This equipment is a core asset for commercial baking enterprises that pursue high efficiency, premium quality, and standardized production of traditional French and European breads. The "rotary" feature solves the problems of output volume and quality consistency, while the "steam" function is the indispensable technical key to achieving the essential texture and soul of a true baguette.
The key electrical components of our factory's hot air ovens utilize imported parts from brands such as Schneider and Omron. All models are equipped with Japanese Olympus burners, ensuring quality that we are confident surpasses most competitors. Additionally, this machine features an excellent hot air circulation system that guarantees uniform baking. As for cleaning, there is no need to worry—both the interior and exterior of the machine are constructed entirely from stainless steel, offering strong rust resistance and ease of cleaning. Most notably, our high-efficiency heat conversion system is more environmentally friendly and energy-saving.
Core application scenarios
1. Commercial Bakeries & Central Kitchens:
High-Volume Production:
The rotary design allows multiple baking trays to be cooked simultaneously on different levels, significantly increasing batch output to meet the daily demand of hundreds or even thousands of baguettes.
Uniform Heating:
The rotating oven ensures more even circulation of hot air inside the chamber, guaranteeing consistent heat and coloring for baguettes on every level, avoiding the uneven heating issues common in traditional deck ovens.
Critical Steam Function:
The baguette's signature crispy, thin crust and open crumb structure are highly dependent on steam during the initial baking phase. This function injects high-temperature steam instantly when loading, gelatinizing the dough surface, delaying crust formation, and allowing the dough to fully expand, thus achieving the perfect crust and internal texture.
2. Specialized, Standardized Baguette Production:
Precise Process Replication: The steam function allows precise control over the amount and timing of steam injection, which is crucial for adhering to traditional French techniques and consistently replicating authentic-tasting baguettes.By controlling the steam, bakers can precisely adjust the thickness, color, and crispness of the baguette crust to meet different customer preferences (e.g., crispier or chewier).
3.Other High-Demand Bakery Products:
Also suitable for other European-style breads that benefit from steam, such as ciabatta, rustic loaves, and rye bread.Applicable for items requiring even heating, like pastries, cookies, and pizza.
Specification
| Product Name |
Model |
Length |
Width |
Height |
CBM |
Voltage And Power |
Price |
| 12-plate gas Rotary Oven |
HG-12Q |
1400 |
1980 |
2000 |
5.54 |
380V/3N
3KW+5m3/h |
32,000 RMB |
| 16-plate gas Rotary Oven |
HG-16Q |
1400 |
2180 |
2420 |
7.39 |
380V/3N
220V/1N
3KW+5m3/h |
43,000 RMB |
| 32-plate gas Rotary Oven |
HG-32Q |
2200 |
2180 |
2420 |
11.61 |
380V/3N
220V/1N
3KW+7.5m3/h |
55,000 RMB |
| 64-plate gas Rotary Oven |
HG-64Q |
2780 |
2180 |
2420 |
14.67 |
380V/3N
220V/1N
3KW+7.5m3/h |
95000 RMB |
Product Tags:
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16-plate Big Rotary Oven Gas Burner With Steam Functions Images
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