Döner Arabalı Konveksiyonlu Fırın
Rotary Rack convection oven is particularly suitable for baking of pastry products, gastronomy products and big or small breads. It is useful for confectioners, restaurants and hotels. At the bottom of the oven there is a fermentation cabinet for the yeast having dough. This oven has a very good uniformity of baking and vaporizer placed inside the baking chamber. High quality insulation ensures energy saving. It is produced with electricity and gas.
Description
| Model | Unit | PMRC 10 | |
|---|---|---|---|
| Number of tray | pcs | 10 | |
| Dimensions of trays | cm | 40×60 46×66* |
|
| Distance between trays | mm | 80 | |
| Width (W) | mm | 1050 | |
| Length (L) | mm | 1280 | |
| Height (H) | mm | 1440 | |
| Control system | Analogue, Digital or Touch Screen | ||
| Energy source | Electricity | Gas | |
| Electrical power | kW | 24 | 1,5 |
| Voltage | V / Hz | 380 / 50 | 380 / 50 |
| Gas consumption / pressure | m³/h (mbar) | – | 1 (20) |
| Heating capacity | kcal/h | – | 20000 |
| Weight of oven | kg | 310 | 330 |
| Electrical power for fermentation cabinet | kW | 3 | 3 |
| Height of fermentation cabinet (H1) | mm | 775 | 775 |
| Weight of fermentation cabinet | kg | 50 | 50 |
| Number of tray in fermentation cabinet | pcs | 16 | |
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Kombine Fırın
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Konveksiyonlu Fırın
The convection oven is particularly suitable for baking of pastry products, gastronomy products and big or small breads. It is useful for confectioners, restaurants and hotels. Heat distribution on the product is obtained through the forced circulation of heated air, by means of fans. At the bottom of the oven there is a fermentation cabinet for the yeast having dough. This oven has a very good uniformity of baking and vaporizer placed inside the baking chamber. High quality insulation ensures energy saving.
Mini Konveksiyonlu Fırın
Mini convection oven is particularly suitable for baking of pastry products, gastronomy products and big or small bread. It is useful for confectioners, restaurants and hotels. Heat distribution on the product is obtained through the forced circulation of heated air, by means of fans. At the bottom of the oven there is a fermentation cabinet for the yeast having dough. This oven has a very good uniformity of baking and vaporizer placed inside the baking chamber. High quality insulation ensures energy saving.
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