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For 40×60 cm trays, we can offer two oven models, both equipped with a rotary rack — a feature that ensures more uniform baking thanks to the constant rotation of the products inside the chamber. This technology allows for a wide range of cooking parameter adjustments, achieving highly precise and repeatable results. At the same time, it guarantees greater consistency even during intensive production cycles.

• Compact: this model is designed mainly for pastry and light bakery production. With a power rating of 23.5 kW and a weight of 700 kg, it offers an indicative hourly production capacity of 400–440 kg. The oven features a compact design and a reduced footprint, making it ideal for laboratories with limited space. Despite its small size, the ventilation system and rotary rack ensure even heat distribution, which is particularly beneficial for delicate baking processes requiring precision and stability. The wide adjustment range of the baking parameters also allows for adaptation to various product types.

• Rotor: developed primarily for bread baking and high-performance production needs, this model has a power rating of 36 kW and a weight of 1,180 kg, with an indicative hourly production capacity of 600–660 kg. Its robust structure, combined with an enhanced air circulation system and rotary rack, allows it to sustain intensive production cycles while maintaining consistent results over time. These features make it ideal for bakeries and high-output facilities that require operational continuity and uniform baking even under full load conditions.

The performance difference between the two models is highlighted not only by the available power levels but also by their dimensions and weight, which reflect the different production intensities for which they were designed.

If there are no constraints regarding space or power supply, we strongly recommend the Rotor model, as it provides the best overall performance, superior baking quality, and greater reliability during intensive use.

Alternatively, if available space is limited, the Compact model is the most suitable solution. However, while it guarantees uniform baking and excellent product quality, it may be less efficient than the Rotor model in settings requiring high production capacity or continuous operation.