Garland E56 Electric Oven - Oven World - High Quality Commercial Ovens and Restaurant Equipment

The Air-Deck looks like a deck oven, but operates with a unique air-flow process for faster, more consistent baking performance.

This exclusive oven occupies less floor space than a conveyor oven. Its production capacity is comparable to most conveyors, its menu flexibility is much greater and its cost is much less.

An optional timer offers the simplicity of automatically monitoring the cooking process. This provides the ease of a conveyor and the flexibility of a deck with faster food product delivery times.

Model #	Description	List Price	Your Price
E56PB	Pizza oven, Air-Deck, Bottom Power Module.	$22,891.00	$10,300.95
E56PT	Pizza oven, Air-Deck, Top Power Module.	$22,891.00	$10,300.95
E56PT/B	Pizza ovens (2), Air-Deck, Top and Bottom Power Module.	$45,71.00	$20,596.95
-	S/S main back per deck.	$1519.00	$1,139.25

	Increased Speed . . . The Air-Deck delivers 25% - 35% more pizza than traditional deck ovens during peak demand periods - when performance counts most..
	Preheats Faster . . . The Air-Deck preheats in 30 minutes or less, allowing operator more free time at the start of the day.
	No Recovery Time . . . The Air-Deck continually introduces new heated air through each air slot keeping the baking surface evenly heated. This benefits pizza production, for instance, because as soon as a pie is removed, another can be placed in the same oven position without concern for cold or uneven heat spots.
	Consistent Temperature . . . The even flow of forced air keeps the Air-Deck's temperature constant throughout the day. There is no need to increase oven temperature during peak demand periods.
	Saves Energy . . . The air is preheated as it arrives back at the heater box which puts less energy demand on the power burner. This makes the Air-Deck highly energy-efficient, requiring only 15.0 KW for electric models. An electro-mechanical thermostat further reduces energy consumption.
	Kitchen Is Cooler . . . When the oven door is opened, that all too familiar blast of hot air has been eliminated with the Air-Deck. And, the door doesn't have to be opened as much, since there is no need to keep repositioning the food products.
	Menu Versatility . . . While a conveyor oven is comparable in pizza capacity, its optimum performance is dependent on products of the same thickness and content. The Air-Deck has limitless menu possibilities since it offers independent control of products going in and out of the oven. The Air-Deck also has a generous load height of 7-1/2" for menu expansion with items like lasagna, garlic bread, stromboli, calzones, biscuits, muffins, cinnamon rolls, vegetables, casseroles, potatoes, seafood and many meat products. And, the Air-Deck's ability to hold 4 industry-standard sheet pans provides an even grater variety of baking options.
	Floor Space . . . The Air-Deck, which bakes six large 18" pizzas side by side, occupies the same amount of floor space as a traditional deck oven with only a four pie capacity. A six pie capacity traditional deck oven occupies more space than the Air-Deck.
	Standard Features . . . - Stainless steel front; black powder coated epoxy sides, top, back and legs. - Porcelainized control panel. - Full Deck width, balanced spring-loaded door. - Stainless steel perforated deck. - Snap action thermostat. - Heat Control Damper System - Single speed fan with 3/4 HP motor. - 15 KW Element Package. - 56"W x 36"D Deck surface. - 63"W x 45"D Floor space. - 53"W x 7-1/2"H door opening.
	Warranty . . . One year limited parts and labor warranty.