Rotary Oven

The rotary oven is one of the most important parts of the bread making facilities today. First, the dough prepared to make bread is cut and placed in the tray. Then the trays are placed in the wheeled tray cart and put into the oven. Thanks to the wheels, it is very easy to put the trays in the oven and to remove them from the furnace after cooking. The oven cooking temperature, the amount of steam in the oven and the cooking time are adjusted and the oven door is closed to start the cooking process. During the baking period the tray car is rotated at a constant speed. Thus, each product is cooked on an equal basis. Again with this rotation, every point of each product is equally cooked, hence, one side is burned and the other side is half-cooked is not encountered.
The amount of bread produced in rotary oven can be several times higher than in conventional ovens. The amount of bread produced in the unit area is increased with the trays placed on top. The capacity of bread production of each brand and each model can vary. An average rotary oven can produce between 2000 and 3000 breads in 8 hours. In some models, this number is up to 5000. The purchase price of the oven and the bread production capacity are directly proportional. For this reason, when choosing an oven, it is best to choose the most suitable one by take into account of the expected bread production. Again, it is also necessary to consider the area to be covered by the oven in the working environment.
Oven heat and steam distribution must be very well done in rotary kiln ovens. Generally, ducks are used to ensure that the steam is conveyed equally to each pan. Again, great emphasis is placed on the material and design used to make the temperature distribution uniform. Oven producers continue their research and development activities on heat and steam distribution.
The temperature of the inner cabin of the oven with rotating car can reach up to 1000 degrees centigrade. For this reason, the material used in the cabin should not dissolve in the high temperature. Again, the cabinet needs to be moistened with steam in terms of cooking quality. For this reason, the materials used need to be stainless at the same time. In general, high-temperature corrosion-resistant steel is used. Apart from that, the wheels of the tray car inside the cabin must be produced from fireproof materials.
After the cooking process is over, steam and heat in the oven should be prevented from spreading to the working area. If this steam and heat are spread to the working environment, it causes both the working environment to be forced for the employees and the flour and the other materials in the working place to be affected. Many ovens have aspirators that filter out hot air and steam.
There are many companies producing rotary oven and many models of these companies are available in the market. When an enterprise chooses the most appropriate brand and model for itself, it must consider multiple parameters. The number of bread to be produced at the time of unit, brand reliability, intensive service network, purchasing cost, energy consumption are the most important factors of these parameters.

  • Product Specifications
  • Technical drawing
Model Unit EDF 50 EDF 100  EDF 100 H EDF 150
Capacity* (bread / 8 hours) pcs 1750 2500  3000 5000
Baking surface m2 4.2 5,2 - 7,2  6,6 - 8,5 11,2 - 14,4
Number of trays pcs 9 - 12 11 - 15 14 - 18 14 - 18
Tray size mm 530x650 600x800
Distance between trays mm 114 - 85 114 - 90  114 - 90 114 - 90
Width (W) mm 1370 1600 1600 1880
Length (L) mm 2050 2400 2400 2750
Height (H) mm 2050 2200  2500  2500
Electrical power kW 2.6 2.6 2.6 3.8
Heating capacity kcal / h 32000 50000  60000 70000
Gas pressure / Working pressure  mbar 300 / 50 300 / 50 300 / 50 300 / 50
Electric capacity for electrical model kW / h 33 43 50 70
Source of energy Diesel, Natural gas / LPG, Electric energy
Weight of oven kg 1220 1560 1850 2320
Control system Analog or Digital
Energy Consumption**  
Diesel (l / h) 3.6 5.7  6,8 8
Natural gas ( m3 / h) 4.2 6.5  7,9 9.2
LPG (l / h) 3 5 6 6.8
  • The capacity shall variable according to the weight and baking time of the product.
  • Energy consumption under normal conditions.

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