3-DECK TUNNEL OVEN WITH H MECATHERM NEW for complete Crumb & Crust Control Optimal artisan baking in non turbulent atmosphere with enforced bottom heat exchange through the Bottom Bake BoosterTM (BBB) Perfect steam control for great baking results for par-baked or fully baked products. Crust thickness controlled by Bottom Bake BoosterTM (Patent pending) Perfectly adapted for mixed production on Hearth and/or on Trays (BBB) Fast and flexible baking adjustments Modular oven (minimum surface: 40 sqm) easily extendable by sections of 20 sqm. Width of baking belt: 2 m Indirect fired (gas or oil) AUTOMATIC PRODUCTION LINES ON N Megaline, for the high capacity production on large industrial trays, either 1600 x 800 mm for the Megaline I or 2000 x 800 mm for the new generation Megaline II, for raw or pre-proofed frozen, par-baked fresh or frozen, or fully baked products. Fed by one or several make-up machines according to the type of product, up to 300 trays per hour. Dough capacity up to about 3 tons per hour, this means up to about 7500 baguettes or 40 000 rolls, 30 000 croissants or pastries, 30 000 round rolls or small ciabattas per hour. LU W t JG.Com - F-Strasbourg 0388360633 _ _ _ S * -. %. -. 55-<. S :::-http://www.JG.Com