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220V Electric
Chimney Cake Baking Machine |
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Product
Overview |
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The chimney cake is a kind of
traditional dessert originating from Hungary and Romania, looks like a
hollow cylinder (similar to a chimney), is coated with sugar or nuts on
the surface and has a soft inside and a crispy crust. The traditional
way of making the chimney cake is to wrap the dough around a wooden
stick or metal cylinder and bake it. The chimney cake machine is a bread
baking device designed specifically for mobile stalls, restaurants,
bakeries and dessert shops. It has the advantages of high efficiency,
energy saving, easy operation, multiple functions and portable design.
It can bake delicious bread in just a few minutes and is suitable for
various street stalls, outdoor activities and other places. |
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Product
Parameters |
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Voltage |
220V
50-60Hz Single-phase electricity |
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Power |
6KW |
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Material |
201 stainless steel |
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Number of molds |
8 |
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Material of molds |
201 stainless steel, wooden handle |
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Size |
108*42*32cm (42.52''x16.54''x12.6'') |
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Product
Features |
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Molds
8 stainless steel
molds, easy to clean, resistant to corrosion and uniform heat
conduction |
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Temperature Control Knobs
Four temperature
control knobs can control heating tubes independently, high
efficiency and energy saving |
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Switch Control
Switch control is
adopted, the molds can automatically rotate, heating is uniform,
and the baked bread is soft and delicious. |
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Cover
The stainless steel cover with
double handles can prevent scalds, and the user can conveniently
observe the bread baking situation at any time. |
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Receiving Tray
A receiving tray is arranged at the
oven bottom and is convenient to draw and pull and easy to
clean. |
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Heating Tubes
Annular heating tubes, independently controlled
by knobs, emit heat evenly and efficiently, good heating effect. |
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Attention |
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1. Please find a
professional electrician to install the air switch. It is recommended to
use a 32A C type air switch. |
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2. The handles
are wooden and different in patterns, and slight cracks are normal signs
of growth. |
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3. Do not touch the heating tubes with hands in the power-on process.
After turning off the power, cool the heating tubes to the room
temperature and then clean the machine so as to avoid scalds. |
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4. The machine should be
protected against violent vibration during transportation, should be
stored in a ventilated warehouse without corrosive gas and cannot be
placed upside down, and protective measures should be taken for
temporary storage.
5. The left and right sides of the machine should be kept 10cm or above
away from the wall, and the back of the machine should be kept 20cm or
above away from the wall.
6. The machine must be connected with the power supply conforming to the
power demands on the nameplate of the product (220V 50-60Hz).
7. The machine must have safe grounding connection before use.
8. Only the professional electrician is allowed to install, maintain and
repair the machine.
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Operation Method |
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1. Connect the power supply, and turn on the
power switch. |
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2. Rotate the temperature control knob
clockwise, adjust the temperature to the required temperature, and the
orange indicator lamp will be on at the moment. When the temperature
reaches the required temperature, the temperature controller will be
automatically powered off, and the indicator lamp will be off. When the
temperature drops, the temperature controller will be powered on
automatically, and the orange indicator lamp will be on again. |
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3. Observe the internal condition of the
baking machine at any time, and turn off the power after the baking
operation is finished. |
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4. When taking out the molds, please hold
the mold handles to avoid scalds, and do not take the molds directly. |
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Making Method of Chimney Cake
(for Reference Only) |
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Dough materials: (about 2-3
chimney cakes) |
- High protein flour*300g
- Milk*120ml (warm, about
35℃)
- Yeast*5g
- Fine granulated sugar*30g
- Salt*3g
- Egg*1
- Unsalted butter*30g
(soft)
- Vanilla extract*1 spoon
(optional)
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Surface decoration materials: |
- Fine granulated sugar or
coarse granulated sugar*50g (for wrapping the surface)
- Ground cinnamon/cocoa
powder/chopped nuts (optional)
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Making steps |
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1. Dough making |
- Activating yeast: Add
yeast and 5g sugar to warm milk, let it stand for 5 minutes until it
bubbles.
- Mixing dough: Pour flour,
salt, the remaining sugar, the egg and vanilla extract into a bowl,
then pour yeast milk and stir them to form the fluffy state.
- Kneading dough: Add
softened butter and knead dough until the dough is smooth and
elastic (knead dough by hand for about 15 minutes, or knead dough in
a mixer at the medium speed for 8 minutes). Cover dough with plastic
wrap and ferment dough until the size of fermented dough is twice
that of unfermented dough (about 1 hour).
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2. Shaping and secondary
fermentation |
- Splitting dough: exhaust
the air in the fermented dough, divide the dough into 2-3 portions,
and roll each portion into a long strip (about 50cm long).
- Wrapping dough: Spirally
wrap the dough around the molds and pinch the two ends tightly.
- Secondary fermentation:
Cover the molds with damp cloth and let it stand for 20 minutes
until the dough portions expand.
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3. Baking and decoration |
- Sugar coating: Brush the
surface of the fermented dough with water or egg liquid, and evenly
coat it with fine granulated sugar (which can be mixed with cinnamon
powder, etc.).
- Baking: Insert the molds
into rotating holes in the oven and connect them into clamping
grooves. Observe the baking process midway to ensure even coloring
and prevent burning.
- Mold release: After
finishing the baking operation, remove the molds while they are
still hot, and sprinkle the surface with chopped nuts or coat the
surface with chocolate sauce.
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Notes |
- Caramel control: Sugar is
prone to coking, so it is necessary to closely observe the oven to
avoid burning.
- Taste: It is the best way
to freshly bake cakes and eat them immediately. The cakes can be
sealed and stored after cooling. The cakes can be crisp again after
being baked again.
- Try it out, the cakes can
be more delicious when paired with coffee or ice cream!
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Product
Display |
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Item Number (220581): 1 x
Electric Chimney Cake Baking Machine 220V |
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You can make
order with no worry.
Any concern just feel free to let us know, we'll reply in 24 hours in
normal condition.
Handling Time: Shipping is usually made in 1-3 business days after
payments cleared. Orders are processed from Monday-Friday; Not on the
weekends & public holidays.
Warranty: 6 months' warranty for the machines, not for the consumables.
We stand behind our products all the item, so even if your warranty
period has expired, you can still seek for service or technical support
from us with low cost. |
