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Bread-making and confectionary equipment
The oven is especially suitable for baking pastries, gastronomic products and large or small bread. It is useful for pastry chefs, restaurants and hotels. The distribution of heat on the product is achieved by forced circulation of heated air using fans. At the bottom of the oven there is a proofer for yeast having dough. This unit has very good baking uniformity and the evaporator is placed inside the baking chamber. High quality thermal insulation provides energy savings. Additionally, the stand is made for the oven. Tray size mm 400 * 600 Distance between baking sheets mm 85 Control system Manual or Digital Number of trays pcs 8
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