4 wheels available—H 16 cm for stand and H 18 cm for prover—for easier cleaning access and layout changes.
• Optional feet for provers (PPD): Adjustable height H min 8 cm – max 20 cm to level equipment on uneven floors.
• Optional steamer controls (CMVRE*): Steamer digital control panel option for more precise steam management.
• Optional steamer (VRC): Adds depth increase 21 cm and absorption 1.4 kW/h for chamber steam capability.
• Optional hood extractor (EXT): Adds height increase 27 cm to support ventilation configuration needs.
• Optional hood kit (AKB): Motor + steam damper kit with activated carbons filter for the hood to support vapour and odour management.

Build Quality & Design

• Refractory-first baking architecture: Cooking chamber entirely made of refractory material with a high resistance, high-performing baking floor and ceiling for consistent heat retention and bake uniformity.
• Stainless steel (Inox) front finishing: Listed across deck and hood components for durability and a professional presentation; CL Classic is also available with stainless steel front.
• Tempered glass door + counter-balanced mechanism: Tempered glazed door supports visibility and durability, while the counter-balanced design improves ergonomics during continuous loading/unloading.
• Workflow-ready modular ecosystem: Compatible hood module (without motor), tray stands with wheels support, and hermetic seal leavening cell (prover) with wheels to build a cohesive bake line.

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

• CL Classic Download PDF
• MOD. CL CLASSIC LCB Download PDF Specs Sheet
• MOD. CL CLASSIC LCC Download PDF Specs Sheet