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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: 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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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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Convection Oven Model RFF 404/1
- High quality - elegant design
- Timer 0 - 60 min. respectively continious
- Adjustable temperature from 50° up to 250° C
- Automatic stop after reaching the programmed time
- Double glazing and very well isolated = more safety, less energy consumption
- Adjustable feet
- Incl. 4 trays 435 x 320 mm
- Weight: 36 kg
- Dim.: W 600 x D 530 x H 530 mm
- Power conn.: 230 V / 1 Ph / 2,7 kW |
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| The F40E electric convection oven is equipped with exclusive device to optimize the baking temperature uniformity by mean of the constant measurement in two positions inside the deck. The 4 removable trays size 80cmx40cm give this model an extremely high production capacity with respect to its limited external dimensions. |
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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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- Impingement PLUS! low oven profile and dual
air return
- EMS Energy Management System*
(gas ovens only) - Our patented gas management
system that reduces gas consumption and
increases cooking efficiency
- Front-loading window
- Stainless steel front, sides, and top
- Folding conveyor for easier removal
- Digitally-controlled bake time and temperature
- Adjustable air jet fingers
Additional options:
- Can be operated singly or stacked up to 4
cavities high
- Natural gas and propane gas models available
- Independently-controlled dual conveyor belts
available
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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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MONO's new DXc ovens are equipped with a Colour Controller for each deck and are available in four or five deck, three trays per deck standard configurations.
The DXc's colour controller combines the functionality of MONO's earlier and well proven computerised control systems with a much larger screen size, full colour capability, longer menu names and faster scroll-through. The much larger text, and visually striking colour-coded graphics, linked to key baking criteria - from time to temperature - means that bakery staff can monitor bake progress from a distance, without wasting valuable time having to approach the oven.
In daily use, as a selected baking programme is in operation, a large digital display shows the bake temperature and individual bars on-screen change colour, from blue through to red, reflecting the temperature profile. A prominent countdown timer - in minutes and seconds - is also positioned below the temperature display. A timer graphic turns from yellow to red to attract the attention of the baker once the final two-minute phase of a selected baking programme is reached. At the end of a bake an audible alarm sounds and an end of bake graphic is displayed. The operator has an option at this point to finish the bake or select a pre-programmed additional bake time for the product selected.
With a colour controller fitted to each deck, operators are alerted to a particular deck when the end of bake alarm sounds, unlike some other deck oven alarm systems. The obvious visual appeal of the new colour controller will also create additional interest when compact DX's are installed at point of sale. |
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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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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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Product Code : 240913
Model : CCO30
Width (mm) : 350
Depth (mm) : 560
Height (mm) : 465
Net weight (Kg) : 22
Gross weight (Kg) : 25
Gross volume (m³) : 0.13
Elect Power (Kw) : 2.2
Voltage : 230 V
Phases Number : 1N
Frequency : 50
Tech Sheet
Stainless steel oven cavity with rounded corners. Self contained with built-in fresh water/condense container and requires no water or drain connections. Delicate foods, such as fish, cook in the gentle heat of low temperature steam, retaining the full flavour and texture. Reheat chilled food in low temperature steam, without it drying out and losing its ''freshness''. Cooks vegetables in maximum steam, without loss of vitamins or flavour. Fan assisted air circulation enables convection cooking at a lower temperature with even results over the three oven shelves. Combining steam and convection heating produces a moist heat that reduces shrinkage whilst still browning meat. Side hangers, removable without use of tools, suitable for 3x1/2GN. Supplied with the following 1/2GN accessories: N. 3 Aluminium Baking Plates, N. 2 S/S Perforated Containers, N. 2 S/S Plain Containers and N. 3 S/S Wire grids.
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| Ideal for pastry, hot corners and for frozen products, BAKY is a versatile electric oven with 5 trays 60x40cm, electronic control, 200 customizing programs, alternate ventilation and steamer. Professional baking and extreme simplicity of use make BAKY particularly suited to all non-professional users. |
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Amazing performance and high aesthetic impact
The modular electric pastry oven MODULO HI-TECH comprises from one to three independent baking chambers, 60-80 cm in width, and an optional prover or stand. The oven baking surface is made of rusticated sheet metal, which allows perfect distribution of heat throughout the surface, making this oven particularly suitable to bake pastry. The temperature is adjusted electronically, the ceiling and floor resistors are controlled independently. The oven door is hinged at the bottom, with a tempered glass window to check the state of the product. The stand comprises a painted metal structure, while the prover is made of stainless steel and equipped with a heating thermostat. The prover reaches a maximum temperature of 65 °C, whereas the maximum temperature of the baking chamber is 450 °C.
MODULO is available in different colours: blue, yellow, white, black, brick-brown, cream.
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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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3 Models : 2 trays 400x600 or GN1/1
3 trays 400x600 or GN1/1
4 trays 400x600 or GN1/1
Electric convection oven with blown air
Humidifier standard
electromechanical control panel (digital optionally)
Ventillation automatic reversal |
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B910SS-A
60cm Multifunction self cleaning pyrolytic double oven
Energy efficiency class: A
LED Full programmer
2 Cooling fans
Thermostatically controlled grills
Main oven: Electric multifunction self-cleaning pyrolytic
9 Functions
Capacity: 59 Functions
Triple-glazed removable door
Automatic safety door-lock when in pyrolytic mode
Catalytic exhaust
Lower Oven: Electric static and grill
4 Functions
Capacity: 37 Litres
Double-glazed removable door
Standard accessories:
Removable side racks
2 x Safety shelves
2 x Enamelled drip trays with handle
2 x Trivets
Optional extra:
BPS1 Pizza stone
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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.
The air-o-steam combis detailed are level A, 10 GN 2/1 electric models.3 |
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| The Electrolux Convection oven range is designed to guarantee high performance and total cooking uniformity while reducing energy consumption. Coupled with its ease of use and robustness of materials used in manufacture, this gives a range second to none. With a choice of 22 different ovens available, and an extensive range of accessories, any installation can be tailored to meet the needs of today's professional caterer. |
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Chef is a fi rst-class oven and proving cabinet series for demanding professional users. All Chef ovens produce impressive and uniform baking results. Chef ovens are easy to install, use, service and maintain. Design a
productive combination for your own particular needs. |
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Designed to delivery traditionally browned results in a shorter time with no loss of quality. This high speed performance can be achieved with ease as you download cooking programmes from your PC. The SD card function makes it ideal for use in public houses, restaurants or staff catering establishments with set menus where consistent results and ease of operation are essential.
This combination oven is also ideal for prime cooking such as roast joints and carvery
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Combined and convection ovens
Exceptional performance and exemplary ergonomic design
Convention ovens
ROSINOX Grandes Cuisines offer a range of 6, 10, 20, and 40 level convection ovens available in gas (except the 6 level model) or electric versions. The forced air guarantees ideal temperature distribution in the cooking compartment; these ovens are particularly well suited to roasting, pastry making and catering work, whether for Gastrostandard or Eurostandard use (the 40 level models are only available with the Gastrostandard loader).
Models
6 levels, GN 1/1 or Eurostandard, 600 x 400 (electric energy only)
10 levels, GN 1/1 or Eurostandad, 600 x400 (electric or gas energy)
20 levels, GN 1/1 or Eurostandard 600x400 (electric or gas energy
40 levels, GN 1/1 or 20 level, GN 2/1 (electric or gas energy) |
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POD302
30" PROFESSIONAL SERIES DELUXE STAINLESS STEEL DOUBLE OVEN WITH ELECTRONIC DISPLAY
-PROFESSIONAL DESIGN
-MASSIVE 4.7 CU. FT. OVEN CAPACITY
-SUPERFAST PREHEAT
-HEAVY-DUTY ROTISSERIE
-MAXBROILTM
-TRUE CONVECTION
-PROFESSIONAL DELUXE
INTERIOR WALLS AND RACK SUPPORTS COME PERFECTLY CLEAN IN JUST TWO HOURS, WITH THE FASTEST SELF-CLEAN CYCLE ON THE MARKET.
CONCEALED BAKE ELEMENT FOR ENLARGED CAPACITIY
NEW SPEED CONVECTION MODE REDUCES COOKING TIME FOR FROZEN FOODS UP TO 30%
BALL BEARING FULL-EXTENSION TELESCOPIC RACK |
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Ovens for confectionery/bakery - Aroma Basic
Particular
- Convection cooking for the bread and cakes of every day.
“Aroma Basic” expands and enhances traditional methods of convection
cooking with the possibility of making bread and cakes.
Aroma Basic uses Euronorm 60x40 trays. The work function, and
low fan speed, enable cooking of delicate products such as: puff pastries, miniature pastries, croissants, biscuits and strudel.
In addition to traditional convection cooking, there is the option with humidifier to enable the preparation and production of all types of pastry requiring diverse cooking climates : flans, sweet or savoury, panettoni cakes, bignè pastries, sponge cake, and bakery products: bread, loaves, biscuits, bread sticks, baguettes, etc.
The availability of constantly fresh bread and cakes is now possible and simple, to the benefit of your customers, who will find yet another reason to stay loyal to your service.
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Features
'ColourSmart' or 'Classic' controls available.
'ColourSmart' ovens come complete with steam generator.
Ovens can be stacked to double baking capacity (spacer required).
Clear glass doors ensure effective 'point of sale' baking.
Fitted with 'cool to touch' double glazing that can be quickly opened to allow cleaning of the inner glass surfaces.
Stainless steel construction.
Single or three phase options available
To suit 60 x 40 cm trays.
30" x 18" tray capacity available in depthwise configuration.
Dimensions :
Dimensions for ovens that accept 60cm x 40cm tray ovens
Height: 570 mm (22 ½")
Depth door closed, inclusive of handle: 855 mm (33 ¾")
Depth door closed, inclusive of handle and rear spacers: 905mm (35 5/8")
Depth door fully open: 1590 mm (62 ½")
Width: 1000 mm (39 3/8")
Dimensions for ovens that accept 30" x 18" tray ovens
Height: 525 mm (20 ¾")
Depth door closed, inclusive of handle: 1260 mm (49 ¾")
Depth door closed, inclusive of handle and rear spacers: 1310mm (52")
Depth door fully open: 1820 mm (71 ¾")
Width: 840 mm (33 ¼") |
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Unique in both design and technology, the oven's signature style serves as a centerpiece in today¹s high-end kitchen. Whether your style is contemporary or classic, the TurboChef 30" feels at home.
Broadly curved edges, hearth-shaped sculpted doors, a premium stainless steel chassis and polished aluminum door handles connect the past to the future and reflect the rich heritage of cooking. The upper door comes in a variety of timeless colors, allowing you to perfectly match the oven to your kitchen color palette and accompanying appliances.
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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.
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Exterior
340 stainless steel front, top and sides
4" chrome plated adjustable legs
Nickel plated handle
Cool to the touch pull down door
Interior
340 stainless steel cook cavity
Fully insulated cooking chamber
Removable wire cooking rack
Adjustable lower cooking element
Standard features:
Recirculating air path with TurboChef Technologies patented catalytic converter system
Multi-speed convection blower
Conventional wire baking rack
Independently controlled bottom browning element
Smart Voltage Sensor Technology
Programmable with up to 128 cooking programs
Stackable design
Manual Sleep Mode
Warranty - 1 year parts and labor
Packaging - Double-wall corrugated box banded to wooden skid
Optional bottom baking surface
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Exterior
430 stainless steel front, top, sides and back
4" (101.6 mm) chrome plated adjustable legs
Powder coated handle
Cool to the touch pull down door with microwave seal
Interior
Fully insulated cooking chamber
304 stainless steel liner with large radius corners
Removable ceramic cooking platter with molded
product standoffs
Removable Wave Guide Cap
304 stainless steel removable grease collection pan
Features:
Standard
Two cooking platters
Two Wave Guide Caps
One year parts and labor oven warranty*
Additional
Oven stands with locking castors
19.5" (495.3 mm) stainless steel with adjustable feet for stacked units
24.5" (622.3 mm) stainless steel with adjustable feet for
single units
Control options:
C3 Professional
Simplified interface, non-programmable.
C3 Smart
Smart intuitive control with built-in cooking profiles to assist the operator
C3 Custom
Customer/item specific profiles that are developed with TurboChef for ease of operation
RS 232 communication port provides direct computer access update menu selections and change product information
Operation:
-Forced vertical recirculated convection hot air system
-Bottom-launched microwave system
-Variable speed blower motor
-Two control compartment cooling fans
-Fully programmable control panel with touchpad interface storing up to 64 product cooking profiles
-Self-diagnostic control
-Catalytic converter eliminates flavor transfer between foods,
reduces emissions/qualifies for ventless operation
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