• Cap : 3 layer / 9 trays • Temp : 20-400 0C • Voltage : 200 V • Comsumptio : 1.48 kw/h

• Cap : 3 layer / 6 trays • Temp : 20-400 0C • Voltage : 200 V • Comsumptio : 0.99 kw/h

• Cap : 3 layer / 6 trays • Temp : 20-350 0C • Voltage : 3~380V • power : 16 kw

• Cap : 3 layer / 6 trays • Temp : 20-350 0C • Voltage : 3~380V • power : 19.5 kw

Single Deck . power: 380-415 v / 50 hz / 4.2 kw.

• Cap : 1 layer / 2 tray • Temp : 20-400 0C • Voltage : 220 V • Comsumptio : 0.33 kw/h

• Cap : 1 layer / 1 tray • Temp : 20-400 0C • Voltage : 220 V • Consumption: 0.33 kw/h

• Cap : 1 layer / 2 tray • Temp : 20-350 0C • Voltage : 220V • power : 6.5 kw

• Cap : 1 layer / 1 tray • Temp : 20-350 0C • Voltage : 220V • power : 6.5 kw • Net weight : 120 kg • Dim : 1110 x 880 x 640 mm • EDO-11L / capinox / France model

One Deck power: 220 v / 50 hz .

The ventilated oven FC 60 is a professional stainless steel oven that can be used with Gastronorm trays GN 2/3 to be placed on the grids. Features: thermo-fan, thermostat 0-300°C, 120-minute-sound-timer with position for non-stop use, interior lighting. Supplied with 4 cooking grids 450 x 340 mm. Option: pastry tray

• A thermostat regulates the chamber and the infrared quartz in the upper part • A power regulator for the bottom, that is to say, the firestone and infrared quartz in the lower part.

• Features: 2 firestones for even cooking, 2 pieces of 15-minute-sound-timer lock position for non-stop use, 2 double thermic controls (Thermostat 0-350 ° + power regulator), control lights. Double insulated door with tempered glass in each chamber.

Capacity38 L Inside dimensions415 X 350 X 265 mm

The real bakery oven FC 110 E combines the ventilated heat and steam production essential to bake bread. At high temperature, the steam injection is automatically preset in quantity and in time for a smooth, regular and perfectly control of cooking. The reversible turbine provides alternate rotation every 2 minutes

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