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* 886L x 870D x 1810H (mm)
* 313 kg
* Chicken capacity: 48 - 64
* 14 spits
* 12.8 kW electrical power (230V-400V 3-phase)
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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.
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CHICKENSTAR the integrated combi oven specialized in the chicken cooking.
The technical features of the Combistar range are enriched by the special functionalities of CHICKENSTAR, that allow a profitable, easy and clean management of the poultry cooking.
With CHICKENSTAR, the oven and the working environment remain more clean and efficient.
A system reduces the presence of cooking fats in the oven improving, this way, the gastronomic result, the clean-up and the reliability.
Moreover, the CHICKENSTAR is the only combi-oven that manages automatically all the working phases: cooking, washing and fats ejection.
With CHICKENSTAR the sale profitability improves since the first day: the cooking keeps the meat meaty (reducing the weight loss) and wholesome.
Furthermore, the CHICKENSTAR allows a better healthy and cleaning of the environment because the cooking fats are automatically collected and than managed by the worker without efforts, in a simple and clean way.
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Models FCxE (Energiy : ELECTRICITY)
FCxG (Energie : GAS)
3 electric models : 5, 10 levels 400 X 600 mm and 16 levels for trolley
2 gas models : 5 and 10 levels 400 X 600 mm
Step between trays: 80 mm
Stainless steel body
Monobloc
Glass door
Flue
Light
Thermometer
General switch
Steam generator
Electromecanical control panel
2 turbines
Adjustable feet
OPTIONS :
Proover with stainless steel doors or glazed proover
Support or support with slides
Stainless steel extractor fan
Trays
Grids
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The JA Series from DOYON is known worldwide for its unique and patented JET AIR SYSTEM (the air moves in one direction for 2.5 minutes, stops for 20 seconds than moves the other way for 2.5 minutes resulting in a gentle velocity air flow for exceptional baking results. This system will help you bake faster and more evenly without having to turn your pans at half of the baking time. (Ex: Competitors units will bake only one side or unevenly (muffins blow over, bakes only the outside, etc). Our competitors ovens allows the air to move in one direction only. DOYON ovens will bake better and your employees will continue preparations without worrying about turning pans.
DOYON's outstanding uniform steam injection system includes an electronic timer which will give you a precise mist everytime for a better quality product (crusty breads, bagels, french baguettes, etc.). This superior steam system will allow inexperienced employees to produce quality products with a minimum of training.
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Energy : electricity
5 models: 4, 8 levels (400x600) and
10, 16 levels for trolley 400 X 600 mm and
10 levels 400x800
Stainless steel body
Monobloc
Glass door
Stainless steel extractor fan
Flue
Light
Thermometer
General switch
Steam generator
Electromechanical control panel
OPTIONS :
Digital control panel
Proover with stainless steel door
Stainless steel support
Trays
Grids
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Doyon fast conveyor ovens are your best buy to increase production in less space, bake 30% to 50% faster than traditionnal ovens, improve product consistency, reduce labor costs, minimize energy costs by 35% to 65%. Predetermine belt speed (time) and temperature, place the food on the moving conveyor belt and remove for perfect results every time. With increased production per square foot, Doyon conveyor ovens are not only the strongest of the industry, they are the most attractively priced of their category.
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3 or 4 baking chambers
From 1 to 3 doors by chamber
Baking surface for 3 chambers : from 2.5 m² to 14 m²
Baking surface for 4 chambers : from 3.3 m² to 18 m²
2 chamber heights : 23 cm or 26 cm
Energy : electricty
Independent electronic control panel for each chamber
Energy saving system
Alarm system
Rockwool insulation
Refractory bricks 25 mm
Baking chamber lit up by 12 V iodine lamp
Central steamer independent for each chamber
Voltage : TRI – 380 V – 50/60 Hz +N+T
Many combinations, please consult us for more information.
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For the artisan baker, Doyon offers the best choice for baking old-world artisan style crusty breads with a thick and crispy crust but still soft inside. Our modular ovens offer perfect heat distribution and our outstanding steam injection system gives you complete control over your oven chamber. Doyon artisan ovens are quick and easy to install and are the perfect choice for a variety of quality hearth breads, pastries, cookies, pies, cakes, pizzas, roasts, fast foods and much more.
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1 to 4 decks
4 module heights on choice (to be combined according to need) from 320mm to 470mm
Deck capacity : from 1 to 6 trays 600 x 400
Energy : electricity
Energy saving system
Independent control for the sole, the ceiling and the door temperature
Electromecanic or digital control panel
Ceramic floor plates
Glass door
Light
1 inlet for each level
OPTIONS:
Steaming system
Proover
Support
Canopy
Many combinations, please consult us for more information.
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4 Models : 2 or 3 independent decks
2 or 4 trays 600 x400 mm per deck
Energy: electricity
Electromechanical control
Steam generator on each deck
Independant control of the sole and the ceiling
Temperature : from 20 °C to 300 °C
Timer
1 air inlet per deck
Canopy
Glass window
Ergonomic handle
Refractory plates assuring a perfectly soft and regular baking
Light on each deck
OPTIONS
- Support with castors
- Proover with glass doors and castors (from 20°C to 60°C)
- Proover with glass door, castors and steam generator (from 20°C to 60°C)
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The DOYON Thinline Rack Oven is simply your best buy for high volume production. You can either use the single rack (up to 18 shelves) or double rack oven (up to 36 shelves per load). These ovens are made of heavy duty stainless steel inside and outside for easy cleaning. They are brightly lit and come with a standard high volume steam injection system. Doyon's thinline series have standard suspended type racks (easy maintenance and cleaning, no messy rotating bearing on the floor), flat floor ramp for easy loading and unloading without tipping your products, front mounted panel for service and maintenance, space saving units (15% to 30% less floor space than our competitors: 49 1/2" X 49"single, 60 1/2" X 58 1/2" double).All our rack ovens are shipped in one piece (no need for costly technical personnal for assembly). Available in gas or electric.
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Model : FRP6/8-R
Energy : Electricity, gas or fuel
Digital control panel
Digital panel for temperature
Timer
Steamer
Hood included
Trolley fixed by hook system
Independent trolley motor
Safety thermostat
Expansion valves
Glass wool isolation
Stainless steel front side
Glass with wide window
Supply not assembled
Supply without burner
OPTIONS :
Assembling
Burner fuel or gas
Trolley
Grids
Baking trays
Trays
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Electric steam convection oven GN 1/1 Power
Electric steam convection oven GN 1/1 Power
Electric steam convection oven GN 1/1 Power
Electric steam convection oven GN 1/1 Power
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Electric steam convection oven GN 1/1
Electric steam convection oven GN 1/1
Electric steam convection oven GN 1/1
Electric steam convection oven GN 1/1
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General characteristics
Use the Retigo system to cover all the cooking processes in your kitchen
- cooking, maintaining foods at serving temperature, blast chilling / shock
freezing and warming.
Utilize the advantages of the RETIGO system:
* obtain two separate cooking chambers, which can be used for food preparation
- for example, the meat is prepared in a combi oven and the side dish
in a regenerator
* full-use of the Cook & Chill concept
* cook the food in advance and regenerate before serving to speed up the service
and widen the menu
* guaranteed hygiene and safety - all RETIGO equipment can be connected to
the RETIGO HACCP SOFTWARE which makes HACCP data control simple
* minimize your expenses and save time using the RETIGO SYSTEM
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General CharacteristicsElectronic, microprocessor control system
Simple, intuitive operation with display of basic functions
Hygienic cooking chamber with rounded inside corners
Even baking thanks to the bi-directional fan
Perfect illumination of the cooking chamber by means of halogen lights
Double glass door that limits the escape of heat
Run-off tray under the door for collecting condensed water
Removable door seal for easy maintenance
Core temperature probe offered on all models
water saving system prevents high water consumption in all cooking modes
Two position door catch (safety position)
Integrated shower for easy cleaning which does not use softened water
SDS - service and diagnostic system
automatic evaluation of microprocessor error repots
IPX5 shield
BCS - boiler control system *
CCS - calcium control system *
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General Characteristics
Proofer is available in set with HP5 and HP8 only
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Combistar is the range of convection-steam ovens which includes in itself characteristics of strenght, power and reliability, which are unique to the Angelo Po products. moreover, with an innovative electronic and a state-of-the-art technology of the cooking control, it allows a minimization of costs, a highest flexibility and a perfect cooking quality.
The dimensions of the Combistar models are classified for the capacity of the cooking chamber and for the level of personalisation from 6 1/1 GN trays for medium-sized catering to 20 2/1 GN trays for large-sized cooking centres.
You can choice among different combinations to create a real cooking system: superimposed ovens, oven on blast chillers, oven with vacuum cooking, management of 20 cooking processes, cooking of poultry option. Accessories and transport systems for catering, banqueting and cook&chill are available for all the models.
Perfect cooking with the patented instant generation of steam with active control (bo boiler) and double-speed ventilation system. The kitchen is always clean thanks to the automatic washing systems with automatic cooling and no intervention by the worker.
Different kind of generations and programmed cooking are possible: Delta T, Maintenance, Rigeneration, Low Temperature, Smoking and Jar Pastorization with probe.
Electric supply: heat generation by means of direct heating system with bank of armoured elements in incoloy 800 and safety thermostat.
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Category: Convection Ovens – GHIBLI series
Model: TLV/75-E/2
Code: SR37510 + 04800.. x 2 + SU300
CONVECTION OVENS - GHIBLI Series
The ventilated TLV conveyor ovens of the Ghibli series are suited to
bake pizza as well as other gastronomic products. This production range
consists of 4 models characterised by a conveyor belt width measuring
50 and 75 cms and by the kind of supply to the heating element, which can
be either an electric or a gas one.Additional features of these ovens are reported as follows:compactness;standardization of the components of the various electricand gas ovens;particularly low consumption;remarkable reduction of heat losses in the environment;noiseless functioning;function control by a microprocessor;equipped with economy, self-cleaning & self-diagnosis programmes;30 pizza baking programmes and 30 special programmes for agastronomic baking are available, moreover it is possible to stop thebelt in order to allow a personalized baking time;function display through backlighted LCD;superimposable chambers (up to 3 moduls in electric ovens, 2 in gas ovens);double fan speed;required conveyor belt time to go through the baking chamber: adjustable from 1' to 30'. Moreover, the gas ovens have a high efficiency gas burner with premixed
air, innovative exchanger with heat recovery to assure a baking with
constantly "clean" air. All models show highest safety conditions and the
usual OEM's reliability, as well.
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Category: FAN-FORCED S/S conveyor oven
Model: G-45
Code: 07000..
The most compact conveyor oven on the market. Fan forced modular electric oven, suitable to bake pizza and gastronomic products, belt width 45 cm.
Features:
Complete modularity and superposition with separated electric connections. Extremely compact outside dimensions (LPH = 125 x 105 x 48 cm). Wide inspection door for easier maintenance and cleaning. Extremely silent (< 75 dB). Programmable baking time from 30 seconds to 30 minutes with digital timer. Possibility to stop the belt for longer baking programmes. Heat recovery system (Energy Block) integrated in the oven. Independent adjustment of the ceiling and bedplate heating elements with 4 combinations. Temperature thermostatic adjustment through electronic control (1 °C accuracy). Stainless steel front part and door. Baking chamber in aluminated plate. Insulation made of eco-compatible fibroceramic and needle rock wool. Baking surface with belt made of stainless steel high yield mesh. Max baking temperature 400 °C. Led display to visualize functions and temperatures. Safety thermostat with manual resetting.
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Category: Serie 2000
Model: SE/99/2
Code: 04676.. x 2 + WPC8010
SERIE 2000
The SERIE 2000 ovens are particularly suited to bake pizzas on firestone or in baking-pans. SERIE 2000 is available in two versions: with electronic control board (E) or with electromechanical control board; both versions are available with stainless steel front or with enamelled front. The baking chambers are entirely made of AISI 430 stainless steel and the baking surface is of modular firestone; the doors show large ceramic glass to get a complete inspection of the inside. The single chambers can be overlapped up to three units, each of them independent for their control elements and relevant supply. A double testing makes these ovens particularly reliable, while the safety conditions are assured by a safety thermostat, calibrated at 450°C (rechargeable). A smoke suction valve is also an important feature of the ovens belonging to SERIE 2000, the valve opening can be adjusted according to the work. The baking module can be completed by optional supply of a support or cell, which can be heated or neutral (with stainless steel front-side). Moreover, on the module, a stainless steel suction hood equipped with motor and speed changing gear can be mounted.
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CHICKENSTAR
THE COMBI-CHICKENS
New to the Angelo Po Combistar World: the new specialized combi oven for cooking chickens.
The technical features of the Combistar range are now further enhanced by the specialist functions of CHICKENSTAR. This oven is designed for the efficient and profitable management of cooking poultry along with easy cleaning.
Thanks to its system, CHICKENSTAR reduces the presence of cooking fats in the oven, thus improving the gastronomic result, the cleaning and the reliability. Furthermore, with CHICKENSTAR the oven and the working environment remain clean and easy to manage.
Also, the CHICKENSTAR is the only combi-oven that automatically manages all the working phases: cooking, washing and removal of waste.
Using the new CHICKENSTAR oven improves profitability from day one as a grater yield is achieved from each chicken. This means not only more portions leading to higher GP but also as a result of the special cooking conditions the end product is succulent, moist and tender.
Furthermore, the CHICKENSTAR system is environmentally friendly because the cooking fats are automatically collected and than can be easily managed by the worker without effort. This procedure is simple and clean.
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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.
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Floor standing oven with 20 gauge stainless steel construction. Holds forty (40) full-size pans (GN 1/1) or twenty (20) full-size sheet pans. Electronic control offers two speed fan, reduced energy setting, and automatic steam boiler fast flush. Roll-In Cart is completely interchangeable with the QC-100 Quickchiller as well as the 20.20 Combimate companion holding cabinet. Retractable door available.
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Deck ovens Cervap Compact - Oil-Gas
Capacity
• Baking area :
3.9 m² for 800/4.123 model
4.5 m² for 800/4.143 model
• Doors of 800 mm
• Depth of 1225 mm
• Number of decks : 4
• Useful height on deck :
3 decks of 160 mm
1 deck of 220 mm
Characteristics
• Independent cast iron steam generator on the left of each deck
• Energy : Oil or gas
• Optional steam vents on top deck
• Optional steam vents on each deck
• Optional integrated lifter (see integrated lifter’s sheet)
• Supply on 3 parts
• Easy to move with a truck when it’s assembled
• Optional Electromechanical control
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Electrolux air-o-convect blends tradition with the latest technological research in order to satisfy the creativity and working requirements of today's professional kitchen. The air-o-convect range offers a choice of different models, providing a high degree of automation and an extensive range of accessories. The air-o-convect convection ovens with direct steam 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.
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