Electric oven for bread, meat, fish or any other food according to our customers needs.
The oven is made of AISI 304 stainless steel. It can be assembled on wheeled chassis for better mobility.
The consumption of a oven of dimensions 1000x600x500mm ia 3kw, 0.27€/hour and placed at point 220ºC 90 minutes. The oven includes a system which supplies moisture through clean water steam, essential for the best food presentation.
The LU-KO Mini Rotor bakery oven has been designed and developed especially for use in patisseries, super market bake-off points, small bakeries and catering kitchens. The oven is very easy to use and reliable. The effective timer-controlled steaming system produces a fi ne glaze and crisp crust on bakery products. The oven has a smart temperature control system which reduces heating power when temperature is near the set point. The oven’s powerful, effi cient and uniformly blowing air circulation fan, air movement control and heat stabilising mass accumulator, together with the rotating guide rail rack, guarantee consistent baking results.
MONO Rotary Rack ovens are one of the big success stories of the baking industry, with an unbeatable reputation for technological sophistication, high performance and reliability.
The MX's compact size and proven in-use characteristics - from performance to reliability - have ensured that it remains as much of an industry success story today as when it was launched some 12 years ago. A fact underlined by the several hundred units manufactured and supplied from MONO's modern factory, of which 75% have gone directly to leading supermarkets and the remaining 25% have been destined for the independent bakery trade.
Electrolux air-o-steam blends tradition with the latest technological research in order to satisfy the creativity and working requirements of today's professional kitchen. The air-o-steam range offers a choice of different models available in two levels of operation, providing a high degree of automation and an extensive range of accessories. The air-o-steam combis are designed to form complete cook&chill systems together with air-o-chill blast chillers/freezers, therefore, any installation can be tailored to meet the needs of the caterer. The air-o-steam combis detailed are level A, 20 GN 1/1 electric models.
- Autoclima. The ideal cooking conditions for each dish.
Autoclima is the control system that sets and maintains the oven conditions most suited to the dish you’re cooking. Autoclima automatically controls the temperature and humidity precisely to the cooking method selected. Autoclima is also ideal for reheating dishes that have been previously cooked, chilled and stored.
- Core probe. The assurance of perfect cooking results every time
The core probe is an extremely practical device that precisely measures the temperature inside food during cooking, causing The Mix to stop heating once the required cooking temperature has been reached. The core probe ensures that the temperature for cooking than heating during subsequent holding is just right. The Mix can also use needle probes (Ø 1 mm) for smaller-sized dishes or when cooking vacuum-packed foods.
To modulate Spa they give beyond vent'anni it plans and it produces equipments for the professional ristorazione. The range wide of attrezzture comprises also a line of ovens for gastronomia and simple breadmaking. Available in the versions to gas or electrical workers, direct and indirect), electronic or analogic convection or compounds (, ability 6 or 10 teglie. The baking room is realized in AISI 304 with lucid finish in BA.Gli angles of the room is rounded off in order to favor a better circulation of the air and therefore more uniformità than baking. The grills are in tondino for an easy cleansing. The door is equipped of double glass insulation, with opening to book for cleansing. Endowed door of packing to double quantity labbro and double small basin you collect drops. The ovens are equipped of cycle of cooling of the room and mechanical valve for the scrico of the vapor in esubero in the room. Motor to double speed and automatic reversal of the spin of the impeller in order to improve the baking. Gestibili cycles of baking to time or with probe to the heart.
Modular electric oven for bakeries with 1 - 2 - 3 independently-operated cooking compartments.
External OVEN features
Structure made using sheet metal and painted edges.
Hood for collecting smoke given off by cooking food.
Front panel in stainless steel. Stainless steel swing door that opens upwards or downwards according to personal preference, with spring balance system and tempered glass panel.
COOKING CHAMBER internal features
Chamber made using aluminium-plated sheet metal with Top panel and Bedplate in refractory material; complies with all legislation relating to materials that come into contact with food. Smoke exhaust for the whole room with shuttered opening. Internal lighting provided by heat-resistant 12-Volt halogen lamps. Rock wool heat insulation.
Operation and control
Heat is produced using element coils incorporated into the refractory material of both the Top panel and the Bedplate. Digital electronic temperature control with independent Top panel and Bedplate power adjustment.
Maximum operating temperature 350°C. Manual opening and closing of the smoke exhaust valve.
Support and Accessories (on request, at extra cost)
Suction hood
Made-to-measure baking unit
Made-to-measure all-purpose unit
Made-to-measure stand
Wheels for Unit or Stand
Timer
Evaporator
Suction hood
Complete stainless steel model
Made-to-measure oven
Esthetics
Esthetics: Professional stainless
Color: Stainless
Dimensions
Height of the product (cm): 48.0 Width of the product (cm): 89.5 Volume of the oven (0: 67
Performances
Type of oven: Multifunction electronics 9 Programmer: Electronics fine beginning/of cooking
Classify energy efficiency: C System of cleaning: Catalyze
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