| Size | (L)18,915 * (W)1,470 * (H)2,280 mm |
| Electricity | 380V , 3Ph , 50/60Hz , 50kW |
| Capacity | 3,200-8,100(pcs/hr) |
| Model No. | CPE-650 |
| Press size | 650*650mm |
| Oven | Three level |
| Cooling | 9 level |
| Counter Stacker | 2 row or 3 row |
| Application | Tortilla, Chapati, Lavash, Burrito |
Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir) or on a sajj, and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea.Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.Lavash is similar to yufka, but in Turkish cuisine lavash (lavaş) is prepared with a yeast dough while yufka is typically unleavened.
Most lavash are now manufactured by hot press or sheeter. The development of Flatbread hot press is one of the core expertise’s of ChenPin. Hot-press lavash are smoother in surface texture and more rollable than other lavash.
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