Rotor

Products

Rotor

Get the Flavour Rolling

ROTOR is a high-performance convection oven featuring forced air circulation and a rotating rack system, designed for versatile baking of both small and large bread and pastry products.
It is provided with rear burner and heat exchanger, in order to save space at the front and reduce the costs of logistic.

Key Features:
Rear Burner & Heat Exchanger, saves front space and reduces logistical costs.
High Steam Output, ensures even baking, uniform crust, and perfect texture.
Bolted Construction, all parts are joined with nuts and bolts for superior thermal expansion resistance, enhancing durability and longevity.
Optimized Airflow, the rotating rack and forced convection system guarantee consistent heat distribution for uniform results.

Why Choose ROTOR?
Space-efficient design, rear-mounted burner.
Enhanced baking performance, steam-assisted, even heat.
Industrial-grade durability, bolted assembly withstands thermal stress.
Versatile applications, ideal for artisan bread, pastries, and large-format baking.

Perfectly engineered for professional bakeries seeking reliability and precision.
Rotor offers a perfect connection between functional structure and effective results.

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Features

• Made of 1.0 lo 4.0 mm gauge stainless steel.
• Heat exchanger is made of 2 mm gauge AISI 310 temperature resistance steel.
• Armored tubular finned heating elements is made of AISI 321 stainless steel.
• Multi chambers steam generator system. The single chamber are removable and easy cleaning.
• Structure system: joint with nuts and bolts.
• Perfect controlled air flow.
• Automatic steam dumper standard
• Double external flashing light with baking in progress and end indication.
• Multiple versions: mechanical, LCD or Touch Screen programmable panel.
• Available in liquid fuel, gas, electricity or pellet.

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Safety systems

• Micro switch door opening control.
• Security thermostat.
• Safety handle.
• Clutch rack rotation.
• Overpressure breather.
• Loading/unloading suction hood.
• ETL. BISSC. CE

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Performance

• Maximum working temperature: 300°CF.
• Continuous operation: 24/7 without interruptions.
• Uninterrupted baking cycles that maintain bread quality and consistent temperature rise.
• Highly responsive to baking adjustments for precise control.
• Temperature drop when opening the door: Approximately 25°C.
• Average temperature rise gradient: 8°C – 10°C.
• Rack suspension hook system or turntable system.
• Supporting a total rack load of up to 250 Kg (46/57) or 300 Kg.
• Insulation with compressed panels and rock wool flocks.

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Specifications

• Door passage in mm. 57: 653x1724, 68: 752x1872, 89: 945x1992,
• Maximum rotation diagonal in mm (+20+20). 57: 860, 68: 1050, 89: 1240,
• Electric voltage: 400/50-60/3 -220/50-60/3 -208/60/3 -110/1 -220/1.
• Water connection: inlet 1/2’’, outlet 3/4’’.
• Steam exhaust outlet: 180 mm.
• Smoke exhaust outlet: 200 mm.
• Modular “U” iron elements steamer, several water inlet and downward-flow (Rotor46/57).
• Rack suspension hook system or turntable system.
• 2-years guaranteed.

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Baking quality

• Stable, uniform and even baked. 
• Volume and softness to all types of bread. 
• Perfectly colored products with an appealing finish.
• Excellent and shiny crust. Homogenous thickness. 
• Excellent texture for well developed bread. 

MODEL TRAY DIMENSIONS RACK HEIGHT POWER BAKING SURFACE DIMENSIONS WEIGHT 
  CM NR MM KW KCAL ELETRIC KW MQ MM - W x L x H + H1 KG
ROTOR 46 40x60 18 1690 1.7 45.000 15x2400 W 36.00 4.32 1240x1620+2070+330 1180
ROTOR 57 50x70 18 1690 1.7 45.000 15x2400 W 36.00 6.30 1240x1620+2070+330 1180
ROTOR 68 60x80 18 1810 2.5 58.000 18x3000 W 54.00 8.60 1440x1930+2220+420 1450
ROTOR 610 60x100 18 1810 3.0 70.000 18x3400 W 61.20 10.80 1630x2140+2220+420 1740
ROTOR 88 80x80 18 1810 3.0 70.000 18x3400 W 61.20 11.52 1630x2140+2220+420 1740
ROTOR 89 80x90 18 1810 3.0 70.000 18x3400 W 61.20 13.00 1630x2140+2220+420 1740