Portable Rotary Semi-Automatic Baking Oven
Export to more than 45 Countries
Reduction of Fuel Consumption up to Three Times
Variety in Cast Iron Plates & Dimension of the Oven
Ideal for baking kinds of Iranian Traditional Breads & types of Pizza
Holder of Iran National Standard Certificate, ISO 9001:2015, CE Marking, UL & CSA Certifications and Russia GOST
Portable Rotary Semi-Automatic Baking Oven
Portable Rotary Semi-Automatic Baking Oven with Fully Indirect Heating (IGF) as a Low-fuel Consumption Baking Oven is designed and provided for Baking a wide variety of Iranian Tradition Breads such as Taftoon Bread(Taftan) , Lavash Bread , Barbari Bread , Shirmal (Sheermal) , Dry Bread and Ideal for baking kinds of Breads including: Pita Bread, Samoon Bread, Shawarma Bread, Saj Bread, Aish Bread, Chapati Bread, Roti Bread and also types of Pizza.
Thermal System In Portable Oven
Portable Baking Oven produces the bread via radiation and proximity by utilizing IGF system. The heat is generated in a combustion chamber and results in two sources for suppling required heat. The first heat spreads under the baking cast iron plates and the second heat is supplied by one special heat exchanger over the bread, with no burning inside the baking environment and no bread pollution. Therefore, the final products (bread) will be baked via a clean & hygienic method by this oven.
The electrical control system of the Oven can be provided as two models as the below:
1.Automatic System: All control operations are performed by a PLC system which has been installed in electrical enclosure. The operator can set temperature, motor speed, automatic ON & OFF time and baking timer via HMI touch screen. It’s also possible to select the default program for all kinds of the Breads.Data storage, connecting the Oven to the computer systems for remote control and other options are possible according to the customer requirements.
2. Mechanic System: Heat is regulated by the thermostat and control switches can be set by the operator.
Advantages & FeaturesPortable Oven
- Fully Indirect Heating (IGF)
- Reduction of Fuel Consumption
- High - Quality Baking with Minimal Wastes
- Complete Insulation of the Oven & Utilizing One Burner
- Baking the Bread as a Hygienic Environment without Pollution
- Control of Steam results from Dough Evaporation according to the design of the Oven
- Use of Stainless Steel (Food Grade) for Baking Chamber & High-Quality Cast-Iron as the Plates under the Breads