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Four Grand-Mère

French manufacturer of wood-fired ovens

Wood-fired oven with rotating floor for bakers R 3000 FL

Side-fired rotating bread oven for very large bakeries. Evenly bake 180 baguettes or 100 loaves of 500g bread per hour!

Surface area of sole (m²) N/A
External dimensions D x W x H (m) N/A
Baguettes per batch 112
Number of 500 g loaves per batch 77
Power (kW) 235
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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 large bakeries, the R 3000 FL is the largest 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 180 baguettes or 100 loaves of 500 g per hour.

Equipped with a side  Throat , with a flap that can be operated from the front of the oven using a handle, this oven also stands out for its exemplary manoeuverability. You can start the motorized floor, stop it or change the speed of the motorised floor with a single movement.

The R 3000 FL oven is available with a refractory “fireclay” chamotte vault and a choice of left or right side fireboxes.

This is the only model in our range to be fitted with a smoke outlet and a dual steam system, one passive and the other electric, each powered by a solenoid valve.

Thanks to these 2 processes, you can send enough steam into the baking room at the start of baking to obtain 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 3000 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 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 80 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
  • 2 baking chamber flues controlled from the front of the oven and the main connection flue.
  • 1 smoke header with an internal diameter of 300 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 a solenoid valve.
  • 1 solenoid-operated steam system.
  • 1 removable ashtray.
  • The assembly grout (clay powder).
  • Installation and operating instructions.

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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.