IZO – Doughnut Fryer

Equipment • Bakery

The indirect heating system consists of 27 mm diameter ring pipes with 4.5 mm wall thickness, connected via a modular nested ring-pipe system that evenly heats the floors and ceilings of individual baking chambers. This construction method maximizes heat utilization. The oven responds sensitively to temperature changes and adapts to varying production requirements. Each baking chamber is fully enclosed and separated from other components. For a more traditional baking approach, we recommend the ASTM ANULAR wood-fired oven with masonry construction and a solid-fuel burner positioned at the front or left side of the oven.

Equipment • Bakery

Why our croissant rollers stand out: fully stainless steel construction; handles dough from 30 g up to 2.5 kg; consistent product shape every time; long service life; simple to use and maintain; easy to handle; low electricity consumption.

Equipment • Bakery, Pastry, Hospitality

A unique immersion system with patented CLEAN detergent. Washes, degreases, descales and disinfects utensils in line with HACCP — for bakeries, pastry shops and professional kitchens.

Equipment • Bakery

Rotor is suitable for baking bread of various types and sizes. It is compact; its overall dimensions are limited relative to its total production capacity. The oven can be gas-fired, oil-fired, or electric. The heat exchanger has been modified and adapted for greater output. Horizontal air circulation is used, which reduces consumption.