WIESHEU Ebo-64L User Manual
Ebo 64 S / M / L
The in-store baking oven
with top and bottom heat
Baking in the best
*
traditional way
THE IN-STORE BAKING OVEN
EBO DOOR: The fi rst deck oven door that can be adjusted
easily for cleaning to ensure that the inside of the door
is easily accessible
ENERGY SAVING: The STIR
time by up to 30%. The silicone door seal and the wellinsulated baking chamber with low radiant heat further
decrease energy and climate control costs in your store
USE: The Ebo oven can be operated easily and safely
after only a short instruction course. The sideways slide-in
ensures easy handling
MODEL DIVERSITY: The 3 different heights of the baking
chambers provide suffi cient space for a wide range of
bake types
®
technology reduces baking
OPTIONS
Modular construction
®
Technology
STIR
Capacity expansion possible at any time
Up to 30% shorter baking times due to the special coating of the heating elements
BAKING CHAMBER: The separately adjustable top/bottom
heat and the coated stone slab give each bake the perfect
crust, a beautiful shine and the correct volume
STEAMING: Finest steam generation with the correct
steam quantity for every bake
DESIGN: The stylish Ebo – in Stainless Steel or
Nostalgic design – fi ts perfectly into your store
PLACE OF INSTALLATION: The extra-large glass front
plate gives your customers an unrestricted view of the
bakery products – and entices them to purchase
USB PORT: Direct playback of baking programs, logos
and reading of log fi les
WNET: Networking of your ovens across every store
Steaming unit
Design
Steaming device with fi xed water connection
Stainless Steel, Nostalgic or Nostalgic Stainless Steel
COMBINATION OPTIONS
With all Ebo 64 and 68, Dibas and Euromat
Steam reducer with fully-automatically controlled steam
condenser
Stand with castors or pedestal
Hygiene prover with glass doors and castors or
height-adjustable pedestals
Storage rack
TECHNICAL DETAILS
CONTROL UNITS
Classic Comfort Exclusive
Number of layers of trays x tray dimens. (mm)
External dimensions with pipework
Ebo 64 S
Item No. X1505
1 x 600 x 400 1 x 600 x 400 2 x 600 x 400
930 x 958 x 300 930 x 958 x 350 930 x 958 x 450
Ebo 64 M
Item No. X1605
(W x D x H in mm)
Internal dimensions (W x D x H in mm)
605 x 505 x 145 605 x 505 x 195 2 x 605 x 505 x 125
Power requirements
Mains
Frequency
Power consumption
Connected load
Weight with steaming device (kg)
Water Pressure (kPa)
Capacity of baking product per tray (e.g. slit rolls): 15 with fresh dough, 18 with pre-baked dough pieces
400 V 3 / N / PE
50 Hz
5.1 A
3.5 kW
88 91 160
150 – 600 150 – 600 150 – 600
400 V 3 / N / PE
50 Hz
5.2 A
3.6 kW
TECHNICAL DRAWINGS
Front Side Rear Top
EBO 64 S
Item No. X1505
Figure with insulating frame
Ebo 64 L
Item No. X1705
400 V 3 / N / PE
50 Hz
10.3 A
7.1 kW
1
EBO 64 M
Item No. X1605
EBO 64 L
Item No. X1705
1 Outlet Air 80 mm 2 Power Connection 3 Water Connection 3/4" 4 Outflow
CONTACT
WIESHEU GMBH · DAIMLERSTRASSE 10 · 71563 AFFALTERBACH · GERMANY
PHONE +49 7144 303-0 · FAX +49 7144 303-111 · INFO@WIESHEU.DE · WWW.WIESHEU.DE
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Subject to technical changes.
EN1405EB64
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