Descrizione

The STEAM PIPES oven is an oven with three or four baking chambers in which heat is transmitted to the product by conduction.

Liquid, gaseous or solid fuels can be used to heat the oven.

The heating of the oven and each baking chamber takes place by means of double-flow floor-to-ceiling radiant elements made of cold-drawn steel pipes with a diameter of 27" according to the Manessman system.

Once the oven has been heated by the steam circulating inside the pipes system, the heat is transmitted by conduction to the product being baked.

The advantage of this oven, thanks to high insulation, lies in the great thermal inertia of the product, which guarantees homogeneity and baking quality comparable to traditional wood-fired ovens.

The vaporization group designed and built for high efficiency is controlled by a manual selector or by an automatic device with adjustable ignition from 0 to 60 seconds.

The suction system installed with automatic or manual operation first allows the extraction of baking vapors inside the chamber and then, via an external extractor hood, the exit of the heat and baking vapors at the time the doors are opened.

The control panels and the electrical systems are made in compliance with CE standards and only high quality components that are easily available internationally.

Descrizione

The ELECTRIC DECK oven is an oven with three, four, five independent chambers in which the heat is transmitted to the product being baked both by conduction and radiation.


The heating of each chamber takes place by means of armored heating elements specially made for use in the bakery sector.


A dense series of resistive elements is positioned on the floor (under the refractory stone baking surface) while a second series is placed on the upper part of the chamber (sky).


Once the chamber has been heated, the floor transmits heat to the product being baked by conduction while the sky completes the baking by radiation.

The advantage of this oven, thanks to high insulation, lies in the possibility of using the baking chambers independently of each other with different temperatures and humidifications, thus being able to diversify production.

The vaporization group designed and built for high efficiency is controlled by a manual or automatic device with adjustable ignition from 0 to 60 seconds.

The suction system installed with automatic or manual operation first allows the extraction of baking vapors inside the chamber and then, via an external extractor hood, the exit of the heat and baking vapors at the time the doors are opened.

In this oven is installed a control panel with microprocessor equipped with energy economizer and programmed ignition.

The control panels and the electrical systems are made in compliance with CE standards and only high quality components that are easily available internationally.