Project Description

The main characteristic of the stone based electric deck oven is that each deck can work independently.

The baking system is designed with resistances in the base of stone and ceramic that give disruption in the baking surface and equalizes the heat during the baking.

The temperature and the vapour time can be modified for each deck. In this way, you can bake different products on each deck at the same time. The products can be loaded in the decks with the atomatic loader.

Aviable under request with between 1 and 4 decks.

Industrial oven for bakery

Technical specifications

MODEL

ESTONE 80 X 1

ESTONE 80 X 2

ESTONE 80 X 3

ESTONE 80 X 4

Capacity (Piece of Bread / 8 hours)

336

672

1008

1344

Baking Surface (m²)

1,03

2,06

3,09

4,12

Number of Decks

1

2

3

4

Inner Width of Oven (mm)

1200

Inner Depth of Oven (mm)

865

Inner Height of Oven/Height of Deck Entry (mm)

215 / 190

Width - A (mm)

1560

Depth/Length - B (mm)

1315

Height - C (mm))

1290

1620

1950

2280

Max. Depth/Length - D (mm)

1640

Max. Height - E (mm)

1390

1720

2050

2380

Min. Ceiling Height - F (mm)

1640

1970

2300

2630

Electrical Power (kw) (P1/P2)

( 13,7 / 9,8 )

( 23,7 / 19,6 )

( 33,7 / 29,4 )

( 43,7 / 39,2 )

Resistance Type

 Ceramic 12 + 2

Average Consumption (8 hours) (kw/h)

8,3 kW/h - 3,14 TL/h

16,6 kW/h - 6,28 TL/h

24,9 kW/h - 9,42 TL/h

33,2 kW/h - 12,56 TL/h

Weight of Oven (kg) (W1/W2)

485 / 365

736 / 616

1000 / 880

1250 / 1130

Electrical Connection

3P + N + PE

Control System

Digital

Source of Energy

Electric

Download technical specifications

Download installation information

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Phone: +34 609 410192
Email: info@abibakery.com