Showing 41 - 51 out of 51
Year: 2015
The oven is from 2015, the size of the oven area is 22m2 We sell a set with planting equipment Medium gas It has already been professionally dismantledYear: 2000
This baking tunnel is designed for baking briochettes and muffins on a stainless steel wire mesh belt. The baking principle is heating by thermal recycling. The air is heated by a modulating natural gas burner with ionisation safety, which allows the temperature of the air and therefore the oven to be regulated smoothly. The air is also stirred by a …Year:
Oven tunnel for pizza, pinsa, Arabic bread etc. Starting from 4 meters of cooking chamber 1 meter cooking shutter width Power supply: Electric or Gas Cooking on refractory stone, serpentine marble or stainless steel. Oven tunnel for pizza, pinsa, Arabic bread etc. Starting from 4 meters of cooking chamber Width from 1 meter. Electric or Gas Cooking on refractory stone, …Year:
Cordon Bleu line Stork - Marel Molding line for filled products such as cordon bleu (fresh weight 100gr) The fresh weight per portion is ± 100 grams. The main components are 48 grams of ground meat 10 grams of processed cheese 10 grams of sausage or ham the rest is breadcrumbs consisting of: “Risco Brevetti” vacuum filler Type RS303 (filler-grinder) …Year: 2014
The impact tunnel furnaces consist of three furnace sections, each 2 meters long. One of the sections has its own type 110 heat exchanger with a series of heating elements as the energy source. The impingement tunnel oven works according to the impingement principle, in which moist air from the baking room is exchanged with fresh ambient air from the …