Brand representativeThe indirect heating system consists of 27 mm diameter ring pipes with 4.5 mm wall thickness, connected via a modular nested ring-pipe system that evenly heats the floors and ceilings of individual baking chambers. This construction method maximizes heat utilization. The oven responds sensitively to temperature changes and adapts to varying production requirements. Each baking chamber is fully enclosed and separated from other components. For a more traditional baking approach, we recommend the ASTM ANULAR wood-fired oven with masonry construction and a solid-fuel burner positioned at the front or left side of the oven.
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Equipment • Bakery
Rotor is suitable for baking bread of various types and sizes. It is compact; its overall dimensions are limited relative to its total production capacity. The oven can be gas-fired, oil-fired, or electric. The heat exchanger has been modified and adapted for greater output. Horizontal air circulation is used, which reduces consumption.
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Equipment • Bakery
Double — two ovens in one! This unit allows management of two different temperatures at the same time, guaranteeing excellent production flexibility (making bread and cakes simultaneously). The two upper oven chambers can be adjusted to up to 50 degrees lower than the lower chamber.
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Equipment • Bakery
Termoven is an oven designed for fast baking. This type of oven is suitable where baking operations are frequent and often varied. These ovens guarantee fast and efficient baking for immediate-consumption service. Convection oven for baking on trays (sheet pans). Ideal for baking bread, pastries, baked goods, filled specialities such as pies, etc. Guarantees reliable temperature and humidity control. Top-quality construction ensures perfect temperature insulation. Includes a selection of stored recipes, enabling various food preparation techniques. Allows use of the oven with a closed chamber to take advantage of high-pressure cooking. Features rapid steam removal in the chamber, achieving a dry climate in just a few seconds even with the chamber closed. Termoven has a digital baking timer, steam control, and digital temperature regulation with a temperature stabiliser.
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Equipment • Bakery
The indirect heating system consists of extra-strong Mannesmann pipes (dia. 3.5) in an L-shape, allowing each pipe to be adjusted to ensure even heat distribution and perfect thermal balance in the oven. For maximum safety, the pipes are sealed using a special casting process. The oven interior is made entirely of high-quality bricks that withstand temperatures up to 1400 degrees, enabling excellent heat distribution. The oven ceiling is enclosed with high-quality, heat-resistant panels that allow significant fuel savings and very stable, reliable baking.
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