Dibas blue2 PICCOLO C – Two first-class ovens

Minimum space requirement, maximum product variety - with the jointly developed Dibas blue2 PICCOLO C, WIESHEU and WACHTEL combine two different baking technologies at the point of sale (POS): While the Dibas blue2 has all the advantages of a WIESHEU convection oven, the PICCOLO PRO PLUS scores with the strengths of a WACHTEL deck oven. The compact solution is therefore ideal for bakery outlets and bakery stores that want to bake a wide range of products to the highest quality in the smallest of spaces. Thanks to the modular design, up to four individual ovens can be combined in the Dibas blue2 PICCOLO C baking station for optimum adaptation to individual customer requirements. Thanks to the intuitive touch controls of both oven concepts, the selection of baking programs is simple and reliable for the specialist staff in the store at all times. Last but not least, time-saving baking processes, optimized insulation properties and modern LED lighting ensure a reduction in energy costs.

Dibas blue2: Space-saving and efficient in-store baking
One of the equipment highlights of the Dibas blue2 is the unique door, which disappears into the side of the oven when opened. It has a swivel range of just five centimetres, creating more space and safety when working. The Dibas blue2 combines state-of-the-art baking technologies under the hood to meet even the highest consumer demands for visually appealing and tasty baked goods. This includes, for example, the Active Steam sensor-controlled steaming system. 
Thanks to its short heat-up time and fast generation of rich steam, it ensures perfect baking results and products with a great shine. However, the optimized heat and steam distribution is not just a quality boost for the baked goods. The particularly effective heat transfer to the baked goods reduces baking time and therefore energy consumption. In addition, the lengthways slide-in reduces heat loss when loading and removing trays.

PICCOLO PRO PLUS: Best baking results shot after shot
Embedded in an ultra-modern technological design, the PICCOLO PRO PLUS is equipped with an ecologically patented high-performance insulating material. It impresses with its outstanding insulating properties and maximum thermal insulation. Due to the significantly reduced heat loss, baking is particularly efficient and the temperature remains stable. The deck oven has four temperature sensors per deck, which enable precise regulation. The MULTI ZONE BAKING technology distributes the heat evenly, effectively preventing heat build-up at the back of the baking chamber. POWER STEAM - a steam generation with a solid cast-iron core, which can be regulated separately for each oven, is also state of the art. This technology guarantees rich wet steam shot after shot, ensuring a particularly glossy and even baking result.

High ease of use makes work easier
Handling also plays a decisive role in the hectic day-to-day business of bakery outlets. The touch controls of both oven technologies enable quick program selection and also offer many practical settings that make work processes easier. The 7-inch touch displays are easy to read from different angles and are protected against dust and moisture, making them easy to operate even with flour-dusted hands and thin gloves. The menu, the signal tones, product photos and the customer logo on the standby screen can be customized. There is also a display lock for cleaning purposes. The SOFT CLOSE doors on the PICCOLO PRO PLUS also ensure smooth and easy opening and closing, without any annoying rattling or banging. Thanks to the W-HYGIENIC window replacement technology, the hearth windows of the deck oven can be removed and cleaned quickly and without tools.

Press release: Dibas blue2 PICCOLO C - Two ovens in a class of their own