commercial gas oven heat treatment small tunnel oven
commercial gas oven heat treatment small tunnel oven
| Type | H2036 | |||||
| Capacity | 60 pieces/h (9") | |||||
| Setting Time | 2-30 min (adjustable) | |||||
| Electricity Consumption per hour | 9-10 Degree | |||||
| Highest Temperature | 280 ºC | |||||
| Size of the track (heating area) |
W20"(508mm)*L36"(914mm) | |||||
| Overall Dimensions | 1524*1092*1100(mm) | |||||
| Area Of Oven | 0.465 m² | |||||
| Volume | 0.99m³ | |||||
| Weight | 299kg | |||||
| Voltage | 380V | |||||
| Electric Current | 25A | |||||
| Power | 17KW | |||||
| Suitable place | Big Pizza shop chain,.coffee shop.Western Restaurant,foods factory | |||||
| Type Of Foods | Pizza,snack,steak,baked rice,badke noodles ,desserts | |||||
1. Advanced baking methods to ensure the perfect dishes
Built-in blowing device through the sides-channel blows make the high pressure hot air continue blowing the hot air injection technology efficiently lock the moisture in food and make the dishes taste more fresh and delicious ,the cooking will be fast , stable.
2. Simply and conveniently baking a variety of foods
Adopt LCD micro-computer controller to setting the temperature and baking time . Whole-process visualization
3. Efficient energy use , cost saving
After touch the dishes by way of thermal cycling , hot air recovery and recycle save the cost of energy . No longer need frequently change the position of the foods, continue monitoring and adjusted by hand , simple operation makes you save around two hours on average . Pizza oven can be overlapped , 80% dishes can be done in one device , for the high costs commercial-lots, space-saving means earnings
4. Firm construction,different size are available
The equipment consist of strong stainless steel 304 cover and insulation layers , with the feature of long term operation no distortion . A variety of models are available , to satisfy different restaurant.
5.IMPINGEMENTTECHNOLOGY
Impingement is air that is directed at the product from above and below the conveyor through "fingers". The "fingers" have nozzles that form columns of hot air moving at high velocity. The air "penetrates" the surface moisture barrier of the product transferring heat and sealing the product to retain its moisture as the product is passed under the nozzles.
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