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■ Middle sized Oven

 


- 임핀지먼트 오븐 타입 IMPM
-
Infrared Continuous Roaster Type BB
-
Continuous Roaster Type BHB

< 임핀지먼트 오븐 타입 IMPM >




An oven style roaster with hot air convection system. Closed tunnel structure decreases energy consumption by 50% Hot air re-burns oil smoke from the materials in cooking zone simultaneously while cooking, so that the system always remains clean. All that you do everyday for maintenance in this unprecedented system is just to clean the cooking trays and working table.



[ Natural convection and direct firing presents juicy products ]

Hot air coming from the outer burning room, without drying the products, cooks equally in natural convection process. The burner would not be spoiled by drips from the materials, keeping the steady and strong burning.



■ Regular Specifications


Spec.

Dimension

Max. Gas Consump-tion

Power

Cooking Area

Effective numbers of cooking tray

Cooking Time

Cooking Area of Tray

Capacity

Model

LXWXH
(mm)

kw/h
(Kcal/h)

(kw/200 3phase)

LXW
(mm)

(numbers of cooking tray

(min)

L×X
(mm)

(piece
/hour)

BH-30C

3110×1445×1400

125
(10800)

0.1

2100×632

5.9[12]

2.5~25

347×632
<356×693>

1830

BH-40C

4110×1445×1400

148
(12600)

0.1

3100×632

8.7[18]

2.5~25

347×632
<356×693>

2700

BH-50C

5110×1445×1400

198
(17100)

0.1

4100×632

11.5[24]

2.5~25

347×632
<356×693>

3570

BH-60C

6110×1445×1400

222
(19100)

0.1

5100×632

14.3[30]

2.5~25

347×632
<356×693>

4440

BH-70C

7110×1445×1400

246
(21200)

0.1

6100×632

17.0[34]

2.5~25

347×632
<356×693>

5300



■ Cooking reference (BH-30B Model)


Menu

Size
(mm)

Weight
(g)

Temp
(℃)

Lower Burner
(%)

Time
(min)

Capacity
(piece/hour)

Salty mackerel

70×60×20

50

370

100

50

6.5

2,360

Raw Hamburg

70×95×20

100

370

100

50

7.0

1,400

Spiced bone-in chicken

210×80×35

180

320

100

50

11.0

600

Spiced boneless chicken breast

70×60×30

50

370

100

50

8.0

2,160

Salmon with salt(raw)

50×120×25

55

370

100

50

6.5

2,530

Mackerel Pike with salt(raw)

300×45×25

170

370

100

60

7.5

730

Scabbard fish salty

105×50×18

55

370

100

60

6.5

2,190

Grilled tuna

110×45×12

50

370

100

50

7.0

2,030

Grilled Spanish mackerel

80×60×12

45

370

100

50

6.5

2,360


Menu

Size
(mm)

Weight
(g)

Temp
(℃)

Lower Burner
(%)

Time
(min)

Capacity
(piece/hour)

Pork ginger tasty

150×80×8

65

370

100

50

4.0

2,470

Sunny side-up

ø80×15

406

300

100

50

4.0

1,370

Pork cutlet rice

110×70×15

0

350

100

0

5.0

880

French toast

120×110×15

426

370

100

0

3.0

1,370

Frozen Hamburg

85×60×15

0

370

100

60

7.5

1,830

Frozen gratin

ø60×20

44

350

100

100

7.0

3,000

Frozen omelette

105×52×15

50

350

100

40

9.0

1,460

Pink salmon
(frozen)

160×30×15

50

370

100

60

9.0

2,430

※ The capacity depends on the shape of food materials and their in-feeding method.



■ The upper burner and the lower burner are independently controlled.

A simple setting of desired temperature at the microprocessor controls the upper burner, While the lower burners in inlet and outlet are also set respectively by microprocessor. This helps quite a lot in case that different grill effects between two sides of materials are required.