CONVECTION OVEN

General Features Wide range usage (patisseries, restaurants,hotels) Newly developed double fan circulation system 100 % usage of the produced heat High quality insulation with seramic fiber blanket Prevention of heat loss Low fuel consumption High quality and homogeneous baking Ergonomic fermentation unit Optional control panel Easy installation Internal and external lighting system Easy movement with wheels Stainless steel production

TECHNICAL SPECIFICATIONS

TECHNICAL SPECIFICATIONS	CKF/50	CKF/100
PRODUCTION CAPACITY PER HOUR	20 kg	40 kg
BAKING PANS	Optional Tray Capacity	Optional Tray Capacity
YEAST PANS	Optional Fermentation Cabinet	Optional Fermentation Cabinet
PAN SIZES	40x60 cm	40x60 cm
WIDTH X DEPTH	85 X 136,5	85 x 165,5
HEIGHT ( WITH/O FERMANT. UNIT)	92 cm	127 cm
HEIGHT ( WITH FERMANT. UNIT)	164 cm	213 cm
HEAT SOURCE	Electricity	Electricty
ELECTRICAL POWER	8,2 Kw	15,6 Kw
ELECTRICAL CONNECTION	220/380 V , 50hz	220/380 V , 50hz
WEIGHT	530 kg	600 kg

CONVECTION OVEN

CONVECTION OVEN

TECHNICAL SPECIFICATIONS

TECHNICAL DRAWING