Modernized Convection Oven PMK-6 for Efficient Baking of Bread and Pastries

Purpose, scope of application: Designed for baking a wide range of bread, bakery and confectionery products. The ovens are designed for use at enterprises of bakery and confectionery industry. Competitive advantages: <ul> <li>- Good uniformity of baked products.

Minimisation of manual labour in the baking process saves time and money.</li> <li>Baking quality of moulded bread in compliance with the recommendations for maximum oven filling, which is close to the quality of bread on industrial ovens.</li> <li>Microprocessor control allows you to create any baking programme, from heavy rye flour breads to drying homemade noodles.</li> <li>High-quality thermal insulation due to the assembly of the baking chamber (solid seam of the chamber) allows to reduce the electric consumption of the oven up to 20% compared to analogues and make the oven quite economical..</li> </ul>.