Sveba-Dahlen

• Strong insulation.
  Ensures that the heat stays in the oven chamber.
• Stainless steel inside and out.
  Maintains low temperature and is easy to keep clean.
• Large front window with heat-reflecting double glass and good lighting.
  Gives a good overview of the baking process.
• Built-in, high-capacity steam system.
  Fast function and energy-saving.
• Right hand hinged door with double glazed window.
  Easy to open and overview.
• Canopy as standard
• Aluminum legs and castors as standard
• Max baking temperature 300 degree C.
• Gas model SR242 SRP242 now available (with single stage burner)

• Can be run on electricity, oil or gas.
• Strong insulation.
  Ensures that the heat stays in the oven chamber.
• Stainless steel inside and out.
  Maintains low temperature and is easy to keep clean.
• Large front window with heat-reflecting glass and good lighting.
  Gives a good overview of the baking process.
• Large, efficient heating package.
  Fast heating and energy-saving.
• Right hand hinged door.
  Easy to open and overview.
• Max baking temperature 330°C.
• Including suspension hook.

• Robust oven designed for industrial use!
• Energy efficiency thanks to the intelligent energy-savings functions and well-insulated oven space.
• Highly effective long life stainless steel heat exchanger gives great total economy.
• User friendly, smart control panel that gives the user complete control of the entire baking process.
• Powerful, quick and extra clean steam system – a uniquely developed, stainless steel system  with both even and efficient capacity as well as rapid recovery.
• A horizontal airflow developed to give a very even baking result across the rack (even for sensitive bakes with short baking times).
• Slow start/stop functionality for the gentle handling of sensitive products such as meriques and macaroons.
• Rotating rack with optimized rotation speed and automatic change of rotation direction using the rack, given an even bake with better results.
• the oven also has a quick cool down functionality (forced fan) which makes the temperature setting down to a lower temperature, to the next bake, really fast.
• Can be run on electricity, oil or gas.

• Highly efficient long life stainless steel heat exchanger giving you great total economy.
• A horizontal airflow gives a very even baking result across the rack, even for sensitive bakes with short bake times.
• A uniquely developed steam system with both even and efficient capacity as well as rapid recovery, resulting in a greater production capacity.
• low noise level.
• Energy efficient thanks to the intelligent energy-savings functions and well insulated oven space.
• Rotating rack with optimized rotation speed and automatic change of rotation direction using the rack, gives an even bake with better results. Our patented IBS (Increased Baking surface) for alternating rotation of the racks.
• User-friendly control panel that gives the user complete control of the entire bake process.

• Available in five standard widths and up to five sections in height, standard crown height 160 mm, optional height 220 mm available. Suited for most tray and bread sizes.
• Designed in a flexible module system with many options. Gives each bakery the ability to create the oven that suits their needs best.
• Each oven section can be individually controlled with separate settings of the top, bottom and front heat. Full control in the baking process.
• Well insulated oven chamber. Keeps the heat inside the oven.
• Stainless steel front. Maintains low temperature and is easy to keep clean.
• A range of accessories such as steam generator, stone hearth makes the Classic adaptable to all the customers’ needs.
• Including aluminum legs with adjustable feet.
• Choice of control panels.

• Available in four standard widths and up to three sections in height, standard crown height 160 mm.
  Suited for most pizza sizes.
• Designed in a flexible module system.
  Gives each pizzeria the ability to create the oven that suits its needs best.
• The well insulated oven chamber keeps the heat inside the oven.
• Stainless steel front is easy to keep clean.
• Stone soles – Classic pizza baking requires solid stone soles.
• Halogen lights  provide whiter and more intensive working light than standard bulbs.
• Oven control – Each oven section can be individually and stepless controlled with separate settings of the top, bottom and front heat. Full control in the baking process. Easy to handle, understand and program.
• Unloading shelf and castors.
  Convenient details that makes handling and baking easier.

• Fermatic Q4 has been developed to meet tomorrow’s production requirements with regard to techniques within Freezing-Proving, Retarding-Proving and Dough On Demand.
  Taste and aroma are improved as the enzymes in the dough have time to develop. Delivers higher quality in the baked bread.
• Speed of fans adjusted according to requirements.
  Circulate precisely the right amount of air and process the dough as gently as possible. In each phase of the program the fans have precisely the speed required, thus providing an energy efficient and quiet cabinet.
• The automatic system controls all processes in the cabinet, ensuring that the dough is protected against drying out and is handled as carefully as possible.
  Gives the baker greater freedom and the opportunity to influence times and settings to suit the individual working day and the pace of the work.
• Stable, modular frame.
  Compact and stable cabinet design.
• Effective 80 mm polyurethane insulation in closed units.
  Keeps the cold/heat in place in the cabinet. Reduces energy consumption drastically
• Floor design with well-insulated, bolted floor and strong 3 mm stainless steel sheet metal.
  Very durable and keeps the cold/heat in place.
• The Freezer-Prover has electrical heating coils in the floor as standard.
  Counteracts damage caused by freezing and keeps the floor dry

• Available in three standard widths and up to three or four sections in height, depending on model.
  Suited for most pizza sizes.
• Stainless steel exterior and well insulated oven chamber.
  Keeps the heat inside the oven and maintains low temperature on the outside.
• Digital panel provides good controls and makes it easy to set the right time and adjust the temperature up to 400 Celsius in two zones per oven chamber
• Steam canopy at infeed and outfeed to create a good working environment (not on TP10 and TP20)
• Stepless adjustment of top and bottom heating.
• Oven chamber with two different zones – the temperatures of the top and bottom heating are controlled separately for each zone, resulting in even baking.
• Stainless steel mesh conveyor.

• A pizza oven that retains its heat!
  Highly efficient heat distribution in 3 zones: upper, lower and front heat results in uniform baking and produces good overall economy.
• Energy efficient thanks to intelligent energy savings features and well insulated oven chamber.
• Low maintenance costs.
• robust door construction.
• Tempered double glass with heat reflecting outer surface retains the heat in the oven chamber. This results in a better working climate in the kitchen.
• Thicker pizza stone that retains heat better!

• Fermentation lines
  Sveba-Dahlen has over 40 years of experience of manufacturing fermentation lines. The fermentation lines are manufactured in one or two level versions, and the size is calculated in view of the capacity requirements and the layout of the premises. The maximum band width is 4 meters, and the bands are threaded over the full width. A modular plastic belt is commonly selected where tins or plates are used. The fermentation channel is well insulated with cellular plastic and lined externally and internally with aluminum sheets or plastic. Most of the side panels can easily be removed to facilitate cleaning of the band.
• Conveyor provers
  The conveyor provers are built in length according to the requested proving time of the product. The belt width can be up to 4 meters.
• Swing prover
  Available in two different models, one with stainless steel covers and one with automatic climate unit built into an insulated room. A module system in width up to 3 meters which can be adjusted in height and length according to capacity and required proving time. The swings for loaves are with easy removable textile tubes and for round bread cups or baskets are used. Swing prover with automatic climate unit completely built into an insulated room with free inner passage on both sides for easy cleaning and maintenance. A two motor operation enables a great flexibility in the modification of proving time and capacity.

• Materials and components
  We manufacture the exterior of the oven in stainless steel. The materials in the oven chamber are specifically selected for each oven, for the baking temperature and the product range. All the ovens are insulated with rockwool to minimize the heat loss.
• Heating
  The electric tunnel ovens are heated by tube elements with double heating spirals. The elements are installed over and under the oven chamber, along the entire oven, and are easily accessible from the side. Each element has its heat-emitting part positioned so that the band is heated efficiently over its full width. The tube elements are specially manufactured for each individual oven for maximum control of the heat distribution and quality. On an average, a tunnel oven consists of about 12 elements per meter.
• Control
  The control panel is designed to give best overview and simple control displaying baking time, temperature etc. PLC control with recipe handling of process parameters and handling of alarms and data logging is available as option. Connection to a master control system is another possible choice.
• Steam system
  In ovens built for connection to a steam generator, a part of the first oven chamber is provided with steam spreader boxes made of acid proof stainless steel. Regulating indicator valves with dial clocks are fixed on the sides of the oven to set the correct volume. Steam control with quantity control/photocell control can be selected as an option.
• Air turbulence
  For many types of products, it is appropriate to use a combination of radiant heat and air circulation. If so the oven can be equipped with turbo zones. In wire mesh band ovens, air circulation is most often vertical, up through the band, in steel band ovens it is horizontal along the band. With air circulation, the baking time can be shortened, and lower temperatures utilized. This also gives the sides of the bread better color, especially by baking with tins. By controlling the speed of the drive motor, optimal turbo power of the turbo fans can be obtained

-Bake a Neapolitan pizza in just 60 – 120 seconds up to 500 Celsius!

-Biscotto di Sorrento – authentic handmade pizza stones made for baking at high temperatures.

-Highly efficient heat distributed in 3 ways: top, bottom and front for uniform baking.

Electric (no firewood, naked flame or flue gases).