At the pastry shop with serieP
Embossed surface floor
In confectionery, indirect baking is the master. For tray-baked products, serieP can be equipped with a specific embossed surface that facilitates hot air passage under the tray. Uniform heat distribution and perfect baking!
Baking chamber with increased height
Extremely precise retention of the set temperature, reliability, and low operating costs make P60E, P80E, P120E particularly suitable for bakeries and traditional pastry production.
Available in 5 different dimensions, with or without steamer, among the various options it is possible to request a higher baking chamber (30 cm), ideal for higher products.
Available in 5 different dimensions, with or without steamer, among the various options it is possible to request a higher baking chamber (30 cm), ideal for higher products.
Prover
On request, serieP can be equipped with prover, standard or humidified, a precious ally for any pastry preparation.
Designed for controlled dough fermentation, the prover comes with castors and convenient tray holder slides.
Designed for controlled dough fermentation, the prover comes with castors and convenient tray holder slides.
