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Four Grand-Mère

French manufacturer of wood-fired ovens

Wood-fired oven with rotating floor for bakers R 2000 FL

Designed for craft bakeries, this bread oven with rotating floor and side fired rotating bread oven, evenly bakes 75 baguettes or 45 loaves of 500 g per hour !

Surface area of sole (m²) N/A
External dimensions (D x W x H in m) N/A
Baguettes per batch 50
Number of 500 g loaves per batch 35
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+33 (0)3 29 65 20 53
100% made in France, in Vosges
5-year parts warranty
30% less wood thanks to the lowered arch
Robust and durable thanks to long-life materials
Easy to maintain thanks to natural pyrolysis
Mobile or demountable, they go everywhere with you

Intended for very craft bakeries, the R 2000 FL is the smallest of the range of Rotating wood fired oven with a side firebox.

Thanks to its rotating floor which passes at constant speed in all areas of the baking room, this oven is capable of uniformly cooking 75 baguettes or 45 loaves
of 500 g per hour. This model of rotary bakery oven stands out from traditional bakery ovens thanks to its motorised floor and its exceptional ease of use and manoeuvrability, made possible by the side throat and the flap that can be operated from the front of the oven. You can easily start, stop or adjust the speed of the motorised floor in a single movement, enjoying all the benefits of the combination of side firebox and rotating floor.

The R 2000 FL oven is available with a refractory “fireclay” chamotte vault and a choice of left or right side fireboxes.

This oven is fitted with a passive steam system, passive powered by a solenoid valve. This allows to get a shiny crust and a well-risen loaf. At the end of the batch, a steam extractor linked to a fan sends a delicious bread smell into the shop or out into the street, as you prefer.

Guarantee and customer service.

Oven made in France, in our workshops. 5-year parts warranty throughout the European Union, Great Britain, Norway and Switzerland for intensive professional use.

The features of your R 2000 FL rotating oven in detail

 

  • A retractable steel door with brass handle, glass inclusion and cooking chamber lighting.
  • 1 removable drawer recessed under the oven door to collect ash and dust from the floor.
  • 1 door-mounted steam extractor with flexible hose and fan.
  • 1 capillary needle thermometer with a dial diameter of 100 mm.
  • The metal support that includes the electric motor for rotating the floor.
  • 2 steel frames metal to suspend the vault.
  • A refractory vault (chamotte mortar) 8 cm thick.
  • Insulation of the vault with 3 layers of high temperature mineral fiber.
  • The 8 cm thick refractory floor (Ø 2000 mm) with food contact approval (chamotte mortar) in 2 layers of 4 cm each.
  • Mineral fibre insulation for the floor (8 cm).
  • A side firebox (maximum wood length 50 cm) with flap throat controlled from the front.
  • 1 large removable ashtray on sliding wheels under the firebox
  • 1 flue integrated into the firebox.
  • 1 front-operated firebox outlet and its connection flue.
  • 1 baking chamber flue controlled from the front of the oven and the main connection flue.
  • 1 smoke header with an internal diameter of 250 mm for connecting the flues to the main exhaust flue.
  • 1 control panel (floor rotation, steam devices, lighting and steam extractor).
  • 1 passive steam system with a water device integrated in a vault piece, operated by 1 solenoid valve.
  • 1 removable ashtray.
  • The assembly grout (clay powder).
  • Installation and operating instructions.

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options

Adorned with beautiful ears of wheat, this cast-iron door is said to open automatically, meaning it opens and closes with a simple sweep of the shovel. It can also be operated in a more conventional, effortless way, using a handle with a counterweight.