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MEC Food Machinery Australia Pty Ltd. 87-93 Raglan Street, Preston VIC 3072, Australia Ph: +61 3 9495 0611 Fax: +61 3 9480 0022 Email: mec@mecfoodmachinery.com |
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OVENS |
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“Amalfi” Hi-Tech modular oven. Baking chamber entirely in stone (top, bottom & sides) with inbuilt heating elements. Digital control panel. Available with 1, 2 or 3 decks, in a range of 6 colours. Gas or electric models available. Chamber sizes: 65cm (w) x 95cm (d) x 18cm (h) 95cm (w) x 65cm (d) x 18cm (h) 95cm (w) x 95cm (d) x 18cm (h) Or other sizes on request. Ideal for bread, pizza, focaccia, meats, and many other products. |
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“Modulo” Hi-Tech modular oven. Baking chamber in embossed steel or in stone. Digital control panel. Available in 1, 2 or 3 decks. Very economical to run. Available in gas or electric models. Chamber sizes: 60cm (w) x 80cm (d) x 18cm (h) 80cm (w) x 120cm (d) x 18cm (h) |
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“Rialto” Hi-Tech modular oven. Baking chamber in embossed steel or in stone. Digital control panel. Available with 1, 2 or 3 decks, in a range of colours. Also available in double door model (as shown). Gas or electric models available. Chamber sizes: 120cm (w) x 60cm (d) x 18cm (h) 120cm (w) x 80cm (d) x 18cm (h) 120cm (w) x 120cm (d) x 18cm (h)
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“Ministar” annular steam tube ovens for SMALL SPACES. Ideal for traditional-style baking of bread, pizza, pastries and cakes. Each deck with independent steam generator. Available from 2 to 5 decks, with total baking areas up to 8m2 approx. Gas/gasoil/diesel or electric models available. Optional manual loader/unloader. |
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MODULAR OVENS, DECK OVENS, TUNNEL OVENS, ALL SIZES AND CAPACITIES, GAS & ELECTRIC... |
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Conveyor/tunnel ovens. Quick and easy cooking of pizza or other products. Digital control panel. Sophisticated design & latest technology allows uniform heating and a top-quality product. Max temperature of 350ºC. Available in various models: - Small benchtop model with 40cm belt - Floor model with 50cm belt width, producing 100 pizzas/hr of 25cmØ or 40 pizzas/hr of 45cmØ. - Floor model with 75cm belt width, producing 150 pizzas/hr of 25cmØ or 70 pizzas/hr of 45cmØ, or 120 pizzas/hr with half 45cmØ and half 25cmØ (side by side). |
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Supertunnel conveyor oven for pizza. Output of approx 180 pizzas per hour. Gas or electric models available. |
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Superpizza tunnel oven. Loading and unloading from the front of the oven (only one operator required). Output of approx 200 pizzas per hour. Gas or electric models available. |
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Modular gas oven. Baking chamber entirely in stone. Digital control panel. Available with 1, 2 or 3 decks, with black or brown trim. Energy efficient and provides high productivity. Chamber sizes: 110cm (w) x 74cm (d) x 18cm (h) 110cm (w) x 111cm (d) x 18cm (h)
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“Easy Pizza” annular steam tube ovens for SMALL SPACES. Ideal for traditional-style baking of pizza and bread. Each deck with independent steam generator and refractory brick baking surface. Available in 2 or 3 deck models, with total baking areas from 2.12m2 to 3.18m2. Gas/gasoil/diesel or electric models available. |
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NEW—NEW—NEW—NEW—NEW—NEW—NEW— SD-60 sliding deck oven. Combines the ease of operation of a conveyor oven with the traditional baking style of a deck oven. Electronic pre-setting of cook time. Once pizzas are cooked, they are automatically ejected, which frees up staff for other tasks. Refractory brick baking surface. Available with up to 8 decks, gas or electric.
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“Pizzy” electric modular oven. With refractory brick baking deck. Available in |
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single or double deck models, with or without stand on wheels. Chamber sizes: 62cm (w) x 66cm (d) x 14cm (h) 66cm (w) x 105cm (d) x 14cm (h) 105cm (w) x 66cm (d) x 14cm (h) 105cm (w) x 105cm (d) x 14cm (h) |