Electric oven with independent decks, front panel and door made from AISI 304 stainless steel, AISI 430 stainless steel panelling and galvanised steel top cover. Completely stainless steel decks with side-mounted electric heaters and 2 cm refractory baking stone. Powerful steamers with temperature and water delivery control, and manual steam discharge valves.
The oven configuration can be chosen during installation, either right (with control panel and heater connections on the right) or left. The oven is mounted on a base fitted with rear wheels and resting on three sides, allowing it to be moved for maintenance if necessary.
Control panel with the most advanced power management available on the market; the oven in fact comes as standard with the “oven manager”, a board that allows the user to set the power in kW, so as to limit power consumption, or increase power for baking at high temperatures or for cold doughs, for example frozen pizza or bread. The oven also redistributes power automatically when some of the decks or steamers reach the required temperature, thus making more power available to other lower-temperature decks and steamers, ensuring stability and faster heating. This board allows also to control the exhaust fan and the automatic weekly start-up.
For each deck, a “deck board” controls the temperature, baking time, the top/bottom power ratio, the front heat offset and the steamer. As an option, the “Plus 100” version controller also includes the possibility to manage 100 baking programs with up to three stages, as well as motorised opening of the steam discharge valves.
The oven features an easy-to-clean motorised steam hood with built-in LED to optimise lighting in the loading area. The glass doors are lever-operated or as an option come with balanced opening. The robust support base contains the electrical panel with contactors for maximum reliability and long life, and is fitted with wheels for maintenance of the steamers installed immediately behind it.
With the “bakery manager” option, consumptions of the whole bakery are monitored thus the oven can work with the available power, reducing the power of the oven itself when other machines are working.
