Built-in Electric Oven for Cooking, Model BDE
US$150-540
Width:
440...600
Height:
560
Gazprom Bytovyye Sistemy OJSC 🇷🇺
Rolling Trolley for Steam Convection Oven TSH-PR-20
US$360-1,200
Height:
1750
Length:
740
PISHTEKH LLC 🇷🇺
Rolling Trolley for Combi Oven TSH-PK
US$360-1,500
Height:
1750
Depth:
740
PISHTEKH LLC 🇷🇺
Dynamic Proofing Cabinet "RELAX-AGRO
US$9,000-30,000
Width:
2472
Depth:
803
TVZHO LLC 🇷🇺
Dough Proving Cabinet for Optimal Fermentation
US$15,000-48,000
Capacity, pcs/hour:
1000
Capacity, pcs/hour:
1000
MOK-ENGINEERING LLC 🇷🇺
Test Sample Loader for Kilowatt Applications G4-KPZ-2.1
US$9,000-30,000
ShMZ OJSC 🇷🇺
Dough Proving Cabinet for Optimal Fermentation G4-XRP-2.1-38-01-2
US$9,000-30,000
ShMZ OJSC 🇷🇺
Automatic Tabletop Bread Slicer for Efficient Cutting
US$1,500-6,000
Performance:
1...2000
Type of product feeding:
manual - automatic
PRIDE GROUP LLC 🇷🇺
Built-in Electric Baking Oven Model 6006.03EHV Version 00
US$600-3,000
Type:
Built-in
Type:
Built-in
PPO EVT im. V.A. Revunova OJSC 🇷🇺
FAQ
•What materials are used in the construction of your baking equipment?
Our baking equipment is constructed with high-quality stainless steel and heat-resistant materials, ensuring durability and reliability in professional kitchen environments.
•Can the baking equipment be customized to fit specific kitchen requirements?
Yes, our baking equipment can be customized to suit various kitchen layouts and operational needs, including size modifications and feature enhancements.
•What types of baking equipment are suitable for industrial use?
Our range includes industrial-grade baking ovens, proofing cabinets, and bread slicers, designed for efficiency and high-volume production in commercial settings.
•How does the automatic bread slicer enhance efficiency?
The automatic bread slicer provides consistent and precise cutting, reducing manual labor and increasing throughput, ideal for bakeries and large-scale catering operations.
•What are the benefits of using a dough proving cabinet?
Dough proving cabinets offer controlled temperature and humidity environments, essential for optimal dough fermentation and consistent baking results in professional baking.