Electrode Baking Oven

Characteristics

The principle of Electrode Baking Oven is the Ohm's Law. Dough would be used as a conductor, and when being connected with electricity, it would become hot itself and 

then become bread. This baking method would bake the dough inside and outside at the same time. As a result, comparing with common baking oven, this machine has 

advantages as low energy consumption, no brown surface on the finished bread, etc. Since the electricity going across the dough in the same direction, the finished bread

has very orderly fiber structure. The crumbs produced from such bread would be like needle, quite soft and can stick to the food better. It would have the delicious smell 

especially from the fermented food.

Main Technique Parameter

FAQ

1. What's the capacity for this electric baking oven?
   

   Answer: 150kg/h

2. If require more capacity, what should do?

   Answer: we only have this one model, if need more capacity, we suggest to buy more sets, as bread/panko loaf moulds cart is also batch type too

3. If voltage can be customized?

   Answer: Yes, no matter 380V, or 415V, or 440V, or 220V, all can be customized

4. How to operate?

   Answer: Work need to push japanese bread/panko loaf mould cart into the oven, oven has a location limit, once arrive, just switch on elelctricity, set the baking time, then finish

5. If the bread/panko loaf cover become dark after baking?

   Answer: No, after baking, both inside & outside of the bread is totally same color, no brown color surface, so no waste at all, can all grinder into bread crumbs.

You May Ask Further

1. How is the Fermentation Panko Bread Crumbs Production Line ?

2.  What's the Types of Bread Crumbs Produced from Factory? 

We are the professional supplier for High Quality Fermented /Panko Bread Crumbs Production Line, if any questions about the machine, pls email grace@chinagspring.com.