- Even bake
- Perfectly even colored products
- Minimized weight loss
- Maximized bread volume
- Excellent texture
- Excellent crust
-
Max pan size: 1 single rack (18”x26” or 20”x30”) Available in gas/oil heated models Baking quality > Bakes everything without adjustments. > The TCC (Total Convection Control) system ensuring: -
Max pan size: 1 single rack (18”x26” or 20”x30”) Available in gas/oil heated models Baking quality > Bakes everything without adjustments. > The TCC (Total Convection Control) system ensuring:- Even bake
- Perfectly even colored products
- Minimized weight loss
- Maximized bread volume
- Excellent texture
- Excellent crust
-
Functional Features- Twin speed with slow speed bowl reverse
- Two timers for independent programming of slow and fast speed
- Separate push button for manual jogging of bowl during discharge
Flour = 109 lbs/50 KgDough = 175 lbs/80 KgVolume = 150 Qts/142 It -
Functional Features- Twin speed with slow speed bowl reverse
- Two timers for independent programming of slow and fast speed
- Separate push button for manual jogging of bowl during discharge
Flour = 220 lbs/100 KgDough = 350 lbs/160 KgVolume = 265 Qts/250 It -
Max pan size: Max pan size: Up to 4 single racks (18”x26”), 2 Double racks (18”x26”) Baking quality > Bakes everything without adjustments. > The TCC (Total Convection Control) system ensuring:- Even bake
- Perfectly even colored products
- Minimized weight loss
- Maximized bread volume
- Excellent texture
- Excellent crust
-
Max pan size:Baking quality > Bakes everything without adjustments. > The TCC (Total Convection Control) system ensuring:Max pan size: Up to 4 single racks (18”x26”), 2 Double racks (18”x26”) Available in gas/oil heated models- Even bake
- Perfectly even colored products
- Minimized weight loss
- Maximized bread volume
- Excellent texture
- Excellent crust
-
Max pan size: 2 single racks (18”x26”) or 1 double rack (20”x30”) Baking quality > Bakes everything without adjustments. > The TCC (Total Convection Control) system ensuring:- Even bake
- Perfectly even colored products
- Minimized weight loss
- Maximized bread volume
- Excellent texture
- Excellent crust
-
Max pan size: 2 single racks (18”x26”) or 1 double rack (18”x26” or 20”x30”) Available in gas/oil heated models Baking quality > Bakes everything without adjustments. > The TCC (Total Convection Control) system ensuring:- Even bake
- Perfectly even colored products
- Minimized weight loss
- Maximized bread volume
- Excellent texture
- Excellent crust
-
Baking quality > Superb artisan quality of the baked product with porus natural clay hearth stones > 3 zone heat regulation making it easy to adjust the baking profile of the oven and get even bakes > Temperature range up to 752° F for flatbread Sanitary > Corrosion resistant steam system. -
Max pan size: 1 single rack (18”x26”) Baking quality > Bakes everything without adjustments. > New revolutionizing RTCC (Round Total Convection Control) system ensuring:- Even bake
- Perfectly even colored products
- Minimized weight loss
- Maximized bread volume
- Excellent texture
- Excellent crust
-
Max pan size: 1 single rack (18”x26”) Baking quality > Bakes everything without adjustments. > New revolutionizing RTCC (Round Total Convection Control) system ensuring:- Even bake
- Perfectly even colored products
- Minimized weight loss
- Maximized bread volume
- Excellent texture
- Excellent crust
-
Proofer and Proofer/Retarder for ONE39 Round Mini oven Baking quality > PID system together with the automatic computer controlled 200 step fan speed ensure: • Smooth proving • Minimal dehydration • No “skinned over dough” > Slow proving at low temperature, optimizing aroma build-up and structure. > Recovery curves can handle mixed production of large and small pieces. Sanitary > No risk of sending bacteria into the chamber as in cold water systems where cold water enters directly into the chamber. > Floor pitched towards drain to prevent water from accumulating > Stainless steel interior and exterior > Automatic drain for steam generator