Description
This item is located in Dallas, TX
Contact Erik for further information and to set an appointment to see this item.
emorales@surplusassetmanagement.com
Condo Deck Oven, electric, 3 deck, 55" x 31.5" chamber, stone hearth bake deck, 8 fixed program control (100 baking programs each with 5 baking stages), safety glass doors, RJ45 network connection, steam exhaust valve, stainless steel exterior, (3) 208v/60/3-ph, ETL, cETLus
Product Dimensions
Depth 47.64"
Width 66.93"
The all-rounder.
Best baking results like in a large industrial
deck baking oven and broadest variety
of baking products – the MIWE condo
makes this possible also on little standing
area.
It is not surprising then, that this oven
is valued all over the world in bakeries,
branch stores, patisserie, hotels, gastronomy, in catering, or as a mobile baking
oven for events. With its modular construction and the numerous available
size variants it adapts perfectly to the
respective capacity need. An all-rounder
in every way
At a glance:
0.24 – 8.64 m2 baking area for everything from delicate pastries, to classic oven-baked rolls,to heavy bread varieties or roasts – a wide range of products can be baked simultaneously.
Powerful steam device with steam-proof casing for intensive steam and an excellent crust.
Steam device as a separate component with its own heating system: no drop in baking
chamber temperature.
Top and bottom heat can be regulated separately for each deck to ensure the best possible
results. Stainless steel electric heating rods are secured in the side wall with steam proofing,
and fitted directly in the baking chamber.
Oven decks lined with stone slabs so bread can be sold as “stone-baked“.
Saves energy: separate insulation for each oven deck. Ultimate stability and durability:
steam-tight welded baking chambers with reinforced top.
Door:
Hygiene and cleanliness via (daily) cleaning of the interior of the door with just a few movements thanks to a special ergonomic cleaning position that also prevents the cleaning agent
dripping onto the baking chamber.
Improved steam use and better climate in the bakehouse t
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