Confectionery oven Bakemon-2

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 Bakemon-2 ─ industrial plant for baking products:
• shortbread;
• butter biscuits;
• biscuit dough products (volumetric figures, Viennese waffles);
• waffle sheet, waffle cones, bulk waffles like Raffaello, candy bases;
donuts.
Distinctive features of the Bakemon-2 confectionery oven:
• heating inside baking tins (instead of a chamber like in ovens of the ECO-2U class), when opened, they do 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;
• electronics Autonics (Korea);

• 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;
• for shortbread and butter (vanilla) biscuits, the Bakemon-2 oven has no analogues in terms of productivity. One Bakemon-2 furnace can replace up to eight ECO-2U furnaces.
Skirt Cutting System (abbreviated as SOYU)
Foodsfact 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 flare becomes so thin that after baking it breaks itself (exactly along the edge) at the stage of removing the biscuits. 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-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%.