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Bakery
Food item
Pitch - mm
Croissants
proved ready to bake
10 per sheet
20 mm U-pan or
baking sheet
Pitch - mm
Focaccia (flat bread)
500 g per U-pan
Pitch - mm
Flacked pastry biscuits
U-pan
Pitch - mm
Par baked baguettes
and small rolls
baguette tray
Pitch - mm
Sponge cake
U-pan
Pitch - mm
Choux pastry puffs
24-30 per sheet
20 mm U-pan
or baking sheet
Pitch - mm
Short pastry pie with jam
24-30 portions per pan
65 mm U-pan
Pitch - mm
Apple strudel
2 strudels per U-pan
Automatic pre-heating
% H
Humidity level
*Number of racks, pans, or griddles per cooking cycle
air-o-convect
GN 1/1 trays*
6
10
20
60
80
60
80
60
6
4
10
8
20
60
80
60
80
60
6-7
60
80
60
80
60
3
4
5
8
10
60
80
60
80
60
6-7
60
80
60
80
60
6
4
10
8
20
60
80
60
80
60
3
4
5
8
10
60
80
60
80
60
3
4
5
8
10
60
80
60
80
60
6
4
10
8
20
Cooking air-o-convect
1
40
80
60
80
155/160 °C
16
40
32
% H
20'
80
60
80
200 °C
% H
4'
80
60
80
170/175 °C
16
20
32
% H
12'/13'
80
60
80
230 °C
% H
2'
80
60
80
160 °C
hold
16
40
32
% H
15'
80
60
80
165 °C
hold
16
20
32
% H
18'/20'
80
60
80
165/170 °C
hold
16
20
32
% H
33'/35'
80
60
80
170/180 °C
16
40
32
% H
20'/25'
accessories
2
170 °C
% H
16'
170 °C
% H
12'
160 °C
hold
% H
10'/15'
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