It has two functions in a unit, so called "HYBRID".
It is compact and easy to install and operate - recommended for food courts, small restaurants, kiosks, hotels, and.....
HYBRID BAKERY OVEN
| In a small kitchen or counter space, this bakery oven bakes all kinds of
breads, hard crispy baguette to soft loaf bread by switching the knob to
deck or convection baking system. It has two functions in a unit, so called "HYBRID". It is compact and easy to install and operate - recommended for food courts, small restaurants, kiosks, hotels, and..... |
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Convection System: The chamber is heated by heater and circulated by fan. Two (2) trays can be placed on the wire racks in the cabinet. Recommended for Danish pastry, etc. |
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Deck Oven System : Doughs are backed by two heaters from top and bottom. Recommended for soft loaves and hard type breads like baguette. |
| Baking Temperature (degrees Celsius) | Quantity | Baking Time | ||
| Convection Oven System | Roll Bread | 180 to 190 | 24 | 9 to 11 min. |
| Pies (80g) | 200 to 210 | 16 | 18 to 20 min. | |
| Mini Croissant | 190 to 200 | 40 | 11 to 13 min. | |
| Deck Oven System | Roll Bread | (Top Heater) 190 to 200 | 12 | 10 to 12 min. |
| (Lower Heater) 200 to 210 | ||||
| Loaf Bread | (Top Heater) 175 to 185 | 2 | 36 to 40 min. | |
| (Lower Heater) 190 to 200 | ||||
| Baguette(160g) | (Top Heater) 200 to 210 | 3 | 18 to 22 min. | |
| (Lower Heater) 210 to 220 |
Specifications :
| Model | Max. Tray Dimesions | Unit Dimensions | Heater Capacity | Timer |
| FBW61A | W390 x D530mm | W700 x D800 x H450mm | Up to 250 degrees Celsius | Up to 30min. |
| Model | Steam | Net Weight | Electrical | |
| FBW61A | Manual | 85Kg | 200V, 1Ph., 50/60Hz., 2.7KW |