Pavailler FM2 E

chambers quantity - 1, convection - true, dimensions: 1450x1775x2480 mm, mains power: 400 V, 50/60 Hz, 63 kW

Pavailler FM2 G

chambers quantity - 1, convection - true, dimensions: 1450x1950x2480 mm, mains power: 400 V, 50/60 Hz, 4 kW, gas power - 77 kW

Pavailler Y24C

chambers quantity - 4, steam humidification - true, dimensions: 2110x2695x2250 mm, mains power: 400 V, 50/60 Hz, 52 kW

Oven is a high-technological thermal equipment intended for preparing of various products, including bakery. Such equipment is a part of every bakery and also cafes and other catering facilities. Use of ovens increases staff productivity, and finished products reach the highest quality. Ovens may be electric-powered and combustion. The heating in them occurs on different principles; can be used convection, radiation heating, conduction. Ovens may be also continuous and batch. By type of construction ovens are of the following types: - rotating ovens with electronic control panels, often equipped with a steam generator, due to which the surface of the finished food become shiny. - Hearth ovens enable baking on ceramic soles without using of baking tray. - Convection ovens are usually small in size and easy to operate; baking is made due to the uniform circulation of hot air in the chamber. Type of heating and the design of the oven is selected according to the needs of catering establishment to optimize its work.