Direct electrical heating MATADOR MDE Deck Baking Oven - WP ...

WP BAKERYGROUPDirect electrical heatingMATADOR MDE Deck Baking OvenMatador MDE 1/2Electric directheated deck baking oven 17.09.2009Baking area from 8 to 18 m²ApplicationThe MATADOR Deck Baking Oven is suitable for baking bread, tin loaves (toast bread), rolls and fine pastry.SpecificationIn standard design:– with special stone baking plates– with steam extractor hood with fan– with stainless steel doors– with priority switch (oven before steam)– heating rods 400 Volt / 50 Hz– prepared for external load shut-off (oven and steam apparatus separately)– with Navigo Plus controlAdvantages– Temperature variability,Each oven can be operated at different temperaturesOptimum oven utilization, even with small batches; cost-saving– Separate control of upper and lower heatBest individual baking quality– Possibility of switching off individual ovensEnergy-saving, optimum oven utilization– Each oven has a separate steam unit, can be switched on and off as requiredEnergy-saving, optimum oven utilization– No chimney necessary, no burner maintenance, no chimney cleaner chargesCost-saving for initial installation and follow-up costs– 2 steam release valves, accessible from frontPrevents emergence of hot steam to front– All computer-controlled ovens have priority switching as standardReduction of high supply costs for electricity– Heating rods integrated into hat profile sectionNo burning of baking products in the baking chamber– Heating rods can be changed individuallyCost-savingOptions– Draw-plate oven– Stainless steel panelling for side walls and rear wall– Glass doorsIllustration: MATADOR MDE with optional extras

WP BAKERYGROUPMATADOR MDEMatador MDE 2/2Electric directheated deck baking oven 17.09.2009The heating systemThe intelligent distribution of the heating rods guaranteeseven heat radiation throughout the complete oven.Saturated steam – steam distribution systemAn excess of steam, baking batch for batch – no problem for the MATADOR.Saturated steam flows rapidly into the ovens. 75 % of relative humidity isalready reached after the first minute. The hot baking chamber air is fed awaythrough release valves, together with superfluous steam.ControlsNavigo plus– Fully automated baking program with randomfreely programmable baking stages– Temperature curve progress– Freely programmable per oven group– Program-controlled automated steam extractor– free-programmable steam volume– Recipe management + recipe storage card– Recipe management + recipe storage card(securing of data)– Pictogram control possible– Possible oven control (networking of individual ovens)– Actual data recording for program optimization– Manual operation possible– Service menu with fault signal history– With remote display per oven groupTechnical dataDouble widthTriple widthMDE 80 MDE 100 MDE 101 MDE 125 MDE 121 MDE 150 MDE 151 MDE 180Baking area m² 8 10 10 12 12 15 15 18Ovens Length in mm 1,600 2,000 1,600 2,000 1,600 2,000 1,600 2,400Width in mm 1,200 1,200 1,200 1,200 1,800 1,800 1,800 1,800No. of ovens 4 4 5 5 4 4 5 4Ovens Length in mm approx. 2,528 2,928 2,528 2,928 2,528 2,928 2,528 3,328Width in mm ca. 1,830 1,830 1,830 1,830 2,435 2,435 2,435 2,435Height in mm ca. 2,180 2,180 2,180 2,180 2,180 2,180 2,180 2,180Room height at least in mm 2,700 2,700 2,700 2,700 2,700 2,700 2,700 2,700Room length at least in mm 5,175 5,975 5,175 5,975 5,175 5,975 5,175 6,775Electr. connection in kVA 46.5 58 57.5 72.5 66.7 80 80 89400 Volt Rated current (total/priority) A 70/50 90/62 89/64 111/79 100 120 120 136/100Fuse (total/priority) A 80/63 125/80 125/80 125/100 125 125 125 160/125Supply line cross section in mm² 25 50 50 50 50 50 50 70Steam heating kW 13.2 18 16.5 22.5 18 18 22.5 24Connected load withpriority circuit in kVAOven Control (in Navigo-Steuerung)– Remote diagnosis via Internet– Screen operation via Internet– Networking of individual ovens– Master SlavePre-set at works 33.3 40 41 50 48.7 62 57.5 65All details non-binding. Subject to change in the course of technical progress. All rights reserved. ® = registered trademarkWerner & Pfleiderer Lebensmitteltechnik GmbH . von-Raumer-Straße 8-18 . 91550 Dinkelsbühl . GermanyFon +49 (0) 98 51-905-0 . Fax +49 (0) 98 51-905-342 . info@wp-l.de . www.wp-l.de