Deck oven Tradition can be so modern... EBO deck ovens Tradition can be so modern!. IS 600 Digital Manual Control unit Clever technology à la carte: your deck oven is available with vari
Trang 1Deck oven Tradition can be so modern
Trang 2Baking with low heat losses
For balanced energy budgeting: the high-temperature-resistant seal ensures that little heat is lost
Lighting
This raises your customers' appetite: the halogen lamps put your baked goods in the right light In addition, the lamps are accessible from outside and can be replaced easily
EBO deck ovens
Tradition can be so modern!
IS 600 Digital Manual
Control unit
Clever technology à la carte: your deck oven is available with various kinds of control units You have the choice between:
• IS 600 – the intelligent computerised control unit that can handle multiple units, • a digital control with automatic night start and
• manual control
The IS 600 provides simple and safe handling, with just two controls And the IS 600 offers even more "tasty morsels": thanks
to the simple menu guidance system and graphic programme selection using icons, even untrained employees can quickly use the oven The IS 600 can be connected to a network and a modem That means it can easily be programmed and monitored from a PC
Stackable baking chambers
Make use of the space to offer your customers even more: the baking chambers of the EBO can be stacked on top of one another
High or low, as you wish
As much height or depth as you need: the individual chambers of the EBO 64 and EBO 68 can be supplied in low (165 mm) or high (200 mm) versions
Extractor hood
For a pleasant atmosphere in the sales area: an extractor hood that matches the EBO deck oven and has a built-in steam condenser is available It prevents steam from building up in the sales area
Steaming
Make perfect steam: each baking chamber can be equipped with a separate steamer The steam can be regulated individually and reliably
Trang 3EBO deck ovens
Customised for you
The right combination for your taste All deck ovens are available in various configurations, with various base frames and provers The provers of the EBO 64 and EBO 68 deck ovens are equipped with the digital IS 600 computerised control unit
Control Stir ® technology Shelves External Baking tray Capacity Baking area Power Weight unit dimensions dimensions requirements
EBO 64
EBO 68
EBO 124
EBO 128
Deck oven
EBO 3-64 IS 600
GS 20, extractor hood
W 930 mm / D 895 mm / H 1,995 mm
Deck oven EBO 3-68 IS 600
GS 20, extractor hood
W 930 mm / D 1,295 mm / H 1,995 mm
Deck oven EBO 3-124 IS 600
GS 20, extractor hood
W 1,530 mm / D 895 mm / H 1,995 mm
Deck oven EBO 3-128 IS 600
GS 20, extractor hood
W 1,530 mm / D 1,295 mm / H 1,995 mm
Trang 4EBO in retro design and as a combination
of the charm of a traditional bakery
Deck oven
EBO 3-64 IS 600 Nostalgie
GS 20, extractor hood
W 930 mm / D 895 mm / H 1,995 mm
Convection + deck oven B4 IS 600 + EBO 1-64 IS 600
GS 20, extractor hood
W 930 mm / D 895 mm / H 2,075 mm
Innovative technology with a retro look
A visual treat as well: the innovative EBO deck ovens are not only available in a modern design, but also with a retro look These charming, nostalgic ovens are an eye-catcher in your sales area, adding a touch of cosiness For an atmosphere that will make your customers feel at home – and especially want to sample your baked goods
The combination for individual baking
Free space without any limits The combination of convection and deck ovens makes you you even more flexible and individual Variety is your trump card All kinds of baked products can be perfectly created in a baking station
Trang 5EBO with STIR ® technology
The future of baking!
We make high tech As a matter of tradition
More heat through innovative infrared technology: with the new EBO Infra, Wiesheu is writing a new chapter in the history of baking – thanks to the refined STIR® technology A special ceramic coating on the inside of the baking chamber significantly reinforces the infrared radiation, which can be controlled precisely with the IS 600 The heat thus penetrates deeper into the dough, so that a core temperature of 97 SDgrC can be attained in only 3 to 4.5 minutes' time Baking time is reduced by up to 30% You profit from lower energy consumption and lower baking losses The result: better crusts and the items stay fresh longer
Deck oven EBO STIR 3-64 IS 600
GS 20, extractor hood
W 930 mm / D 895 mm / H 1,995 mm
The new STIR® technology:
• reduces baking times by 30%
• reduces energy consumption
• reduces baking losses to a minimum
Trang 6WIESHEU GmbH · Daimlerstrasse 10
71563 Affalterbach · Germany
Tel.: +49 (0)7144 303 0
Fax: +49 (0)7144 303 111
www.wiesheu.de · info@wiesheu.de
Service hotline 0800 303 6699