Person to contact *	:		Designation	:
Phone *	:		Fax	:
E-mail :	:
Details of daily average production that you expect from CANNON ROTARY RACK OVEN at your peak season

Sr. No.	Name of the Product	Qty. in Nos. per day	Size of Finished product			Present Baking Time (mins)
			WxL-mm	Dia - mm	Ht. - mm
e.g.	Open Top Bread (400 gms)	2000	70 x 90	-	100	30
e.g.	Nankhatai	5000	-	40	20	15
01
02
03
04
05
06
07
08
09
10

a)	Are you setting a new venture or modernising the old setup? *	New      Modernising. *
b)	If Modernising, how many and which ovens do you have?	Wood Fried      Nos Electric Deck    Nos Rack Oven       Nos   any other type
c)	How many workers do you employ for production?	Nos
d)	How big is your working space?	Sq Mtr
e)	Do you have a separate oven room?	YesNo.  Sq Mtr
f)	If No is it included in (d)?	YesNo.
g)	Does your bakery have smooth tiled surface?	YesNo.
h)	On which floor do you intend to install the new oven?	Floor
i)	How tall is the ceiling at the installation site? *	Mtr. *
j)	How big is the opening to take the oven inside your working area?	mm Wide    mm Height