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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.
The air-o-convect ovens detailed are 6 GN 1/1 gas models. |
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The great tradition of classic ovens comes back to life in a modern,versatile and always reliable line. Designed to meet the needs and paces of modern food service, the Mixter line combines sturdiness with outstanding practicality and flexibility of use.
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Half-Size Master Electric Convection Oven - Single or Double Deck
The Master Series Convection Ovens from Garland deliver consistently better baking results — throughout the entire cavity — than you ever thought possible. Gone are the days where you need to turn your pans halfway through the cook cycle. The innovative airbaffling system and the industry’s largest blower wheel maximize airflow and evenly channels it throughout the entire oven cavity resulting in very precise cooking results throughout. The Heat Manager, (a rigid multi-layer aluminum “sandwich” design) won’t sag like other fibrous materials so the performance of the bake will last throughout the life of the oven. Master Series Convection Ovens manage energy and efficiency no matter what the fuel source – gas or electric.
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The latest addition to our extensive line of baking technology is the MIWE signo. It was especially designed for sophisticated in-shop baking and is a leader in function and design as well as being extremely user-friendly and easy-to-clean.
Number of baking trays 3
Tray size 60/40 cm
Steam generator yes, steam system
Type of heating convection
Power electricity
Power load 5,4 KW
Control fixed program controller
Additional components proofing cabinet, underframe, steam condenser, drying cabinet
Special features removable water tank, triple glazing, interface RS 232, electrical door opening |
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Combined and convection ovens
Exceptional performance and exemplary ergonomic design
Combined ovens with steam generator
ROSINOX Grandes Cuisines 6, 10, 20 and 40 level Turbo Steam combined ovens, available in electric or gas (except the 6 and 40 level models) versions.
Designed for performance, these give exceptional results in all cooking modes; they retain all the taste and nutritional qualities of the food.
With ROSINOX Grandes Cuisines Turbo Steam combined ovens, this ensures high productivity for those in the catering trade, whether for Gastrostandard or Eurostandard use (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 Eurostandard, 600 x 400 (electric or gas energy)
20 levels, GN 1/1 or Eurostandard, 600 x 400 (electric or gas energy)
40 levels, GN 1/1 or 20 levels, GN 2/1 (electric energy |
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Convection ovens FC 260
Convection ovens are used for cooking or reheating viennoiseries, pastries, ready made dishes, fresh, frozen or pre-raised savouries. The fan assisted with armoured heating element ensures a quick temperature rising (250°C in 7').
Specially recommended for baking pre-raised deep-frozen products:
- 18 unbaked raised croissants in 16 min., th. 180°C
- 20 raised frozen rolls in 18 min., th. 220°C
- 18 fresh raised chocolate buns in 16 min., th. 200°C.
Features : thermostat (0-250°C), fan, a 120 min. timer and pilot lights.
Supplied with 2 cooking grids, 1 pastry tray.
Power : 1.5 kw
Outside dimensions : 465 x 475 x 280 mm
Inside dimensions : 335 x 300 x 230 mm
Weight : 16 kg
Volts : 230 v |
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Energy : gas
4 models: 4, 8 levels (400x600) and
10, 16 levels for trolley 400 X 600 mm
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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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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H280 Series Medium Duty Double Oven
These days, buying just about anything based on its price almost seems practical, unless you understand that Premium products, like Garland’s H280 Series Gas Restaurant Ranges, earn their Premium status by consistently delivering long-term savings.
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Mod. COMBY PASTY
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 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
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. |
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Mod. PANE
Modular electric oven for Bread and Baked products with 1 - 2 - 3 independently-operated cooking compartments with steam generator.
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-coated sheet metal with Top panel and Bedplate in refractory material.
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 steam, 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)
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
Complete stainless steel model
Made-to-measure oven |
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A separate central boiler heats this thermal-oil-heated oven.
Approx. baking surface qm 7 - 12
No. of levels 7 - 10
No. of baking trays per level 2 - 4
Dimensions of each level cm 80/120 - 100/120 %u2013 106/130
Dimensions of baking trays cm 60/80 - 60/100 %u2013 65/53
Outer depth cm 291
Outer width cm 130 - 158
Outer height cm 243
Distance from wall cm 60
Heating thermal oil circulation
Fuel oil, gas electricity
Programming digital or computer programming
Additional components MIWE central boiler, CAB |
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| The LU-KO Rational 1PS oven, with its effi cient and uniform air circulation and fi ll-in trolley that rotates during baking, guarantees uniform baking quality. The effective timer-controlled steaming system produces a fi ne glaze and crisp crust on bakery products. For these reasons, the LU-KO 1PS bakery oven is an excellent choice for patisseries, bakeries and catering kitchens. |
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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 B, 10 GN 1/1 electric models.8 |
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COMBUSES-OVEN EL. 20 GN 2/1 ACTIVEPLUS
Code: 240332
Model: FCS202EP
Length (mm): 890
Depth (mm): 1228
Height (mm): 1748
Weight net (kg): 360
Gross weight (kg): 380
Rough volume (m ³): 2.73
Electric output (kw): 48.9
Tension: 400 V
Phases: 3N
Frequency (Hz): 50
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Combi steamers with boiler - The Cube
P Version / Electronic programmable
Electronic programmable, 99 programs, 9 cycles in automatic sequence, numerical displays, Autoclima, self-diagnosis, two speed fan, auto-reverse (air chamber distribution with automatic reversal of fan direction), core probe, humidifier, cavity vent, chamber lighting.
- Operating modes
• Convection with Autoclima 30 / 300 °C - 30/130 °C
• Steam 30 / 130 °C (low temperature, atmospheric, forced)
• Combi: convection/steam with Autoclima 30 / 300 °C
• Reheating with Autoclima 120 / 140 °C
• Core probe 0 / 99 °C
• Automatic sequence cooking
• Holding with Autoclima |
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The reason why the MIWE roll-in can look back on 40 years of success is simple: It makes the bakers life easier. The MIWE roll-in combines the advantages of a rack oven particularly in rationalization and efficient space utilization with clever detail solutions from decades of experience in practical use. This is why also in the future this oven is the ideal choice for rolling production in the bakery.
First-class baking results
Also for sensitive products
Saves energy
Robust and reliable
Easy to operate |
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Commercial cooking: gas ovens
