Our rotary wood ovens for bakeries

Our wood ovens with rotating bottom are with direct heating. They provide all the advantages of traditional wood-fired cooking, while ensuring excellent productivity and increased working comfort.

As with all our side hearth bread ovens, you can do a series of baking processes or simply reheat between two batches.

In reality, the main difference hides beneath the baking chamber. A central shaft powered by an electric motor makes the bottom rotate forwards and backwards, ensuring the entire bottom is uniformly heated during the heating stage, and then during the baking stage.

So, when the different areas of the roof are not exactly at the same temperature, the baking always remains homogeneous, as the breads pass through all the areas at the same speed.

When putting or removing the dough from the oven, the baker can move this motorised bottom forwards or backwards at the desired speed. Thanks to the control panel joystick, he can stop or make the bottom rotate forwards or backwards, with a simple gesture and high precision.

As the whole bottom can be used, our rotary bread ovens offer clearly higher production capacities than a fixed deck oven.

For example, if you decide to put baguettes in the oven, you can bake 7.58kg of dough per hour and per m2 in our rotary ovens, as opposed to 5.60kg in our fixed deck oven models, which means a surplus of capacity of around 35%!

Our rotary deck ovens for bread are equipped with 1 or 2 steamers to allow the bread to rise better, ensuring a crispy crust and a light and airy crumb. Below are the two systems in question:

• 1 or 2 passive steam systems linked to the oven’s 20kg steel jambs.
• 1 electric steam cannon that transforms water into steam, supplied by a solenoid valve (only available for the R 3000 FL).

Ready to arouse your customers’ appetites? All you have to do is press a button on the control panel to start the steam extractor linked to a fan, and send a delightful smell of bread into your shop or to the street!