Electric ventilated oven with humidification capacity 20 GN 1/1 trays with core probe
Professional
steam oven BST gastronomy line, ideal solution for the catering sector
where speed and versatility of execution and impeccable results are
fundamental elements within a kitchen, five types of cooking can be set:
Convection, Combined, Steam 100 %. The increase in caloric power which
speeds up the achievement of the set temperatures ensuring greater
reactivity during cooking, the stainless steel cooking chamber isolated
from the external casing and an efficient automatic washing system, make
the BSTs powerful and reliable. To complete the oven it is complete
with a recipe book with 66 recipes already saved and the possibility of
creating and saving new ones up to a maximum of 99 with 5 phases each.
The oven is characterized by a modern design, high performance and
compact dimensions, compatible with less spacious kitchens and to be
able to fit through a door opening of just 80cm.
TECHNICAL FEATURES
*The
automatic washing system uses peristaltic pumps for greater efficiency.
With high flow fan *Double opening glass with automatic closing.
*Motorised humidity drain *Calorific power (resistances) increased for
faster reaching of the set temperatures and greater reactivity in
cooking. * Automatic washing. * Core probe * AISI 304 stainless steel
cooking chamber. The electromechanical control panel features a control
panel with five selection knobs, with a simple rotation you select the
type of cooking, the temperature, the timer and humidity.
Weight
BST2021EDR.DUXS-0000
COMBINED
Ovens for pastry and bread making
20
GN2/1
TRAY RACK BASE
GN1/1
DIGITAL WITH TOUCH COMMANDS AND MEMORIES
LIVE
WITHOUT WASHING
WITH HEART PROBE
COMMERCIAL COOKING OVEN BST LINE
SX TO THE RIGHT
ELECTRIC
3N 400V 50-60HZ
