• Heat by conduction: a network of closed circuit pipes in which steam circulates.
• Smoke ducts of refractory bricks.
• Independent generous steam generators for any chamber.
• Made of 1.0 to 3.0 mm gauge stainless steel AISI 430. 1.5 mm for the façade AISI 304.
• Baking floors made of 20 mm fireproof concrete plates, suitable for food use.
• Water manifold made of stainless steel.
• Balanced loading doors of thick temperate glass.
• Removable glass for easy cleaning.
• Multiple versions: mechanical, LCD or Touch Screen programmable panel.
• Available in liquid fuel and gas or solid wood, pellet.
• Furnished completely disassembled.

• Automatic safety thermostat.
• Emergency push button.
• Steam exhaust fan.
• Overpressure ducts damper.
• Overpressure doors damper.
• Microswitch on the chimney lock.

• Thermal efficiency combined with high energy saving. 
• High performance  steam device: high amount of steam and short recovering time. 
• Silent and stable machine, no moving pari. 
• Maximum working temperature of 300°C (572°F). 
• Time of continuous running is 24/24h. 
• Uninterrupted baking cycles without affecting bread's quality. 
• Average gradient of temperature rise, around 2/3°C/min (3.6°-5.4° F/min). 
• The temperature of external panels' surface is noi exceeding 25°C (77°F) the ambient temperature.
• AII technical parts are locateci on the front side. Easy access and maintenance. 
• Free space around the machine is noi requested. 
• lnsulation with compressed panels and rock wool flocks. 
• No toxic materials are employed. 

• 2,3 or 4 decks of 170mm high (210 mm, on request) with 2,3 or 4 doors.
• Deck depth: mm.1600/ 2000/ 2400/ 2800. 
• Total baking surface area (Mq): from 7.90 to 27.80.
• Electric voltage: 400v/50-60hz/3ph+N+G - 220v/50-60hz/3ph+N+G - 220/1.
• Water connection: inlet 1/2’’, outlet 3/4''.
• Steam exhaust outlet: 42: 180 mm, 33/43: 260 mm, 44: 260mm.
• Smoke exhaust outlet: 42: 200 mm, 33/43: 220 mm, 44: 260 mm.
• 2-years guaranteed, 5-years on the steam pipes.

• 2,3 or 4 decks of 7" high (8,3", on request) with 2,3 or 4 doors.
• Deck depth: 62,9", 78,7", 94,5", 110,2". 
• Total baking surface area (Ft 2): from 85 to 300.
• Electric voltage: 208v/60hz/3ph+N+G - 220v/50-60hz/3ph+N+G - 400v/50-60hz/3ph+N+G - 110/1 - 220/1.
• Water connection: inlet 1/2’’, outlet 3/4''.
• Steam exhaust outlet: 42: 7". 33/43: 10". 44: 10".
• Smoke exhaust outlet: 42: 8". 33/43: 9". 44: 10".
• 2-years guaranteed, 5-years on the steam pipes.

MODEL S:
They have a multiple steamer located Inside the chamber.
2 for each deck, 1 for each door.
The S.750 model has three doors and three steamers.

• Absolutely uniform heat distribution.
• Even bake and perfect coloured baked goods.
• Fragrance, volume and softness to all types of bread. 
• Excellent developed from de soil. The generous crust keeps aromas and helps for a longer conservation.
• Excellent crust. Shiny and homogenous thickness.
• Excellent texture. Bread well developed.