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Armadio stoplievitazione - Guide n°18 x cm 60 x 80 - cm 80.3 x 101.6 x 209 h
Armadio stoplievitazione - Guide n°18 x cm 60 x 80 - cm 80.3 x 101.6 x 209 h

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Armadio stoplievitazione - Guide n°18 x cm 60 x...
Armadio stoplievitazione - Guide n°18 x cm 60 x...

Armadio stoplievitazione - Guide n°18 x cm 60 x 80 - cm 80.3 x 101.6 x 209 h

A-OX-MEKANOPRO900TN
A-OX-MEKANOPRO900TN
€6,615.80 €6,964.00 -5%
€6,615.80 Senza tasse €8,071.28 Con tasse €6,964.00 Senza tasse
Tax excluded

Relief cabinet - Model MEKANOPRO - Guide n°18 x cm 60 x 80 - Temperature -10 +45°C - Dimensions cm 80.3 x 101.6 x 209 h

 
PRODUCT INFORMATION
Armadio stoplievi MEKANO PRO
Dimensions product cm 80.3 x 101.6 x 209 h
Dimensions packaging cm 86.3 x 106.5 x 217 h
Net weight / gross Kg 150-170
Norma CE
Origin Italy
Warranty 12 months
TECHNICAL DATA
Temperature -10 +45°C
Capacity Guide n°18 x cm 60 x 80 
Climate class 5 / 40°C - 40% HR
Gas Refrigerant R452A
Capacity max. trays (pass 70 mm) N. 36 x cm 60 x 40 x 7 h
Door door Cieca
Absorption 665 Watts
Power supply 230/1/50
GENERAL FEATURES
Stainless steel locking cabinet AISI 304 internal and external
9" touch control system on door
Humidity control in cell with humidifier
Available cycles: Abatement (automatic and manual) - Freezing (automatic and manual) - Lievitation (automatic and manual) - Combined cycles
Automatic condensation water purification and evaporation
High seal gaskets
Ventilators fitting during opening of doors
LED lighting
Lock
Air conveyor
Multipoint heart probe (4 reading points)
Multi-level function
SD card with video tutorial and USB port for HACCP data export
Mekano pro allows the operator to split the preparation in various steps. The phases of leavening, pre-programming and executable even in the absence of operator guarantee a perfectly leavened dough.
Mekano pro allows you to obtain homogeneous and standardized products in every season, always perfectly digestible to obtain a pizza dough properly yeast always
L'innovative climate chamber allows to reproduce the optimal conditions of a controlled environment where gradual humidity and temperatures guarantee homogeneous and qualitative results always impeccable.
Before starting the leavening process, the operator can decide to keep the dough or semi-finished in storage.
L'closet must be connected to the water network: load diameter 3/4" male; discharge with minimum diameter 22 mm
*TYPE
*Armadi*
100 Items

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