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Bakery Equipment
Used Hobart 140Qt Mixter Model # V-1401.MIXER ONLY NO attachments or bowl. Has been tested runs well
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Used Oliver Bread Slicer Model 797G
Ideal for volume slicing needs of small wholesale, large retail and in-store bakeries, handles up to 200 loaves per hour
Counter Top Model - NO STAND
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We have purchased a large inventory of late model Hussmann cases
please call us for a complete listing and prices.
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This is a Houpt Cutter the size is 2 x 5
It is new still in plastic
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This bowl is for a 40qt commercial mixer
The stamp on the bowl reads VMLHP-40
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These are Hobart Bowls Stamped Hobart and VMLH-40
The bowls are Stainless steel
As you can see they are in very good shape
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Price: This is a set of 5 pan's for $5.00
Angel Food Cake Pan, 8" dia. X 3" deep, with 3-3/16" cone, 14 gauge anodized aluminum, with satin finish.
Used only 1 or 2 times very good shape
These pans are being sold at 5 pans for $5.00
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These are 3 pans together
they are 6x6 3 in deep
total 25x6
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This is 1 pan with 5 spots
Each is 12x4.5 3 in deep
overall the pan is 26x13
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These are 3 pans together
The sizes are 12x5x4.5 overall is 26x12
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This is a great bread display it comes with the baskets
3 baskets on each side and 1 on each end. There is a shelf on top you
can display other items
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This is a curved glass dry bakery case
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This is a nice storage cabinet. It is on wheels, has 4 shelves 14 in. apart
the shelves are 29 x 45 .
It appears to be made of aluminum,
Made by EPCO Inc Los Angles CA
Model # ENC-S-4-F-30
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Cooling rack for your Bakery items the rack is very heavy and has movable
shelves. 5'7" H including rods 5'10" wide and 28.5" deep
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This is a Hobart AS-200T. Its an older mixer but gets the job done
it comes with a Bowl, Guard,New Hook and Used Whip.
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Lucks Hydraulic Rounder/Divider Model D24
208 Volt, 3 Ph
Manufactured. 98-99
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Fork mixers are especially suitable for hard doughs with a low water percentage. Made in 1991 in France
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The ends of this arm, in the shape of blades, can inject a large amount of air in the dough by natural aspiration, leading to a significant oxygenation and a fast bleaching without excessive heating and without distorting the taste of bread.
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