Camilla 10-tray electric convection oven
Camilla 10-tray electric convection oven
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Camilla 10-tray electric convection oven

In these ovens, cooking and heat transfer are done through the circulation of hot air in the cooking chamber
This series of ovens is also called bakery oven/convection oven/confectionery oven in the market
Description

• Capacity: 10 trays
• Dimensions of the tray: 40 x 60 cm
• Temperature: 30-260 degrees Celsius
• Equipped with a two-speed fan
• Power consumption: three phases
• Distance between trays: 75 mm
• Bakerlux Shop.Pro series
Equipped with Air.Plus technology (two-speed fan system with the ability to rotate in two directions)
Equipped with Dry.Plus technology (moisture removal system from the cooking chamber):
In bakery and confectionery, the presence of excess moisture in the final stages of baking leads to a significant decrease in the quality of the final product. Dry.Plus technology removes excess moisture created by the product or the oven from the cooking chamber.
• Equipped with Steam.Plus technology
• Injecting steam into the cooking chamber in the first minutes of the cooking process has a great effect

Saler Company Information

Company : Bake Sanat
Mobile : 00989352121625
Phone : 00982144827000
More Information : View
Online order registration form
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Camilla 10-tray electric convection oven

In these ovens, cooking and heat transfer are done through the circulation of hot air in the cooking chamber
This series of ovens is also called bakery oven/convection oven/confectionery oven in the market
Description

• Capacity: 10 trays
• Dimensions of the tray: 40 x 60 cm
• Temperature: 30-260 degrees Celsius
• Equipped with a two-speed fan
• Power consumption: three phases
• Distance between trays: 75 mm
• Bakerlux Shop.Pro series
Equipped with Air.Plus technology (two-speed fan system with the ability to rotate in two directions)
Equipped with Dry.Plus technology (moisture removal system from the cooking chamber):
In bakery and confectionery, the presence of excess moisture in the final stages of baking leads to a significant decrease in the quality of the final product. Dry.Plus technology removes excess moisture created by the product or the oven from the cooking chamber.
• Equipped with Steam.Plus technology
• Injecting steam into the cooking chamber in the first minutes of the cooking process has a great effect

Saler Company Information

Company : Bake Sanat
Mobile : 00989352121625
Phone : 00982144827000
More Information : View
Online order registration form