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* 610-910W x 610-915D x 280-300H (mm)
* 300mm diameter pizzas
* 163 - 400 kg
* 8.4 - 19.2 kW electric power (electric version)
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The oven of new Henergo generation is thought in order to satisfy the demand for a conveyer oven ventilated to elevated performances working to gas and above all of simple I use, autoregolante, reliable and economic.
Henergo H75 is fed from burners to gas atmospheric that guarantee an optimal performance in every condition of feeding and use. The heat exchangers integrated in the room concur the maximum exploitation of the combustion with constant maintenance of the conditions wished of baking.
The belt conveyer on which the products come places to cook can be equipped or with the bed frame for a traditional baking with support "pizzanet" or teglia, or with the special bed frame MICROnet that directly allow the direct baking of the peak on the tape.
The system of programming of the oven is planned in order to simplify the life to the operator and previews in memory three programs optimized for bakings base of round peak or in teglia. Such programs can be newly modified and memorizzati second the requirements of the cook. The nominal potentiality of the oven is equal to 120 peaks from 35 cm/ora. Moreover, the times of baking can be regulated from 1 to 30 minuteren, with the possibility to stop the tape and to regulate the capacity of the air for any requirement.
To emphasize at last, two important innovationes introduced in Henergo HG 75: the function of defrosting "defrost" and the comfortable function of car cleansing of the oven.
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- Manual control
- Stainless steel baking room
- Painted outer cover
- Baking room internal light
- Mod.320°C: 15 min Mechanical timer and thermostat 320°C
- Mod.RT: 2/3 thermostat 350°C
- 15 minutes mechanical timer
- Cold Door: tempered outer and internal glasses
- Cold outer cover by forced air
- CE products upon RoHs Standards
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- Manual control
- Stainless steel baking room
- Painted outer cover
- Baking room internal light
- Mod.320°C: 15 min Mechanical timer and thermostat 320°C
- Mod.RT: 2/3 thermostat 350°C
- 15 minutes mechanical timer
- Cold Door: tempered outer and internal glasses
- Cold outer cover by forced air
- CE products upon RoHs Standards
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- Manual control
- Stainless steel front side
- Temperature 320° C
- Aluminized Baking room
- Painted outer cover
- Baking room internal light
- Door with tempered glasses
- Stackable oven
- CE products upon RoHs Standards
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6 models: 1 or 2 chamber - Capacity until 12 pizza
Energy : electricity
Ceramic floor plates
Thermometer
Temperature from 50°C to 350°C
Each cooking chamber is regulated by 2 thermostats
Stainless steel front side
Glass door
Light
OPTIONS :
Support
Canopy
Neutral chamber
Prover
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- Manual control
- Stainless steel baking room
- Painted outer cover
- Baking room internal light
- Mod.320°C: 15 min Mechanical timer and thermostat 320°C
- Mod.RT: 2/3 thermostat 350°C
- 15 minutes mechanical timer
- Cold Door: tempered outer and internal glasses
- Cold outer cover by forced air
- CE products upon RoHs Standards
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- Manual control
- Stainless steel front side
- Temperature 450° C
- Aluminized Baking room
- Painted outer cover
- Baking room internal light
- Cold Door: tempered outer glass, ceramic internal glass
- Cold outer cover by forced air
- Stackable oven
- CE products upon RoHs Standards
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Doyon's PIZ series are the most advanced and productive compact pizza ovens on the market. The unique Jet Air sytems helps you bake 30% to 50% faster and more evenly than traditional deck ovens. These exclusive ovens occupy 40% to 50% less floor space for the same production. Preheats in 15 to 20 minutes or less at the start of the day and will bake your pizzas in 5 to 6 minutes at 460° F (238° C). The heat provided from the nickel coated perforated deck makes a nice even crust thanks to the air moving through the holes and from the heat of the metal deck itself. You can remove a product and put another one at the same place without concern about cold spots you get from traditional deck ovens. Reduce your energy costs by more than 50% compared to a deck oven.The air is recycled and the heating system will be on about 60% of the time because of it's high efficiency. The PIZ series is priced at half the price of conveyor ovens. It takes less floor space, offers greater menu flexibility and higher quality baking results. The PIZ series is priced a little higher then traditional deck ovens but it makes up the difference in increased production, better performance, energy and labor savings.
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Doyon's PIZ series are the most advanced and productive compact pizza ovens on the market. Our unique Jet-Air sytems helps you bake 30% to 50% faster and more evenly than traditional deck ovens. These exclusive ovens occupy 40% to 50% less floor space for the same production. Preheats in 15 to 20 minutes or less at the start of the day and will bake your pizzas in 5 to 6 minutes at 460°F (238°C). The heat provided from the nickel coated perforated deck makes a nice even crust thanks to the air moving through the holes and from the heat of the metal deck itself. You can remove a product and put another one at the same place without concern about cold spots you get from traditional deck ovens. Reduce your energy costs by more than 50% compared to a deck oven.The air is recycled and the heating system will be on about 60% of the time because of it's high efficiency. The PIZ series is priced at half the price of conveyor ovens. It takes less floor space, offers greater menu flexibility and higher quality baking results. The PIZ series is priced a little higher then traditional deck ovens but it makes up the difference in increased production, better performance, energy and labor savings.
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Category: Conveyor Oven
Model: TL/105L/1
Code: 04130.. + SR51010
STATIC TUNNEL OVEN – TL/105L
The baking process of static tunnel oven mod. TL/105L is based on its composition: a chamber, strengthened by means of refractory material walls and provided with armorplated resistances on the Ceiling and on the Bedplate; this chamber is crossed by a conveyor belt on which the products to be baked, such as pizza, are put. A halogen lamp system allows an easy inspection of the oven chamber. The structure of the oven is
completely made of stainless steel. It is possible to plan the bake by means of an electronic digital control panel and to adjust temperature and time according to the conveyor belt speed. Four different baking programs have been recorded on the microprocessor, while a fifth can be customised according to the user’s needs. A “Stand by” control allows economizing energy consumption. Both the structure and the shape of TL/105L tunnel oven allow overlapping up to three chambers, assuring in any case a very good ergonomics. Easy to use and very moderate in electricity consumption,
this kind of oven is suitable both for baking and regenerating gastronomic specialities.
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Category: OVENS Domitor
Model: DM 4.30 M
Code: 06745..
Electric modular ovens with 30 - 35 cm multiple chamber. The ovens are particularly suited to bake pizza directly on firestone (traditional mode) or indirectly with backing-tin. 14 models (8 single chamber and 6 double chamber).
Features:
Full modularity and superimposition with separated electric connections. Temperature adjustment through electromechanical thermostats, independent for ceiling and bedplate. Stainless steel front part and door. Stainless steel ergonomic handle. Baking chamber in aluminated plate. Door glass made of pyroceram. Insulation made of eco-compatible fibroceramic and needle rock wool. Baking surface made of cell-like refractory stone. Temperature display through analogical pyrometer. Max baking temperature 400 °C. Safety thermostat with manual resetting. Lowering-chamber device for energetic saving. Internal lightning with halogen lamp. Direct smoke outlet (optional external chimney). External hood, neutral or equipped with motor and remote speed control (optional). All the models can be optionally equipped with open stands, the 35 cm multiple ovens can have also neutral or heated chambers (optional).
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Category: Serie MF
Model: MF/1
Code: 00310.. - Forno monocamera inox
OVENS FOR GASTRONOMY AND PIZZA RESTAURANTS
Monobloc mini ovens suitable for small outputs, they are particularly useful to heat up pizza slices or to complete baking in case of precooked pizzas. The structure is entirely made of AISI 430 stainless steel, while the baking surfaces are of firestone. The heating system utilizes armor-plated resistances; the heat-insulation consists of a layer of evaporated mineral wool and ceramic fibre. The temperature control is assured by thermostat with possible adjustment from 0 to 400 °C. A rechargeable safety thermostat assures a temperature maintenance within 450°C. MF series consists of a singlechamber model (MF/1) and two models with two chambers (MF/2 and MF/3/CS). MF/1 and MF/2 models have a special push-button, by which it is possible to cut out the power of the lower resistance: this procedure is particularly useful to gratinate gastronomic specialities and/or vegetables. Unlike MF/2 model, MF/3/CS model has separated baking chambers and relevant independent control elements.
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Category: OVENS Millennium
Model: MB 8.35 D
Code: 06550..
Electric modular ovens with 35 cm modular chamber, with digital or manual electronic controls. The ovens are particularly suited to bake pizza directly on firestone (traditional mode) or indirectly with backing-tin. 14 models (8 single chamber and 6 double chamber).
Features:
Complete modularity and superposition with separated electric connections. Independent adjustment for the ceiling and bedplate heating elements through electronic control (5 positions switch, tuning 20%) or digital control (20 positions, tuning 5%). Temperature thermostatic adjustment through electronic control (1 °C accuracy). Control panel cooled by forced ventilation. Stainless steel front part and door. Ergonomic stainless steel handle with insulating material grip. Stainless steel baking chamber. Door glass made of pyroceram. Insulation made of eco-compatible fibroceramic and needle rock wool. Baking surface made of cell-like refractory stone. Max baking temperature 400 °C. Safety thermostat with manual resetting. Lowering-chamber device for energetic saving. Internal lightning with halogen lamp. Adjustable smoke outlet, external chimney included. External draught cap, neutral or equipped with motor and remote speed control (optional). All the models can be optionally equipped with open stand, neutral or heated chamber.
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Category: Serie ZENITH
Model: 935 E/3
Code: 04911.. x 3 + W3PC810
ZENITH OVENS serie ZENITH
OEM Zenith ovens propose:
- a wide oven range with different dimensions and outputs (5 models)
- innovative technical solutions
- reduction in energy requirements
- innovative design
With Zenith ovens, it is possible to traditionally bake on brick (direct baking) or in pie-dish (indirect baking).
The inner dimensions of the baking chambers in the five available models begins from a possible 35 (instead of 33) cm-modularity, therefore, the refractory surfaces begin from min 73x73 cms (435 model) up to max 113x108 cms (935 model); 635 XL model is featured by useful dimensions equal to 125x73 cms, being particularly suitable for 40x60 pie-dishes.
Zenith ovens are superimposable up to 3 independent chambers, each one having its own power supply.
All oven configurations can be equipped with open support, neutral or heated room as well as hood; each oven is available in two versions: either with electromechanical or digital electronic control.
The electromechanical control has two five percentage-position switches to adjust the relevant ceiling and bedplate capacities; a luminous display shows that the entered temperature has been reached.
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Category: Serie GAS SG
Model: SG/33/S
SINGLE CHAMBER GAS OVENS
SG/23 and SG/33 single chamber gas ovens apply a special
technology, unique in its field. As a matter of fact, they use independent
and Ceiling/Bedplate differentiated adjustment burners, in order to obtain the best heat distribution. The particular conformation of the burners, produced with micro-holed fettling plaques, allows reaching a heat irradiation, which is suitable to the power desired, in order to assure a quick and uniform bake. This special characteristic allows baking products directly on bricks, assuring all benefits deriving from it.
The baking chamber is completely made of stainless steel, while the
baking surface of firestone; Unburned gases exhaust is placed on the
upper part of the chamber, from which they are conveyed towards the
flue. Ovens are available with stainless steel (S) front part and any
available gas can feed them (GPL, liquid propane, methane gas, etc.).
A halogen lamp system allows the inspection of the oven chamber,
whose maximum working temperature reaches 400° C.
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Category: Serie GAS SG
Model: SG/99/2
MODULAR GAS OVENS
Modular gas ovens range is composed of two models: SG/69 and SG/99. The particular conformation of the baking chamber (made of stainless steel) and of the heating system allows overlapping up to two chambers; as a matter of fact, burners have been placed beyond the bedplate firestone baking surface, while the two burners close to the sides are positioned according to a specific angle in order to convey heat towards the ceiling of the chamber, which reflects it by radiations towards the product to be cooked. Left and right burners adjustment takes place independently from other soil burners; a third device intercepts gas and start pilot general feeding. It is possible to bake directly on bricks, taking advantage of all the characteristics of this method.
Unburned gases exhaust is placed on the upper part of the chamber, from which they are conveyed towards the flue. The front part of the ovens is exclusively made of stainless steel and any available gas can feed them (GPL, liquid propane, methane gas, etc.). A halogen lamp system allows the inspection of the oven chamber, whose maximum working temperature reaches 400° C.
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The EXPRESS conveyor ovens are extremely simple to use. Therefor they are used in many different ways for quality results and frequent or continuous use for pizzas, pastries, prepared dishes, etc.
Constructed in stainless steel, the interior of the oven can be dismantled for cleaning. A stainless steel chain link conveyor passes through the baking chamber. Cooking time variable from 1 to 16 minutes.
Heating thermostatically controlled from 0 to 350°C either by radiant zone or by air jets.
An exclusive humidity generation system ensures the food retains all its succulence.
Output of up to 200 pizzas of 300mm diameter per hour.
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The Electric Air-Deck looks like an oven but operates with a unique airflow for greater baking performance
Priced higher than a traditional deck oven, the Air-Deck quickly makes up the difference in increased production, better performance, energy efficiency and labor savings. This payback continues through many years of use.
The Air-Deck is priced at only one-half to one-third the cost of a conveyor oven. It occupies less floor space, offers greater menu flexibility and provides high quality baking results
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Pizza And Bake Ovens Features
Gas or electric models
200mm or 300mm deep throat.
Can be double stacked.
Positive heat control damper for oven baking.
Temp. range 300° - 400°C for pizza and baking.
Even heat distribution and maximum heat insulation.
Pilot light signals oven operating.
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Pizza And Bake Ovens Features
Gas or electric models
200mm or 300mm deep throat.
Can be double stacked.
Positive heat control damper for oven baking.
Temp. range 300° - 400°C for pizza and baking.
Even heat distribution and maximum heat insulation.
Pilot light signals oven operating.
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Mod. SYSTEM ROUND
Modular electric oven for pizzerias with 1 - 2 - 3 independently-operated Circular 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 painted sheet metal with brick finish. Stainless steel downward opening swing door with spring balancing and double layer of tempered glass.
COOKING CHAMBER internal features
Chamber made entirely using Circular refractory material and 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 the Top panel and the Bedplate. Digital electronic temperature control with independent Top panel and Bedplate power adjustment. Maximum operating temperature 450°C. Manual opening and closing of the smoke exhaust valve.
Support and Accessories (on request, at extra cost)
Front suction hood
Made-to-measure baking unit
Made-to-measure all-purpose unit
Made-to-measure stand
Wheels for Unit or Stand
Timer
Suction hood
Stainless steel front panel
Hammered COPPER front panel
Made-to-measure oven
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Mod. SYSTEM PIZZA
Modular electric oven for pizzerias 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 painted sheet metal with brick finish.
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 entirely using refractory material and 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 the Top panel and the Bedplate. Digital electronic temperature control with independent Top panel and Bedplate power adjustment. Maximum operating temperature 450°C. Manual opening and closing of the smoke exhaust valve.
Support and Accessories (on request, at extra cost)
Front suction hood
Made-to-measure baking unit
Made-to-measure all-purpose unit
Made-to-measure stand
Wheels for Unit or Stand
Timer
Suction hood
Stainless steel front panel
Made-to-measure oven
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Mod. COMBY PIZZA
Modular gas oven for pizzerias and bakeries with 1 - 2 independently-operated cooking chambers.
External OVEN features
Structure made using sheet metal and painted edges.
Hood for collecting smoke given off by cooking food.
Front panel in painted sheet metal with brick finish (COMBY PIZZA).
Front panel in stainless steel (COMBY PASTY). 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 entirely using refractory material and complies with all legislation relating to materials that come into contact with food.
Operation and control
Operation and control
Oven heated using stainless steel atmospheric burners, each of which has its own electronic ionised lighting system that functions independently of the others. Safety devices for each burner: central lighting sensor unit, solenoid valve and electrodes.
Draught activation system for the expulsion of burnt gas.
Digital electronic temperature control with independent power adjustment for both the Top panel and the Bedplate, safety lock indicator lights with reset function. Maximum operating temperature of 450°C (COMBY PIZZA) or 350°C (COMBY PASTY).
Manual opening and closing of the smoke exhaust valve.
Support and Accessories (on request, at extra cost)
Front suction hood
Made-to-measure baking unit
Made-to-measure all-purpose unit
Made-to-measure stand
Wheels for Unit or Stand
Timer
Evaporator (COMBY PASTY)
Suction hood
Stainless steel front panel
Made-to-measure oven
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dimension:L: 940mm D: 820mm H: 1017mm
power:13 Kw / 11,200 kcal
capacity:3 plates - 660mm x 460 mm
weight:105 Kg
max temp: 300 Deg C
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- Armor-plated Resistances inserted into interior of the fireclay (lower plate) for a setting in fast heating, and an excellent distribution of the temperature.
hone it refractory is fireclay; natural stone conferring on the cooking of the pizza pie a taste of cooking to the wood fire
-2 Thermostats by room of cooking independently to regulate higher armor-plated resistance and lower armor-plated resistance.
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