Rotary Rack Oven - 10 Trays
Gas or diesel rotary rack oven taking a full rack of ten 600×400 mm trays, with steam option and digital control. Fully stainless steel body.
- Steam option
- Auto-cut function
- Digital temperature control
- No colour variation
- 10 trays
- Delivered across India
- GST invoice with every order
- Talk to our team before you buy
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Get a quoteSpecifications
| Trays | 10 |
|---|---|
| Tray size | 600×400 mm (24"×16") |
| Power source | Gas / diesel burner |
| Size | 1080×1400×1960 mm |
| Power | 1.5 KW |
| Power supply | 220 V, 50 Hz |
| Body | Fully stainless steel |
| Features | Steam option, auto-cut function, digital temperature control, no colour variation |
Dimensions in millimetres. Specifications may change as the machine is improved.
About the Rotary Rack Oven - 10 Trays
A whole rack of ten 600×400 mm trays goes into the chamber and turns while hot air circulates around it, so every tray bakes in the same time and comes out the same. That is the difference between a rack oven and a deck oven, and it is why bakeries reach for one when volume rather than crust is the problem.
Gas or diesel fired, with a 220 V 50 Hz 1.5 KW electrical supply for the rotation and the controls. The body is fully stainless steel, and the specification includes a steam option, an auto-cut function and digital temperature control.
Steam matters for crust on pan breads and for shine on buns; digital control matters because a rack oven is usually run to a recipe rather than by eye. Rack ovens suit pan breads, buns, cookies and pastries in volume - anything that benefits from even airflow across many trays.
Deck ovens still win for crusty, hand-shaped loaves, where heat from the deck into the base is the point. Most bakeries at this size end up with both. At 1080×1400 mm and 1960 mm tall this is a fixed installation: confirm the fuel supply, the extraction and the door clearance for the rack before ordering.
Frequently asked questions
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Applications
Where the Rotary Rack Oven - 10 Trays is used
Bakeries and patisseries
Daily bread, biscuit and cake production running through fixed morning batches.
Hotels and restaurants
Service lines that have to hold output through a full lunch and dinner rush.
Cloud kitchens
Small footprints and long hours, cooking to order for delivery all day.
Canteens and institutions
Hostel, hospital and corporate kitchens cooking in batches to fixed meal times.
Sweet and namkeen shops
Walk-in counters frying and displaying through the day, heavier around festivals.
Cafes and quick service
Counter-side machines for a compact station and continuous small orders.
Catering and banquets
On-site service where everything has to be cooked and held for a fixed sitting.
Retail counters
Supermarket and food-hall counters cooking and displaying in front of the customer.
More from this category
Other models in Baking Oven
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Rotary Rack Oven - 10 Trays
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