Confectionery oven CO-1

Our confectionery equipment production is located in Varna, Republic of Bulgaria. All our equipment has received declarations of conformity of our equipment to the requirements of the European Union.

Confectionery oven CO-1 ─industrial plant for baking products:
• crumbly biscuits;
• butter biscuits;
• biscuit dough products (volumetric figures, Viennese waffles);
• waffle sheet, waffle cones, bulk waffles like Raffaello, candy bases;
donuts.
Distinctive features of the CO-1 confectionery oven:
• heating inside the baking dish (instead of a chamber like in ECO-2U class ovens), when opened it does not lose temperature;
• temperature on the upper and lower plate is regulated separately;
• accuracy of keeping the temperature on the mold is only 5 degrees;
• mold hinges are made of steel using bearing assemblies and are removed from the heating zone;
• locks on the form open / close in a split second;
• solid-state relays with protection for current, voltage and temperature (Russia);
• electronics Autonics (Korea);
• high-precision temperature sensors (Russia);
• timer with LCD screen. Automatic on / off when lowering / raising the form. The electronics are built in such a way that during operation you can not press any buttons (everything works automatically). In the basic configuration 1 timer for the left working area;
• high quality powder coating.

Skirt Cutting System (abbreviated as SOYU)
StanGrad Company has developed an effective tool for combating the burst of biscuits (2009) – the Skirt Cutting System (SCS). Around each cookie on the bottom plate is a 2.0 mm high cutting skirt and a 0.3 mm cutting edge. The counterpart of the skirt is located on the upper part of the slab. When closing, the forms are centered with a special lock, which is located on the forms themselves. After the plates are closed, the flash becomes so thin that after baking it breaks itself (exactly along the edge) at the stage of removing the product. This system allows you to get biscuits with a perfectly straight edge. Today this system has no analogues in terms of its efficiency. Any form for CO-1 and CO-2 can be equipped with this system except for Viennese waffles. The use of SCS reduces the number of cookie elements on the plate by about 20-25%.