BAKE MASTER
0,00 €
4/6/10 TRAYS
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PRODUCT DETAILS
Dimensions and capacityDimensions and capacity-
Dimensions
Width: 760 mm
Depth: 785 mm
Height: 1155 mmDistance between guides
85 mmBaguettes per hour
Up to 150
Weight and powerWeight and power-
Weight
156 kgPower
18,9 kW
Electricity and opening systemElectricity and opening system-
Voltage (V/Ph/Hz)
400/3L+N/50-60 o 230/3L/50-60Opening system
Right-hand opening
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STANDARD EQUIPMENT
CookingCooking-
Cooking modes
Convection: 30ºC – 260ºC
Combi: 30ºC – 260ºC
Steam: 30ºC – 130ºCCooking programs
Capacity to store 40 programsRegeneration
Cooked food manualLow-temperature cooking
ManualProbe cooking
Internal single-point probe
Patented technologiesPatented technologies-
Self-cleaning
Automatic cleaning systemTSC (Thermal Stability Control)
Maximum thermal stability, no oscillations (±0.2°C)MultiSteam
High-efficiency double-steam injectionUltraVioletSteam
Fully pure, sterilised and pathogen-free steam (accessory)
Technologies for excellent cookingTechnologies for excellent cooking-
DryOut Plus
Active moisture removal from the chamberSmartWind
Smart turbine rotation direction management system
Design and constructionDesign and construction-
Double-glazed, hinged, easy-to-clean door
Easy-to-clean “L” guides
Electronic control
-
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CONNECTIVITY
Remote controlRemote control-
Remote oven control from smartphone or tablet
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PRODUCT DETAILS
Dimensions and capacityDimensions and capacity-
Dimensions
Width: 760 mm
Depth: 918 mm
Height: 1144 mmDistance between guides
85 mmBaguettes per hour
Up to 150
Weight and powerWeight and power-
Weight
147 kgPower
Electric 805 W
Gas 20 kW
Electricity and opening systemElectricity and opening system-
Voltage (V/Ph/Hz)
230/L+N/50-60Opening system
Right-hand opening
-
-
STANDARD EQUIPMENT
CookingCooking-
Cooking modes
Convection: 30ºC – 260ºC
Combi: 30ºC – 260ºC
Steam: 30ºC – 130ºCCooking programs
Capacity to store 40 programsRegeneration
Cooked food manualLow-temperature cooking
ManualProbe cooking
Internal single-point probe
Patented technologiesPatented technologies-
Self-cleaning
Automatic cleaning systemTSC (Thermal Stability Control)
Maximum thermal stability, no oscillations (±0.2°C)MultiSteam
High-efficiency double-steam injectionUltraVioletSteam
Fully pure, sterilised and pathogen-free steam (accessory)
Technologies for excellent cookingTechnologies for excellent cooking-
DryOut Plus
Active moisture removal from the chamberSmartWind
Smart turbine rotation direction management system
Design and constructionDesign and construction-
Double-glazed, hinged, easy-to-clean door
Easy-to-clean “L” guides
Electronic control
-
-
CONNECTIVITY
Remote controlRemote control-
Remote oven control from smartphone or tablet
-
-
PRODUCT DETAILS
Dimensions and capacityDimensions and capacity-
Dimensions
Width: 760 mm
Depth: 785 mm
Height: 865 mmDistance between guides
85 mmBaguettes per hour
Up to 90
Weight and powerWeight and power-
Weight
94 kgPower
12,6 kW
Electricity and opening systemElectricity and opening system-
Voltage (V/Ph/Hz)
400/3L+N/50-60 o 230/3L/50-60Opening system
Right-hand opening
-
-
STANDARD EQUIPMENT
CookingCooking-
Cooking modes
Convection: 30ºC – 260ºC
Combi: 30ºC – 260ºC
Steam: 30ºC – 130ºCCooking programs
Capacity to store 40 programsRegeneration
Cooked food manualLow-temperature cooking
ManualProbe cooking
Internal single-point probe
Patented technologiesPatented technologies-
Self-cleaning
Automatic cleaning systemTSC (Thermal Stability Control)
Maximum thermal stability, no oscillations (±0.2°C)MultiSteam
High-efficiency double-steam injectionUltraVioletSteam
Fully pure, sterilised and pathogen-free steam (accessory)
Technologies for excellent cookingTechnologies for excellent cooking-
DryOut Plus
Active moisture removal from the chamberSmartWind
Smart turbine rotation direction management system
Design and constructionDesign and construction-
Double-glazed, hinged, easy-to-clean door
Easy-to-clean “L” guides
Electronic control
-
-
CONNECTIVITY
Remote controlRemote control-
Remote oven control from smartphone or tablet
-
-
PRODUCT DETAILS
Dimensions and capacityDimensions and capacity-
Dimensions
Width: 760 mm
Depth: 918 mm
Height: 854 mmDistance between guides
85 mmBaguettes per hour
Up to 90
Weight and powerWeight and power-
Weight
130 kgPower
Electric 805 W
Gas 13 kW
Electricity and opening systemElectricity and opening system-
Voltage (V/Ph/Hz)
230/L+N/50-60Opening system
Right-hand opening
-
-
STANDARD EQUIPMENT
CookingCooking-
Cooking modes
Convection: 30ºC – 260ºC
Combi: 30ºC – 260ºC
Steam: 30ºC – 130ºCCooking programs
Capacity to store 40 programsRegeneration
Cooked food manualLow-temperature cooking
ManualProbe cooking
Internal single-point probe
Patented technologiesPatented technologies-
Self-cleaning
Automatic cleaning systemTSC (Thermal Stability Control)
Maximum thermal stability, no oscillations (±0.2°C)MultiSteam
High-efficiency double-steam injectionUltraVioletSteam
Fully pure, sterilised and pathogen-free steam (accessory)
Technologies for excellent cookingTechnologies for excellent cooking-
DryOut Plus
Active moisture removal from the chamberSmartWind
Smart turbine rotation direction management system
Design and constructionDesign and construction-
Double-glazed, hinged, easy-to-clean door
Easy-to-clean “L” guides
Electronic control
-
-
CONNECTIVITY
Remote controlRemote control-
Remote oven control from smartphone or tablet
-
-
PRODUCT DETAILS
Dimensions and capacityDimensions and capacity-
Dimensions
Width: 760 mm
Depth: 785 mm
Height: 750 mmDistance between guides
85 mmBaguettes per hour
Up to 60
Weight and powerWeight and power-
Weight
79 kgPower
7,3 kW
Electricity and opening systemElectricity and opening system-
Voltage (V/Ph/Hz)
400/3L+N/50-60 o 230/L+N/50-60 o 230/3L/50-60Opening system
Right-hand opening
-
-
STANDARD EQUIPMENT
CookingCooking-
Cooking modes
Convection: 30ºC – 260ºC
Combi: 30ºC – 260ºC
Steam: 30ºC – 130ºCCooking programs
Capacity to store 40 programsRegeneration
Cooked food manualLow-temperature cooking
ManualProbe cooking
Internal single-point probe
Patented technologiesPatented technologies-
Self-cleaning
Automatic cleaning systemTSC (Thermal Stability Control)
Maximum thermal stability, no oscillations (±0.2°C)MultiSteam
High-efficiency double-steam injectionUltraVioletSteam
Fully pure, sterilised and pathogen-free steam (accessory)
Technologies for excellent cookingTechnologies for excellent cooking-
DryOut Plus
Active moisture removal from the chamberSmartWind
Smart turbine rotation direction management system
Design and constructionDesign and construction-
Double-glazed, hinged, easy-to-clean door
Easy-to-clean “L” guides
Electronic control
-
-
CONNECTIVITY
Remote controlRemote control-
Remote oven control from smartphone or tablet
-

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