FRENCH MANUFACTURER OF PROFESSIONAL KITCHEN EQUIPMENT SINCE 1947
+33 (0)2 37 44 67 67
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.