Convection ovens NPP VOSXOD PHOTON 1.5, 3.0, 4.5, etc.

Convection ovens are designed for the industrial production of small-piece bakery products. They are used to produce confectionery and flour products, as well as other dishes (with the help of some of them, fish and meat dishes can be prepared). The convection oven operates on the basis of the physical phenomenon of convection — the movement and mixing of individual parts of a substance having different temperatures. In such a furnace, the air heated by heating elements constantly circulates. The movement is forced, under the action of fans. The convection oven can be used by both large enterprises and private companies for the production of various food products. Currently, there are several main types of convection ovens. They mainly differ in the volume of working chambers, power, performance, as well as control flexibility. In particular, boiler and injection boilers are distinguished by the method of steam formation. By type of control — with mechanical and electronic control. In terms of capacity, they can be small (with up to 6 gastronomic containers), medium (up to 12 gastronomic containers), large (up to 20 gastronomic containers).

Models:
PHOTON 1.5, 1.5-01, 3.0, 3.0-01, 4.5.

• Конвекционные печи. Технические характеристики.