Baking oven “Universal”

Convection oven with electric heating “Utal” was developed and manufactured by PJSC “UHL-MASH”, Kiev, st. Kazimir Malevich 66 (Bozhenko). Functions of a convection baking oven: Setting the preheating temperature; Baking temperature adjustment; Setting the baking time; Adjusting the amount of steam supplied; Setting the timing of steam supply in the baking cycle; Frequency of air flow reverses; Possibility to select the “oven” mode (complete absence of air movement); Possibility to turn on and off the exhaust fan during and at the end of baking. The bakery oven has a patented steam humidification system. It allows you to fill the entire space inside the bakery oven with steam. Water supply for this can be carried out through a storage tank or directly from a water supply system. There are no restrictions on water hardness. But it should be noted that when using hard water, you should descale the equipment more often. The main function is temperature uniformity at any point in the furnace volume is achieved through continuous reversible rotation of hot air around a stationary cart. In this case, hot air is supplied at an angle of 20 degrees directly under the baking sheets, due to which the dough pieces are not chapped, but heated from below, which helps to increase the volume of the dough piece. An experiment was conducted - bread baked in the Utal oven was at least 10% more fluffy than bread baked in ovens from other manufacturers from the same dough pieces. This is facilitated by the immobility of the trolley, which completely eliminates even the minimal possibility of “shaking” the trolley when rotating during the baking process. In addition, the stationary trolley occupies almost the entire volume of the furnace, which reduces the size and energy consumption of the furnace. The speed of hot air flows in the baking zone is from 1.5 to 2 m/s, which provides optimal conditions for heat transfer to the workpiece and eliminates its chapping. A steam humidification system with heat accumulators allows you to instantly fill the entire volume of the furnace with steam. To protect the baker when loading and unloading the oven, an exhaust system is provided directly from the oven chamber. The working chamber of the furnace, doors and outer cladding are made of stainless steel, the thermal insulation 100 mm thick is made of super-thin basalt fiber. All operations can be performed in manual mode (when working out the mode, etc.). The lighting of the baking chamber and control panel is also in manual mode. The stove is delivered assembled after factory load testing. Modifications of the convection oven: At the customer’s request, the oven is supplied in one of two possible modifications: “Universal” - for all types of bakery and confectionery products, used together with a trolley with a pitch of 95 mm for 13 baking trays 615x800 mm, with a total area of ​​6.4 m2. On the same trolley you can place 21 blocks (5 pieces each) of bread mold No. 7 (total 105 tons) or 35 blocks of bread mold No. 11 (total 175 pieces). “Confectionery” - for cookies, gingerbreads, cake preparations,crackers, etc., used with a trolley with a pitch of 60 mm for 21 baking sheets 615x800 mm, with a total area of ​​10.3 m2. Re-equipment of the furnace to a modification not provided for in the original configuration is easily carried out by the consumer. The oven is extremely easy to operate and maintain - there are no moving parts, no lubrication, adjustment, etc. required. During commissioning, test baking is carried out and personnel are trained. It is possible to install several ovens close to each other, which allows you to increase the volume and range of baked goods if necessary. Since the oven is inexpensive and reliable, it is also purchased for other purposes - it is used in the technological cycle for preparing sausages, heat treating various materials, etc. Certificate of conformity. Service maintenance – throughout the entire period of operation. Warranty – 1 year of operation. Technical characteristics Single load, pcs. - tin bread, 0.7 kg 105 - loaf 100 Productivity for tin bread 0.7 kg, loaves per hour 160 Number of carts in the oven, pcs. 1 Chamber temperature, °C, no more than 300 Installed power, kW 39 Power consumption, kW/h, no more than 12 Water consumption for baking, l, no more than 12 Warm-up time to operating temperature, min., no more than 15 Programmable control system Weight, kg, no more than 900 Dimensions, mm, no more - width 1100 - depth 1920 - height 1960 Video "Convection oven with electric heating "Utal"" Contact details of the sales manager for baking equipment: Vladimir Malievsky tel.mob.+38 ( 067) 219-45-41 E-mail:no more - width 1100 - depth 1920 - height 1960 Video "Convection oven with electric heating "Utal"" Contact details of the sales manager for baking equipment: Vladimir Malievsky tel.mob.+38 (067) 219-45-41 E-mail:no more - width 1100 - depth 1920 - height 1960 Video "Convection oven with electric heating "Utal"" Contact details of the sales manager for baking equipment: Vladimir Malievsky tel.mob.+38 (067) 219-45-41 E-mail:malievskiy@uhl-mash.com.ua