‘Pizza Express’ oven brand extends product list

Sveba Dahlen P400

Commercial oven brand manufacturer Sveba Dahlen is rolling out its new P400 deck oven in the UK through Jestic, the catering equipment supplier that it struck an import agreement with earlier this year.

Sweden-based Sveba, which is perhaps best known for being the pizza oven of choice for Pizza Express, has developed the P400 as part of a strategy to further develop its portfolio.

Sveba already works with bakery sector-focused importer Benier in the UK, but Jestic will be responsible for developing the market for the P400.

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The deck oven combines superior insulation with double tempered glass to make the appliance extremely efficient to use while also providing a uniform distribution of heat throughout the chamber.

Available in a choice of one, two or three decks, specs of just 1120mm x 1010 (w/d) and a stand height of 930mm, the company claims the oven offers the ideal solution for operators looking to produce pizza in a kitchen or front-of-house setup with limited available space.

For added versatility, each deck is independently controlled via the digital display, allowing the operator to select start times, operating temperatures or initiate the eco-mode to further reduce energy consumption during quieter periods.

Heat reflective glass maintains the working temperature in the kitchen while the sandblasted, stainless steel handles remain cool to touch throughout the cooking process for ease of use.

Michael Eyre, product director at Jestic Foodservice Equipment, said: “The new Sveba Dahlen P400 takes all of the benefits of the larger ovens in the range and combines them with a compact footprint.

For an oven that is more than capable of coping with the demand from a busy restaurant and with a design that would not look out of place in either an enclosed or an open plan, customer facing kitchen, the P400 offers the utmost in versatility and capability in every detail.”

Tags : catering equipmentJesticPizza ovensSveba Dahlen
Andrew Seymour

The author Andrew Seymour

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