1. Mondial Forni’s tradition of producing steam tube ovens and the experience built up over 60 years of innovating steam tube technology has enabled us to concentrate the needs of the modern baker in the LEM oven. In fact the LEM oven assures the baking quality typical of a steam tube oven but in an easy to use, compact format in line with the initial investment required when starting up a new business. The LEM oven is the ideal solution for shops and bakeries with space limitations or seasonal production requirements. It is also a flexible and compact solution for small shops and pastry shops which want to maintain their reputation for quality and tradition. LEM, the quality of a Mondial Forni steam tube oven……in a small size. LEM STEAM TUBE DECK OVENS The machine is built to comply with the accident prevention, hygiene and electric standards in force. Three ducts made in high temperature steel and fireproof bricks. The optimal heat distribution ensures gentle, even baking. Three-turning smoke ducts Steam tubes Cold drawn steel tubes, certified UNI 663 and individually tested at a pressure of 700 bar. Everything under control The most important feature of the IBAS electronic control panel is its ease of use, with the buttons having an intuitive, user-friendly functions: Set a single baking temperature for all the decks Set a single baking time for all the decks Contemporary display of real (red) and set (green) baking temperatures and times Weekly programming: daily stat up “SLEEP” function (shutdown can be scheduled following a preset period of non-use) Two steam delivery functions: manual and manual with timer Alarm and flashing lights for end of baking Lights ON / OFF Steam exhaust: ON / OFF Heating ON / OFF Troubleshooting

2. TECHNICAL DATA cm Models available: LEM 41 80120: 4 deck oven, each measuring 81 x 125cm (total baking surface 4 sq.m) LEM 41 80180: 4 deck oven, each measuring 81 x 185cm (baking surface of 6 sq.m) The outside of the oven (front and side panels) is in stainless steel. The control panel, simplified in its structure and positioned on the front, enables fast and easy maintenance. The adjustable feet permit thorough cleaning of the floor area under the oven. Among the options available there is also a built-in manual elevator for a faster and easier way of loading the products in to the oven. ModelDoors Baking surface DecksThermal Power kW kcal/h 41-80120 4 1 (82cm) 4m² 32 27,500 1,5 2,000 41-80180 4 1 (82cm) 6m² 42 36,100 1,5 2,450 Electric Power kW (400 V) Weight Kg Standard electric power supply: 400 V, 3 phase, 50Hz Powered by: gasoil, gas (methane or LPG) Minimum height of ceiling: 230 cm (240 cm for model with feet h = 26cm) (*) Working heights are measured starting from the bottom deck Height of baking decks (from the ground): LEM with feet h = 16cm: 65 – 92 – 119 – 146cm LEM with feet h = 26cm: 75 – 102 – 129 – 156cm Features: Front made entirely from stainless steel and inclusive of a fixed counter for resting trays Access opening to oven with tempered glass hatch opening upwards, easy to dismantle for rapid cleaning Lateral panels in stainless steel Inner and outer suction hoods in stainless steel with steam extractor provided as standard Insulation with double layer high density rock wool pads Decks made in granulated cement and clay Baking decks lit by dichroic bulbs Steam generators sized for efficient steam production, positioned inside the baking chamber Burner housing and smoke ducts made from fireproof steel panels and fireproof bricks laid dry IBAS control system Electronic control panel situated on the right hand column on the front of the oven Electrical box inside the right hand column on the front of the oven for easy maintenance Options: AISI 304 stainless steel doors, hydraulic steam generator by-pass train, built-in manual elevator Showing built in elevator