Why ITALFORNI ECO-GAS?

ITALFORNI ECO-GAS is a modular gas deck oven platform engineered for pizza, pastry, and bread production—delivering high-temperature performance, consistent bake results, and flexible configurations for growing operations. With refractory baking floors, atmospheric burners positioned under the deck, and independent electronic temperature regulation, ECO-GAS is built to support throughput and repeatability. As your trusted provider, Perfection Plaza supplies this professional-grade solution for demanding bake environments.

Performance & Key Features

• Modular gas oven system for pizza, pastry, and bakery: 3 ovens in 1 to expand menu output without adding multiple dedicated units.
• 1–2 cooking chambers (EGA I/R, EGB I/R, EGC I/R): Modular deck design supports scalable production and efficient footprint planning.
• Cooking chamber in aluminium coated steel plate: Built for high-heat operation while supporting even heat distribution for consistent bakes.
• High performance refractory baking floor: Refractory deck stores and transfers heat for strong bottom bake and stable recovery between loads.
• Atmospheric burners placed under the refractory floor: Direct under-deck heat supports fast recovery and uniform deck temperature.
• Gas supply with safety valves: Integrated safety control for secure gas operation in professional environments.
• Electronic independent temperature regulation (cooking chambers): Independent control supports precision baking across products and loads.
• Electromechanical control panel (digital optional by request): Reliable day-to-day operation with the option to upgrade to digital control when specified.
• T-CONTROL digital temperature regulation (feature reference): Digital regulation capability for the cooking chamber when configured.
• Maximum cooking temperature: Up to 450°C (technical specifications for EGA/EGB/EGC) for high-heat pizza and rapid bake cycles; oven technical data lists 0–420°C operating range for ECO-GAS table entries.
• Thermal insulation (guaranteed): Insulation is specified and “guaranteed” to help stabilize chamber temperature and improve heat retention during service.
• Vapor discharge: Helps manage humidity for better crust development and bake control across bread and pastry.
• Protected interior lighting + high resistance/efficiency halogen lamps: Bright, durable illumination improves visibility for bake monitoring without frequent lamp replacement.
• Single tempered glazed door + tempered glass window: Heat-resistant viewing supports product checks while minimizing heat loss from unnecessary door openings.
• Counter-balanced opening door (counter balanced front doors): Ergonomic, controlled opening designed for safer, smoother workflow in busy production.
• Full view inside: Complete view of the cooking chamber supports consistent results through visual control.
• Integrated hood module: Built-in hood integration supports cleaner installation and improved vapor management.
• Finish options: Available in stainless steel or rustic style; Style note: R = Country Style Front | I = Stainless Steel Front.
• EGA/I oven technical data: Internal dimensions (cm) (H×W×D) 15 × 61 × 64 for deck capacity suited to compact production; External dimensions (cm) (H×W×D) 47 + 5 × 96 × 105 for installation planning; Weight 120 kg for stable placement; Supply (V/Ph/Hz) 230/1/50-60 for standard single-phase electrical connection; Power Max 12000 Kcal/h | Med 6500 Kcal/h for responsive heat; Temperature (°C) 0/420; Capacity: 4 pizzas (Ø 30 cm) and 1 baking pan (60×40 cm).
• EGB/I oven technical data: Internal dimensions (cm) (H×W×D) 15 × 61 × 94; External dimensions (cm) (H×W×D) 47 + 5 × 96 × 135; Weight 150 kg; Supply (V/Ph/Hz) 230/1/50-60; Power Max 16300 Kcal/h | Med 8500 Kcal/h; Temperature (°C) 0/420; Capacity: 6 pizzas (Ø 30 cm) and 2 baking pans (60×40 cm).
• EGC/I oven technical data: Internal dimensions (cm) (H×W×D) 15 × 123 × 93; External dimensions (cm) (H×W×D) 47 + 5 × 160 × 142; Weight 240 kg; Supply (V/Ph/Hz) 230/1/50-60; Power Max 24000 Kcal/h | Med 12500 Kcal/h; Temperature (°C) 0/420; Capacity: 12 pizzas (Ø 30 cm) and 4 baking pans (60×40 cm).
• Height note (components table): Cooking chamber height is specified with integrated hood; for compositions with 2 cooking chambers, total height is 99 cm—critical for clearance and ventilation planning.
• BGA/I prover technical data: External dimensions (cm) (H×W×D) 70 × 96 × 70; Weight 60 kg; Supply (V/Ph/Hz) 230/1/50-60; Power (kW) 1; Power (kW/h) 0,5; Temperature (°C) 0/90; Capacity: 3 trays (60×40 cm) for controlled proofing workflow.
• BGB/I prover technical data: External dimensions (cm) (H×W×D) 70 × 96 × 100; Weight 75 kg; Supply (V/Ph/Hz) 230/1/50-60; Power (kW) 1; Power (kW/h) 0,5; Temperature (°C) 0/90; Capacity: 6 trays (60×40 cm).
• BGC/I prover technical data: External dimensions (cm) (H×W×D) 70 × 160 × 100; Weight 100 kg; Supply (V/Ph/Hz) 230/1/50-60; Power (kW) 1; Power (kW/h) 0,5; Temperature (°C) 0/90; Capacity: 6 trays (60×40 cm).
• SEGA stand technical data: External dimensions (cm) (H×W×D) 86/70/50 × 97 × 74 to match preferred working height; Weight (kg) 25/21/15; Capacity: 3 trays (60×40 cm).
• SEGB stand technical data: External dimensions (cm) (H×W×D) 86/70/50 × 97 × 104; Weight (kg) 26/22/16; Capacity: 6 trays (60×40 cm).
• SEGC stand technical data: External dimensions (cm) (H×W×D) 86/70/50 × 160 × 104; Weight (kg) 50/46/40; Capacity: 6 trays (60×40 cm).
• Stand note: Specify stand height on the order confirmation to ensure correct ergonomic setup and line integration.
• Configuration sheet — EGA I/R: Deck EGA I/R (Temperature (°C) 0/450 | Baking pans (60×40 cm) 1); Prover BGA I/R (Temperature (°C) 0/90 | Baking pans (60×40 cm) 7); Stand SEGA (Baking pans (60×40 cm) 7/6/3).
• Configuration sheet — EGB I/R: Deck EGB I/R (Temperature (°C) 0/450 | Baking pans (60×40 cm) 2); Prover BGB I/R (Temperature (°C) 0/90 | Baking pans (60×40 cm) 14); Stand SEGB (Baking pans (60×40 cm) 14/12/6).
• Configuration sheet — EGC I/R: Deck EGC I/R (Temperature (°C) 0/450 | Baking pans (60×40 cm) 4); Prover BGC I/R (Temperature (°C) 0/90 | Baking pans (60×40 cm) 28); Stand SEGC (Baking pans (60×40 cm) 18/12/6).
• Optional mobility & leveling: 4 wheels (EGC = H 16 cm / EGA–EGB = H 13 cm for stand / EGC = H 18 cm / EGA–EGB = H 15 cm for prover) to simplify positioning and cleaning access; PPD feet for provers (H min 8 cm – max 20 cm) for precise leveling on uneven floors.

Build Quality & Design

• Stainless steel or rustic (country style) front options: Choose stainless for a clean, professional look or rustic for a traditional presentation—without changing core performance.
• Aluminium coated steel plate cooking chamber: Designed for durability under repeated high-temperature cycles.
• Refractory baking floor: Purpose-built deck material for stable thermal mass and consistent bake characteristics.
• Counter-balanced door + tempered glass window: Ergonomic access and safer operation with visibility into the chamber.
• Integrated hood module + vapor discharge: Supports a cleaner, more controlled bake environment and streamlined installation planning.
• Tray holder level support with wheels (tray stand) + hermetic seal leavening cell with wheels (prover): Mobile, workflow-friendly accessories designed to keep production moving.

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

• ECO-GAS Download PDF
• MOD. EGA Download PDF Specs Sheet
• MOD. EGB Download PDF Specs Sheet
• MOD. EGC Download PDF Specs Sheet