Catalogue Ovens and accessories for the world of professional cooking
1. Our essence pag. 5 2. Who we are pag. 7 3. Modus operandi pag. 8 4. Our experience pag. 9 5. Technologies pag. 11 6. Product lines pag. 12 Colombo wash pag. 16 Colombo pag. 18 Magellano digital wash pag. 22 Magellano digital pag. 24 Magellano plus pag. 28 Magellano pag. 30 Caboto pag. 34 7. Accessories pag. 41 3
BORN EXPLORER 4
Our essence A necessary journey There are unknown forces in nature that govern the instincts of animals. Thousands of species migrate, driven by primal energies. Man has observed their movements and has been infected with the same courage, initiating exploration. With one difference: the human being is the only species that, upon his return, brings something with him. In the course of his travels,man has collected stories, ideas, techniques and knowledge. He has built relationships, imported knowledge, raw materials and new foods. Travelling allowed us to discover unknown flavors. Our kitchen has been fascinated by the oldest cooking techniques, paying homage to the roots of peoples very distant from each other: from those in Central America to the tribes of the Golden Triangle in Asia. We treasure this immense wisdom every day. With just one gesture, the simplest, like turning on the oven, makes the magic come to life. Rhythm, action, dance, energy, heat and life all in a single gesture. Together with technique, balance, evolution, control, science and passion we respect the past and create the future. With a single gesture the ritual repeats itself. Food is the pleasure that celebrates relationships and makes people come together. Cooking is the act of care towards those we love. The meaning we give to Dolce Vita is revealed to those who feel emotion and are willing to depart towards new horizons. Traveling we transform our energies because cooking is the great universal language. Guided by this awareness we ve chosen to collect and preserve the knowledge of the world, making our ovens the keepers of the splendor and magnificence of the five continents. 5
At Piron, we believe in the value of people. We believe in those who, like you, take passion and art into the kitchen in order to create quality gastronomic experiences. 6
Who we are A history of excellence Piron is an Italian company that designs and manufactures ovens for the world of professional cooking. Founded in 2006, today, the company sells all over the world thanks to the experience and expertise of its founders, who are the engines and soul of a productive reality. Over the years Piron has been characterized by great technical and design skills, the ability to listen to the needs of the market, sales support, creativity and great passion. Piron has always been synonymous with reliability and competence, accompanied by constant attention to results and for the needs of each of its customers. Piron is an ambassador of Made in Italy. We have chosen to work without compromise, ensuring its customers highquality components and a wide range of products to meet different cooking needs. 7
Modus operandi How a Piron product comes to life Research and development It is the breeding ground of ideas, Piron s bet on the future. The department s work is constantly focused on innovation, so that technology may be the means to more efficient performance and results. Production It is the moment in which, the result of the highest Italian craftsmanship, characterized by components of the highest level, that the oven is manufactured and assembled, through the lean manufacturing system adopted by Piron and all its suppliers. Technical department It is the heart of the products design, composed of a team of well prepared and experienced professionals. The technical department is the place where the oven is planned in all of its details and functionalities, being then ready to become the concrete answer to a very specific need. Prototyping Is a vital step, an established and indispensable praxis. Through the prototyping phase, each new Piron product is subjected to rigorous durability tests and is continuously improved, under the supervision of our technicians and our corporate chef. Sales Network Once the production phase is completed, Piron's oven range passes into the hands of the sales department, which takes care of the needs of the market to ensure each of our customers the most effective solution for the growth of their business. Market Piron solutions meet the enduser. The market is the point of arrival but also a reboot for the whole process, because from the interaction with users new ideas are brewed for our continuous research. 8
Our experience Ovens for gastronomy, pastry and bakery Chef and gastronomy We work alongside chefs around the world, being led by the ovens design respecting flavors, raw materials and people. Based on their needs, we have created ovens that can really support them, allowing them to express their creativity and talent. Bakery and Pastry For bakery and pastry we have designed ovens that ensure reliable and standardized results, and that allow a strict temperature control. We have studied the specific characteristics of different products, to meet the needs of professionals in the bakery and pastry areas, allowing them to achieve the best results. Snack bar We set out to design ovens suitable for snack bars, but able to go beyond mere regeneration or finishing. We wanted a flexible instrument, capable of responding to multiple needs: also cooking or grilling. So that even a small catering business has its own space for creativity and freedom. Food producers We know how important uniform results and standardized cooking are, especially when the oven is intended to work long hours and at full load. For those who make cooking their own business, we have created technologies that can meet the demands of regeneration through immediate commands and functions simple and targeted. 9
10
Technologies The result of our research We invest in research because we believe in the future. We have an entire department dedicated to the development of innovative technologies, with the aim of bringing the future into your daily life. Reverse Air flow Using multiple fans with autoreverse, Reverse Air Flow, intensifies the air flow in the cooking chamber of the oven, guaranteeing a golden uniform result. Sator Steam The Sator Steam technology generates steam up to 100% saturation in the chamber through the creation of a fine water mist. Humidity Regulation By introducing steam from 10% to 70%, cooking times are reduced, protecting the food surface from effects of an extended cooking time. Humidity Injection Using Humidity Injection, you can manually inject steam at any time during the cooking process to add your personal touch to every dish. Optimal Climatic This is a system that extracts the excess humidity, maintaining the desired humidity level required. 11
Product lines p. 14 Colombo Combi steamer ovens Modular in size, from 4 to 20 trays, the ovens in the Colombo family are particularly intuitive to use. They allow the exchange of information between devices and are equipped, in the Wash version, with an automatic washing system. Their design and aesthetics make them ready to be exhibited in a show kitchen. p. 20 Magellano digital Combi steamer ovens From 4 to 10 trays, Magellano digital ovens are a solid support for your everyday challenges. Thanks to a precise steam control, you can reduce cooking time and water and energy consumption while conserving aroma. Load all of your recipes and set your cooking phases to add a personal touch to every creation. p. 26 Magellano Combi steamer ovens Available in a wide range of sizes from 4 to 20 trays. The Magellano line has been studied to satisfy the needs of the client that requires the flexibility to cook with steam but with the reliability and simplicity of a mechanical product. They is also available a Plus version for more control of the cooking parameters. p. 32 Caboto Convection ovens The Caboto oven line is guaranteed to withstand intense use with user friendly functions. All models are supplied with easy to clean double glass doors and quality thermal insulation. 12
13
COLOMBO EasyControl Simplicity of use for immediate control We know how important it is to have an oven able to do exactly what you need. That's why we designed an user experience focused on extreme ease of use and maximum results. 14
A display made for a chef C 1:30 00:00 A modern & hightech control interface that through the intelligent use of colours and icons allows the operator to automatically create and manage cooking processes with ease and simplicity, whilst retaining the ability to also manually control all cooking functions. 0 1 1 Display TFT 7 MANUAL COOKING convection cooking with temperatures from 30 C to 260 C. (Humidity Injection) convection cooking + humidity inserted manually. (Humidity Regulation) mixed cooking Convezione + humidity possible to regulate (from 10% to 70%). (Sator Steam) steam cooking (from 80% to 100%). cooking with core probe. Delta T cooking. reverse direction. 6 speed fan motor. PROGRAM COOKING 90 storable programs. A 5 button key board to personalize recipes 6 product categories. history of the last cooking recipes done. USB interface Memorizes cooking programs used ECO CLEANING SYSTEM (wash version) 3 wash cycles 1 rinse cycle. automatic detergent management. ADVANCED SETTINGS delayed start. service control panel. display set up options. turbo cooling. 15
Colombo wash Combi steamer ovens for gastronomy and pastry PF0220 20 GN 1/1 870x1000x1930 67 36 400V 3N~ 250 130 200 PF0216 16 EN 600x400 870x1000x1930 80 36 400V 3N~ 250 110 170 PF0210 10 [12] 810x900x1210 80 [67] 15,8 400V 3N~ 125 90 150 16
Colombo wash Combi steamer ovens for gastronomy and pastry PF0206 6 [7] 810x900x840 80 [67] 10,5 400V 3N~ / 230V 1N~ 110 40 80 PF0204 4 [5] 810x900x640 75 [67] 7,8 400V 3N~ / 230V 1N~ 90 40 80 General technical characteristics. [ ] with GN 1/1 transformation kit (KGI00001 KGI00002 KGI00003) Hertz 50/60 Hz Temperature 30 260 C Mechanical side opening standard from right to left Water connection Fan speed 6 Core probe single point Control 7" touch screen Cooking phases 5 Insertable recipes 90 Reverse Air flow Sator Steam Humidity Regulation Humidity Injection Optimal Climatic Delta T Cooking Automatic washing system Preloaded recipes 40 Preheating up to 260 C Reversible door PF0220L PF0216L PF0210L PF0206L PF0204L 17
Colombo Combi steamer ovens for gastronomy and pastry PF0120 20 GN 1/1 870x1000x1930 67 36 400V 3N~ 250 130 200 PF0116 16 EN 600x400 870x1000x1930 80 36 400V 3N~ 250 110 170 PF0110 10 [12] 810x900x1210 80 [67] 15,8 400V 3N~ 125 90 150 18
Colombo Combi steamer ovens for gastronomy and pastry PF0106 6 [7] 810x900x840 80 [67] 10,5 400V 3N~ / 230V 1N~ 110 40 80 PF0104 4 [5] 810x900x640 75 [67] 7,8 400V 3N~ / 230V 1N~ 90 40 80 General technical characteristics. [ ] with GN 1/1 transformation kit (KGI00001 KGI00002 KGI00003) Hertz 50/60 Hz Temperature 30 260 C Mechanical side opening standard from right to left Water connection Fan speed 6 Core probe single point Control 7" touch screen Cooking phases 5 Insertable recipes 90 Preloaded recipes 40 Preheating up to 260 C Reverse Air flow Sator Steam Humidity Regulation Humidity Injection Optimal Climatic Delta T Cooking Automatic washing system Reversible door PF0120L PF0116L PF0110L PF0106L PF0104L 19
MAGELLANO digital EasyControl Simplicity of use for immediate control We know how important it is to have an oven able to do exactly what you need. That's why we designed an user experience focused on extreme ease of use and maximum results. 20
Full control of all your oven functions in the push of a button Digital Direct commands and display for control of the cooking process: effective management with enhanced ease of use. TIMER Regulation of cooking time. COOKING PHASE Program phase (4 different phases available). +1 Add 1 minute after cooking time. TEMPERATURE Regulation of cooking chamber temperature. FAN SPEED Set different fan speed (6 different speeds available). COOKING CHAMBER EXHAUST (Optimal Climatic) Regulation of open/close steam exhaust. MANUAL STEAM (Humidity Injection) Manually steam set. ON/OFF Turn on/off oven. STEAM (Humidity Regulation) Steam percentage regulation: 10 dry (percentage of dryness) +10 steam (percentage of steam) LIGHT Turn On/Off Light. START/STOP Start or Stop oven selections. MANUAL COOKING PROGRAM COOKING Possible to set up to 99 programs. MEMORY Memorization of the programs and phases. CORE PROBE Set core temperature. 21
Magellano digital wash Combi steamer ovens for gastronomy and pastry PF9110W 10 [12] 920x900x1210 80 [67] 15,8 400V 3N~ 130 90 150 PF9106W 6 [7] 920x900x840 80 [67] 10,5 400V 3N~ / 230V 1N~ 116 60 110 22
Magellano digital wash Combi steamer ovens for gastronomy and pastry PF9104W 4 [5] 920x900x640 75 [67] 7,8 400V 3N~ / 230V 1N~ 96 40 80 General technical characteristics. [ ] with GN 1/1 transformation kit (KGI00001 KGI00002 KGI00003) Hertz 50/60 Hz Temperature 30 260 C Mechanical side opening standard from right to left Water connection Fan speed 6 Core probe single point Control digital Cooking phases 4 Insertable recipes 99 Preloaded recipes 16 Preheating up to 260 C Reverse Air flow Sator Steam Humidity Regulation Humidity Injection Optimal Climatic Delta T Cooking Automatic washing system Reversible door PF9210W PF9206W PF9204W 23
Magellano digital Combi steamer ovens for gastronomy and pastry PF9110D 10 [12] 920x900x1210 80 [67] 15,8 400V 3N~ 130 90 150 PF9106D 6 [7] 920x900x840 80 [67] 10,5 400V 3N~ / 230V 1N~ 116 60 110 24
Magellano digital Combi steamer ovens for gastronomy and pastry PF9104D 4 [5] 920x900x640 75 [67] 7,8 400V 3N~ / 230V 1N~ 96 40 80 General technical characteristics. [ ] with GN 1/1 transformation kit (KGI00001 KGI00002 KGI00003) Hertz 50/60 Hz Temperature 30 260 C Mechanical side opening standard from right to left Water connection Fan speed 6 Core probe single point Control digital Cooking phases 4 Insertable recipes 99 Preloaded recipes 16 Preheating up to 260 C Reverse Air flow Sator Steam Humidity Regulation Humidity Injection Optimal Climatic Delta T Cooking Automatic washing system Reversible door PF9210D PF9206D PF9204D 25
MAGELLANO EasyControl Simplicity of use for immediate control We know how important it is to have an oven able to do exactly what you need. That's why we designed an user experience focused on extreme ease of use and maximum results. 26
The manual control allows the chef to use the functions simply and intuitively A simple and intuitive control to manage the different functions and set the correct cooking parameters. Maximum results with maximum ease of use. Standard model Plus model FAN SPEED Set different fan speed (3 different speeds available). TIMER Regulation of cooking time. TIMER Regulation of cooking time. TEMPERATURE Regulation of cooking chamber temperature. TEMPERATURE Regulation of cooking chamber temperature. STEAM (Humidity Regulation) Steam percentage regulation: STEAM (Humidity Regulation) Steam percentage regulation: COOKING CHAMBER EXHAUST (Optimal Climatic) Regulation of open/close steam exhaust. 27
Magellano plus Combi steamer ovens for gastronomy and pastry PF3120T 20 GN 1/1 940x1000x1930 67 36 400V 3N~ 250 130 200 PF3116T 16 EN 600x400 940x1000x1930 80 36 400V 3N~ 250 110 170 PF9110T 10 [12] 920x900x1210 80 [67] 15,8 400V 3N~ 130 90 150 28
Magellano plus Combi steamer ovens for gastronomy and pastry PF9106T 6 [7] 920x900x840 80 [67] 10,5 400V 3N~ / 230V 1N~ 116 60 110 PF9104T 4 [5] 920x900x640 75 [67] 7,8 400V 3N~ / 230V 1N~ 96 40 80 General technical characteristics. [ ] with GN 1/1 transformation kit (KGI00001 KGI00002 KGI00003) Hertz 50/60 Hz Temperature 30 260 C Mechanical side opening standard from right to left Water connection Fan speed 3 Core probe Reverse Air flow Sator Steam Humidity Regulation Humidity Injection Optimal Climatic Delta T Cooking Control manual Automatic washing system Cooking phases Insertable recipes Preloaded recipes Preheating Reversible door PF3220T PF3216T PF9210T PF9206T PF9204T 29
Magellano Combi steamer ovens for gastronomy and pastry PF3120 20 GN 1/1 940x1000x1930 67 36 400V 3N~ 250 130 200 PF3116 16 EN 600x400 940x1000x1930 80 36 400V 3N~ 250 110 170 PF9110 10 [12] 920x900x1210 80 [67] 15,8 400V 3N~ 130 90 150 30
Magellano Combi steamer ovens for gastronomy and pastry PF9106 6 [7] 920x900x840 80 [67] 10,5 400V 3N~ / 230V 1N~ 116 60 110 PF9104 4 [5] 920x900x640 75 [67] 7,8 400V 3N~ / 230V 1N~ 96 40 80 General technical characteristics. [ ] with GN 1/1 transformation kit (KGI00001 KGI00002 KGI00003) Hertz 50/60 Hz Temperature 30 260 C Mechanical side opening standard from right to left Water connection Fan speed 1 Core probe Control manual Cooking phases Insertable recipes Preloaded recipes Preheating Reverse Air flow Sator Steam Humidity Regulation Humidity Injection Optimal Climatic Delta T Cooking Automatic washing system Reversible door PF3220 PF3216 PF9210 PF9206 PF9204 31
CABOTO EasyControl Simplicity of use for immediate control We know how important it is to have an oven able to do exactly what you need. That's why we designed an user experience focused on extreme ease of use and maximum results. 32
Digital or Manual controls: precision and practicality TIMER BUTTON INCREASING BUTTON TEMPERATURE DISPLAY DECREASING BUTTON (Humidity Injection Humidity Regulation) STEAM BUTTON Digital Direct commands and display for control of the cooking process: effective management with enhanced ease of use. START/STOP BUTTON ON/OFF BUTTON TIMER / STEAM STEPS BUTTON DISPLAY MANUAL COOKING PROGRAM COOKING A simple and intuitive control to manage the different functions and set the correct cooking parameters. Maximum results with maximum ease of use. TIMER KNOB TEMPERATURE KNOB LIGHT TIMER KNOB STEAM BUTTON (Humidity Injection) TEMPERATURE KNOB LIGHT Manual Control with grill Simple and intuitive the Manual control ensures an easy operation of the oven, also including different ways of grilling your recipes. LIGHT TIMER KNOB (Humidity Injection) STEAM BUTTON TEMPERATURE KNOB LIGHT HUMIDIFIER BUTTON Light on Fan on Circular heating element + fan on Grill on 33
Caboto Convection ovens Control Reverse Air flow Humidity Regulation Humidity Injection Grill Plug in Automatic side opening N brioches per tray PF8004D digital 4 800x760x540 75 6,5 230V 1N~ / 400V 3N~ 55 (PF8004L) 12x4 Control Reverse Air flow Humidity Regulation Humidity Injection Grill Plug in Automatic side opening N brioches per tray PF8004 manual 4 800x760x540 75 6,5 230V 1N~ / 400V 3N~ 55 12x4 General technical characteristics. * only digital versions. Hertz 50/60 Hz Temperature 30 260 C Top to bottom opening standard Fan speed 1 Cooking phases 3 * Insertable recipes 99 * Preloaded recipes Preheating up to 260 C * 34
Caboto Convection ovens Control Reverse Air flow Humidity Regulation Humidity Injection Grill Plug in Automatic side opening N brioches per tray PF8003D digital 3 800x760x460 75 3,3 230V 1N~ / 400V 3N~ 50 12x3 Control Reverse Air flow Humidity Regulation Humidity Injection Grill Plug in Automatic side opening N brioches per tray PF8003 manual 3 800x760x460 75 3,3 230V 1N~ / 400V 3N~ 50 12x3 General technical characteristics. * only digital versions. Hertz 50/60 Hz Temperature 30 260 C Top to bottom opening standard Fan speed 1 Cooking phases 3 * Insertable recipes 99 * Preloaded recipes Preheating up to 260 C * 35
Caboto Convection ovens Control Reverse Air flow Humidity Regulation Humidity Injection Grill Plug in Automatic side opening N brioches per tray PF7604D digital 4 750x720x540 75 6,3 230V 1N~ / 400V 3N~ 55 12x4 Control Reverse Air flow Humidity Regulation Humidity Injection Grill Plug in Automatic side opening N brioches per tray PF7604 manual 4 750x720x540 75 6,3 230V 1N~ / 400V 3N~ 55 12x4 General technical characteristics. * only digital versions. Hertz 50/60 Hz Temperature 30 260 C Top to bottom opening standard Fan speed 1 Cooking phases 3 * Insertable recipes 99 * Preloaded recipes Preheating up to 260 C * 36
Caboto Convection ovens Control Reverse Air flow Humidity Regulation Humidity Injection Grill Plug in Automatic side opening N brioches per tray PF6004D digital 4 442x325 / GN 2/3 600x680x540 75 3,3 230V 1N~ 37 9x4 Control Reverse Air flow Humidity Regulation Humidity Injection Grill Plug in Automatic side opening N brioches per tray PF6004 manual 4 442x325 / GN 2/3 600x680x540 75 3,3 230V 1N~ 37 9x4 General technical characteristics. * only digital versions. Hertz 50/60 Hz Temperature 30 260 C Top to bottom opening standard Fan speed 1 Cooking phases 3 * Insertable recipes 99 * Preloaded recipes Preheating up to 260 C * 37
Caboto Convection ovens Control Reverse Air flow Humidity Regulation Humidity Injection Grill Plug in Automatic side opening N brioches per tray PF5804D digital 4 442x325 550x600x540 75 2,8 230V 1N~ 27 6x4 Control Reverse Air flow Humidity Regulation Humidity Injection Grill Plug in Automatic side opening N brioches per tray PF5804 manual 4 442x325 550x600x540 75 2,8 230V 1N~ 27 (PF5804U) 6x4 General technical characteristics. * only digital versions. Hertz 50/60 Hz Temperature 30 260 C Top to bottom opening standard Fan speed 1 Cooking phases 3 * Insertable recipes 99 * Preloaded recipes Preheating up to 260 C * 38
Caboto Convection ovens Control Reverse Air flow Humidity Regulation Humidity Injection Grill Plug in Automatic side opening N brioches per tray PF5004F manual 4 480x345 600x600x540 75 3,3 230V 1N~ 37 (PF5004U) 9x4 Control Reverse Air flow Humidity Regulation Humidity Injection Grill Plug in Automatic side opening N brioches per tray PF5004P manual 4 480x345 600x600x540 75 3,3 230V 1N~ 37 9x4 General technical characteristics. * only digital versions. Hertz 50/60 Hz Temperature 30 260 C Top to bottom opening standard Fan speed 1 Cooking phases 3 * Insertable recipes 99 * Preloaded recipes Preheating up to 260 C * 39
Caboto Convection ovens Control Reverse Air flow Humidity Regulation Humidity Injection Grill Plug in Automatic side opening N brioches per tray PF7504 manual 4 750x720x540 75 6,3 230V 1N~ / 400V 3N~ 52 (PF7504G) 12x2 Control Reverse Air flow Humidity Regulation Humidity Injection Grill Plug in Automatic side opening N brioches per tray PF4003 manual 3 342x242 / GN 1/2 480x550x430 70 2,5 230V 1N~ 21 4x3 General technical characteristics. * only digital versions. Hertz 50/60 Hz Temperature 30 260 C Top to bottom opening standard Fan speed 1 Cooking phases 3 * Insertable recipes 99 * Preloaded recipes Preheating up to 260 C * 40
Accessories Accessories studied to optimize your kitchen Professional provers Piron s provers maintain the dough in a controlled temperature and humidity environment to enable the product to rise as the yeast activates. Condensation hoods Our innovative and patented Piron condensation system aspirates steam and fumes coming from the door and the oven exhaust. This improves the air quality in your kitchen without having to install a fixed hood aspiration system. Racks and supports Our racks and supports, in stainless steel, permit the use of both GN 1/1 and EN 600x400 trays. Trays and grills Piron has a wide variety of trays and grills for many types of cooking needs. Our professional accessories are available in the following dimensions: GN 1/1, GN 2/3, GN 1/2, EN 600x400, 480x345, 442x325 and 342x242 mm. Optional kits Choose your installation, tray support or stacking kit: a customized solution for your every need. 41
PIR00013 2018 Rev 08 EN The data shown in this document is to be considered non binding. Piron Srl reserves the right to make changes at any time without notice. Piron Srl Via Belladoro, 25 35010 Cadoneghe (PD) Italy Tel. +39 049 9624228 Fax. +39 049 8877433 info@piron.it www.piron.it Speak about it with us #piron #pironovens #ovens4excellence