Convection ovens for bread and pastries

Transcription

1 Convection ovens for bread and pastries

2 Freshness, fragrance, flavor. People who enjoy little treats during the day expect great taste from their bakery products. Whether frozen, prebaked or made of fresh dough, the baked product must have a crunchy surface, a soft interior, and an enveloping aroma that reflects what is being eaten. That s what we expect from our morning brioche, our personal pizza during a break, our bread at lunch, our hors d oeuvres before dinner and our dessert after a meal or on a special occasion. Freshness, fragrance, flavor. These important characteristics are guaranteed by Bistrot ovens, which Best For has developed for leavened products and baked goods in every setting... BAKE SHOPS and BREAD BAKERIES PASTRY SHOPS SUPERMARKETS RESTAURANTS and PIZZERIAS HOTELS and BED & BREAKFASTS SERVICE STATIONS DELICATESSENS and SHOPS SPECIALIZING IN ROASTED FOODS CATERING SERVICES SELF-SERVICE RESTAURANTS SANDWICH SHOPS BARS and STANDS

3 4 The Bistrot line Bistrot for 4 trays Bistrot for 6 trays Bistrot for 10 trays and Rack for 16 trays Standard equipment and advantages 8 Types of baking Convection baking Steam baking Convection baking + dry air Baking with core probe and Delta T 12 Electronic control Settings/programs Control panel Prograing systems 18 Hygiene and cleaning Treatment of fumes and vapors 20 Equipment and modularity Technical specifications Proofer cabinet Exhaust hood Modularity Accessories

4 the Bistrot line The Bistrot line of ovens by Best For is designed to adapt to the furnishings and the available space in any room setting. An innovative design distinguishes the exterior layout and the basic, yet elegant character of the ovens, beginning with a compact frame that reduces external dimensions. The body of the ovens have exacting geometric look, bold lines and modern shapes. The appearance is made more dynamic and brilliant by glass decorations (created with new techniques offering greater strength and radiance), and reliability is enhanced by digital pushbutton technology. Stainless steel provides the entire line with uniformity and balance, and extrastrong materials ensure safety, sturdiness, hygiene, significantly lower energy consumption, and greater durability for the electrical components. 4 trays model 433 model 446 model trays model trays model trays Rack model 4

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6 Standard equipment and advantages Touch Screen control panel to optimize and simplify the control of baking operations without soiling a control device or using a keyboard. Halogen lamps for excellent illumination and a perfect, uniform view of the products in the oven. Rounded baking chamber in stainless steel, for greater cleanliness and air circulation. USB connection for downloading new baking programs, exporting programs and gathering production data (HACCP). Core probe built entirely in steel for added sturdiness. Double glass panel with low heat emission limits externally radiated heat. Can be opened to make cleaning easy. Provides a constant view of the product as it bakes. 6

7 Door designed with a tubular frame for reliable sturdiness and strength, and with self-lubricating hinges for reduced wear over time. The direction of opening can be reversed if desired. Automatic washing system can be prograed to operate during production breaks or at night. Offers a choice of three different wash powers. Carbon fiber handle for greater mechanical strength and reduced wear over time. Reversible motors equipped with heat-resistant bearings covered by warranty. The fan is made of materials that resist corrosion [AISI 304]. Tray grilles made of [AISI 304] steel rod for enhanced air circulation, easier removal and better cleaning. Condensation collection basins that are easy to check and can be connected to drains. 7

8 types of baking Each oven carefully handles, skillfully bakes and totally protects the products it is loaded with. These compact ovens with reduced dimensions are priceless technological marvels with a dynamic focal point that distributes heat through various baking systems. Convection baking At temperatures ranging from 70 C to 270 C Steam baking At temperatures ranging from 70 C to 130 C The BEST STEAM system injects % steam Mixed baking cycle [convection + steam] At temperatures ranging from 70 C to 270 C The BEST STEAM system injects 30-60% steam Convection baking + moisturizing [integrated system] At temperatures ranging from 70 C to 270 C The BEST STEAM system injects 10-20% steam Convection baking + dry air At temperatures ranging from 70 C to 270 C The system injects dry air and forcibly removes* 10% to 100% of the steam With core probe and Delta T At temperatures ranging from 0 C to 200 C 8 * only with optional hood

9 Convection baking Best For technological research has always included the study and optimization of air flows, because successful baking of products in the baking chamber depends on it. The Best For system employs special high-speed fans (with reversible motors) that distribute air in the chamber perfectly and ensure uniform heat distribution within individual trays and over all the trays in the oven.

10 Steam baking BEST STEAM System Thanks to a system that instantly atomizes the water injected into the cooking chamber, steam is produced in a very short time (as soon as the oven reaches a temperature of 50 C) and baking begins right away. Also, the fans stay clean, which minimizes maintenance requirements. Convection baking + dry air System The controlled injection of dry air with simultaneous withdrawal of moist air from the baking chamber a consistently gives the baked product a crunchy exterior combined with a uniformly expanding interior. What s more, since moist air is removed, no steam is released when the door is opened. 10

11 Baking with core probe and Delta T This method is perfect for controlled, automatic, gradual baking of leavened dough, thanks to a special probe inserted into the thickest, central part of the baked product. The probe automatically detects increases in temperature during the baking process and makes the baker s job easier because he no longer needs to worry about baking time. The oven s control system constantly monitors the temperature, varies baking time to suit the amount of product loaded into the oven, and independently starts subsequent baking steps until the process ends (and the oven shuts off automatically). 11

12 electronic control The magic of Bistrot ovens lies in the precision of its baking methods and the versatility of the systems which control its operation, maintenance and cleaning. Each of these processes is automated and prograable on a single touch screen display so that the oven, its equipment and its auxiliary systems operate precisely, efficiently and fully automatically. 12

13 Oven settings Selection, control and activation of the oven s three operating modes: MANUAL PROGRAMMED BEST CHEF Activation of the INF continuous keep-warm function. Settings for the exhaust hood Activation of automatic fume exhaust. Activation of baking steam condensation. Settings for the washing system Selection of activation time and washing power (three settings are available). Data transfer Thanks to a USB port, the oven is set up for data transfer: to import and export programs; to import new recipes from the Web; to collect production data (HACCP). Activation of the COOL program that cools the oven with the door open. Activation of the three washing programs and the rinse program. Self-diagnostic/alarm system.

14 Control panel Best For s new digital touch screen display enables you to control the parameters and functions of all the systems in Bistrot ovens. This remarkably simple, easy-to-understand control system requires no special operator training

15 Selection of cooking step (from 5 steps) Display of cooking time or core probe temperature Display of baking chamber temperature or Delta T Display of BEST percentage DRY Display of BEST STEAM percentage Main display Selection of BEST CHEF programs Baking cycle start/stop Numerical increase/decrease of parameters Selection of prograing steps Sequential advance/change of baking parameter Selection of personal baking programs 13 Confirmation and/or storage of parameters 15

16 Prograing systems The versatile digital prograing system can be expanded to suit the requirements of bakers who may decide to employ existing baking programs or modify their parameters (even over the Web) to obtain new customized, ready-to-use programs. Operating modes MANUAL Baking my way For bakers who wish to manage and change baking parameters (time, temperature, environment) at any time. 16

17 Operating modes PROGRAMMED Using your own recipes For bakers who prefer to use the display to call up and automatically start baking programs that were previously created and entered on the control panel, or transferred from their own computers. Operating modes CHEF Using recipes developed by Best For chefs For bakers who wish to use the Best Chef recipes stored in the control panel or add to them by downloading additional recipes from the company s website. 17

18 hygiene and cleaning Best For has developed a baking chamber sanitizing system that maximizes oven cleanliness. The system includes an initial fat dissolving phase using steam, and subsequent activation of a pressurized water spray that distributes detergent throughout the oven, which is then rinsed and made shiny. The washing and drying cycle (which is prograable and can be started during breaks in production or at night) lasts 45 to 90 minutes, depending on the wash power chosen from the three available programs (light, normal, heavy-duty). 18

19 Treatment of fumes and vapors If a Best For hood is added, the oven can automatically remove steam produced in the baking chamber. And by installing a steam condenser in the hood, air can be separated from the water, which is then discharged into a drain and no longer released into the atmosphere. H 2 O 19

20 equipment and modularity Technical specifications Bistrot 433 Electric convection oven 4 trays OF TRAYS TRAY SPACER x330 Bistrot 446 Electric convection oven 4 trays OF TRAYS TRAY SPACER x400 VOLTAGE V~ 230 1N VOLTAGE V~ 230 1N 400 3N FREQUENCY Hz FREQUENCY Hz POWER kw 3,2 POWER kw 7,5 MAX. TEMPERATURE C 270 MAX. TEMPERATURE C L 750 P 610 H 850 L 850 P 625 H WEIGHT kg 45 WEIGHT kg 60

21 Bistrot 465 Bistrot 665 Electric convection oven 4 trays Electric convection oven 6 trays OF TRAYS 400x x660 OF TRAYS 400x x660 TRAY SPACER 81 TRAY SPACER 81 VOLTAGE V~ 230 1N 400 3N VOLTAGE V~ 230 1N 400 3N FREQUENCY Hz FREQUENCY Hz POWER kw 7,5 POWER kw 10 MAX. TEMPERATURE C 270 MAX. TEMPERATURE C L 925 P 665 H 850 L 925 P 830 H WEIGHT kg 65 WEIGHT kg 82 21

22 Technical specifications Bistrot 1065 Rack Electric convection oven 10 trays Electric convection oven 16 trays OF TRAYS 400x x660 OF TRAYS 400x x660 TRAY SPACER 81 TRAY SPACER 80 VOLTAGE V~ 230 1N 400 3N VOLTAGE V~ 400 3N FREQUENCY Hz FREQUENCY Hz POWER kw 15 POWER kw 30,5 MAX. TEMPERATURE C 270 MAX. TEMPERATURE C L 925 P 1155 H 850 L 925 P 1860 H 22 WEIGHT kg 110 WEIGHT kg 182

23 Proofer cabinet The 16-tray proofer cabinet in the Bistro line is indispensable for bakers who do not use pre-leavened or pre-baked products, but instead employ traditional methods of dough making and bread baking. Proofing is carried out at a controlled temperature. The unit is equipped with tempered glass doors and a system that fills the humidifier with water. TECHNICAL SPECIFICATIONS OF TRAYS TRAYS TRAY SPACER VOLTAGE FREQUENCY POWER MAX. TEMPERATURE n x x660 V~ 230 1N Hz kw 1,6 C L 870 P 880 H WEIGHT kg 56 Exhaust hood Indispensable for abating and removing the fumes leaving the oven vent, and for drawing them from the oven when the door is opened. TECHNICAL SPECIFICATIONS VOLTAGE V~ 230 1N FREQUENCY Hz POWER kw 0,1 850 L 965 P 200 H WEIGHT kg 8

24 Modularity Reducing the space taken up by the oven and optimizing production are the advantages provided by the modular design of Bistrot ovens, which can be included and arranged in the kitchen in a balanced manner, together with equipment and supplementary accessories, to suit operational and installation requirements perfectly. The modular system enables you to use multiple ovens and bake multiple products with different characteristics and baking requirements simultaneously. Exhaust hood_bistrot 665_16 tray proofer cabinet Possible Bistrot layouts Exhaust hood Bistrot 465 Tray stand Exhaust hood Bistrot 665 Tray stand Exhaust hood Bistrot 1065 Tray stand Exhaust hood Bistrot 465 Bistrot 465 Tray stand 24 Total height 1850 Width 850 Depth 940 Total height 2010 Width 850 Depth 940 Total height 2010 Width 850 Depth 940 Total height 2180 Width 850 Depth 940

25 Exhaust hood_bistrot 465_Bistrot 665_Stand Exhaust hood Bistrot 465 Bistrot 665 Stand Exhaust hood Bistrot 665 Bistrot 665 Stand Bistrot 465 Bistrot 465 Bistrot 465 Bistrot 465 Bistrot 1065 Bistrot 665 Bistrot 1065 Total height 2010 Width 850 Depth 940 Total height 2170 Width 850 Depth 940 Total height 1950 Width 850 Depth 940 Total height 1780 Width 850 Depth 940 Total height 1940 Width 850 Depth 940

26 Accessories For the Bistrot line of ovens, Best For has created a series of unique accessories to meet special baking needs and better organize production operations. Thanks to the top-quality materials used, the accessories offer superior thermal resistance, less wear over time, and long-lasting hygiene, along with trouble-free maintenance because they can be removed quickly and easily. Vulcan pizza stone Perfect for baking pizza and bread. With its unique structure and thickness, this stone conducts heat instantaneously for balanced baking of both top and bottom surfaces. Dimensions 400x600 and 460x660 Table with tray stand Compact open stand 26

27 Tray in perforated, silicone-coated aluminum Dimensions 400x600 and 460x660 Tray in perforated, Teflon-coated aluminum Dimensions 400x600 and 460x660 5-channel tray in perforated, Teflon-coated aluminum Dimensions 400x600 and 460x660 Water spray kit USB connection kit Oven washing kit Installation kit for stacked ovens Includes mount, plumbing connection and drain/fume discharge connection. 27

28 Janna_Pn ATTREZZATURE PER COLLETTIVITÀ COMMUNITY EQUIPMENT BEST FOR via Castelbolognesi, 6 Zona P.M.I Ferrara Italy telefono fax coerciale@bakeoff.it Sizes and technical specifications are approximate. The company reserves the right to make improvements without prior notice. Innovation The Best For philosophy is concretely applied through the concept of innovation. Innovation in product lines, technology and design. Innovation in control systems, in the functionality of the ovens, and in the combinations offered. But also innovation in image, promotion and counication. In every sector from design to mechanics, from engineering to electronics we know how to be ahead of our time. Our ongoing evolution not only depends on the independent development of new solutions, but also on the customer s opportunity to design the systems that are most suited to its needs and to personalize its own operating methods.