Bread bakery equipment baguette loaf croissant donut baking Oven

Bread bakery equipment baguette loaf croissant donut baking Oven,5 trays convection oven +1 deck 1 tray electric oven+4 trays proofer combined

5 trays convection oven +1 Deck 1 Tray Electric oven+4 Trays Proofer Combined(Bread bakery equipment)

1.Model:AWFC-DZH18
2.Power:7.5kw(convection oven)+5.4kw(deck oven)+2.6kw(proofer)
3.Voltage:380V/50Hz(Oven)+220V/50Hz(Proofer)
4.Oven Temperature:Room~400℃
5.Proofer Temperature:Room~110℃
6.Capaity:5 trays +1 trays+6 trays proofer
7.Tray Size:400*600
8.Size:L900*W1120*H2050mm
9.Control:digital(oven)+mechanical(proofer)
10.Certificate:CE
11.Packing:Wooden case
12.Deliver time:7~15 days
13.Payment:T/T,L/C,Paypal,Western Union etc.
14.Special voltage:Can custom-made
15.MOQ:1 pcs
16.Warranty:1 year
17.Original:Guangdong,China
18.Port:Guangzhou
19.Price Term:EXW,FOB,CFR,CIF

描述

This 5 trays convection oven +1 deck 1 tray electric oven+4 trays proofer combined bread bakery equipment ideal for baking bread, baguette,pastries, cakes, cookies, and other baked goods,widely used in the bakeries,restaurants,pastry shops,cafe,coffee shop,food trucks,and other catering business.

Feature:

1.Luxurious outlook.
2.The dough is evenly fermented through the proofer, and the layer furnace is automatically baked or manually set according to the set procedure.
3.Accurate temperature and time control reduces the unstable factors in the daily work of the bakery
4.The internal high-brightness lighting clearly displays the food and reduces the shadow area.
5.Digital control for the oven
6.With time setting and alarm function.
7.Oven+Proofer combined design,reduced footprint,suitable for the food service industry that has the demand for open-file display, and hopes to obtain the professional baking effect provided by traditional ovens.

Specification

5 trays convection oven +1 Deck 1 Tray Electric oven+4 Trays Proofer Combined

Advantage

1.Versatility in Baking:

This setup provides versatility by offering different baking options. The convection oven is suitable for baking larger batches with even heat distribution, while the deck oven allows for specialty or artisanal products that benefit from direct heat. The proofer complements both ovens by providing a controlled environment for proofing dough.

2.Space Efficiency:

Integrating multiple baking components into a single unit saves valuable floor space in commercial kitchens or bakeries. This is particularly beneficial for smaller establishments where space optimization is crucial.

3.Streamlined Workflow:

Having all three components combined streamlines the baking process. Bread bakery equipment.Bakers can easily transition dough from proofing to baking in either the convection or deck oven without the need to move trays between separate units. This reduces labor and minimizes the risk of errors or damage to products during transfer.

4.Consistent Quality:

With consistent temperature control across all units, this setup ensures uniform baking and proofing results batch after batch. Maintaining consistent quality is essential for meeting customer expectations and building a reputation for excellence.

5.Increased Productivity:

The combination of multiple baking and proofing options in one unit allows for increased productivity. Businesses can simultaneously bake different products or batches, maximizing throughput during peak hours or when fulfilling large orders.

6.Cost Savings:

Consolidating baking equipment into a single unit can lead to cost savings in terms of equipment purchase, maintenance, and energy consumption. Additionally, optimizing workflow and productivity can lead to higher revenue potential for the business.

7.Flexibility:

This setup offers flexibility in production scheduling and menu offerings. Bread bakery equipment.Bakers can adjust the usage of each component based on demand, seasonal variations, or menu changes, ensuring efficient operation throughout the day.

8.Ease of Operation:

Having all baking components integrated simplifies operation and reduces the learning curve for staff. With a unified control system, operators can easily manage temperature settings and monitor baking and proofing progress, leading to smoother operation and fewer errors.

Application:

1.Bakeries and Pastry Shops:

These establishments can utilize the convection oven for baking larger batches of items like cookies, pastries, and muffins, which benefit from even heat distribution. Bread bakery equipment.The deck oven can be used for specialty bread, artisanal loaves, or pizza, where direct heat is preferred. The proofer ensures consistent proofing of dough for all baked goods.

2.Cafés and Coffee Shops:

Cafés offering a variety of baked goods such as croissants, bagels, and sandwiches can benefit from this setup. The convection oven allows for efficient baking of pastries and muffins, while the deck oven can be used for toasting or warming bread. The proofer ensures that dough for specialty items is proofed consistently.

3.Restaurants:

Restaurants with in-house bakeries or those offering freshly baked bread as part of their menu can utilize this setup. The convection oven can bake batches of rolls or breadsticks, while the deck oven is suitable for baking individual artisanal loaves or flatbreads. The proofer ensures that dough is properly proofed for optimal texture and flavor.

4.Catering Businesses:

Caterers preparing baked goods for events, weddings, or corporate functions can benefit from the versatility of this setup. Bread bakery equipment.The convection oven allows for efficient baking of large quantities, while the deck oven can produce specialty items like focaccia or quiches. The proofer ensures that dough is ready for baking at the right time.

5.Food Trucks and Mobile Bakeries:

Mobile food businesses specializing in baked goods can take advantage of this setup for on-the-go baking. The compact size and versatility allow for baking a variety of items to meet customer demand while on the move.

6.Educational Institutions:

Culinary schools and training facilities can use this setup to teach students about commercial baking techniques and equipment. The combination of different ovens and a proofer allows students to gain hands-on experience with various baking processes.

7.Small-scale Production Facilities:

Businesses involved in small-scale production of specialty baked goods, such as artisanal bread or gourmet pastries, can find this setup useful. Bread bakery equipment.The combination of different baking components allows for flexibility in production to meet diverse customer demands.