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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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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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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 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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- 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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- 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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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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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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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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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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* 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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- 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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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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- 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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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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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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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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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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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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MONO’s 10 tray bake-off ovens are available with ‘ColourSmart’ full colour controls (BXc) and ‘Classic’ controls (BX). They are easy to use and ideal for bakeries or food service outlets that need a compact oven that can be used at point of sale, for high output of freshly baked product.
Let your customers be enticed by the aroma of freshly baked product.
Top Features
* Clear glass doors ensure effective 'point of sale' baking
* Energy efficient
* Easy to use and programme electronic control systems
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Apex Gourmet Series Electric Convection Oven
Electric Convection for Specialty Food Stores
Diversifying and combining cooking systems to maximize oven efficiency. Preparing foods of the highest quality and with excellent flavor. Enhancing taste while preserving the nutritional value of the foods.
These are the goals of Apex Gourmet Convection Ovens, a line of compact ovens with a remarkably low price. They're designed, built and recommended for food take-outs, cafeterias, pastry shops, restaurants, fast-food establishments and supermarkets.
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dimension:L: 940mm D: 820mm H: 1525mm
power:19.5 Kw
capacity:10 racks - 600mm x 400 mm
weight: 160 Kg
max temp: 260 Deg C
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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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Chicago-style pizzas, hearth-style breads—Baxter Deck Ovens are perfect for any product where the crust is king. The combination of specially designed heating elements and high-quality, atmospheric steam means you get exactly the finish you want, from a thick, chewy pizza slice to a flaky, crispy loaf of artisan bread.
Quick Facts:
- Reinforced 5/8"-thick stone allows temperatures as high as 550˚F
- Independent settings to heat top and bottom of each deck separately
- Each deck operates independently
- For crisper crusts, steam is standard
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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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Our DXc Deck Oven features a large, full colour graphics Colour Controller to each deck and a revolutionary steaming system. This is combined with an unbeatable reputation for technological sophistication, high performance and reliability.
Top Features
* Full graphics, programmable, electronic control system
* Fast heat up and recovery
* Revolutionary new low energy steam system
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Adamatic Model ADO-2 Deck Oven
Standard Features:
- Modular fully insulated deck design
- Two pan wide capacity
- One to four decks in height
- Each deck independently operated
- Double glazed full width/height viewing...
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Bakeries: gas ovens, electric ovens...
