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The Variant Cyclothermic deck oven
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Details
The Variant Cyclothermic deck ovenwill find its place in every modern bakery and is a prerequisite to producing quality, porous, long-lasting bread.
Accumulated heat on the ceramic baking plate can raise even very spongy dough to larger volumes. It functions on a cyclothermical principle and the baking process proceeds thanks to heat radiation with inner microcirculation.
Advantages of the Variant deck oven
Produces quality bread
Universal usage
Baking with heat radiation Large assortment of sizes and comfortable controls
VARIANT Cyclothermic deck ovens
These ovens operate on the principal of hot air
circulating under the baking panels hermetically separated from the baking area. With the circulation,
the deck is heated both from top and bottom through the baking panel. The ovens feature
good thermal flexibility and ensure an optimal temperature curve essential for high-quality baking of rye-wheat and wheat bread.
Cyclothermic deck ovens use natural gas or thermal oil as the heat carrier
constitute an essential factor in baking high quality bread with extended
durability. Radiant heat accumulated in the ceramic baking panel is able to raise even very loose dough into a large volume.
They are popular in particular for their versatility, with a baking area ranging between 8 and 31 m2, affording wide range of ovens for all bakers
KORNFEIL bakery ovens guarantee high productivity while preserving the distinct features of handmade bread and other bakery products.
The ovens are distinguished by high baking performance, optimal uniform baking, and by their capacity to save energy, space, and costs.
Number of decks 4 to 7 deck Baking Area 8, 10, 12, 15, 18, 22, 26 m2
Width of baking area 1200, 1800 mm
Depth of baking area 1600, 2000, 2400 mm
Temperature circuits one / two-circuited
Deck height 160, 200, 230 mm
Oven height 2340 - 3140 mm
Oven width 1950 - 2580 mm
Oven depth 2810 - 3210 mm
Source of energy natural gas, oil
Control panels H1 - H4
Max baking temperature 350 °C
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