Oven Line - Mono Equipment

Transcription

   Oven Line
 Rack ovens
6.43 E Rotating rack oven - electric .............................................................127
6.43 MG Rotating rack oven - fuel-oil / gas ..................................................131
8.43 FE Static rack oven - electric ..............................................................135
10.83 E Rotating rack oven - electric ..........................................................147
10.83 MG Rotating rack oven - fuel-oil / gas ...............................................151
NEW
NEW
NEW
Oven supports for rack oven .......................................................................175
Accessories for rack ovens ..........................................................................167
 Annular steam tubes ovens - Cervap range
Cervap Compact DB Annular steam tubes ovens - fuel-oil / gas .................... 183
NEW
Cervap Compact DB GME Annular steam tubes ovens - fuel-oil/gas-electric ...187
Cervap Série 5 Annular steam tubes ovens - fuel-oil / gas ............................191
Cervap Série 10 Annular steam tubes ovens - fuel-oil / gas .......................... 195
Cervap Annular steam tubes ovens - fuel-oil / gas ........................................199
Doors of 600 mm .....................................................................................201
Doors of 750 mm .....................................................................................202
Cervap DT Annular steam tubes ovens - fuel-oil / gas ...................................203
Cervap XT Annular steam tubes ovens - fuel-oil / gas ................................... 207
NEW
Cervap XL Annular steam tubes ovens - fuel-oil / gas ................................... 211
Cervap GME Annular steam tubes ovens with electrical deck - fuel-oil / gas .....215
 Electric deck ovens – Oméga2 range
NEW
Electric deck ovens - Oméga2 - 1 door of 800 mm ......................................219
3 to 5 decks .............................................................................................221
6 decks ....................................................................................................222
NEW
Electric deck ovens Oméga2 - 2 doors of 800 mm.......................................223
NEW
NEW
Electric deck ovens Omega Mediterraneo....................................................235
 Equipments for deck ovens
Customized front for deck ovens type Cervap .............................................237
Pastry deck for deck ovens type Cervap ......................................................241
Integrated lifter for deck ovens type Cervap and Oméga2 ............................243
M83 semi-automatic loader base for deck ovens type Cervap and Oméga2 .......247
Scissors type lifting for deck ovens type Cervap and Oméga2 ......................249
Loader-unloader for deck ovens type Cervap and Oméga2 ...........................251
Manual loader base for deck ovens type Cervap and Oméga2 .......................257
 Modular deck ovens
Soleo Modular deck oven - electric ...............................................................259
NEW
Integrated lifter for Soleo Modular deck oven - electric.................................271
Hand-held loader and loader-unloader for Soleo Modular deck ove .............273
 Convection ovens
Krystal Convection ovens - electric ..............................................................275
Condenser for Krystal convection ovens - electric..........................................281
NEW
Wall-mounted condenser for Krystal convection ovens - electric ...................283
 Combinated ovens
Soleo/Krystal ..........................................................................................285
 Controls
NEW
Electronic control Intuitiv’ ..........................................................................289
NEW
Electromechanical control Ergocom..............................................................293
Electronic control Opticom ..........................................................................291
6.43 E
Rotating rack oven - Electric
Performances
Use
 For tray size : 400 x 600 mm
 108 short baguettes of 200g or 150
rolls of 60 g on 18 levels
6.43 E is an electric rotating rack oven designed for pastry shops and bakers. Multipurpose, it
can bake the most delicate products. Very compact, it even finds a place in the most cramped
bakeries.
Accessories
Operating principle
 Rack features: see rack data sheet
 Baking tray features: see baking tray
data sheet
Construction
The advantages
 The most compact oven in the





range
Guaranteed homogeneous &
uniform baking
Fitted with "soft pulse"
technology for gentle and
effective ventilation
Ideal for baking bread and
pastry products, even the
lightest
New heat exchanger for
improved profitability
Safety clutch on the rack drive
According to
The suspended rack or the rack carried by the oven’s turntable (depending on the model), is
crossed by a flow of hot air. The balanced ventilation speed, mass and radiation ensure optimal
baking. Specific Bongard steam generators produce high quality steam, in sufficient quantity for
the whole height of the rack. A gentle ventilation distributes an even heat without drying the
product.
 Front
-polished stainless steel
holder
-blade holder
-control panel protection bumper
circuit breaker
 Baking chamber
-Stainless steel baking chamber
-adjustable air flow louvers
-halogen lighting
-driven by gear motor with torque reducer
 Heat exchanger
-high performance stainless steel heat exchanger
-high performance S/S electric heating elements
 Access ramp-retractable access ramp for a perfect and durable door tightness
 Door
-150 mm with double anchoring
-door seals on 4 sides
-over-dimensioned hinges
-removable ventilated double-glazing
- Ergonomic handle
 Steam generator
-steam generator composed of structured gutters in cast-iron
-multi-level injection pipe
 Steam vent -2 electric steam dampers
-programmable steam evacuation
 Insulation - Performant insulation by crossed rock wool panels
-tool
standards
Bongard reserves the right to alter the characteristics of the models without prior notice - 06/2010
6.43 MG
Rotating rack oven - Fuel-oil / Gas
Performances
Use
 For tray size : 400 x 600 mm
 108 short baguettes of 200g or 150
rolls of 60 g on 18 levels
6.43 MG is a rotating rack oven, Fuel-Oil or Gas heated, designed for pastry shops and bakers.
Multipurpose, it can bake the most delicate products. Very compact, it even finds a place in the
most cramped bakeries.
Accessories
Operating principle
data sheet
Construction
The advantages





range
Guaranteed homogeneous &
uniform baking
Fitted with "soft pulse"
pastry products, even the
lightest
Safety clutch on the rack drive
According to
product.
 Front
-tool
-bl
holder
ade holder
circuit breaker
-Stai
nless steel baking chamber
-halogen lighting
-high performance refractory stainless steel heat exchanger
 Door
- Ergonomic handle
 Insulation - Performant insulation by crossed rock wool panels
standards
lied
supp led
n
e
b
Ov
ssem
disa
8.43 FE
Static rack oven - Electric
Performances
Use
 Rack oven for 460 x 800 or 400 x
800 mm tray size
 90 baguettes of 250 g on 15 levels
 60 loaves of 400 g on 15 levels
8.43 FE is an electric rotating rack designed for pastry shops and bakers.
Multipurpose, it can bake the most delicate products. Very compact, it even finds a place in the
Operating principle
Accessories
data sheet
Ventilated from the rear, hot air projected by 3 inverted air flow turbines is swept through the
rack, guaranteeing controlled baking. Steam generators throughout the height of the rack
guaranteeing high quality steam, in sufficient quantity for the whole baking cycle.
Construction
The advantages
 460x800 oven, the most
compact in the range
 Effective ventilation
 3 inverted-flow turbines
guarantee good distribution of
hot air
 150 mm thick door and
oversized hinges for extreme
toughness
According to
 Front
-tool
-bl
holder
ade holder
circuit breaker
-stainless steel baking chamber
-high performance stainless steel heating elements
 Door
over-dimensioned hinges
-ergon
omic handle
 Insulation - Performant insulation by crossed rock wool panel
standards
8.43 E
Performances
Use
800 mm tray size
 108 baguettes of 250 g or 200 rolls
of 60 g on 18 levels
6.43 E is an electric rotating rack designed for pastry shops and bakers.
Multipurpose, it can cook the most delicate products. Very compact, it even finds a place in the
Accessories
product.
data sheet
Construction
The advantages
 Ideal for baking bread and
pastry products
toughness
 Safety clutch on the rack drive
According to
Operating principle
 Front
-tool
-bl
holder
ade holder
circuit breaker
-Stainless steel
-halogen lighting
-high performance stainless steel heating elements
 Access ramp -retractable access ramp for a perfect and durable door tightness
 Door
- removable ventilated double-glazing
-ergonomic handle
standards
8.43 MG
Performances
Use
800 mm tray size
 108 baguettes of 250 g or 200 rolls
of 60 g on 18 levels
8.43 MG is a fuel-oil or gas-heated rotating rack oven with rear heat exchanger for bakers and
pastry chefs. Very compact, it even finds a place in the most cramped bakeries.
Accessories
data sheet
Operating principle
product.
Construction
The advantages
 Ideal for baking bread and
pastry products
 Rear heat exchanger
guaranteeing even baking all
day long
toughness
 Safety clutch on the rack drive
According to
 Front
-tool
-bl
holder
ade holder
circuit breaker
-Stainless steel
-halogen lighting
 Door
-ergonomic handle
 Insulation - performant insulation by crossed rock wool panel
standards
10.83 E
Performances
Use
 Rack oven for 800 x 1000 mm or
780 x 980 mm tray size or 2 trays
460 x 760 mm per level
 180 to 216 baguettes of 250 g on 18
levels
 108 to 135 loaves of 400 g on 15
levels
10.83 E is an industrial electric rotating rack oven for bakers, pastry chefs and caterers.
Multipurpose and productive, it is designed for large bakeries and industrialists.
Accessories
data sheet
 Oven particularly designed for



industrial use
Large rack payload
Very high capacity
Very good energy yield
High inertia owing to the mass
of the lateral heat exchanger
Oversized front features, door
and hinges
Slow ventilation avoiding
drying of products
Technical accessibility by the
front of the oven
According to
The rack, carried by the turntable, is crossed by a flow of hot air. The balanced ventilation
speed, mass and radiation ensure optimal baking. Specific Bongard steam generators produce
high quality steam, in sufficient quantity for the whole height of the rack. A gentle ventilation
distributes an even heat without drying the product. The massive heat exchanger allows
successive baking batches while maintaining an even bake and high productivity.
Construction
The advantages




Operating principle
 Front
-tool
-bl
holder
ade holder
circuit breaker
-Stainless steel
-halogen lighting
 Door
-ergonomic handle
standards
10.83 MG
Performances
Using
780 x 980 mm tray size or 2 trays
460 x 760 mm per level
 180 to 216 baguettes of 250 g on 18
levels
 108 to 135 loaves of 400 g on 15
levels
10.83 MG is a n in dustrial electric rotary r ack oven for bak ers, pastry chef s and cater ers.
Multipurpose and productive, it is designed for large bakeries and industrialists.
Accessories
data sheet
The advantages
industrial use
Large rack payload
Very high capacity
Very good energy yield
High inertia owing to the mass
of the lateral heat exchanger
 Oversized front features, door
and hinges
 Slow ventilation avoiding
drying of products
 Technical accessibility by the
front of the oven




According to
Operating principle
The rack, carried by the turntable, is crossed by a flow of hot air. The balanced ventilation
speed, mass and radiation ensure optimal baking. Specific Bongard steam generators produce
high quality steam, in sufficient quantity for the whole height of the rack. A gentle ventilation
distributes an even heat without drying the product. The massive heat exchanger allows
successive baking batches while maintaining an even bake and high productivity.
Construction
 Front
-tool
-bl
holder
ade holder
-control protection bumper
circuit breaker
-Stainless steel
-adjustable blowing slit
-halogen lighting
 Door
-ergonomic handle
standards
8.64 E
Performances
Use
 Rack oven for 600 x 800 mm tray
size
8.64 E is an electric rotating rack oven for bakers, pastry chefs and caterers. Multipurpose and
highly compact.
Accessories
The l atest Bon gard techno logical br eakthrough, the 8.64 was d esigned w ith sta te-of-the-art
product development software. It offers all the features needed for modern baking in bakeries,
pastry shop s an d cater ing ope rations. Re designed, s low a ir f lows guarant ee multipurpose,
reliable and flexible use. The "ESG" steam generator, a cast-iron element patented by Bongard,
guarantees generous steam production.
data sheet
Operating principle
Construction
The advantages
 Fitted with "soft pulse"







pastry products
Enhanced productivity
Increased baking capacity for
limited floor space
Unrivalled ergonomics and
hygiene
Possibility of being fitted with
the new ‘Intuitiv' controls
New stainless steel and glass
design
According to
standards
 Front
-tool
-bl
holder
ade holder
circuit breaker
-Stainless steel
- baking floor with 45° angle rims
-air flow managed by “soft flow” technology
-halogen lighting
 Door
-ergonomic handle
-ESG modules in structured micro-wrought iron
8.64 MG
Performances
Use
 Rack oven for 600 x 800 mm tray
size
8.64 MG is an electric rotary rack oven for bakers, pastry chefs and caterers. Multipurpose and
highly compact.
Accessories
The latest Bongard technological breakthrough, the 8.64 was designed with state-of-the-art
pastry shops and catering operations. Redesigned, slow air flows guarantee multipurpose,
data sheet
Operating principle
Construction
The advantages







pastry products
limited floor space
hygiene
design
According to
 Front
-tool
-bl
holder
ade holder
circuit breaker
-Stainless steel
-baking floor with 45° angle rims
-air flow managed by « soft flow » technology
-halogen lighting
 Door
-ergonomic handle
standards
n
Ove
e
in th
e
l
b
a
l
i
ava th quarter
4
010
of 2
8.84 E
Performances
700x900 mm tray size
Accessories
data sheet
Use
8.84 E is an electric rotating rack oven for bakers, pastry chefs and caterers.
Operating principle
The latest Bongard technological breakthrough, the 8.84 E was designed with state-of-the-art
pastry shop s an d cater ing ope rations. Re designed, s low a ir f lows guarant ee multipurpose,
Construction
The advantages







pastry products
limited floor space
hygiene
design
According to
 Front
-tool
-bl
holder
ade holder
circuit breaker
-Stainless steel
-deck raised to 45°
-air flow managed by « soft flow » technology
-halogen lighting
 Door
-ergonomic handle
standards
Accessories
Rack ovens
Performances
Use
 Number of levels : from 12 to 19
depends of the model
For rack ovens 400 x 800, 460 x 800, 600 x 800, 700 x 900, 800 x 800 and 800 x 1000 mm
Construction
On all racks :
 Stainless steel rack
 30 mm wide tray slides with rounded ends
 Galvanized fork (except Oscar : stainless steel fork)
 Wheels  80 mm (except Oscar : 100 mm) made of synthetic fibre fitted with struts &
teflon washers
 Maintenance : replacement of struts & washers every 6 months, and lubricating the pivot
once a year
Optional accessories
 Stainless steel castors
 Stainless steel forks fitted with teflon seal with greasing nipple on top & synthetic wheels
fitted with a ball bearing
 Casters tested and approved by “LEMPA”, in accordance with the European regulation EN
1673 on the rotating rack ovens.
   note:
The number of levels & the type of baking tray must take into account the normal development
during proofing of the products, in order to ensure good air circulation around them during the
baking process (drawing below).
According to
standards
Stainless steel Baking mesh
Oven supports
Baking mesh for pre-backed
Baking tray 45° edges
Baking tray 90° edges
Oven supports
Rack ovens
Using
Baking racks for baking racks aimed at 400 x 600, 400 x 800, 460 x 800, 600 x 800, 700 x 900,
800 x 800 et 800 x 1000 rotary ovens.
Construction
   Mesh and oven supports
Stainless steel baking mesh
 Honeycombed stainless steel tray with anti-adherent silicone coating
 Frame in full stainless steel thread
Stainless steel baking
mesh detail
Baking rack
 Aluminium perforated tray
 Stainless steel frame
 Available with anti-adhesive silicone or Teflon coating
Baking mesh for pre-baked
 10x10m wide mesh stainless steel tray
 Without coating
 Not suitable for initial baking
Silicon oven
supports detail
   Baking tray
Baking tray, 45° edges
 Aluminium tray
 Edges: inner height: 10 mm
 Available in rough material or with silicone or Teflon coating
 Tray available in a non-perforated version or with 3 mm or 6 mm
perforations to favour air passage
Perforation Ø 3 mm
Baking tray, 90° edges
According to
standards
 Aluminium tray
 Edges: inner height: 10 mm
 Welded and reinforced edges, inner height: 25 mm (20 mm for the 400
x 600 version)
Perforation Ø 6 mm
 Available in rough material or with silicone or Teflon coating
 Tray available in a non-perforated version or with 3 mm or 6 mm perforations to favour air
passage
Oven with brick cladding
finish (Option)
Cervap Compact DB
Annular steam tubes oven - Fuel-oil / Gas
Performances
Use
 Baking area :
3.9 m² for 800/4.123 model
4.5 m² for 800/4.143 model
 Doors of 800 mm
 Number of decks : 4
 Useful deck height :
3 decks of 160 mm
1 deck of 220 mm (upper deck)
The Cervap Compact DB is a deck ov en designed to bake a ll types of br eads, pastr ies and
danish products. Avail able in one 800 mm wi de door per deck, with all-stainless steel frontage
or provided with white tiles or brick cladding, it is easily found in the bakery or in the shop.
range
Exceptional energy yield
Easy to install
Delivered in 3 sections on legs
Available with different
claddings: stainless steel,
brick or tiles
 Annular tubes guaranteed 10
years
 Refractory stainless steel fire
chamber guaranteed 5 years
 Deferred start-up of the oven




183
A watertight tube set containing water forms the exchanger and baking chambers of this oven.
The energy produced by the burner is used three times: firstly to heat the fire chamber
with the flame, secondly by heating the tubes with the combustion gases, thirdly by combustion
gases pas sing th rough th e seco nd tube loop. The tubes diffuse even heat in all points of
the baking chamber and give your oven exceptional flexibility and reactivity.
Construction
The advantages
According to
Operating principle
 Front
-IDL handle 3 positions
-removable glass doors
-steam exhaust hood with exhaust fan
-refractory concrete hearth plates 20 mm thick
-halogen lighting
-19 « double loop » annular steam tubes per linear meter
-refractory stainless steel fire chamber
- barometric damper
-independent
-1 per deck
 Insulation -crossed rock wool panels
-reflecting glass doors to reduce heat losses
standards
32, route de Wolfisheim - F-67810 Holtzheim
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
www.bongard.fr - [email protected]
Cervap Compact DB GME
Annular steam tubes ovens - Fuel-oil / Gas & Electric
Performances
Use
 Baking area :
- 4,9 m² for 800/4.123 model
- 5,7 m² for 800/4.143 model
 doors of 800 mm
 5 decks :
- 3 Fuel-oil/Gas decks of 160 mm
(lower ones)
- 1 Fuel-oil/Gas deck of 220 mm
- 1 Electric deck of 220 mm (upper)
The Cervap Compact DB GME is a de ck ov en designed to bake a ll ty pes of breads, past ries
and dan ish pro ducts. Available in one 800 mm wide door per de ck, with a ll-stainless steel
frontage or provided with white tiles or brick cladding, it is easily found in the bakery or in the
shop.
The advantages
Construction
range
Independent electrical deck
Easy to install
Delivered in 3 sections on legs
Available with different
claddings: stainless steel,
bricks or tiles
years





According to
187
Operating principle
with the flame, secondly by heating the tubes with the combustion gases, thirdly by combustion
gases pas sing th rough th e seco nd tube loop. The tubes diffuse even heat in all points of
the baking chamber and give your oven exceptional flexibility and reactivity.
 Front
-halogen lighting
-19 « double loop » annular steam tubes per linear meter
- barometric damper
-independent
-1 per deck
 Independent electric deck
-independent control for bottom and top heat
-electrically heated steam generator
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Cervap
Serie 5
Performances
Use
Baking area : from 4.8 to 6 m²
 Useful height on each deck : 200 mm
 Number of doors : 1 per deck
The Cervap Serie 5 is a d eck oven designed to bake all types of breads, pastries and Danish
products. Small in size, it is suitable for all bakeries, even the most cramped.
Operating principle
with the f lame, second ly by h eating the tu bes wi th the co mbustion gas es a nd third ly by
combustion gases passing through the steam generator. The tubes diffuse even heat in all
points of the baking chamber and give your oven exceptional flexibility and reactivity.
Construction
The advantages
 Front
 Very good energy yield
 Easy to install
 Delivered in sections for easy
assembly
 Annular tubes 10 years
warranty
 Deferred startup of the oven
According to
191
-« pull and push » door handle, 2 positions
-halogen lighting
-24 simple loop annular tubes per linear meter
- barometric damper
-placed under the oven
-heated with recovery of combustion gases
-composed of 5 independently functioning compartments
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Cervap
Serie 10
Performances
Use
Baking area : from 9 to 12 m²
The Cervap Serie 10 is a deck oven designed to bake all types of breads, pastries and Danish
products. Small in size, it is suitable for all bakeries, even the most cramped.
Operating principle
with the f lame, second ly by h eating the tu bes wi th the co mbustion gas es a nd third ly by
combustion gases passing through the steam generator. The tubes diffuse even heat in all
points of the baking chamber and give your oven exceptional flexibility and reactivity.
Construction
The advantages
 Front
 Very good energy yield
 Easy to install
 Delivered in sections for easy
assembly
 Annular tubes 10 years
warranty
According to
195
-« pull and push » door handle, 2 positions
-halogen lighting
-24 simple loop annular tubes per linear meter
- barometric damper
-placed under the oven
-heated with smoke recovery
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Cervap
Performances
Use
 Baking area : from 4.5 to 24 m²
 Number of decks : 3 or 4
 Doors of 600 or 750 mm
 Number of doors : 1 to 3 per deck
The Cervap is a deck oven designed to bake a ll types of breads, pastries and Danish products.
Available in 1, 2 and 3 doors pe r deck, th ere is a CER VAP fo r e ach bakery, even the most
cramped.
Operating principle
The energy produced by the burner is used two times: firs tly to heat the f ire chamb er
with the f lame and seco ndly by heating th e tu bes w ith the co mbustion gase s. The tubes
diffuse even heat in all points of the baking chamber and gi ve y our o ven e xceptional
flexibility and reactivity.
Construction
The advantages
 Very extensive oven range
 Exceptional energy yield
 Identical baking to traditional
masonry ovens
 Delivered in sections for ease
of installation
years
According to
199
 Front
-« F » door handle, 3 positions
-halogen lighting
-24 single loop annular tubes per linear meter
- barometric damper
Steam generator
-independent, located inside of deck
-1 per deck
Insulation
-crossed rock wool panels
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Cervap DT
Performances
Use
 Baking area : from 6 to 24 m²
 Useful height on each deck : 200
mm
 Number of decks : 3 or 4
The Cervap DT is a d eck ov en des igned to bake all ty pes of breads, pas tries and Dan ish
products.
Operating principle
Construction
The advantages
 Front
intensive use
 Double layer of tubes on the
baking decks
 Double steam generator
years
 Refractory stainless steel fire-
According to
203
-« F » door handle, 3 positions
-halogen lighting
- barometric damper
 Steam generator on all models EXCEPT the 3 Doors of 750 model
-2 per deck
 Steam generator on the 3 Doors of 750 model
-placed under the oven, 2 per deck
-heated with recovery of combustion gases
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Cervap XT model 600/12.220
Cervap XT
Performances
Use
 Baking area : from 12.3 to 18.9 m²
The Cervap XT is a de ck ov en des igned to ba ke a ll ty pes of breads, pastr ies and Da nish
products. Ava ilable in 2 and 3 doors per d eck, i t is pa rticularly react ive and designed for
intensive uses.
Operating principle
Construction
The advantages






intensive use
Double steam generator on
each deck
Possibility of installing a 3rd
steam generator under the
oven
Annular tubes guaranteed 10
years
Refractory stainless steel fire
Deferred start-up of the oven
According to
207
 Front
-IDL door handles, 3 positions
-square edged oven bench (2 mm)
-S/S cover between decks in 2 mm thickness
-halogen lighting
- barometric damper
 Steam generator on all models, EXCEPT on 3 doors of 750
-independent located inside of deck
-2 per deck
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
el
Mod ed on
ur
t
c
ithin
ufa
man st only w
.
e
requ weeks ical
8
ch n
e
t
r
us fo ures.
A sk
feat
Cervap XL 750/12.220
Cervap XL
Annular steam tubes Oven Fuel/Oil - Gas
Performances
Use
 Baking area : from 12,3 to 18,9 m²
mm
The Cervap XL is a deck ove n des igned to ba ke a ll typ es of breads, pastries and Dan ish
products, it is usually used for industrial baking.
Operating principle
Construction
The advantages
 Front
intensive use
 High thermal mass due to
increased number of tubes
 Double steam generator on
each deck
rd
 Possibility of installing a 3
steam generator under the
oven
years
 Refractory stainless fire
According to
211
-IDL door handles, 3 positions
-square edged oven bench (2 mm)
-S/S cover between decks in 2 mm thickness
-halogen lighting
- barometric damper
-2 per deck
-possibility of installing a 3rd. Steam generator under the oven.
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Cervap GME
Annular steam tubes Oven Fuel/Oil-Gas with electric heated independant top deck
Performances
Use
 Baking area : from 8 to 24 m²
mm and 225 mm for the electrical
top deck
The Cervap Compact GME is a deck oven designed to bake all types of breads, pastries and
Danish p roducts. A vailable in 2 o r 3 d oors, it is easily u sed in t he b akery o r in t he s hop. I ts
separate & independant electrical deck makes this oven ideal for back-up baking.



range
Independent electrical deck
Easy to install
Delivered in sections for ease
of assembling
Annular tubes guaranteed 10
years
Refractory stainless steel fire
Deferred start-up on the oven
According to
215
Construction
The advantages




Operating principle
 Front
-”F” door handle 3 positions
-halogen lighting
- barometric damper
-1 per deck
 Independent electric deck
-independent controls for bottom and top heat
-electrically heated steam generator
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Omega2 801/4.184 - 4 decks with integrated lifter (option)
and loader-unloader (option)
Oméga2
Deck oven - Electric
Performances
Use
 Baking area : from 3 to 9,9 m²
 Number of decks : 3, 4, 5 or 6 decks
- Useful baking chamber height on
top deck :
* 3, 4 or 5 decks : 225 mm
* 6 decks : 180 mm
- Useful baking chamber height on
all lower decks :
* 3, 4 or 5 decks : 180 mm
* 6 decks : 150 mm
 Door width : 800 mm
Oméga2 - 1 door of 800 mm is a d eck oven designed to bake all types of breads, pastries
and Danish products. Available in a 1 door of 800 mm per de ck configuration, it is suitable for
all bakeries, even the most cramped.
.
The advantages
 Baking quality comparable to








that of traditional masonry
ovens
Even baking
Possibility of using the number
of decks needed for the day's
production
Flexibility of the oven to
produce fresh bread at all
times of the day
Independent baking
temperature at each deck for
Top & Bottom Heat
Possibility of rapid variation of
baking temperatures
Optimisation of energy
consumption
Oven may be built-in on 1
side (opposite the technical
zone) and at the rear.
According to
219
1 door of 800 mm
Operating principle
A l arge n umber o f he ating el ements ideally sp read o ut t hroughout th e de ck, a
20 mm thick refractory concrete hearth plate and dual Top & Bottom heat regulation guarantee
gentle and eve n baki ng. Each deck has a se
parate electrically heat ed ste am gen erator
producing h igh q uality s team t hat is a lways a vailable a nd in s ufficient quantity. T he
independant decks allow to optimise the organisation of production.
The computerized Intuitiv controls (standard) allows the baker to programme his own recipes,
to se lect, p er d eck, th e bak ing start-up t imes, wh ile auton omously opt imising the gen eral
power consumption of the oven.
Construction
 Front
-”IDL” door handle, 3 positions
- hood with steam exhaust fan
-interior light on each deck (right and left side)
-stainless steel highly performing heating elements guaranteed 3 years
-independent
-1 per deck
   Important notes:
The Oméga2 oven is delivered without an integrated lifter and loader-unloader which need to be
ordered separately (see integrated lifter and loader data sheets).
Likewise, the Omega2 oven is delivered without a bench and without “hooks” on the oven front
Important: the electrical connecting power of the Oméga2 range has changed in comparison
with the previous Omega range.
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Omega2 802/4.184 4 decks - with bench
(option) & « hooks » on
facade (option)
Oméga2
Performance
Use
 Number of decks : 3, 4 or 5 deck
 Useful baking chamber height on
top deck : 225 mm
Useful baking chamber height on
all lower decks : 180 mm
Oméga2 - 2 doors of 800 mm is a deck oven designed to bake all types of breads, pastries
and Danish products..
The advantages








ovens
Even baking
production
times of the day
Independent baking
Top & Bottom Heat
baking temperatures
consumption
According to
223
2 doors of 800 mm
Operating principle
Construction
 Front
-independent
-1 per deck
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Omega2 602/4.184 - 4 decks with bench (option) and
« hooks » on facade (option)
Oméga2
Performances
Use
top deck : 225 mm
Oméga2 2 doors wide of 600 mm is a fixed deck oven designed to bake all types of breads,
pastries and Viennese buns.
The advantages








ovens
Even baking
production
times of the day
Independent baking
Top & Bottom Heat
baking temperatures
consumption
According to
227
2 doors of 600 mm
Operating principle
Construction
 Front
-independent
-1 per deck
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Omega2 603/4.184 4 decks With bench (option)
Oméga2
Performances
Use
top deck : 225 mm
Oméga2 3 doors wide of 600 mm is a fixed deck oven designed to bake all types of breads,
pastries and Viennese buns.
The advantages








ovens
Even baking
production
times of the day
Independent baking
Top & Bottom Heat
baking temperatures
consumption
According to
231
3 doors of 600 mm
Operating principle
Construction
 Front
-independent
-1 per deck
Important: th e electr ical conne cting pow er of the Omé ga2 range has changed in compar ison
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Omega Mediterraneo
Performances
Using
 Baking area : from 6 to 15,7 m²
 Number of decks :
A) -2 standard low crown decks : useful
height : 185 mm + 1 or 2 Mediterraneo
decks : useful height : 210 mm
(depending on model).
B) -3 Mediterraneo decks (802/3-246
model)
 Door width : 600 or 800 mm
Omega Mediterraneo is a deck oven designed to bake all types of breads, pastries and Danish
products. With its 210 mm high decks, it is particularly suitable for baking very large loaves.
Operating principle
gentle and even bak ing. Th e independant de cks allow t o o ptimise the org anisation of
production.
Thanks to refrac tory concr ete he arth pl ates on the botto m of the deck , the roof and si des of
baking chambers, the Mediterraneo decks can easily bake very large loaves.
Construction
The advantages
ovens
 Independent baking
temperature at each deck
 Possibility of baking 2-3 kg
loaves on the "Mediterraneo"
decks
 Front
- hood with mechanical suction
 Baking chamber standard
 Baking chamber Mediterraneo
-refractory concrete hearth plates, 20 mm thick, at bottom and top
-refractory concrete hearth plates, 13 mm thick, on both sides
Steam generator
-independent
-1 per deck
   Remark:
IDL door handle, control panel and technical access on the right available on demand.
According to
235
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Customized
Front
Deck ovens
Use
The customized front can all b e custom ised on the deck ov ens to sui t us er’s tastes or the
atmosphere of the shop. Customized front are available on standard Cervap, Series 5, Series 10
and GME.
Operating principle
Tiling, brick... cladding and accessories can be mixed and matched. The hood, external sides of
oven front and panel(s) und er t he ben ch can be cl ad. A mod ern contro l pane l c an be hidde n
under the bench, on one of the sides of the oven or even placed on a nearby wall.
Construction
The advantages
 Possibility of customising the
oven to taste or to match the
shop’s decoration.
 Stainless steel ornamental covers, hood, and bench
 Cast aluminium control panel access door
 “Old bronze” or “orient express” tap (non functional)
 Oven supplied without any cladding. The customer is in charge of the choice and supply of
tiles.
 Electromechanical control only
   Remark :
The ovens are supplied without any cladding and are ready to be customized.
The different options (bricks, tiles…) are not included in the price and not delivered by Bongard.
According to
237
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Deck oven Customized Front - Cervap range








The different options (brick, tiles…) are not included
in the price and not delivered by Bongard.
“Brick” finish oven front
 Hood : Brass bar in standard (except with integrated lifter)
Customisable (stainless steel grid on standard)


Left side



Side external ornamental covers (no external ornamental
covers on 5, 10 series)
Light grey (standard)
Black painting
Customisable
Right side
Customisable

Frame (oven side)



Side external ornamental covers (all controls on left ornamental cover on 5, 10 series)
Black painting
Customisable
Back
Ornamental covers : brushed stainless steel



Type of steam controls : Tap “Old Bronze’’ non functional
Quantity of steam damper(s)
Black painting
Customisable
 one on upper deck
 on each deck
 without
Brass steam damper handle
Door handles
 Black ball-shaped
 Brass ball-shaped

Column
Front column


Black painting
Brushed stainless steel (standard)
Back column


Black painting
Brushed stainless steel (standard)
Location of steam controls
 Tap at right side., thermometer on left
 Tap at left side., thermometer on right
Steam button : black (to be placed on same side as ornamental tap)
Control panel (electromechanical only)
Position

Bellow the bench (standard for Cervap and GME ovens)

On the front (for Cervap Series 5, 10)
 Horizontal ornamental covers
Ornamental covers : brushed stainless steel
Hook for loader-unloader
 with
 without

Bench
Brushed stainless steel bench
Painted parts below bench : brushed stainless steel
Door frame colour : black
Under bench : customisable
239
Integrated lifter


with
without
Column cover


Black painting
le on s
b
a
l
i
Ava
odel
m
p
a
Cerv only
Pastry deck
Deck ovens - Electric
Performances
Use
 Baking area : from 3 to 9 for 400x600
pans
The pastry deck is co mplementary to baking o n fue l-oil or gas heated deck ovens in th e
Cervap range.
Operating principle
An add itional electrically h eated deck is p laced o n the s ide of th e oven to bake p astries wh ile
leaving the other decks available for bread and other baking products.
 Steam damper
 Independent regulation for top + bottom heat
 Without steam generator
 Without hooks for loader - unloader
The advantages
Construction
 Offers additional baking space
in the oven, without having to
use existing baking decks
 Allows the pastry chef to work
independently
According to
241
 stainless steel highly performing heating elements guaranteed 3 years
 refractory concrete hearth plates 20 mm thick
 Electromechanical controls only
 Performant insulation by crossed rock wool panels
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Integrated
Lifter
Suitable for Cervap and Oméga2 type deck ovens
Performances
Use
The li fter can be i ntegrated to the
whole range of Bongard deck ovens, 1,
2, or 3 doors wide, from 3 to 6 decks.
The integrated lifter is used to load and unload baking chambers.
Operating principle
Two columns located on either side of the oven frame support the integrated lifter. An ergonomic
handle is used to raise or lower the lift. Once the loader is positioned in front of the oven door,
the loader is activated for loading and unloading.
 Elevator is stored in front of the oven, at hood level. Attention : make sure there is enough
clearance under ceiling.
 Ergonomic handles : for lifting and loading
 Handles can be assembled, on site, either on the right or on the left
 Height under lifter on highest position : 1880 mm
 Reduced size of lifter columns : 2x10 cm wide
 Tilting hook system on lifter as standard supply
The advantages
 Saves workspace around the
oven
 Compact
 Easy to use
 Easy to store
Construction

 Waterproof bearings, no maintenance for the sliding motion of the loader - unloader
 Translation parts in stainless steel and plastic materials
 Lifting system with chains and counterweight
   Important remark :
When hooks for loader-unloader are fitted on lifter, the oven must be ordered without hooks
According to
standards
Reference Lifter for oven
Reference Lifter for oven
47090131
Cervap Compact DB
47094262
Cervap DT 2 doors 600 mm
48016501
Cervap Compact DB GME
47094272
47090112
Cervap Serie 5
47094362
47090122
Cervap Serie 10
47094372
47091172
Cervap 1 door 750 mm
47094362
Cervap XT 3 doors 600 mm
47091262
Cervap 2 doors 600 mm
47094272
Cervap XT 2 doors 750 mm
47091272
47094272
Cervap XL 2 doors 750 mm
47091362
47093181
Oméga2 1 door 800 mm
47091372
47093211
Oméga2 1 door 800 mm - 6 decks
47092262
GME 2 doors 600 mm
47093191
Oméga2 2 doors 600 mm
47092272
GME 2 doors 750 mm
47093201
47092372
GME 3 doors32,
750
mmde Wolfisheim -47093221
route
F-67810 Holtzheim
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
243
Semi-automatic loader base
M83
Performances
Use
Designed for all range of Bongard deck
ovens type in do or widths of 600 , 750
and 800 (up to 4 decks).
Designed for Cervap and Oméga2 ovens, in door width of : 600, 750 and 800 mm, up to 4
decks.
Operating principle
The M83 loader base is delivered with fixed "hooks" in which the rod of the belt locks in.
Loading and unloading is manual, lifting and lowering are assisted by counterweights.
Construction
 Epoxy painted structure
 Epoxy coated (food grade)
The advantages
No hooks needed on the oven.
Supplied without loader.
 Compact
 Easy to use
According to
247
Reference
Models
84600011
Semi-automatic loader base M 83 (door width of 600 mm)
84600051
84600061
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Not with
le
patib
com ervap
C
DB
pact
com B GME
D
and
Scissors type lifting
Use
Designed for Cervap and Oméga2 ovens, in door width of 600, 750 and 800 mm, up to 4
decks
Operating principle
The scissor lift does not come with “hooks” to lock the rod of the loader belt
Lifting and lowering assisted by compensating springs (manual lift version).
Construction
The advantages
   Important remarks :
Oven needs to have Hooks for Scissors type loader base top be compatible
 Compact
 Easy to use
 Easy to tidy
Standard lifter
07061601
Manual lifter, handle on the left
Lifting height range : 545 to 1 705 mm
Motorized lifter
07061611
According to
249
Motorized lifter, control on the left
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Loader-Unloader
Modular deck ovens Cervap and Oméga2
Use
Designed only for the Cervap and Oméga2.
Operating principle
Acts only as hand-held “loading system”.
Loader-unloader supplied with belt.
Construction
 Stainless steel & aluminium structure
Option
 Tiltable ramp
The advantages
 For quick loading and
unloading, in complete safety
 Compact
 Easy to use
According to
251
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Manual loader base
Use
Designed for all range of Bongard deck ovens type Cervap and Oméga2 (up to 4 decks).
Operating principle
The manual loader base does not offer the hook system needed to unroll loader belt.
Construction
   Important remarks :
Hooks needed on the oven.
Manual loader base (double level)
84300411
Manual loader base C2-60
Door width of 600 mm
84300401
84300421
Manual loader base (single level)
84210001
According to
257
Manual loader base TP2A 600-750
Door width of 600 or 750
mm
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Soleo M2 with stand and exhaust hood
Soleo M4 with stand and headband
Soleo
Modular deck oven - Electric
Performances
Use
each deck : 180 or 240 mm
 Number of decks : from 1 to 4 (5
decks possible only with 180 mm
decks)
Soleo is an electric Modular type deck oven designed to bake all types of breads, pastries and
Danish products. Avail able in 2, 4 or 6 tray s 400x600 mm o r 3 trays 460x660 / 460x760 mm
trays, it can be configured according to the user's needs: number of decks, deck height, with or
without stea m, on stan d or on a pr oofer. It’s mo dular conception a llows the oven to be
upgraded at a later time.
Operating principle
Good d istribution of h eating e lements, dual To p & Bottom h eat r egulation, r efractory con crete
hearth plates 20 mm th ick make it an ov en of it’s own or u sable as a back-u p oven capable of
competing with any large deck oven / setter oven in terms of baking quality.
Construction
The advantages
 Configurable oven depending








on user’s needs
Baking quality comparable to
ovens
Oven stand on castors for
easy moving into place
Upgradable
Can be mounted on a stand,
BFA reach-in retarder-proofer
or manual S/S proofbox,
depending on the model
Very efficient independent
steam generator
Deferred startup of the oven
3 years warranty on heating
elements in baking chamber
May be combined with a
Krystal convection oven
According to
259
 Front
 Baking chamber standard
-halogen lighting
 Heat exchanger : -stainless steel highly performing heating elements guaranteed 3 years
-independent
-1 per deck
-tempered glass to reduce heat losses
The BFA retarder-proofer is directly derived from the standard reach-in retarder-proofer line,
with same OPTICOM controls & functions.
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
able
figur
Con request
upon 4 Decks
r
(3 o ly).
on
r
s fo
eek ks
w
6
r
o
ex-w ery
v
deli
Modular deck oven Soleo M6 with integrated lifter & full
width loader
Integrated lifter
Modular deck ovens
Performances
Use
 Designed for modular oven Soleo M3,
M4 and M6
Designed only for the Soleo modular deck ovens.
The integrated lifter is used to load and unload the baking chambers
Operating principle
Lifting system with chains and counterweight
Loader supplied with belt.
Construction
 Aluminium structure
The advantages
There is No Integrated Lifter for the Soleo M2 modular deck oven.
 It is possible for one person to
load, in one movement, the
whole deck.
 Compact
 Easy to use
According to
271
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Hand-held Loader & Loader-Unloader
suitable to integrated lifter
Modular deck ovens Soleo
Use
Designed only for the Soleo deck ovens.
Operating principle
A)
Manual hand-held aluminium loader
“Single” width loader (only) with belt manipulated by one or two operators (without any
use of lifter or loader base)
A)
Full width aluminium loader-unloader for use with integrated lifter
Used with th e integrated lifter fo r So leo modular oven , it offer s the p ossibility of com pletely
loading and unloading a deck in one single step.
This function can only be used with models adapted to the integrated lifters.
Construction
The advantages
 Manual “single width” loading
or Integral “Full width”
loading / unloading depending
on model
 Compact
 Easy to use
 Aluminium structure
 With the “Full-Width” loader-unloader, the “hooks” will have to be fitted on the integrated
lifter
Reference
Models
Width
Depth
Loader for “hand-held” operation
Width
Depth
07063014
Loader for M2 Soleo (*)
610 mm
1130 mm
07063016
720 mm
1130 mm
07063013
675 mm
1145 mm
07063015
610 mm
1635 mm
Loader for integrated lifter
Width
Depth
07063017
Loader/Unloader for Soleo M3 (xx)
1440 mm
1360 mm
07063018
1355 mm
1480 mm
07036204
1240 mm
1915 mm
   Important note:
According to
273
standards
Supplied with belt.
(*) Hand-held loader is supplied with belt unrolling “L” shaped angle iron located underneath
the loader, that locks in between concrete hearthplate & backside of oven front.
(xx) Full width loader-unloader is supplied with a belt unrolling rod located above the loaderunloader, that locks into the “hooks”
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Krystal 46.4 and 46.10 on separate stands with tray slides
Krystal
Convection oven - Electric
Performances
Use
 46.4, 46.9 for 400 x 600 pans
 48.4 and 48.9 for 400 x 800 pans
 Number of decks : 4, 9 or 10
depending on models
 Useful height of baking chamber :
600 or 800 mm
Krystal is an electric convection oven designed to bake all types of breads, pastries and Danish
products. Ava ilable i n 4 or 9 trays - 400 x 6 00 or 400 x 800 - i t can be configu red wi th or
without steam generator depending on the user's requirements.
Operating principle
Products to b e baked ar e placed in corr ugated baking trays or pastry pan s th en loaded in t he
convection oven. Hot air c irculates evenly all over the bak ing chamber thanks to ventilator(s)
located at the rear of the bak ing chamb er. H igh quali ty st eam i n suff icient qu antity a llows
baking of all types of product, even the most hydrated like choux pastries, éclairs, etc.
Construction
The advantages
 Oven configurable to the
baker’s needs
 Oven stand on castors for
 Can be mounted on a stand or
manual proofbox
 3 years warranty on heating
elements
 May be combined with a
modular deck oven Soleo
According to
275
 Front
-ergon
-polished stainless steel and glass
omic handle
-double glazing windows in door
-Stainless steel
-4 or 9 levels
-alternated ventilation cycle
-halogen lighting
-motorized steam damper
 Exchanger -screened stainless steel heating elements
-double
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Condenser
For convection oven Krystal
Performances
Use
 Condensation of steam emitted by
an oven of up to 10 trays 400x600
or 400 x 800 mm capacity.
Located in the u sual p osition of the stea m exha ust hood or hea dband, the FVE condenser
reduces th e wat er cont ent p resent i n t he st eam leaving th e baking cham ber, than ks to an a ir
cooled condenser. The oven requires no connection to an external chimney.
Operating principle
The stea m evac uation sy stem is connect ed to th e cond enser wh ich w ill transfor m more than
80% of the stea m in to wat er (to be conn ected to a drai n). Th e oven and hoo d can al so be
connected to the condenser.
Construction
The advantages
 Avoids connection of steam
exhaust to a chimney
According to
281
 Stainless steel front
 Cold battery with fins
 Manual control
 Ventilation : 3 900 m3/hour or 137 700 ft3
 Collection of condensates by gravity
 Voltage : 230 V Single PH 50 Hz
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Wall-mounted condenser
For convection oven Krystal
Performances
Use
 Condensation of steam emitted by
an oven of up to 10 trays 400x600
or 400 x 800 mm capacity.
The wall-mounted condenser is used to condensate steam resulting from a baking process. It
requires no connection to an external chimney.
Operating principle
The stea m evac uation sy stem is connect ed to th e cond enser wh ich w ill transfor m more than
80% of the stea m in to wat er (to be conn ected to a drai n). Th e oven and hoo d can al so be
connected to the condenser.
Construction
The advantages
 Equipment independent from
 Stainless steel body
 « Air-air » exchanger in aluminium and copper
 Oven connection diameter : 100 mm / 4 inches
 Electric supply: 230 V single PH 50 Hz
the oven
 Avoids connection of steam
exhaust to a chimney
 Well suited for electric ovens
in particular
According to
283
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Combination oven :
Soleo M4 with mixed decks 280 mm - 340 mm
and 2 Krystal convection ovens 46.4
Combinated
Soleo/Krystal
Modular deck and convection ovens - Electric
Performances
Use
Works only with 400 x 600 mm
baking trays or pastry pans
The Soleo/Krystal combined oven can bak e in “conduction” mo de on hearthplates and in
“convection” mode, offering the possibility of baking all types of products in the best of ways.
Operating principle
Modular oven decks are combined with convection ovens to allow the baker to make all types of
products throughout the day.
Construction
 Oven front in polished stainless steel and glass
 Screened electrical stainless steel heating elements with 3 years warranty
 Performant insulation by crossed rock wool panels
The advantages
 Possibility of combined use,





baking on a deck oven and a
convection oven
Compact
Oven configurable to the
baker’s needs
Oven stand on castors for
Can be mounted on a stand or
manual proofbox
3 years warranty on heating
According to
285
The combination ovens Soleo / Krystal are available in form of kits.
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
lable
avai
Only on
e4
Seri
n
a d 2
ga
Omé ns
e
v
o
Intuitiv’
Computerized control panel
Performances
Use
 Groups together all Opticom and
Ergocom control functionalities with
more recipes, more setting
possibilities
 Reactivity 4 times higher than classic
electronic controls
 Particularly recommended for
repetitive baking at high turnover
rates
A genuine control computer, the Intuitiv’ control is of precious use to the user, allowing him/
her to manage the oven easily while ensuring consistency & even baking.
The advantages
 15 cm colour tactile screen
offering quick visual display of
oven functions
 Easy to clean screen
 Available in 8 languages (FR, I,
SP, D, GB, Ru, J, NL)
 Easy to use
 Transfer/saving of recipes and
settings on USB key that can be
modified on Excel spreadsheet
 Possibility of remote supervision
via an Ethernet network
 Possibility of installing an
optimiser to reduce the bakery's
connection power (Allows in
France to maintain off-peak
electricity pricing leading to a
reduction of the electricity bill by
up to 40%)
 Possibility of protecting recipes
from unwanted modifications
According to
standards
Operating principle
Once the recipe is selected, Intuitiv’ allows autonomous baking management.
Features of the Intuitiv' controls for deck ovens
Start-up timer :
- 2 deferred starts per deck and per day
- 2 programmed stops per deck and per day
- Possibility of modifying the start at selective times
- Possibility of adding time at the end of baking
- Optimisation of the oven's temperature increase
Baking : - 4 temperature phases per baking cycle
- Possible programming of recipes calling for falling baking temperature
- 2 programmable steam cycles
- Automatic or manual steam injection
- 2 programmable steam damper openings
- 1 baking timer per deck
- 2 extraction speeds
- Degree setting in °F or °C
- Baking Stop key during all phases
- Alarm history
- Programming of 80 recipes
- Individual lighting per deck
Features of the Intuitiv' controls for rack ovens
Start-up timer :
- 2 deferred starts per day
- 2 programmed stops per day
- Possibility of modifying the start at selective times
- Possibility of adding time at the end of baking
Baking : - 4 temperature phases per baking cycle
- 2 programmable steam cycles
- Automatic or manual steam injection
- 2 programmable steam damper openings
- 2 extraction speeds
- Degree setting in °F or °C
- Baking Stop key during all phases
- Programming of 200 recipes
Availabilities
ONLY on Series 4 rotating rackTél
ovens
and Oméga2 electric
deck
ovens.
: 33 (0)3.88.78.00.23
- Fax : 33
(0)3.88.76.19.18
289
Opticom
Electronic control panel
Performances
Use
All the functionalities of an
electromechanical control combined
with the possibility of programming
several recipes.
The Opticom can be used in manual mode by a pastry chef or baker or simply in "recipe" mode
by a less experienced user.
Operating principle
In recipe mode:
just one push on the Start/Stop button and baking mode will be automatically started.
The advantages
 High visibility LED
 2 specific keys for direct
access to 2 recipes
 Compact controller integrating
parameter settings
-oven management
-easy to clean
 Possibility of saving recipe
modifications
According to
291
Features of Opticom for rack ovens:
 Setting and display of pre-heating temperature
 Setting and display of baking temperature
 Setting and display of baking time
 Setting and display of steam injection time
 Possibility of programming opening steam damper
 14 deferred start-ups possible in one week
 Time display
 30 pre-programmed recipes
Features of Opticom for deck ovens:
 Setting and display of top baking plates temperature
 Setting and display of bottom baking plates temperature
 Setting and display of baking temperature
 Setting and display of baking time
 Setting and display of steam injection time
 Possibility of programming opening steam damper
 14 deferred start-ups possible in one week
 Time display
 30 pre-programmed recipes
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18
Ergocom with timer
Ergocom without timer
Ergocom
Electromechanical controls
Performances
Use
Allows all basic functionalities
necessary for baking all types of
product.
The 5 keys and the display window allow easy and ergonomic use.
Works in conjunction with an
electromechanical control panel with
buttons for : steam, lighting, damper,
etc.)
After hav ing ma de a ll th e bak ing sett ings, the cycle is s tarted by s imply pressing the "OK"
button.
The advantages
 High visibility LED
 Easy to use
 Optimised pre-heating taking
into account the oven's
residual temperature
According to
293
Operating principle
Features of the Ergocom with timer :
Setting and display of baking temperature
Setting and display of baking time
Setting and display of the steam injection time (by impulse or long pressing)
Possibility of programming opening steam damper
1 to 3 deferred starts possible per day
Time display
Features of the Ergocom without timer :
 Used in addition to Ergocom with timer for all electric deck ovens
 Possibility of setting a temperature
standards
Tél : 33 (0)3.88.78.00.23 - Fax : 33 (0)3.88.76.19.18

Oven Line - Mono Equipment

Transcription

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