Rotary Convection Oven

Rotary convection oven; It is especially designed for the production of small-scale pastry, pastry, sandwich and bread in patisseries, restaurants, hotels and bakeries. Thanks to the revolving platform and double fan heat circulation systems, equal heat distribution in every region on the pan and thus cooking balance is ensured. Our convection oven produces plenty of steam thanks to the cassette type traditional waterfall system. It is completely made of stainless steel sheet. Energy savings are achieved with a good thermal insulation. It is operated safely thanks to the turntable system with limit switch and the safety thermostat system. It is produced as electric and gas. Unlike equivalent products, a hood over the oven (there is no aspirator system in the hood) is sent to our customers as standard equipment. In the lower part, there is equipment that provides a suitable humid environment for fermented products.

Technicial Specifications	Unit	MB 6040 E10T	MB 6040 G10T	MB 6040 E5T	MB 6040 FC	SEHPA
Cooking Area	m2	2,4	2,4	1,2	-	-
Pan Capacity	N	10	10	5	10	10
Pan Sizes	mm	400 x 600	400 x 600	400 x 600	400 x 600	400 x 600
Distance Between Pans	mm	83	83	83	80	80
Width	A mm	987	987	987	987	987
Length	B mm	1253	1253	1253	1253	1253
Height	H mm	2126	2126	1761	-	-
	H1 mm	1430	1430	997	-	-
	H2 mm	-	-	-	660	660
Voltage	V	380VAC 50Hz + N + PE
Electric power	kW	23	1,5	13	2,4	-
Maximum Degree	ºC	300	300	300	70	-
Energy Resources		Electric	Natural Gas / LPG	Electric	Electric	-
Weight	kg	240	290	200	80	60