WP Superior Tower
BRILLANT Convection Oven
Ingenious 2-Way System – Duo Steamer System
In standard design:
– With computer control
– Baking tray size 18” x 26”
– Stainless steel design
Benefits
Duo Steamer System
– For perfect baking results
– Best quality when baking deep-freeze products
Baking chamber cleaning system
– Cleaning system reduces work manual
Cleaning in the baking chamber
Variopilot – step-free adjustable fan speed
– Best baking results
High power steam apparatus for crisp crust
– Saturated wet steam
Brillant safety concept
– Use of the oven in area accessible to customers
– Baking where it is most effective for customers
Energy saving function
– Independent standby function guarantees
economical use of electrical power
WP BAKERYGROUP Food Service . 3 Enterprise Drive . Suite 108 . Shelton . CT 06484
Phone 203.929.6530 . Fax 203.929.7089 . shawnag@wpbakerygroupusa.com . www.wpbakerygroupusa.com
MATADOR® STORE
Instore oven with stone plate
In standard design:
– Stone plate
– NAVIGO control unit
– Heavy-duty steam system
– Internal lighting
– Tray sizes 18 x 26 in, 400 x 600 mm
Benefits
Stone plate
– All products baked in MATADOR® STORE can be sold as
original “stone oven products”.
Top and bottom heat can be regulated in each deck.
– Top and bottom heat can be adjusted separately.
- Temperature range from 150°F to 680°F
– Different products with different baking times and temperatures
can be baked at the same time.
– Easy to operate
– Continuous baking possible
Crispy crust due to heavy-duty steam system
– Saturated, moist steam
Nostalgic design
– The black baking station fi ts in with the new “shop design” and
increases the nostalgic character.
Power input like a convection oven due to Power
Management.
Energy saving mode
– Stand-by function ensures economical use of electricity.
Decks fused separately
– Every deck is independent and fused separately.
Instore baking modular system
– With the modular system the baking station can be assembled
precisely to suit the customer’s capacity and quality requirements.
1–5 decks are possible.
– MATADOR® STORE 6.8 can be combined with convection
ovens (BRILLANT with 2-way system)
–
Technical specifications
MATADOR®STORE Oven 6.8.2
Outer dimensions (W × D × H) inch 39" × 59" × 29"
Deck size (W × D × H) inch 27" × 39" × 6.49"
Total Baking area sq.ft. 25.3
Number of trays/tray size inch 8 × 18" × 26" or 8 × 24" × 16"
Number of bread rolls/pretzels 160 / 96
Heating capacity 480 V 2 × (6.6 kW / 480V / 3 x16A)
Heating capacity 208 V 2 × (6.6 kW / 208V / 3 x25A)
Load limit option % 50
Steam heating × 1.45 kW
Weight kg 360
Water inflow, outer thread ” 3/4
Water outflow ” 1/2
Exhaust air inch 2"
BRILLANT® Convection Oven B4
Dimensions
Outer dimensions (W × D × H) inch
Inner dimensions (W × D × H) inch
Baking area sq.ft. 10,3
Batches 18 × 26 in. tray pcs 4 (18" × 26")
Capacity
Baking tray spacing inch 4"
Rolls/Pretzels pcs 80/48
for convection ovens (CEE socket, 480 V)
Electrical connection (CEE socket, 208 V)
Water intake
E × haust air (d) inch 2"
Hood
Outer dimensions (W × D × H) inch 39" × 45" × 7"
Electrical input Watt max. 80
Weight kg 46
Weight with steam condenser kg 61
Exhaust air inch 5"
Water outflow ” Hose 3/4
outer thread inch 3/4
39" × 38" × 23"
30" × 19" × 18"
9kW / 3 × 16A
9kW / 3 × 25A 9kW
The product was evaluated and tested for general compliance to the following applicable
code(s), safety and electrical standard(s):
• NFPA 70 – 2008, “National Electrical Code” (NEC)
• NFPA 86 – 2009, “Standard for ovens and furnaces”
• NFS / ANSI 4, Rev 2009, “Commercial cooking, re-thermalization and powered hot food
folding and transportation equipment”
• NFPA 79:2007, “Electrical Standard for Industrial Machinery”
• UL 710:1995, “Standard for Exhaust Hoods for Commercial Cooking Equipment”
• UL 197:2006 “Standard for Commercial Electric Cooking Appliances”
WP BAKERYGROUP Food Service . 3 Enterprise Drive . Suite 108 . Shelton . CT 06484
Phone 203.929.6530 . Fax 203.929.7089 . shawnag@wpbakerygroupusa.com . www.wpbakerygroupusa.com
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