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Bakery Line

Product catalog summary

Overview of the Bakery Line:
This document describes a unique range of convection ovens designed for bakery and catering businesses. The ovens combine convection, infrared quartz grill, and steam production to ensure efficient and high-quality baking.

Specifications:

The ovens feature 4 cooking levels suitable for trays, grids, or bakery bands of sizes 400x600mm (GN1/1) or 450x660mm (US).
Equipped with a motor that alternates rotation every 2 minutes, allowing for both half and full power settings.
Includes a 120-minute bell timer with a non-stop setting, on/off and temperature pilot lights, a thermostat ranging from 0-300°C, and a push knob for steam production.
Models include FC 110 E, FC 110 EG, and EP 800, each with specific power, dimensions, and weight.

Procedures:

Pre-raised baguettes and pastries are placed in the oven after proofing for about 2 hours at 25-28°C.
Preheat the oven for 10 minutes at 275°C, followed by 25 minutes of baking at 225°C to achieve golden and crispy baguettes.
Steam injection is automatically preset for optimal baking results.

Additional Equipment:

The horizontal warming display (VHC 1000) maintains the temperature of pastries and ready-made dishes using a pulsed air convection system, adjustable up to 95°C.
The proofer EP 800 complements the oven by raising pastries in 2 hours.

Recommendations:

These ovens are ideal for bakers, caterers, and takeaway businesses, ensuring quick and even baking with tasty and crusty results.
Accessories include GN1/1 trays and grids, US scales, and adjustable feet.

60 L Convection Ovens:

Two models (FC 60 and FC 60 G) combine convection with infrared grill technology, offering rapid temperature rise and high-quality cooking.
Features include a 0-300°C thermostat, 120-minute bell timer, and 4 cooking levels with removable grid holders.
Infrared quartz technology allows for odour-free and smoke-free cooking, similar to wood embers.

Catalog excerpts

Ce vritable four de boulangerie associe la convection, la salamandre quartz infrarouge (version FC 110 EG brevet੩e Turbo Quartz Aprs avoir lev pendant environ 2 heures dans la chambre de pousse 詠 25-28C, les baguettes prЩ-pousses, petits pains ou autres viennoiseries sont enfourns. After having raised for about 2 hours in the proofer at 25-28驰C, the pre-raised baguettes, small breads or other viennoiseries are put in the oven. > ) et la production de vapeur.Ce four est Ωquip de :- 4 niveaux de cuisson pour recevoir plateaux, grilles ou filets400 x 600 mm (GN1/1) ou 450 x 660 mm (US)- moteur 2...

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Les fours convection FC 110 E et FC 110 EG, la chambre de pousse EP 800 et la vitrine horizontale VHC 1000 : des quipements indispensables pour les boulangers, traiteurs, points chauds੅ Four Il ne reste quҠ disposer les baguettes sur les racks. Then, you can arrange the baguettes on the racks. : La convection, lhumidification et le quartz infrarougeassurent une dҩconglation, une cuisson rapide et homogne et garantissent des produits dor騩s et croustillants. Chambr e de pousse : Un quipement pour lever les ptesen 2 heures, compl颩tant parfaitement le four boulangerie. (disponible en version rfrig੩re)....

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FC 60 FC 60 G PuissanceDimensions mmPoids PowerDimensions mmWeight FC 603 KW595X610X59034 kgsFC 60 G3 ou 1.5 KW595X610X59036 kgs FC 603 KW595X610X59034 kgs FC 60 G3 ou 1.5 KW595X610X59036 kgs > Imp. Chauveau Ж 04/2004 size="-2">

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