Bakery Equipment
Description
The spiral mixer is the ideal equipment for pizzerias, bakeries and families. The particular shape of the spiral allows obtaining a perfectly mixed dough in few minutes. The bowl, the spiral, the central column and the protection grid are made of stainless steel. All the equipment are equipped with dough-breaker.
Description
The spiral mixer is the ideal equipment for pizzerias, bakeries and families. The particular shape of the spiral allows obtaining a perfectly mixed dough in few minutes. The bowl, the spiral, the central column and the protection grid are made of stainless steel. All the equipment are equipped with dough-breaker.
Description
The Rolling machine enables to save time in working process and does not need specialized operators. It has been designed to quickly shape the dough for pizza, bread, cakes, little pies, etc. It works without warming the dough keeping its characteristics unaltered. The Prisma Food Rolling Machine guarantees optimal results and large production volumes thanks to a simple use and a very high quality equipment. The selection of the thickness for the final dough is a quick and user-friendly operation. On all the rolling machines the thickness between the rollers is adjustable from 0 to 4 mm.
DESCRIPTION
The “convection” in convection ovens refers to heating via air. A convection oven still uses traditional heating methods, but it adds an airflow cycle that blows hot air across the cooking dish and vents it back out again.
DESCRIPTION
The “convection” in convection ovens refers to heating via air. A convection oven still uses traditional heating methods, but it adds an airflow cycle that blows hot air across the cooking dish and vents it back out again.
DESCRIPTION
A combi oven is an oven with three functions: convection, steam and combination cooking. In the convection mode, the oven circulates dry heat - ideal for pastries and breads. The steam mode injects water into the oven to poach fish, rice and vegetables.
DESCRIPTION
A combi oven is an oven with three functions: convection, steam and combination cooking. In the convection mode, the oven circulates dry heat - ideal for pastries and breads. The steam mode injects water into the oven to poach fish, rice and vegetables.
DESCRIPTION
Conveyor ovens move food products through a heated chamber at a constant speed. Conveyor belt speeds and temperatures are adjustable for consistent cooking of a high volume of similar products. The food is cooked using forced air impingement, radiant heat, or infrared heat.
DESCRIPTION
Conveyor ovens move food products through a heated chamber at a constant speed. Conveyor belt speeds and temperatures are adjustable for consistent cooking of a high volume of similar products. The food is cooked using forced air impingement, radiant heat, or infrared heat.
DESCRIPTION
Conveyor ovens move food products through a heated chamber at a constant speed. Conveyor belt speeds and temperatures are adjustable for consistent cooking of a high volume of similar products. The food is cooked using forced air impingement, radiant heat, or infrared heat.
DESCRIPTION
Conveyor ovens move food products through a heated chamber at a constant speed. Conveyor belt speeds and temperatures are adjustable for consistent cooking of a high volume of similar products. The food is cooked using forced air impingement, radiant heat, or infrared heat.
DESCRIPTION
Conveyor ovens move food products through a heated chamber at a constant speed. Conveyor belt speeds and temperatures are adjustable for consistent cooking of a high volume of similar products. The food is cooked using forced air impingement, radiant heat, or infrared heat.
DESCRIPTION
Conveyor ovens move food products through a heated chamber at a constant speed. Conveyor belt speeds and temperatures are adjustable for consistent cooking of a high volume of similar products. The food is cooked using forced air impingement, radiant heat, or infrared heat.
DESCRIPTION
Conveyor ovens move food products through a heated chamber at a constant speed. Conveyor belt speeds and temperatures are adjustable for consistent cooking of a high volume of similar products. The food is cooked using forced air impingement, radiant heat, or infrared heat.
DESCRIPTION
Conveyor ovens move food products through a heated chamber at a constant speed. Conveyor belt speeds and temperatures are adjustable for consistent cooking of a high volume of similar products. The food is cooked using forced air impingement, radiant heat, or infrared heat.
DESCRIPTION
Cook faster, safer, and smarter with Menumaster High Speed Oven Xpress IQ™ MRX51 oven,
Perfect combination of 3 heating technologies which are Impingement, Convection, and Microwave energies.
Cooks 15 times faster than a conventional oven.
DESCRIPTION
The JETWAVE evenly & consistently bakes, browns, toasts and heats food up to 4 times faster than traditional methods.
Accelerated cooking combination ovens which is convection combined with microwave, are more compact & more efficient than using a separate microwave & convection oven. They give quicker cook times & designed for ideal browning, toasting, crisping & heating resulting in better food quality.
Bakes 4 times faster than a conventional oven
Increased speed of service
Increased sales and profit
Ventless Installation
No costly hood
Economical installation, no increased HVAC
DESCRIPTION
The RCS511TS is a commercial microwave for light duty food service. 100 programmable menu settings & a 4 stage cooking option.
Light Duty Microwaves are ideal for light volume sites recommended for up to 100 uses per day. These dependable ovens are easy to use and are the perfect replacement for domestic ovens in any food service operation.
DESCRIPTION
This compact model of 2100 Watt of microwave offers powerful solutions for a few fast portions. Durable and compact, ideal for use in a professional environment. The unique method of energy distribution guarantees a superior and even performance.