• Top and bottom chamber have separate controllers for two different dough proofing at the same time. • Easy to program timer can be set up to 3 days before baking. • Internal fan on the top of the chamber evenly circulates cold air without touching the dough to minimize the moisture loss. • Black-out prevention system keeps the inside dough fresh during the short period of power loss.
BCS-S236
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DIMENSION (WxDxH) : 780x1250x1900
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CAPACITY : 36 pans
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TEMP. RANGE : -10℃ ~ +40℃
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HUMIDITY RANGE : 30 % ~ 90%
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POWER : 220V/1P, 2.3kW
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