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PROFESSIONAL ROTARY OVENS - Convection and Rotation Cooking System

PROFESSIONAL ROTARY OVENS

Fast and Even Cooking, Designed for Demanding Professionals.

Our professional rotary ovens are designed for both industrial and artisanal bakeries. The forced convection system combined with the rotating rack guarantees perfectly even baking, a golden crust, and an open crumb for all your bread products.

Type: Rotary oven with forced convection

Application: Industrial bakery, pastry shop, viennoiserie

Advantage: Even cooking with rotation for uniform distribution

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Main characteristics of Rotary Ovens

Forced convection cooking with continuous rack rotation
Burner and heat exchanger positioned at the front for side-by-side installation
Balanced hot air convection with adjustable louvered ventilation
Controlled steam system for optimal rising
High-performance thermal insulation made of 80 mm rock wool
Constructed entirely of AISI 304 stainless steel
Certifications: CE, NF, UL, compliance with food safety standards
PID digital controller with touchscreen and cycle programming
Adjustable steam injection system with recovery
Double doors with silicone seals and thermal glazing

Full description

Oven with a rotating rack designed to meet the intensive needs of artisan bakers and pastry chefs. Its fan-assisted baking speeds up cycles, while the rotating rack ensures perfect uniformity, whether for bread or the most delicate pastries.

Designed for everyday use, it comes standard with a trolley attachment at the top for easy floor cleaning. To further optimize ergonomics, a platform for trolleys with a lower attachment is available as an option, facilitating loading and unloading.

Technical data for Rotary Kilns

Model	Rotating Oven 80 x 120	Rotary Oven 60 x 80	Rotating Oven 60 x 40
Cooking capacity	40-60 baguettes/cycle	25-35 baguettes/cycle	15-20 baguettes/cycle
Dimensions chariot (cm)	80 x 120	60 x 80	60 x 40
Temperature range	50°C - 300°C	50°C - 300°C	50°C - 300°C
Temperature accuracy	±2°C	±2°C	±2°C
Type of heating	Natural gas/propane	Natural gas/propane	Natural gas/propane/electric
Thermal power	85,000 kcal/h	60,000 kcal/h	35,000 kcal/h
Rotation speed	4-12 revolutions/hour	4-12 revolutions/hour	4-12 revolutions/hour
Gas consumption	8-10 m³/h	5-7 m³/h	3-4 m³/h
Total weight	850 kg	620 kg	380 kg

Advanced Features and Details

Standard features	Optional modules
Mirror polished stainless steel body	Automatic programming with memory
Electric rotation of the trolley	Integrated refrigeration system
PID controller with touchscreen	Integrated weighing system with load cells
Automatic steam injection	Hydraulic tilting for unloading the kiln
Cycle programming (50 profiles)	Network interface and remote monitoring
Automatic catalytic cleaning	Heat recovery system
Recording of HACCP parameters	Full traceability with barcode
Thermal protection and integrated safety	Complete hygienic fairing

FEATURES DETAILS

Rotation and Convection System

The continuous rotation of the trolley, combined with forced convection, ensures even heat distribution across all products. This technology eliminates cold spots and hot spots, guaranteeing consistent cooking and perfect crust browning throughout the entire load.

Precise Steam Control

The precisely regulated steam injection system allows for optimal humidity control during the first few minutes of baking. This is essential for the bread to rise, achieve a shiny, thin crust, and promote the formation of even air pockets in the crumb.

Energy Saving

High-performance thermal insulation (80 mm of rock wool) and a heat recovery system significantly reduce energy consumption. The compact design allows for the side-by-side installation of multiple ovens, optimizing space and installation costs.

Areas of application

Our rotary ovens are suitable for various applications in the baking and pastry industry:

Industrial bakery - Production of traditional breads, baguettes, specialty breads
Pastries - Croissants, chocolate croissants, brioches
Pastries - Leavened pastries, babas, savarins
Specialty breads - Wholemeal, multigrain, gluten-free
Artisan bakery - Medium and large capacity production

Advantages of rotary cooking

Superior product quality

Even baking ensures uniform browning, a crispy crust, and a perfectly open crumb. The absence of hot spots eliminates the risk of burning and guarantees optimal texture for all baked goods.

Increased productivity

The automatic trolley rotation reduces handling and speeds up loading and unloading. The large baking capacity and programmable cycles optimize hourly output and overall productivity.

Versatility and adaptability

Rotary ovens are suitable for a wide range of products, from traditional baguettes to delicate pastries. Multiple programming options allow for the storage of specific recipes for each product, guaranteeing perfect consistency.

Technical Frequently Asked Questions

Expert questions about professional rotary ovens and convection cooking technologies

The rotary oven incorporates a rotating trolley system that ensures even heat distribution across all products, eliminating hot spots and cold zones. Unlike stationary ovens where heat can be uneven, rotation guarantees consistent cooking and perfect browning throughout the entire load. This technology is particularly advantageous for large-scale production where consistent quality is essential.

Optimization varies depending on the type of bread: for traditional baguettes, a temperature of 240-260°C with steam injection for the first 10 minutes; for whole wheat loaves, 200-220°C with less steam; for pastries, 180-200°C without steam. The rotation speed must be adjusted: 6-8 revolutions per hour for crusty breads, 4-6 revolutions per hour for sandwich breads. Programmable cycles allow these parameters to be saved for perfect reproducibility.

The controlled steam system ensures optimal rising by creating a thin, elastic crust during the first few minutes of baking. This steam delays crust formation, allowing the bread to develop its maximum volume. It also promotes the gelatinization of surface starch, resulting in a glossy color and a crisp crust. For traditional breads, this improves crumb structure by 20-30% and develops the characteristic aromas of fire-baked breads.

Forced convection optimally recycles and redistributes hot air, reducing heat loss by 30-40% compared to static ovens. Air is channeled through dedicated ducts and distributed evenly via adjustable louvered vents. This technology allows for faster preheating, shorter cooking cycles, and 25-35% lower energy consumption. High-performance insulation (80 mm of rock wool) also contributes to this energy efficiency.

Traditional and specialty breads particularly benefit from even baking. Pastries develop uniformly and achieve perfect browning on all sides. Leavened pastries (babas, savarins) bake without deformation thanks to thermal stability. Fine baked goods requiring precise baking, such as gluten-free breads or organic products, achieve a consistent quality impossible to obtain with traditional ovens.

Daily maintenance includes cleaning the burners and checking the steam injectors. Weekly, check the rotation system and lubricate the bearings. Monthly, inspect the thermal insulation and door seals. Every six months, perform a complete check-up, including calibrating the temperature probes and verifying the safety system. This preventative maintenance reduces breakdowns by 60% and extends the furnace's lifespan by an additional 8-10 years.