Rotary & Convection ovens
COMPACT ROTARY RACK OVEN
Extremely compact rotary rack oven designed for bakeries and pastry shops that require flexible production and easy installation. Thanks to its modular construction, the oven can pass through standard doors and be installed even in spaces with limited height, making it ideal for bakeries with restricted layouts.
Key Features
- Very compact modular design for easy transport and installation in low spaces
- Patented “Free-Style” baking system allowing partial loads (1/3, 2/3, or full trolley) to reduce energy consumption
- High energy efficienc
y with optimized heat management
- Two ventilation speeds for different products: high for bread, low for delicate pastries
- Digital control panel with LCD
- Double-glazed door with an opening beyond 180° for easy loading
- Traditional waterfall steam system with manual steam exhaust valves
- Fully stainless steel internal and external structure
MINI ROTARY RACK OVEN
Compact rotary rack oven designed for bakeries and pastry shops that require reliable baking performance in a small footprint. This versatile oven can be installed above a proofing chamber, a static oven, or on a fixed or mobile stand, making it an ideal all-in-one solution for limited spaces.
Key Features
- Compact and versatile design suitable for bakeries and pastry shops
- Energy-efficient EASY and FREE-STYLE versions to reduce consumption
- Digital control panel with LCD
- Two fan speeds: high for bread and standard pastries, low for delicate products
- Top hook rack rotation system for stable trolley movement
- Steam injection system with a water mist injector for optimal baking results
- Manual steam exhaust valves for humidity control
- Double-glazed door with an opening beyond 180° for easy loading
- proofing chamber option
ROTARY RACK OVEN
designed to deliver consistent baking results while maintaining high energy efficiency. The airflow system and heat management are engineered to ensure uniform baking across all trays, making it ideal for bread, pastry, and large-volume bakery production.
Key Features
- Optimized energy efficiency, from the door seal design to the heat exchanger
- Bottom-to-top airflow system creating a traditional “stone-floor” baking effect
- Low-emissivity treated glass door to reduce heat loss and improve thermal performance
- Air distribution system with four rows of adjustable shutters for excellent baking uniformity
- Consistent heat circulation ensures even baking quality across the entire rack
- Double rack version available