Food equipment

Sectional hearth ovens provide simultaneous (according to the number nonvolatile sections) baking of different rye-and-wheat and wheat bread kinds, wide range confectionary, as well as the products made of laminated dough. Each section of the oven PHP-144-Э-П is equipped with the independent thermoregulator and steam humidifier.

Rotary ovens are intended for baking of wide range of rye-and-wheat, wheat bread kinds, bakery, bread-rings, rolls, crisp bread rings, confectionary, products made of laminated dough, as well as for drying of dried crusts made of wheat and rye-and-wheat bread.

The oven is intended for baking of bakery and confectionary, as well as it may be used for cooking of various culinary dishes in cafés, bars and restaurants. There is the possibility of fixed water connection for steam humidification, as well as there is the vent for convection at the rear wall.

Dough-mixing machines are intended for kneading of leavened dough and yeast dough made of rye and wheat flour; they refer to the category of the batch operation machines with forcible-rotating bowls.

Flour shifting machines of vibratory type are intended for shifting flour and its cleaning from foreign bodies with the help of magnetic detectors, as well as for flour leavening and aerating (oxygen saturation) that provide better dough fermentation.