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Ovens
A range of ovens built entirely in steel, with a cooking
quality identical to that of traditional stone ovens. These ovens
combine a high level of output with compact size.
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Convection
Electric ovens, 5 to 10 trays |
Each Stone Bake oven is fitted with the
following features:
• steam generator.
• steam venting valve.
• lamp in cooking compartment.
• door in heat-resistant glass.
• extractor hood.
The control panel features:
• ON/OFF switch.
• steam button.
• digital thermometer.
• thermostat.
• main OFF switch.
• cooking timer. |
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Stone Bake: a range of ovens built entirely in
steel, with a cooking quality identical to that of traditional stone
ovens. These ovens combine a high level of output with compact size.
Built using small-sized
metal modules (without any parts in brickwork), the oven
can be introduced through normal doors and, if necessary, moved to a
different location. The burner and the combustion chamber, in 310 S
steel, are located in the rear left-hand section of the oven, and heat
the water. The steam is then routed through a series of annular tubes
which distribute the heat uniformly above and below the cooking surface
in reinforced refractory cement. Recovery and recycling of the fumes
produced by combustion makes heating extremely rapid, thus saving energy
and fuel consumption. |
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Electric
ovens with fixed rack, 16 tray capacity |
Each Mistral oven
is fitted with the following features:
• steam generator
• steam venting valve
• lamp in cooking compartment
• door in heat-resistant glass
• extractor hood
The control panel features:
• ON/OFF switch
• steam button
• digital thermometer
• thermostat
• main OFF switch
• cooking timer |
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INNOVATIVE
CONCEPTION
Many
years of experience of fanned ovens have enabled Bake Off to
create a new generation of rotating ovens that exploit the
advantages of both types of design and operation, combining the
simplicity of fanned baking with the baking performance of a
rotating oven. |
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Electric ovens with rotating rack for bread & pastries |
COMPACTNESS
The
entire Rotor-Bake series has highly compact dimensions thanks to
the air supply from heat generators that are in direct
contact with the baking
chamber. Both space and heat exchange are thus optimized so that
little energy is consumed. Exploiting the closeness between the
source of heat and the food has made it possible to reduce
wasted energy and herefore consumption to a minimum. This
has reduced prices and maintenance costs for the entire
Rotor- Bake range. Maintenance costs have been further reduced
by the design that ensures easy and
immediate access to all basic parts in order to simplify
servicing and maintenance tasks. |
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The
burner and the combustion chamber, in 310 S steel, are located
in the rear left-hand section of the oven, and heat the
water. The steam is then routed through a series of annular
tubes which distribute the heat uniformly above and below the
cooking surface in reinforced refractor cement. Recovery and
recycling of the fumes produced by combustion makes heating
extremely rapid, thus saving energy and fuel consumption. |
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Convection electric ovens of bread and pastries |
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Best for is a
range of convention ovens designed to cook croissants, mini-pizzas
cakes, pastries and fresh, frozen or pre-cooked bread. These ovens are
ideal solution is super markets, restaurants, snack bars, pizza parlors,
sandwich bars and self service outlet. |
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Eurotec Equipment -
18 Commerce Road, Unit D ●
Fairfield, New Jersey 07004 |
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Office: 973-287-8010
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Toll Free: 800-626-5027 |
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