MONO's
new DXc ovens are equipped with a Colour Controller for each deck and are available
in four or five deck, three trays per deck standard configurations.
The DXc's colour controller combines the functionality of MONO's earlier and
well proven computerised control systems with a much larger screen size, full
colour capability, longer menu names and faster scroll-through. The much larger
text, and visually striking colour-coded graphics, linked to key baking criteria
- from time to temperature - means that bakery staff can monitor bake progress
from a distance, without wasting valuable time having to approach the oven.
In daily use, as a selected baking programme is in operation, a large digital
display shows the bake temperature and individual bars on-screen change colour,
from blue through to red, reflecting the temperature profile. A prominent countdown
timer - in minutes and seconds - is also positioned below the temperature display.
A timer graphic turns from yellow to red to attract the attention of the baker
once the final two-minute phase of a selected baking programme is reached. At
the end of a bake an audible alarm sounds and an end of bake graphic is displayed.
The operator has an option at this point to finish the bake or select a pre-programmed
additional bake time for the product selected.
With a colour controller fitted to each deck, operators are alerted to a particular
deck when the end of bake alarm sounds, unlike some other deck oven alarm systems.
The obvious visual appeal of the new colour controller will also create additional
interest when compact DX's are installed at point of sale.
To improve efficiency the colour controller's seven day on-off timer can be
set so the oven is automatically switched on and brought up to operating temperature
before bakery staff arrive each morning.
The DXc's glass-fronted doors - metal is optional - are double-glazed, and have
a heat reflecting coating that greatly reduces heat loss, and for safety the
doors are cool to the touch. For convenience the doors are 'easy-open' with
recessed handles, and because of their positioning prevent steam burns at the
conclusion of a bake.
When moving between products where there is a large temperature gap, the intelligent
controller is able to switch the deck to rapid recovery to reduce the downtime
usually associated with this situation. The new DXc also has a new low energy
steaming system that eliminates the need for a boiler, spray or elements that
in traditional systems can become clogged-up with frequent use.
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