Foodservice Equipment & Supplies

OCT 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 22 of 99

TurboChef High H Conveyor Pizza Ovens • Independent variable speed top and bottom airflow • Simple interchangeable mono-finger design • Split belt options available: 50/50, 65/35, or 70/30 • Easy to disassemble, clean, and assemble • Consistently bakes products up to 50% faster than traditional conveyors • 3 different model sizes • Number of 12" pizzas per hour: • HhC 1618 - 35 • HhC 2020 - 60 • HhC 2620 - 100 • Stackable up to three high For more information: 214-379-6000 Doyon PIZ Series Pizza Oven • Capacity of three or six 18" pizzas • Features the Doyon Jet Air patented reversing fan system – bidirectional air flow for better bake without rotation • Great for frozen, fresh or parbaked products • All applications deck oven including, chicken, nachos, subs, cookies, breads and much more • Fast recovery, preheat and baking • Nickel plated decks • Space saving design • Removable decks for cleaning For more information: 906-863-4401 I N C . B A K I N G E Q U I P M E N T S P E C I A L I S T S Beech Custom Ovens • Complete shape and size design flexibility • Viewing windows • Internal spotlights • Beech Ovens come with a number of fuel choices such as full gas, wood with gas assist, full wood, and coal. • Two floor materials available: 3" high density fire bricks and poured deck • Oven is designed to make the installation process easier • All standard ovens can be installed through a 28" doorway For more information: 800-884-5233

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