Rotor ovens for bakeries and patisseries
All the production of the MC FORNI rack ovens is distinguished by a very compact size due to the placement of the heat source inside the cooking chamber, optimizing the space and thus reducing the energy consumption.
Another remarkable advantage of this innovative feature is an extraordinary development of the baked products and it also simplifies the maintenance.
Serie elettrico modulare
The modular electric oven is manufactured with the same features of a bread oven.
- Baking chamber entirely in steel of large thickness
- Compact dimensions, low power consumption through the standard installation of economizer over the deffered start timer
- Possibilty to overlap maximum 3 modular elements (plug exhaust steams already prepared)
Serie elettrico a piani
The baking of bakery, pastry, pizzeria, focacceria and gastronomy products, takes place by armoured stainless steel resistances, on the floors made of refractory reinforced concrete, with flint sand.
The baking chambers are made of stainless steel, of thickness 1,5 mm., watertight welded, to guarantee the tight of the steam.
The baking chambers are independent between them, with possibility of regulation from 0 to 100% between ceiling and floor. In the back part of the chamber, the resistances are adjustable to avoid the problem of accumulation of heat in the bottom.