BT-SERIES M_D_DS-4 TRAYS 600 x 400
BT-SERIES M_D-3 TRAYS 600 X 400
BT-SERIES M-TRAYS 470 X 340
|BT-TL pass-through thermal oil ovens are multi-purpose ovens used by modern midsized and large bakeries for baking a wide range of high-quality bread and bakery products. BT-TL accomplishes the main goal of baking all products (rolls, buns, baguettes, French bread, twists, etc.) directly on the baking plates with a thoroughly baked bottom crust. The dough is proved either on trolleys or in box proofers or using continuous proofers.|
|The oil deck ovens are designed for baking high homemade quality and porous bread. BT-TS Classic ensures a traditional and cost saving baking performance with a precisely set temperature curve and the best baking characteristics as with classic steam ovens.|
In addition, it features a unique system of microcirculation, producing a golden, crispy bread crust, common in decks higher than 300 mm. Combined with an integrated thermal oil boiler, BT-TS Classic constitutes a cost effective alternative to conventional bakery ovens, making the use of a boiler room unnecessary.
BT-SERIES M-TRAYS 400 x 600
BT-SERIES D-TRAYS 400 X 600
BT-SERIES S-TRAYS 400 X 600
|The innovative electric fixed deck oven satisfies any requirement of the modern baker since it guarantees an even baking, very low operating costs, simple installation and maintenance, relability and flexibility.|
The Energy electric deck oven has been designed and manufactured with the intent to minimise energy consumption while ensuring perfect baking. In addition to the advantages offered by the flexibility of use and the use of “clean” energy, which minimises installation costs, thanks to the special position of the resistors, it can be placed between three walls. It comes as standard with the “ECO” power optimisation device that makes it possible to work with even just 50% of the installed power. The steam generators produce a significant amount of steam.
|The new oven model meets the functional needs of bakeries, pastry shops, pizzerias, and hot spots alike; the BT-LFM is fast, practical, and easy to use.|
BT-LFM is synonym of quick installation, high-quality materials, compact size, product diversification, and excellent thermal insulation. The configuration of the oven is obtained with a single module, and can be extended to include up to 4 stacked decks (standard), or optionally up to 5. Additional components, like the support and the extractor hood, can also be added at a later time.
|Gentle, delicate baking with excellent thrust from the bottom to the top and quick temperature adjustment put this ring-shaped steam tube oven with no masonry parts with firebox and flue gas ducts made of steel that is resistant at high temperatures at the top of the range.|
Manufactured with 3, 4 and 5 chambers with doors, baking surfaces between 8 m² and 18.5 m². Ovens recommended for baking any kind of bread. The steam generators are positioned in direct contact with the heat flow, guaranteeing an excellent volume of steam. This is a good alternative to cyclothermic ovens. Available in burner gas, gas-oil or solid fuel versions. Loading and unloading can be done with loading peels and racks.
|This oven model meets the requirements of today’s users as compactness and flexibility. Ring-shaped steam tube oven with firebox and masonry channels. Loading and unloading can be done with loading peels and racks.|
Manufactured with 3, 4 and 5 chambers and doors, baking surfaces between 6 m² and 18.5 m². The insulating cement casing is replaced by material with a high insulation coefficient. Available in burner gas, gas-oil, solid fuel, biofuel-pellet versions.
|This is a traditional oven par excellence with refractory brick channels and isolating cement casing. Ovens raccommended for backing any kind ok bread.|
Thanks to the even temperature produced by the steam circulation and to the large thermal mass, the ovens series PRIME are conspicuous for their exceptional evenness and baking quality.
|A practical and compact pellet oven with refractory brick channels as in traditional steam tube ovens.|
The ovens operate pellet; thanks to their reduced dimensions, they can even be supplied fully assembled and are used with both trays and setters. Both lines can be supplied with a manual loader, integrated with the oven, which allows the loading and unloading of the whole deck.
|A practical and compact oven with refractory brick channels as in traditional steam tube ovens. Suitable for bread, pizzas, pastries and cakes.|
Manufactured with 4, 5 and 6 chambers and doors, baking surfaces between 3m² and 9.10m². Available in burner gas, gas-oil, solid fuel versions. Both lines can be supplied with a manual loader, integrated with the oven, which allows the loading and unloading of the whole deck.
|The well defined and essential lines transform the Basic 2.0 oven from a simple work took to a valuable item to place in your laboratory, as the expression of the correct balance between practicality and functionality.|
|Rotor Slim 15T is an electric forced convection oven with rotating rack, made up of one single deck. The SLIM series is suitable for baking products on trays or in moulds.|
|The rotary 8/9/10 trays Slim 9T oven is the ideal solution when only a limited amount of space is available, thanks to an excellent ratio between the baking and floor surface (only 1.2 m).|
The Slim 9T rotary oven is supplied in different possible combinations, for maximum flexibility of use: three types of support on wheels,a proofing cell,electric deck oven of Domino Series.