Маҳсулот — Пароконвектоматҳо ва танӯрҳои конвексионӣ
Convection Electric Oven KEP-10P for Food Preparation
сом. 16,350-52,320
CHUVASHTORGTECHNICA OJSC 🇷🇺
Electric Convection Steamer PKA10-1/1PM-01 for Cooking
сом. 16,350-52,320
CHUVASHTORGTECHNICA OJSC 🇷🇺
Electric Baking Oven ШПЭ-500 with 6 Baking Sheets
сом. 9,810-32,700
IK-13 FSIN of Russia for Saratov Oblast 🇷🇺
Electric Sectional Baking Oven SHZh-150-1s11 for Food Preparation
сом. 6,540-19,620
TULATORGTECHNIKA OJSC 🇷🇺
Electric Convection Steamer PKA10 1/1VM2 for Kitchen Cooking
сом. 16,350-52,320
CHUVASHTORGTECHNICA OJSC 🇷🇺
Electric Convection Steamer PKA6-1/1VM2-01 for Commercial Kitchens
сом. 16,350-52,320
CHUVASHTORGTECHNICA OJSC 🇷🇺
Electric Convection Steamer PKA10 - 2/3P (Combi Steamer)
сом. 16,350-52,320
CHUVASHTORGTECHNICA OJSC 🇷🇺
Single-Chamber Electric Oven for Cooking Meats, Fish, and Vegetables - SHJE-1-K-2/1
сом. 9,810-32,700
FROSTO LLC 🇷🇺
Convection Electric Oven for Cooking Food - KPP-4-1/2M
сом. 4,578-16,350
CHUVASHTORGTECHNICA OJSC 🇷🇺
FAQ
•What power supply do these ovens require?
Most convection and combi ovens run on 380 V three-phase, 50 Hz, matching grids across the CIS, Middle East and Africa. Smaller 4-tray units are often available in 220 V single-phase versions. State your grid parameters in the inquiry; for 60 Hz markets manufacturers confirm compatibility or adjust components.
•How is after-sales service handled without a local dealer?
These ovens are deliberately service-simple: heating elements, fans, gaskets and controllers are standard replaceable parts that factories ship by courier. Buyers typically order a starter spare kit with the oven. Wiring diagrams and service manuals are provided, so any commercial kitchen technician can perform repairs.
•Can the ovens use our existing baking trays?
Usually yes. Chambers are designed around standard bakery sheet sizes and gastronorm formats, so trays from your current ovens most often fit directly. Send your tray dimensions with the inquiry and the manufacturer will confirm chamber compatibility or supply matching tray sets with the oven.
•What is the difference between injection and boiler steam systems here?
The combi ovens in this range use direct steam injection: water sprays onto a hot element to create humidity. It gives slightly less precise humidity control than boiler systems but is cheaper, far simpler and tolerant of imperfect water quality, which is exactly why operators in hard-water regions prefer it.
•What does delivery of a single oven cost-effectively look like?
Ovens are bolted to pallets and crated, then shipped by consolidated truck to Central Asia and the Caucasus or LCL sea freight via St. Petersburg or Novorossiysk to other regions. Single units travel fine this way; from three to five units a dedicated shipment usually becomes cheaper per oven.