Convection oven with hot air cooking
- Convection oven by fan circulated air entirely built in stainless steel.
- Protection system for motors and resistances.
- Steam injection system.
- Mechanical regulation of water input pressure incorporated in the oven.
- Electronic control panel with LCD screen.
- Panel operating at 24V for user’s protection.
- Ability to memorise 40 baking programmes with the identification of each recipe.
- Ability to save up to 4 baking phases for each programme.
- Door is built with 2 glass windows cooled by natural convection.
- Possibility of easily opening the interior glass for cleaning and lamp replacement.
- Interior of chamber has rounded corners and removable parts for easy cleaning.
- Lighting chambers with timer option to economise power.
- Choice of 2 speeds to better adapt to different products.
- Motors with auto-inversion to ensure greater uniformity when baking.
- Mechanical device for protecting the inversion of the turbine.
- 5 trays 60×40 cm – 1 turbine
- 9 trays 60×40 cm – 1 turbine
AUTOMATIC STEAM VALVES
Automatic steam output valves, which functions are memorised in the baking programme (opening and closing time)
Cabinet with support trays in stainless steel.
- Automatic control of temperature and humidity.
- Capacity for 10 or 20 trays 60×40 cm in size
Intermediate module for special products that require stone.
- Chamber with refractory stone 20 mm thick.
- Heating through porcelain resistances to create thermal shock effect on product (e.g. Pizzas)
- Independent digital control panel.
- Capacity: 1 tray of 60×40 cm or 4 pizzas with maximum size of Ø 25cm each
Please contact us for further details about Ramalhos Baking Ovens Convection – Turboram 60.40.