Condition: excellent (used), Year of construction: 2015, 537 USED Shop, confectionery, electric oven Wachtel Piccolo. EXTERNAL DIMENSIONS (in cm): - W: 98 - L: 95 (135 including hood) - H: 215 INTERNAL DIMENSIONS OF THE BAKING CHAMBER (in cm): - W: 60 - L: 48 - H: 13.5 TECHNICAL DATA: - year of manufacture: 2015 - power: 7.36 kW - power supply: 400V AC/3Ph/N/PE/50Hz Paid options available: transport. The price is a net price. Our languages: ENGLISH, FRENCH, GERMAN, RUSSIAN, UKRAINIAN. Dedo Aibgxspfx Aizocp Our offer includes: bakery ovens, trolley ovens, shelf, deck ovens, confectionery ovens, shop ovens, electric ovens, oil ovens, gas ovens, thermal oil ovens, bakery machines, bakery equipment, bread lines, roll lines, dough lines, croissant lines, baguette machines, kneading machines, mixers, sheeters, and croissant makers. To see our full current offer, visit our Bakeres profile.

Condition: ready for operation (used), Year of construction: 2007, functionality: fully functional, production capacity: 6,000 unit/h, TECHNICAL DETAILS Production capacity: 6,000 pieces/hour Dough weight range: 25–750 g Dough weight range for round and square products: 25–140 g Heading machine Number of rows: 5 / 6 Pre-fermentation unit and shaping station Belt width: 800 mm Topping station Number of topping containers: 2 Belt width: 800 mm Dedpfe Ah Eyfjx Aizocp Deposit unit Belt width: 800 mm Sheet size: 800 × 600 mm Sheet size: 800 × 1,000 mm EQUIPMENT Spreader belt between the heading machine and the pre-fermentation unit Shaping station for rolls and hot dog buns Punching unit Cutting unit Topping station with two topping containers Deposit unit for baking sheets

Condition: good (used), Year of construction: 2009, functionality: unexamined, overall weight: 1,750 kg, total length: 3,000 mm, total width: 2,000 mm, total height: 1,900 mm, 1 x WP Haton 4-pocket dough divider. This is an industrial volumetric dough divider engineered to split massive batches of dough into accurate individual portions. Supplied with electrical cabinet, extensive spare parts kit, user manual and electrical drawings. Manufacturer - WP Haton BV. Dcjdpfs Ahqz Sjx Aizep Model - B700. Serial number - HB010319. Date of manufacture - 2009 (Refurbished by WP Haton bv in 2016). Production capacity - 2,000 to 6,000 pieces / hour (500 to 1500 strokes / hour). Dough portion size range - 200g to 1000g (with fresh dough). Suitable dough types - Wheat, rye, multigrain, whole wheat, stiff pizza doughs, and soft French doughs. Electrical rating - 400 V / 50 hz / 3 phase. Dough divider overall dimensions - 3000mm wide (2000mm wide without either exit conveyor fitted) x 1800mm wide x 1900mm high (approximately). Electrical cabinet overall dimensions - 1100mm wide x 500mm deep x 1800mm high. Condition - Removed from factory fully working, needs new electrical cabling to/from electrical cabinet.

Condition: repair required (used), Year of construction: 2025, functionality: limited functionality, machine/vehicle number: 24163 / 24191, Bakery Machines For sale as: used and partially damaged/contaminated – no warranty, no guarantees, sold as is, “as is, where is” Depositor + accessories & topping applicator + cleaning cart Dcsdo Afmqhspfx Aizsp Manufacturer: bmTEC Machine specifications: see downloadable PDF Condition: used/damaged, in operation from early 2025 to early 2026 Damage to the “Depositor”: Only the “Depositor” is mechanically damaged. During loading, the “Depositor” tipped over to the side and fell to the floor. The frame of the “Depositor” is bent. The gap dimensions vary considerably. Inside, residues from rodents and dirt are visible due to storage. In the area of the product inlet, a compression of the frame can be seen. One of the conveyor belts shows no tension. Inside one of the installed control cabinets, a plastic cover and a screw are lying loose. The “Topping Applicator”, which is controlled via the “Depositor” and the control cabinet installed there, shows no visible defects other than the usual signs of wear. However, soiling is also visible here. No visible irregularities can be seen on the sheets belonging to the machine and on the cleaning cart. Sales basis: loaded onto a truck at the location 83562 Rechtmehring

Condition: used, Year of construction: 2017, machine/vehicle number: 930048019, power: 32.8 kW (44.60 HP), input voltage: 380 V, total length: 2,878 mm, total width: 1,441 mm, total height: 2,682 mm, overall weight: 1,797 kg, number of chambers: 4, number of shelf rows: 4, control type: manual, fuel type: electric, BONGARD ORION Series Electric power 4 openings on 4 baking levels 1 baking path per level Deck dimensions 800x1800mm Djdpe Ahym Uofx Aizecp Integrated loading elevator Total baking area 5.8 m² Year 2017 Electrical power 32.8 kW Power supply 400 V Serial No. 930048019 Electrical protection 80 A Independent ERGOCOM control per level Refractory soles, 20 mm thick Stainless steel electric heating elements Heating element protection in the arch Independent steam generator per level Individual water dosing per level Steam injection from the rear Anti-splatter steam diffuser Internal chamber lighting Removable glass doors Brushed stainless steel facade External dimensions 1441x2878x2682 mm Weight 1797 kg Used electric deck oven, 4 openings, BONGARD ORION EvO E801/4-180 – 5.8 m² baking area General description The used electric deck oven with 4 openings, BONGARD ORION EvO E801/4-180, is intended for bakeries and baking-pastry workshops seeking baking on fixed decks. This model, also referenced as 801/4.180 in the manufacturer's documentation, has 4 baking levels, with a baking path of 800 mm in width and a deck depth of 1,800 mm. Its total baking area of 5.8 m² allows for organizing batches on multiple levels. Designed for bread and viennoiserie production, this electric oven combines refractory decks, heating elements, and independent steam generation per level.

Condition: good (used), Year of construction: 2004, functionality: fully functional, input voltage: 400 V, total length: 6,700 mm, working width: 650 mm, total width: 1,100 mm, table length: 5,200 mm, Canol Make-Up-Line "Canolino" 5.2 (with about 670 cm overall length) Make-up-table / -line / dough-processing-line "Canolino" 5.2 with about 65 x 520 cm working belt, year 2004, designed to produce a wide variety of products like puff- pastry products with odr without filling, yeasted products and other pastry specialities. The "Canolino" line is easy to use and mounted on wheels, it comes with a dough-belt calibraion head, a huge varity of different cutting rollers (incl. croissant roller or special roller for "Stutenkerle" (=sweet-yeast-dough / gingerbread-man), a water-drop humidification station, a volumetric filler (V4 F) / electric screw-depositor with 4 outlets, suitable for dosing creamy products with spot, continuous or intermittent dosing, a motorised winding roller, for example for snails or other wound products, various winding and folding tools and pressure rollers as well as a motorised guillotine knife for cross-cutting. Perfect for the use in small and medium-sized bakeries. The wide range of easy-to-use and also easy to mount accessories can be changed in a short time nearly without tools. The electric guillotine can also be moved on the desired position. The make-up table is manual controlled for very simple operation and managing the various work functions. All components and accessories are electrically operated (also filler, guillotine knife) so there is generally no need to use compressed air. The make-up-line and all accessories (as shown in the photos) are in good "bakery-condition" and are offered for sale fully cleaned and ready for use. Dsdpfxsy Na T Ne Aizocp Dimensions: approx. 670 cm in total length, approx. 110 cm in width and approx. 195 cm in height (control unit and filling station)

Condition: refurbished (used), Year of construction: 2003, functionality: fully functional, production capacity: 3,650 unit/h, The system has been completely overhauled! TECHNICAL DETAILS Capacity: approx. 3,650 pieces/hour Round dough pieces (cut): 40–65 g Long-rolled dough pieces (cut and uncut): 40–65 g Dough piece weight in 3-row operation: 40–85 g Round/smooth dough pieces via pretzel discharge: 40–85 g Processable products Sliced rolls Round and smooth dough pieces Baguette rolls Hotdog buns Bread rolls Dcode Agnwaspfx Aizop EQUIPMENT Complete stainless steel design 3-row operation Pretzel discharge

Year of construction: 2004, condition: ready for operation (used), machine/vehicle number: 12800/280.2005, The device is made of stainless steel, is in good working order, and is stored in a dry and warm hall. Technical documentation is available in paper form, in German and English. Key technical data is provided below: Drying drum diameter: 1200 mm Electrical heating power: 84 kW Drum length: 4000 mm Drum rotation speed: Continuously adjustable Drive motor power: 0.75 kW Extrudate drying capacity: 240-550 kg/h Description: The system offers highly efficient infrared drying through the use of electro-quartz elements – radiators made of high-quality quartz glass and coated with a gold reflective layer. The drum rotates on silent support rollers, the system meets safety requirements, and reduces energy losses. Dcsdpfx Aie Ahgp Rozop Heating radiators are available, currently disassembled.

Condition: used, Year of construction: 2018, functionality: fully functional,  Dough Divider • Stainless steel dough hopper, flour hopper, and cutting blade. • Conveyor belts • Single discharge head and a special constricting helical axle to prevent air gap formation in the dough balls. • Precise control of dough-ball size (60-180 gr) using photo sensors. • Control via fingertip, using a potentiometer to adjust the production rate (500-1000 cuts per hour). Electro/pneumatic cutting (4.5 bars). • 3-phase variable speed motor (2 Hp/1.5 Kw) monitored by a variable frequency drive (inverter system). • Pneumatic parts – Spiral extruding system • All electrical parts are of European origin; inverters are used to control the speed.  Primary Proofer for dough balls Dcodj Ahf Dispfx Aizop • Fermentation layers with conveyor belts equipped with centering guides to keep the belts on track. • Transparent plexiglass, sliding side walls to facilitate cleaning and maintain the ideal dough temperature. • Flour collection drawers. • Control via fingertip, using a potentiometer to adjust the fermentation time (3-15 min) from the dough divider’s control panel. • 3-phase variable speed motor (1 Hp/0.75 Kw) monitored by a variable frequency drive (inverter system). • Inverters are used to control the speed.  Dough Flattener – Single Output • Control via fingertip, using a potentiometer to adjust the production rate (500-1000 loaves per hour, with a diameter ranging from 15-38 cm). • 3-phase variable speed motor (0.5 HP/0.32 Kw) to control the first phase of the flattening process. • Another variable speed motor (2 Hp/1.5 Kw) monitored by a variable frequency drive (inverter system) to drive the second part of the dough flattener located at the final proofer. Tobmdhs Ahf Diea S Ted • Stainless steel dough hoppers and flour collection drawers. • Special food-grade quality felt and PVC conveyor belts. • Double-stage flattening with a special thickness regulator for the flattened dough. • Electro/pneumatic stage shift from oval to circular shape. • Inverters are used to control the speed.  Final Proofer – Layers System • Fermentation layers (width of 40 cm) equipped with centering guides to keep the belts on track. • Transparent plexiglass, sliding side walls to facilitate the cleaning process and maintain the ideal dough temperature. • Control via fingertip, using a potentiometer to adjust the fermentation time (5-20 min) from the dough flattener’s control panel. • Conveyor belts are driven by the 3-phase motor (2 Hp/1.5 Kw). • Inverters are used to control the speed.  Tunnel Oven for bread 40 cm plates • Low-emission combustion process and relatively low fuel consumption. Heat-resistant steel conveyor plates (thickness of 5 mm) of food-grade quality. The oven frame is steel for insulation. • Suitable thermal distribution and safe insulating layers (3 different layers of bricks, cement, and fiber ceramic). • Control via fingertip, using a potentiometer to adjust the production rate (500-1000 loaves per hour, with a diameter ranging from 15-38 cm). • 3-phase variable speed motor (2 Hp/1.5 Kw) monitored by a variable frequency drive (inverter system). • Equipped with an insulating cover and an emergency stop button to protect workers on or near the machine. • Low polluting emissions. • Gas burner included. General Specifications: • Dough Weight: 60 to 180 gr, Bread diameter: 15 to 38 cm • Production Capacity +/- 500 to 1000 loaf/hour with a diameter of 15 - 38 cm

Condition: excellent (used), Year of construction: 2013, 637 Electric rotary rack oven, HEIN Luxrotor mod. LS 106 H E. Oven for 60x80 or 80x100 trolleys. We have 2 such ovens available. TECHNICAL DATA: - Year of manufacture: 2013 - Power: 72 kW Dcedpj Ahfkiofx Aizop - Power supply: 400 V, 50 Hz EQUIPMENT: - 2 baking trolleys The price is a net price. Our languages: ENGLISH, FRENCH, GERMAN, RUSSIAN, UKRAINIAN. ..... bakery oven, bakery ovens, bakery machine, bakery machines, bakery equipment, bakery equipments, bakery device, bakery devices

Year of construction: 2019, condition: used, functionality: fully functional, machine/vehicle number: 9300000000080823, We are offering this used Bertrand Puma spiral mixer, model SPI A 200, with 2 removable bowls, manufactured in 2019. Serial number: 930000080823 Date of manufacture: 06/2019 Weight: 1220 kg Voltage: 400 V Dodpfoz D Ncwox Aizecp Frequency: 50 Hz Current: 28.00 A Power: 10.10 kW If you have any questions or would like more information, please send us a message or call us.

Condition: good (used), Year of construction: 2024, functionality: fully functional, Machine was overhauled in 2024. Accessories: 4x housings electric Dodpfx Aio Ahzpyezocp locking mechanism

Condition: excellent (used), Year of construction: 2011, functionality: fully functional, We offer for sale 2 units of MIWE roll-in e+ 6.08 rotary gas ovens (Model 2011). The ovens are in very good condition, fully functional, and have only been used 2 days a week. They are truly in excellent condition. The price for one oven is €12,000 net. In the case of purchasing both units, the price is negotiable. Baking trays and trolley systems are not included in the price. 30 trolley systems with baking trays are available. Technical specifications of the equipment (applicable to 1 unit): • Baking tray dimensions: 60 x 80 cm (600 x 800 mm) • Baking area capacity: 8.6 to 9.6 m² (depending on the number of trolley levels, 18–20) • External dimensions of the frame: 155 x 160 x 256 cm (Width x Depth x Height) Dedpfx As Aghxwsizjcp • Minimum clear ceiling height: 285 cm (for exhaust, condensation, and service access) • Weight of the empty oven: approx. 1,350 kg • Heating medium: Natural gas (type H / G20), operating pressure 20 mbar • Heating power of the burner: 60 – 75 kW • Electrical connection: 3N~ 400 V / 50 Hz, power consumption of electronics and motors approx. 2.6 kW • Recommended fuse rating: 16 A • Water and drain connection: Water supply R 3/4" (cold, softened, 2-6 bar), temperature-resistant drain DN 50

Condition: used, The Rondo pizza system is an industrial production line for processing pizza dough, from dough sheet forming and calibrating to pressing and preparing for topping. The line consists of a 4-row WP head machine, Type TWS (year of construction 2015), and a Rondo dough sheet former, Type Laminazione (year of construction 2001), with a dough sheet width of 600 mm and a capacity of 1,800 kg/h. Further components include a hopper with a star roller divider, flour dusters, belt conveyors, a cross roller, calibrating roller sets, punching and spike rollers, a guillotine, and leftover dough return systems. The system features belt proofing units and feeding systems for the dough pieces and the pizza press. The heated pizza press achieves a capacity of 4,128 pieces per hour and is designed for pizza sizes of 250, 280, and 340 mm. Additional equipment includes a vacuum suction depanning device, a spike press, oven outlet and curve belts, and conveyors for the topping line. A herb spreader and a water-moistening unit complete the system. Pizza System Rondo – Components and Equipment WP head machine, Type TWS, 4 rows, year of construction 2015 Rondo dough sheet former, Type Laminazione, year of construction 2001 Dough sheet width: 600 mm Capacity of dough sheet former: 1,800 kg/h Hopper with star roller divider Flour duster Belt conveyor system Cross roller Calibration rollers 1 and 2 Additional flour duster Retracting belt for leftover dough Ascending conveyor to belt proofer, belt width 1,000 mm Belt proofer, belt width 1,000 mm Internal dimensions of belt proofer (L × W × H): 14,300 × 3,000 × 2,394 mm Conveyor to topping line 1 Additional flour duster Cutting roller Spike roller Guillotine Automatic retracting belt for leftover dough Metal conveyor belt with tank Setting device from 750 mm to 1,600 mm Dough piece feeding system Dough piece proofer Feeding system to pizza press Heated pizza press Pizza press capacity: 4,128 pcs/h Pizza sizes: 250, 280 and 340 mm Vacuum suction depanner after pizza press Spike press Oven outlet belt with setting device Dcodps Ahn E Usfx Aizsp Curve belts, 750 mm Topping line conveyors (without waterfall spreader) Herb spreader and water-moistening unit

Year of construction: 2015, condition: used, machine/vehicle number: FHIHP140BT/E, Franstal 1400L two-door negative temperature refrigerated cabinet Ventilated stainless steel negative temperature cabinet Temperature: -15 / -25°C Gas power: 0.642 kW - Gas R 404a Model: FHIHP140BT/E Reference: FR1-FHIHP140BT Dimensions (W x D x H) (mm): 1400 x 830 x 2080 Voltage: 230V Power: 0.775kW Year: 2015 Dcedpfx Ae Ah Ha Roizjp

Condition: ready for operation (used), Year of construction: 2012, functionality: fully functional, We have 8 Wiesheu two-chamber baking ovens for sale. Each oven is equipped with: - One chamber with a capacity of 4 trays, 60 x 40 cm - A second chamber with a capacity of 8 trays, 60 x 40 cm - 2 oven carts The ovens are in very good technical condition, fully functional, and ready for immediate use. Price: 2500 EUR per unit. Dedpfs Aflmnox Aizjcp Quantity available: 8 units.

Year of construction: 2005, condition: excellent (used), machine/vehicle number: 12800/283.2005, The unit is made of stainless steel, is in good working order, and is stored in a dry and warm hall. Technical documentation is available in paper form in German/English. Key technical data is provided below: Drying drum diameter: 1200 mm Electric heating power: 84 kW Drum length: 4000 mm Drum rotation speed: Continuously adjustable Dsdpfxj Agftfe Aizocp Drive motor power: 1 kW Extruded material drying capacity: 240-550 kg/h Description: The system offers highly efficient infrared radiation drying, thanks to the use of electro-quartz elements – radiators made of high-quality quartz glass and coated with a reflective layer of gold. The unit is made of stainless steel, and the drum is coated with a PTFE layer, ensuring the processing of exceptionally sticky, coated extruded materials. The drum moves on silent support rollers; the system meets safety requirements and reduces energy losses.

Condition: used, Year of construction: 2007, functionality: fully functional, input voltage: 400 V, input frequency: 50 Hz, • Machine type: Industrial, two-speed spiral dough mixer with an under-bowl (removable) bowl. • Capacity of finished dough: Maximum of 200 kg of dough per batch (with an average hydration ratio of approximately 60%). The minimum amount for optimal kneading is approximately 20–30 kg. Dodo Adtg Topfx Aizecp • Bowl working volume: Approximately 300 liters. • Number of speeds: 2 mixing/kneading speeds + reverse function for the bowl to facilitate easier removal of the finished dough. • Motor design: Equipped with two independent motors (one for driving the spiral kneading hook, the other for rotating the stainless steel bowl). This ensures constant power and force, even under maximum load with stiff dough. • Lifting and locking system: Integrated hydraulic system for automatic lifting and lowering of the machine head when moving the under-bowl bowl in and out. • Material construction: The bowl, center knife, and spiral hook are made entirely of high-quality food-grade stainless steel. • Bowl cover: Stainless steel, enclosed cover with an inspection window/opening, which effectively prevents flour dust from spreading into the bakery area and allows for safe addition of ingredients during the kneading process. • Cleaning: The bowl is equipped with a drain plug at the bottom for quick, easy, and hygienic cleaning. • Operating voltage: 400 V • Network frequency: 50 Hz • Total power consumption: 12.75 kW • Number of phases: 3 phases

Year of construction: 2013, condition: used, Manufacturer: Bongard Manufactured: 12/2013 Serial number: 93000011199 Dough dividing and shaping Cutting system with fixed dies Up to 6 combinations depending on the dies Shaping, leveling, and cleaning modes Single or double cutting Pressure adjustment for soft or hard dough Dedpfj Ahyqmex Aizjcp Operation possible without leveling Preservation of the alveolar structure Electromechanical control Leveling time alone: 22 seconds Single cutting time: 30 seconds Leveling and single cutting time: 48 seconds Double cutting time: 67 seconds Leveling and double cutting time: 76 seconds Painted sheet metal housing Polymer dies suitable for food contact Power supply: 400 V Frequency: 50 to 60 Hz Power: 0.75 kW Weight: 410 kg Used Bongard PANEOTRAD V3 dough divider-rounder – Dough dividing and shaping General description The used Bongard PANEOTRAD V3 dough divider-rounder is designed for dividing and shaping dough in artisan bakeries. Originally developed for traditional French breads, it combines several preparation operations in a single piece of equipment while preserving the dough’s structure. Its dividing and shaping process limits the degassing caused by traditional methods. This promotes the preservation of the alveolar structure desired for baguettes, traditional breads, and various bakery specialties. The model studied, identified as V3+ on its manufacturer's plate, was manufactured in December 2013.

Condition: used, Year of construction: 2012, This MIWE Thermo Express rack oven system consists of 2 ovens, each with 9 racks, thus offering excellent capacity for medium-sized bakeries. The ovens are heated with thermal oil, which provides excellent baking quality that is unparalleled. The ovens also have an automatic loading and unloading system, making baking a breeze. consisting of: Dcsdpfxs Ahwvbj Aizep 2x MIWE Thermo Express rack ovens 9 racks per oven Total baking area: 68.4 m² MIWE Athlet B330S automatic loading and unloading system Including exhaust system at the loader Central control unit Heating boiler central unit HKZ350

Condition: used, Year of construction: 2018, machine/vehicle number: 18201655, Useful capacity: 105 L Total tank volume: 210 L Mother starter reserve: 31.5 L Tank made of AISI 304 stainless steel Djdpfj Agn Icsx Aizjcp Submerged mixing impeller made of AISI 304 stainless steel Lid and outlet valve made of AISI 304 stainless steel Electronic control with screen and keyboard Maturation and preservation cycles Adjustable maturation temperature from 20 to 40 °C Adjustable preservation temperature from 4 to 20 °C Adjustable maturation time from 1 to 24 hours Integrated refrigeration unit Refrigerant: R134a High outlet for starter extraction Low outlet for complete draining Power supply: 400 V three-phase + neutral + earth Frequency: 50 Hz Electrical power: 3.6 kW Current: 9.6 A Dimensions (L x W x H): 680 x 1,165 x 1,614 mm Weight: 300 kg Year of manufacture: 2018 Key benefits Useful capacity of 105 L for the production of liquid starter 210 L tank made of AISI 304 stainless steel Programmable maturation and preservation cycles Submerged impeller for homogenizing the mixture Integrated refrigeration unit for thermal regulation Electronic control panel with display Preservation of a mother starter reserve after extraction Two outlets for sampling and draining Stainless steel lid with removable sealing gasket Made in France

Condition: refurbished (used), Diosna SPV 160 AD - 2 kneading bowls included - 2 speeds, 2 timers Dcsdpfx Aio Aibmajzop - traditional timers - 160 kg dough capacity - after a complete overhaul - I can provide a tipping device for the machine upon request.

Condition: used, power: 1 kW (1.36 HP), input voltage: 230 V, total length: 780 mm, total width: 900 mm, total height: 1,580 mm, number of shelf rows: 6, control type: manual, fuel type: gas, Dimensions: 900x780x1580 mm Frima 6-Level Gas Combination Oven Frima 6-Level Gas Combination Oven, ClimaPlus model FCP 6 G Voltage: 230V 1 kW for the electrical part 25 kWh for the gas part Combination oven for combined cooking, convection, pressureless steam, proofing, and holding at temperature. Frima ClimaPlus system for combination or steam cooking with automatic steam adjustment. Dedpfxo Ah Hlmj Aizscp Capacity: 6 levels, GN 1/1. Side-mounted fan. Steam generation via boiler. Programmable oven. With stainless steel support.

Condition: good (used), Benier bun production line - used - 5-row divider - capacity approx. 5,000/h - weight 40-150 g - pre-fermentation cabinet - rounding station - cutting station - depositing onto trays - machine from production - collection from warehouse/shipping option available - price €6,900 EXW Djdps Ahnytsfx Aizjcp

Condition: used, Year of construction: 2022, The Diosna SP120D spiral mixer is designed for efficient dough preparation, accommodating up to 120 kg of dough in its stainless steel bowl. It features analog controls with two mixing speeds, two timers, and forward and reverse operation for precise handling. The stainless steel mixing spiral and bowl ensure reliability. Connection values: 200V/50Hz, 3/PE. Djdpfxs Ahwv Us Aizecp