Description

The Picard HR-70-33 is a unique granite stone conveyor pizza oven that combines quality and speed for the perfect pizza. This innovative oven revolutionizes production by eliminating the constant open-close cycle of traditional ovens while delivering consistent, perfectly baked results. The black granite stone baking surface provides exceptional heat distribution, creating the signature crust that customers love.

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Revolutionary Granite Stone Technology

• Black Granite Stone Surface: Superior heat retention for the perfect crust.
• Even Heat Distribution: Guarantees consistency across the entire baking surface.
• High-Heat Baking: Optimal stone temperatures up to 600°F (315°C).
• Thermal Efficiency: Insulated baking chamber eliminates heat loss.

Increased Productivity & Labor Savings

• 50% Faster Baking: Dramatically reduces production time vs. traditional ovens.
• High Volume: Produce up to 450 twelve-inch pizzas per hour (triple deck).
• Labor Efficiency: Reduce staff oversight; no specialized training required.
• Streamlined Workflow: Simple operation allows staff to focus on prep, not monitoring.

Production Output (HR-70-33)

Pizza Size	Single Deck (PPH)	Triple Deck (PPH)
12-inch	85 – 150	255 – 450
14-inch	77 – 135	231 – 405
16-inch	68 – 120	204 – 360
18-inch	42 – 75	126 – 225

*Pizzas Per Hour (PPH) varies based on desired cook time.

Performance Specifications

• Baking Surface: 33″ W x 70″ L
• Dimensions: 123 A½” L x 61 A½” W
• Top Convection Temp: Up to 750°F (400°C)
• Stone Temp: Up to 600°F (315°C)
• Cook Time: 2 to 30 minutes
• Configurations: Stackable up to 3 decks

Utility Requirements

Electrical	208-240V, 10A, Single Phase, 60Hz (NEMA L14-30 Plug)
Gas	Natural or Propane; A¾ NPT per deck; 140,000 BTU/HR
Certifications	CSA Std. 1.8-2006, ANSI Std. Z83.11, ANSI/NSF STD. 4

Ideal Applications

This high-production unit is designed for: Pizzerias, Delivery Hubs, QSRs, Commissary Kitchens, and High-Traffic Concessions.