Маленькая портативная многофункциональная электрическая печь 13л двухслойный бездымный гриль домашний тостер для выпечки
8,60-9,00 $
Двойная электрическая Вращающаяся печь для выпечки 32 лотка
- Категория: >>>
- Поставщик: Bresso International Trade (shanghai) Co. Ltd.Bresso Ltd.
Сохранить в закладки 1601230946798:
Описание и отзывы
Характеристики
Products Description
Product Features
PRODUCT FEATURES
* LCD touch screen control panel
* Multi-group product memory control module
* Environmentally friendly and degradable insulation materials
* ABB electrical appliances imported from Germany
* Low-E Heat-reflected Insulating glass
* Infrared heating system
* Reasonable wind wheel design produces large flow hot air circulation of low flow rate, making the baked
* products even and soft
* Large steam volume, good effect, heat preservation and reduce energy loss
* Unique heat exchanger and overall structural design are more energy-savingand environmentally friendly
* LCD touch screen control panel
* Multi-group product memory control module
* Environmentally friendly and degradable insulation materials
* ABB electrical appliances imported from Germany
* Low-E Heat-reflected Insulating glass
* Infrared heating system
* Reasonable wind wheel design produces large flow hot air circulation of low flow rate, making the baked
* products even and soft
* Large steam volume, good effect, heat preservation and reduce energy loss
* Unique heat exchanger and overall structural design are more energy-savingand environmentally friendly
Production Flow
Certifications
Trade shows
Company Information
BRESSO was established in 1991 in Seoul, South Korea. Mr. Han Sang Yong is the founder and chairman of Korea Han Young Food Machinery Co .,Ltd,and Han Baking Machinery Technology ( Shanghai ) Co., Ltd. President Han is a South Korea is top baker and baking equipment leader, he graduated from Korean bakery school in 1975 and study abroad in Tokyo for several years, after returning to Korea he became an excellent baker. At that time, owning to over equipment technology lagging, he led his company to research on baking equipment production to improve the baking industry. President Han Sang Yong is the promoter of KMB Association & Korea Bakery Association.
BRESSO has focus on baking equipment over thirty years and has become the top famous brand in Korea with its advanced R&D technology!In 2017, Han Yong company established a subsidiary company Han Baking Machinery Technology in Shanghai, which is adhering to Korean business philosophy and imported advanced Korean oven technology and production lines, specialized in Commercial Baking Ovens, Convection Ovens, Proofer and Mixer for Bread, Pastry, all kinds of confectionery. Meanwhile BRESSO also bring first-class baking training.
Under BRESSO's expertise management, dynamic team of professional qualified technicians and strong work group, BRESSO is always ready to foresee the prevalent market demand, it has already become the leading baking equipment in China during these three years, it serves more than 200 brands and 1200 workshops. BRESSO owns high reputation both domestic and oversea, it obtained various international certificates, CE, RoHs, FCC and many Korean quality and patent certifications.
In recent years, thanks to continuous accumulated experiences in baking industry with our advanced products, its dominant standing in Korea, increasing market share in China and abroad, BRESSO is consolidated its own position as the World-wide Top Brand Oven in the near future ! We are sincerely recruiting various elites and looking for business partners to join in BRESSO to create a brilliant Era together!
BRESSO has focus on baking equipment over thirty years and has become the top famous brand in Korea with its advanced R&D technology!In 2017, Han Yong company established a subsidiary company Han Baking Machinery Technology in Shanghai, which is adhering to Korean business philosophy and imported advanced Korean oven technology and production lines, specialized in Commercial Baking Ovens, Convection Ovens, Proofer and Mixer for Bread, Pastry, all kinds of confectionery. Meanwhile BRESSO also bring first-class baking training.
Under BRESSO's expertise management, dynamic team of professional qualified technicians and strong work group, BRESSO is always ready to foresee the prevalent market demand, it has already become the leading baking equipment in China during these three years, it serves more than 200 brands and 1200 workshops. BRESSO owns high reputation both domestic and oversea, it obtained various international certificates, CE, RoHs, FCC and many Korean quality and patent certifications.
In recent years, thanks to continuous accumulated experiences in baking industry with our advanced products, its dominant standing in Korea, increasing market share in China and abroad, BRESSO is consolidated its own position as the World-wide Top Brand Oven in the near future ! We are sincerely recruiting various elites and looking for business partners to join in BRESSO to create a brilliant Era together!
Projects
FAQ
Q1: Can a refrigerated proofer be used for other purposes?
A1: While the primary function of a refrigerated proofer is to proof dough, some models may offer versatile temperature and humidity settings that can be adapted for other uses, such as controlling the fermentation of certain fermented foods or even for cold storage of certain ingredients. However, it's essential to check the manufacturer's specifications and guidelines before using the proofer for any purpose other than dough proofing.
Q2: How do I clean and maintain a refrigerated proofer?
A2: Regular maintenance is essential to keep your refrigerated proofer in good working condition. Follow the manufacturer's guidelines for cleaning and sanitizing the unit. Typically, you'll need to remove racks and shelves and clean them separately. Wipe down the interior and exterior surfaces with a mild detergent and warm water. Regularly check and clean the evaporator and condenser coils, as well as the drainage system, to prevent clogs and ensure efficient operation.
Q3: Can I use a regular refrigerator for proofing dough?
A3: While a regular refrigerator can slow down the fermentation process to some extent, it may not provide the ideal conditions required for optimal proofing. Regular refrigerators are designed for general storage and lack the precise temperature and humidity control needed for dough proofing. It's recommended to use a specialized refrigerated proofer for the best results.
Q4: What are the benefits of using a refrigerated proofer?
A4: Using a refrigerated proofer offers several benefits for bakers and foodservice establishments:- Extended dough storage: Dough can be stored for longer periods, allowing for better production scheduling and reduced waste.
- Improved flavor and texture: Slower fermentation enhances the flavor and texture of the final baked products.
- Consistency: Controlled proofing conditions ensure consistent results every time.
- Increased flexibility: Bakers can prepare dough in advance and proof it when needed, even during off-hours.
Q5: How does a refrigerated proofer work?
A5: Refrigerated proofers work by providing a controlled environment for the fermentation of yeast-based dough. The unit maintains a cool temperature, typically between 0 to 4 degrees Celsius (32 to 39 degrees Fahrenheit), to slow down the yeast activity, preventing the dough from over-proofing. Additionally, it often has a humidity control feature to maintain the desired level of moisture in the proofing chamber.
Q6: What is a refrigerated proofer?
A6: A refrigerated proofer, also known as a retarder proofer or retarder cabinet, is a specialized piece of equipment used in bakeries and foodservice establishments. It combines refrigeration and humidity control to slow down the fermentation process of dough, allowing bakers to store and proof their dough at controlled temperatures and humidity levels.
Q7: How long does it take for a deck oven to preheat?
A7: The preheating time for a deck oven can vary depending on the model, size, and heating method. Generally, it takes anywhere from 30 minutes to an hour for the oven to reach the desired baking temperature.
Q8: Can I install a deck oven in a small bakery or kitchen?
A8: Yes, deck ovens come in various sizes, and some are specifically designed for smaller bakeries or kitchens. There are
countertop models available that can fit in limited spaces while still providing the benefits of a deck oven.
Q9: Are deck ovens energy efficient?
A9: Compared to some other types of commercial ovens, deck ovens can be considered relatively energy efficient. They rely on radiant heat, which helps retain heat and use it efficiently. However, energy efficiency can vary depending on the oven's insulation, size, and heating method (gas or electric).
Q10: How do you clean a deck oven?
A10: Cleaning a deck oven requires regular maintenance to ensure optimal performance. Decks can be cleaned using a brush or scraper to remove debris and excess flour. Some ovens also have removable decks, making cleaning more accessible. It's essential to follow the manufacturer's cleaning instructions to avoid damaging the oven.
A1: While the primary function of a refrigerated proofer is to proof dough, some models may offer versatile temperature and humidity settings that can be adapted for other uses, such as controlling the fermentation of certain fermented foods or even for cold storage of certain ingredients. However, it's essential to check the manufacturer's specifications and guidelines before using the proofer for any purpose other than dough proofing.
Q2: How do I clean and maintain a refrigerated proofer?
A2: Regular maintenance is essential to keep your refrigerated proofer in good working condition. Follow the manufacturer's guidelines for cleaning and sanitizing the unit. Typically, you'll need to remove racks and shelves and clean them separately. Wipe down the interior and exterior surfaces with a mild detergent and warm water. Regularly check and clean the evaporator and condenser coils, as well as the drainage system, to prevent clogs and ensure efficient operation.
Q3: Can I use a regular refrigerator for proofing dough?
A3: While a regular refrigerator can slow down the fermentation process to some extent, it may not provide the ideal conditions required for optimal proofing. Regular refrigerators are designed for general storage and lack the precise temperature and humidity control needed for dough proofing. It's recommended to use a specialized refrigerated proofer for the best results.
Q4: What are the benefits of using a refrigerated proofer?
A4: Using a refrigerated proofer offers several benefits for bakers and foodservice establishments:- Extended dough storage: Dough can be stored for longer periods, allowing for better production scheduling and reduced waste.
- Improved flavor and texture: Slower fermentation enhances the flavor and texture of the final baked products.
- Consistency: Controlled proofing conditions ensure consistent results every time.
- Increased flexibility: Bakers can prepare dough in advance and proof it when needed, even during off-hours.
Q5: How does a refrigerated proofer work?
A5: Refrigerated proofers work by providing a controlled environment for the fermentation of yeast-based dough. The unit maintains a cool temperature, typically between 0 to 4 degrees Celsius (32 to 39 degrees Fahrenheit), to slow down the yeast activity, preventing the dough from over-proofing. Additionally, it often has a humidity control feature to maintain the desired level of moisture in the proofing chamber.
Q6: What is a refrigerated proofer?
A6: A refrigerated proofer, also known as a retarder proofer or retarder cabinet, is a specialized piece of equipment used in bakeries and foodservice establishments. It combines refrigeration and humidity control to slow down the fermentation process of dough, allowing bakers to store and proof their dough at controlled temperatures and humidity levels.
Q7: How long does it take for a deck oven to preheat?
A7: The preheating time for a deck oven can vary depending on the model, size, and heating method. Generally, it takes anywhere from 30 minutes to an hour for the oven to reach the desired baking temperature.
Q8: Can I install a deck oven in a small bakery or kitchen?
A8: Yes, deck ovens come in various sizes, and some are specifically designed for smaller bakeries or kitchens. There are
countertop models available that can fit in limited spaces while still providing the benefits of a deck oven.
Q9: Are deck ovens energy efficient?
A9: Compared to some other types of commercial ovens, deck ovens can be considered relatively energy efficient. They rely on radiant heat, which helps retain heat and use it efficiently. However, energy efficiency can vary depending on the oven's insulation, size, and heating method (gas or electric).
Q10: How do you clean a deck oven?
A10: Cleaning a deck oven requires regular maintenance to ensure optimal performance. Decks can be cleaned using a brush or scraper to remove debris and excess flour. Some ovens also have removable decks, making cleaning more accessible. It's essential to follow the manufacturer's cleaning instructions to avoid damaging the oven.
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