FRENCH MANUFACTURER OF PROFESSIONAL KITCHEN EQUIPMENT SINCE 1947

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ohoto d'un four professionnel à pâtisserie et four à pain électrique

Bakery oven 400 x 600 mm with infrared quartz

Ref : FC 110 EG
+33 (0)237446767
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With the bakery oven FC 110 EG, it's the result of a perfectly controlled technology! The different technologies of this professional oven multiply the possibilities of cooking.
Description

The real bakery oven FC 110 E combines the ventilated heat and steam production essential to bake bread. At high temperature, the steam injection is automatically preset in quantity and in time for a smooth, regular and perfectly control of cooking. The reversible turbine provides alternate rotation every 2 minutes.

Thanks to its high-performance technologies, this electric bakery oven allows to vary the cooking:

- The temperature rise of this 110 L steam oven is remarkable: 300 ° C in 10 minutes !

- The quartz infrared salamander (1050 ° C) in the upper part is ventilated by the turbine. This function significantly increases the cooking possibilities of all types of dishes: gratins, meat, fish, cakes, etc. This ventilated salamander function also makes it possible to brown, to gratinate or to glaze dishes.

- The function of ventilated heat ensures a mixing of warm air to quickly defrost food or to heat dishes.

- The reversible turbine can be used in half power to cook puffs, meringues, muffins etc.

Features: thermostat 0-300 ° C, infrared quartz, 120-minute-sound timer with position for non-stop use, 2 interior lamps, adjustable feet. Push button for steam injection, Ø210 turbine, 2-speed-motor alternately rotating every 2 minutes, engine cooling system, 150 mm high legs. Delivered without grid.

Technical characteristics

ohoto d'un four professionnel à pâtisserie et four à pain électrique

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