Convection Oven
Production information
| Convection Oven | |||||
| MODEL | Standard | Tray size | Outside Dimensions | Voltage | Power |
| Convection Oven | 4Trays | 40×60cm | 76×102×49.5cm | ψ 220V / 3ψ 380V | 5.5kw |
| RotaryRack Oven | 8Trays | 40×60cm | 140×105×195cm | 3ψ 220V / 380V | 14.5kw |
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Characteristic:
- It is mainly used for baking biscuits、steaks、meat、bread、seafood and nuts, etc.. products with less water content.
According to necessity and the optional installation of vapor,also can be combined with other small fermentation tank、eiectric oven and a single disc,save on space,to meet the diverse production needs.
- The machine body is made from stainless steel,easy to clean,small area occupied,to save room space.
- Saving energy,high heating ability.As a special rock wool insulation material has good heat saving.
- Special turbine type impeller blade and special air convection with even baking performace,reversible hot air circulation evenly heats the inside of the oven to make the product to be crispy.