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Description
Industrial Equipment /  Food-Processing Industry Equipment /  Foods and Beverages Processing Machinery / 
Producer information
Company:
Enkomak Bakery Machinery Co.
 
Address:
Ankara Road 25. Km, Konya, Turkey
 
Phone:
+90-332-2713191

Enkomak Conical Rounder


CONICAL ROUNDER: CR 3000This type of mini multideck oven can be used with different types of gases. The particular confirmation of the baking chamber (made of stainless steel) and of the heating system allows overlapping up to two chambers; as a matter of fact, burners have been placed beyond the bedplate firestone baking surface, while the two burners close tothe sides are positioned according to a specific angle in order to convey heat towards the product to be cooked. Left and right burners adjustment takes place independently from other soil burners; a third device intercepts gas and start pilot general feeding. It is possible to bake directly on bricks, taking advantage of all the characteristics of this method. Unburned gases exhaust is placed on the upper part of the chamber, from which they are conveyed towords the flue The front part of the ovens is exclusively made of stainless steel and any available gas can feed them (GPL, Liquid propane, methane gas) A halogen lamp system allows the inspection of the oven chamber, whose maximum working temperature reaches 400 RC.

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Other goods of this manufacturer :
Baguette Moulder Machine
 Baguette Moulder Machine ( Baguette Moulder Machine)
Baguette (french bread) moulding machine from enkomak bakery machinery Co. moulding capacity for 400 gr dough pieces is 1500 per hour.
Rototherm Oven
 Rototherm Oven ( Rototherm Oven)
In our new designed heat exchanger, the heat produced in combustion chamber is absorbed better than the traditional versions. This ensures more uniform baking with lower energy consumption. New built-
Volumetric Divider
 Volumetric Divider ( Volumetric Divider)
VOLUMETRIC DIVIDER: VD 3000This compact machine has a special designed dividing drum and intake piston therefore, ensures careful dough handling at minimum pressure and no warming of dough. It divides

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