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Thermal equipment for minibakeries and confectionery workshops, the Rasstoyechny case of EUTA4 buy in Almaty
ALL.BIZ Kazakhstan Kazakhstan products Food & Beverage Food industry equipment Bakery equipment Mini-bakeries Thermal equipment for minibakeries and confectionery workshops, the Rasstoyechny case of EUTA4
Buy Thermal equipment for minibakeries and confectionery workshops, the Rasstoyechny case of EUTA4
Thermal equipment for minibakeries and confectionery workshops, the Rasstoyechny case of EUTA4

Thermal equipment for minibakeries and confectionery workshops, the Rasstoyechny case of EUTA4

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Kazakhstan, Almaty
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Description
Model: EUTA4
Electric power: 4 kW
Sizes: 1600x1420x2000+280 mm

Power supply 400B/3/50gts. 2 doors. 4 carts. Sizes of baking sheet of 400х600 mm. Doorway of 710 mm. The structure is executed from the polyurethane panels covered with aluminum. Door from the painted aluminum with glass. The fan it is made of AISI 304 stainless steel. Temperature condition from +20 ºC to +45 ºC. Relative humidity +60 R.H. to +95% of R.H. The isolated door with glass and door laying on door perimeter. The door handle with automatic function of return. The digital panel with the multi functional rotor switch. Air distribution (forced convection) by means of the fan. The air distribution regulated in all directions. Standard lighting in rasstoyka. Automatic thermo adjustment of temperature. Automatic control of humidity. Two reinforced heating elements. Power of each generator: 4 kW (2 + 2 kW). The steam generator with electric heating elements (it is not shipped in liquid) for prevention of scaling. Power of each steam generator: 3 kW (1.75 + 1.25 kW). So-so hour consumption of water: 2/3 l/h. Water pressure: from min. 1 bar to max. 3 bar. Flow of the arriving water: from 1 to 1.5 l/min. Max. hardness of water: from 15 to 20 °F. The max. volume of rasstoyka for each generator: 10/12 m ³. Simple operation of cleaning of the generator of scum (there is no need for technical intervention). Side channels and capacity for collecting condensate. The phase of rasstoyka defines characteristics of bread: from aroma to crisp. Such process depends especially on some types of yeast which property is in lifting dough, in this case we receive the optimum growth of carbon dioxide that does bread increased and soft, and more suitable for baking, moreover makes chemical compounds which do bread more tasty. Ideal temperature of rastoyechny case 28 ° -35 °C with relative humidity of 70 - 90%; thus the light and easily acquired bread turns out. Rasstoyechny cases with 2 doors are equipped with the central partition for the best hardness of design. The possibility of the order of rasstoyechny cases without partition, but tightness will be smaller. Cameras are delivered without floor.

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Thermal equipment for minibakeries and confectionery workshops, the Rasstoyechny case of EUTA4
Thermal equipment for minibakeries and confectionery workshops, the Rasstoyechny case of EUTA4
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