SCHOCK SFN5407CN White Oven 64 liters A
– Energy class A
– Multifunction oven – 5 functions
– Dashboard and door in sheet metal
– Extra large cavity 64 liters net
– Analogue programmer for the start and end of cooking
– Oven light
– 1 grill + 1 dripping pan
– Triple glass cold door
– Tangential cooling ventilation
– Titanium easy to clean internal enamel - easier to clean
– Removable full glass internal door
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Only 2 left in stock - SPEDIZIONE GRATUITA da 199€! Consegna stimata tra 29 May 2024 - 30 May 2024
€469,90 €649,00
Only 2 left in stock - SPEDIZIONE GRATUITA da 199€! Consegna stimata tra 29 May 2024 - 30 May 2024
SHOCK SFN5407CN
Titanium enamel
The Titanium enamel, which characterizes the internal cavity of SCHOCK® ovens, thanks to the new very low porosity technology, prevents dirt from adhering, making cleaning even easier. Furthermore, Titanium enamel being much more resistant to acid attack than normal enamels, maintains its brightness and color brilliance even after extensive use.
CHARACTERISTICS
Class A
Multifunction oven - 5 functions
Sheet metal dashboard and door
Extra large cavity 64 liters net
Cooking start and end analog programmer
Oven light
1 grill + 1 dripping pan
SAFETY
Triple glass cold door
Tangential cooling ventilation
DETAILS
Lateral chrome guides
Titanium easy to clean internal enamel – easier to clean
Removable full glass internal door
ACCESSORIES
Antique chrome knobs – MAN.CR
Oven tray 4 cm – TRAY4
Kit of 2 extractable guides – KITGUIDE
PLUSES AND FUNCTIONS
Energy class A: Schock® can boast maximum energy efficiency thanks to its ovens all in class A, synonymous with attention to the environment and energy saving.
Cold door: Schock® ovens equipped with triple glass allow for a reduction in heat on the outside of the oven, preserving the furniture and any condensation.
Extra Large Cavities: Larger cavities without compromising energy efficiency. Schock® ovens allow you to have up to 4 cooking levels at the same time, preparing multiple dishes or large quantities of food, saving time and energy.
Traditional cooking: the heat is produced by the lower or upper resistance.
Sole: ideal for savory pies and to give a final touch to cooking.
Ventilated: the heat of the lower and upper resistance is ventilated.
Vented outsole: Heat from the bottom resistance is vented.
Ventilated grill: the grill, associated with the fan, distributes the heat evenly.
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