baking
Pastry Sheeters
Features
- High quality materials
- Synthetic material belts coated with polyurethane
Water Chillers
Features
- Model available: EG200, EG300, EG400, EG500
- 20 micron filter on mains water supply
- Agitation pump to maintain constant water temperature
- Electro-galv steel cabinet with powder coated finish
- Immersion heating facility
- ‘High/Low’ pressure switch protects compressor and pumps
- Pumped discharge for dispensing
Deck Oven
Features
- Instrument panel is user friendly.
- Legs are fitted with castors.
- Ovens are modular and can be built in a combination of 1- 5 decks.
- Can be set for diferent products
- Doors are supplied with fitted windows to allow the baker to observe the baking process.
- Individual adjustment of the 4 heat panel zones on each deck allows for even baking.
No. of Decks
- Available in 1 – 5 decks with 2 or 3 pans per deck
Supply Voltage
- Main: 220, 380, 400, 415, 440 Volts
Deck Pizza Oven
- Ideal for pizzeria
- Refractory baking
- Stainless steel exterior
Mini Bread & Roll Moulder
- Durable construction
- Removable pressure board
- Safety features
- Simple controls
Length
Dough Weight
- 60 – 900g
Convectional Oven
- Hook system for rack (no platform, no rack).
- Simple control panel.
- Easy maintenance.
- Electrical or fuel execution.
- Robust design
- High grade Stainless Steel design
Double Deck Electric Oven
– Automatic water float system in proofer
– Proofer holds 12 full-size (18″ x 26″) sheet pans; Oven holds 10 sheet pans
– 3″ proofer shelf spacing; 3 3/4″ oven shelf spacing
– Digital temperature control up to 500 degrees Fahrenheit
– 2-speed, multi-stage fan delay; 3/4 hp fan motor
– Full view heat reflective thermal glass doors
– Stainless steel interior and exterior
– Fully insulated oven
– 1/4″ water inlet for steam injection
– 16.5 kW
Bread Slicer
Perfectly slice all of your breads, and do it efficiently, with this electric bread slicer. This slicer, powered by a 1/4 hp motor, will slice up to 240 loaves per hour! It can handle loaves up to 5″ high and 15″ long, which are fed through the slicer by a weight-assisted gravity chute. Loaves are sliced to a 5/8″ thickness and fall into a bagging shelf, which comes standard.
