Manufacturer:
| Available in | 3-4 weeks |
|---|---|
| Dimensions (mm) | 970 x 880 x 1060 |
| Power (kW) | 2,0 |
| Weight (kg) | 127 |
| Series | Diamond Gold |
| Quality class | Top class |
| Packaging of goods | On a pallet with cardboard cover |
| Warranty | 12 months |
| Country of origin | Italy |
2 730 € Original price was: 2 730 €.2 510 €Current price is: 2 510 €.
| Available in | 3-4 weeks |
|---|---|
| Dimensions (mm) | 970 x 880 x 1060 |
| Power (kW) | 2,0 |
| Weight (kg) | 127 |
| Series | Diamond Gold |
| Quality class | Top class |
| Packaging of goods | On a pallet with cardboard cover |
| Warranty | 12 months |
| Country of origin | Italy |
Bakery and pastry convection oven suitable for all bakeries and pastry shops. Capacity: 6x 600×400 mm. 80 mm spacing between tray runners. Touch-screen control panel with digital display, digital controls, temperature regulation from +50 °C to 260 °C. Memory for 147 recipes with pre-programmable settings and up to 6 different baking phases (selection of 6 successive cooking types). Delivered with core probe.
Capacity: 10x 600x400mm. Control panel with digital display , thermostat from +50°C to 260°C, Timer from 1 to 120 minutes. Modules available in electric version, designed for small to medium production needs.
Electric version. Capacity: 6x 600x400mm. 2 fans, designed for small to medium production needs. Control panel with digital display (Thermostat from +50°C to 260°C – Timer from 1 to 120 minutes).
Proofer without humidifier for electric ovens FPE-10/EM & FPE-10/T. Capacity 5x 600×400 mm. 55 mm spacing between tray runners.
Hood with motor designed for bakery and pastry ovens with digital controls FPE-6/T and FPE-10/T. Made of AISI 304 stainless steel. Integrated motor with extraction capacity 600 m³/h ensures efficient removal of steam and heat during baking.
Hood designed for bakery and pastry ovens with manual control FPE-6/EM and FPE-10/EM. Manufactured in AISI 304 stainless steel. Integrated motor with extraction capacity of 600 m³/h ensures efficient removal of steam and heat during baking.