Standard Features | • Two Individually controlled six pan oven/proofers in one unit • Glide doors allow individual access to oven sections for loading and unloading, maintaining consistent baking temperatures and higher energy efficiency • Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection and radiant heat design does not dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Manual fill water pan has 4.3 quart capacity, autohumidity optional • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
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Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vent that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
Product Details | • The OP-3 from Super Systems is a mini baking system in one space-saving cabinet! This 3-pan oven, 9-pan proofer meets all your baking needs – and does it in less than 8 square feet of floor space! Our patented design provides a top-notch hearth bake and easy, reliable proofing, giving you beautiful baked product |
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Standard Features | • Individually controlled oven and proofer Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection & radiant heat design does not dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Manual fill water pan has 4.3 quart capacity, autohumidity optional • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vent that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
Product Details | • The OP-3SL from Super Systems is a mini baking system in one space-saving cabinet! This 3 pan oven, 9 pan proofer meets all of your baking needs, and it does it in less than 5 square feet of floor space! Our patented design makes it easy to use full or half-pans, provides a top notch "hearth" bake, and easy, reliable proofing, giving you a beautiful baked product for years to come |
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Standard Features | • Individually controlled oven and proofer • Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection & radiant heat design does not dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Standard auto-humidity • Standard Cool Touch Technology door • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vent that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
Product Details | • Our half pan oven / 8half pan proofer gives all the benefits of a full-sized baking unit, yet conserves valuable floor space. Regardless of it's small size, the OP-4-H provides the same easy proof and quality hearth bake for which you've come to trust from Super Systems |
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Standard Features | • Individually controlled oven and proofer • Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection & radiant heat design doesnot dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Manual fill water pan has 4.3 quart capacity, autohumidity optional • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vent that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
Product Details | • This 6-pan oven, 16-pan proofer meets all your baking needs! We've combined our deck oven technology and hassle-free proofer, giving you a single, compact unit that consistently delivers quality, hearth-baked product with a minimum of effort |
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Standard Features | • Individually controlled oven and proofer • Glide doors allow individual access to oven sections for loading and unloading, maintaining consistent baking temperatures and higher energy efficiency • Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection & radiant heat design does not dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Auto-humidity • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vent that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
Standard Features | • Individually controlled oven and proofer • Glide doors allow individual access to oven sections for loading and unloading, maintaining consistent baking temperatures and higher energy efficiency • Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection and radiant heat design does not dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Manual fill water pan has 4.3 quart capacity, autohumidity optional • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
---|---|
Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vent that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
Construction | • Heavy duty stainless steel hopper, lid, paddle, frame and legs. Hot-tin-dipped cast iron bowl, ring, and auger, size 32 |
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Switch | • Watertight magnetic with thermal overload and under voltage protection |
Standard Features | • Stainless steel 2nd grind paddle with hook, no inlet (solid tub) hopper, spurt guard, ring wrench, receptacle for pneumatic footswitch, operating and safety manual |
Construction | • Heavy duty stainless steel hopper, lid, paddle, frame, and legs. Cast iron hot tin dipped bowl, ring, and auger (uses size 32 knife/plate. |
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Switch | • Watertight magnetic with thermal overload and under voltage protection |
Standard Features | • Stainless steel 2nd grind paddle with center arms, 5” dia. Total lock swivel casters with anti-microbial wheels, spurt guard, extra rod for front, left or right side opening lid, power cord (see above), ring wrench, bowl nut wrench, two shear pins with screws, receptacle for electric footswitch ,operating and safety manual. |
Construction | • Heavy duty stainless steel hopper, lid, paddle, frame and legs. • Cast iron hot tin dipped Size 52 bowl, ring and auger. |
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Switch | • Watertight Magnetic with thermal overload and under voltage protection. |
Standard Features | • Stainless steel 2nd grind paddle with center arms, 5” dia. Total lock swivel casters with anti-microbial wheels, spurt guard, extra rod for front, left or right side opening lid, power cord (see above), ring wrench, bowl nut wrench, two shear pins with screws, receptacle for electric footswitch, operating and safety manual. |
Construction | • Heavy duty stainless steel hopper, lid, paddles, frame and legs. Stainless steel, size 56 bowl, ring and auger |
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Switch | • Watertight magnetic controller with thermal overload and under voltage protection, separate mix and grind controls |
Standard Features | • Four 11” (28 cm) stainless steel adjustable legs with foot pads. Note: if machine is raised to 8” or more of exposed leg threads, the machine must have a reinforcing cross leg brace (#40458ne). Spurt guard, lid closing assist dampeners, operating and safety manual |
Construction | • Heavy duty stainless steel hopper, lid, paddles, frame and legs, stainless steel size 56 bowl, ring and auger |
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Switch | • 3 phase, watertight magnetic with thermal overload and under voltage protection. 1 phase, Variable Frequency Drives (VFD) with overload protection. 50/60 Hz Frequency |
Standard Features | • Hopper without side feed inlet, preset pneumatic (45 p.S.I.) lid opener on the right side (when facing bowl), stainless steel spurt guard, ring wrench, operating and safety manual, 11” (280 mm) stainless steel adjustable threaded legs mounted on floor pads. Note – if the machine is raised to 8” (203 mm) or more of exposed threads, the machine must have reinforcing cross leg brace (#60142ne) |
Construction | • Heavy duty stainless steel hopper, lid, paddles, frame and legs. Stainless steel, size 56 bowl, ring and auger |
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Switch | • Watertight magnetic controller with thermal overload and under voltage protection, separate mix and grind controls |
Standard Features | • Four 11” (28 cm) stainless steel adjustable legs with foot pads. Note: if machine is raised to 8” or more of exposed leg threads, the machine must have a reinforcing cross leg brace (#40458ne). Spurt guard, lid closing assist dampeners, operating and safety manual |
Construction | • Heavy duty stainless steel hopper, lid, paddle, frame and auger |
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Switch | • Watertight magnetic with thermal overload and under voltage protection, 24 volt control circuit |
Standard Features | • SS auger (bowl & ring are plated), no inlet(solid tub) hopper, spurt guard, ring wrench, pneumatic footswitch, 11’ cord and plug (U.S.), reversible paddles, meat cart less lugs, locking swivel casters with Prevenz Antimicrobial additive, bowl nut wrench, operating and safety manual. |
Product Specifications | • #32 Head • 135 lb capacity • Available in 220V 1Ph or 220V 3Ph • Stainless steel construction including grinding bowl, worm, and end ring • 10 Program Mix Timer • Yield: 50 to 55 lbs / min • Options: • Unger 98 Double Cut Head Available • Foot Pedal Switch Available |
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Additional Features | • Mix without grinding with mix and dump capability • Ergonomic design • Automatic forward and reverse mixing • End ring wear washers • Splash guard for loading • Pour-through lid design • Open frame construction • Separate mix and grind motors |
Product Details | Making your meat production more efficient means using top-quality equipment. Mainca USA, Inc. supplies an excellent line of meat mincers and grinders throughout the USA and Canada. |
Construction | • Stainless steel: Frame, Enclosure, Hopper, Lid, Bowl, Ring, Auger |
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Switch | • 3 phase, watertight magnetic with thermal overload and under voltage protection. 1 phase, Variable Frequency Drives (VFD) with overload protection. 50/60 Hz Frequency |
Standard Features | • No inlet (solid hopper), SS bowl assembly, removable for easier cleaning, spurt guard, ring wrench, operating and safety manual, grinder stand with locking swivel casters, receptacle for pneumatic footswitch |
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