Customization: | Available |
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After-sales Service: | Free Spare Parts |
Warranty: | One Year |
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1) The introduction of the revolutionary 3-air outlets duct structure technology of the Italian oven offers low energy consumption, easy adjustment of return air, and the capacity for full internal heat energy recycling. This ensures an even baking temperature within the chamber and powerful hot wind penetration. The baked products achieve a uniform color, excellent moisture retention, and an irresistibly delicious taste.
2) The chamber is constructed using high-grade SUS201 stainless steel with a thickness of 1.5MM . The surface is also made from the same SUS201 stainless steel with a thickness of 1.2MM . This perfect combination of premium imported components ensures superior quality and an extended service life.
3) Top-tier customized SUS304 stainless steel low voltage 110V heating tube delivers durability, low energy consumption, and high performance.
4) Utilizing the Taiwan-imported insulation cotton with a thickness of 175mm, we achieve exceptional heat preservation efficiency.
5) Optional feature: powerful steam function.
Name | Power supply | model | External size(mm) | Weight(KG) | Voltage(V) | Power(KW) | |||
12 trays rotary rack oven |
width | depth | height | ||||||
Electric | ZMZ-12D | 610 | 475 | 1370 | 1000 | 220/380 | 24.5 |
Model | No.decks | Tray size(mm) | Rack rotation diameter(mm) |
ZMZ-12D | 12 | 400*600 460*720 |
930 |
ZMZ-16D | 16 | 400*600 460*720 |
930 |
ZMZ-16C | 16 | 400*600 460*720 |
930 |
ZMZ-16M | 16 | 400*600 460*720 |
930 |
ZMZZ-32D | 16 | 400*600 460*720 460*760 600*800 800*800 |
1200 |
ZMZZ-32C | 16 | 400*600 460*720 460*760 600*800 800*800 |
1200 |
ZMZZ-32M | 16 | 400*600 460*720 460*760 600*800 800*800 |
1200 |
ZMZD-64D | 16*2 | 400*600 600*800 |
- |
ZMZD-64C | 16*2 | 400*600 600*800 |
- |
ZMZD-64M | 16*2 | 400*600 600*800 |
- |
ZMZS-64D | 16*2 | 400*600 600*800 |
1130 |
ZMZS-64C | 16*2 | 400*600 600*800 |
1130 |
ZMZS-64M | 16*2 | 400*600 600*800 |
1130 |
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Explore our versatile collection of bakery equipment, including: Electric or gas tunnel ovens, electric diesel gas rotary rack ovens, baking cake bread deck ovens, hot air convection ovens, dough spiral mixers, cake planetary mixers, milk mixers, retarder proofers, main engines for fermentation rooms, dough dividers, dough divider and rounders, toast moulders, French baguette moulders, pastry sheeters, toast slicers, and much more.