WIESHEU Ebo-86L User Manual
Ebo 86 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® technology reduces baking
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
MODEL DIVERSITY: The 3 different heights of the baking
chambers provide suffi cient space for a wide range of
bake types
STEAMING: Finest steam generation with the correct
steam quantity for every bake
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
DESIGN: The stylish Ebo – in Stainless Steel or Nostalgic
design – fi ts perfectly into your store
PLACE OF INSTALLATION: High baking capacity through
the optimum width and depth of the oven. 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
BREAD RAKE: Artisan baking directly on a stone slab
Steaming unit
Design
* available on Ebo 86 S / M
Steaming device with fi xed water connection
Stainless Steel, Nostalgic or Nostalgic Stainless Steel
COMBINATION OPTIONS
With all Ebo 86 in-store baking ovens and with Dibas 64
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 dimensions (mm)
External dimens. with pipework (W x D x H in mm)
Internal dimensions (W x D x H in mm)
Ebo 86 S
Item No. X1530
1 x 600 x 800
2 x 600 x 400
1130 x 1158 x 300 1130 x 1158 x 350 1130 x 1158 x 450
805 x 705 x 145 805 x 705 x 195 2 x 805 x 705 x 125
Ebo 86 M
Item No. X1630
1 x 600 x 800
2 x 600 x 400
Power requirements
Mains
Frequency
Power consumption
Connected load
Weight with steaming device (kg)
Water Pressure (kPa)
Capacity of baking product per tray (600 x 400 mm; e.g. slit rolls): 15 with fresh dough, 18 with pre-baked dough pieces
400 V 3 / N / PE
50 Hz
8,5 A
5,85 kW
400 V 3 / N / PE
50 Hz
8,5 A
5,85 kW
130 137 212
150 – 600 150 – 600 150 – 600
TECHNICAL DRAWINGS
Front Side Rear Top
EBO 86 S
Item No. X1530
Figure with insulating frame
1
Ebo 86 L
Item No. X1730
2 x 600 x 800
4 x 600 x 400
400 V 3 / N / PE
50 Hz
15,6 A
10,8 kW
EBO 86 M
Item No. X1630
EBO 86 L
Item No. X1730
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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EN1405EB86 Subject to technical changes.
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