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For 16×24 inch trays (40×60 cm), we offer two oven models, both equipped with a rotary rack — a feature that ensures even baking thanks to the constant rotation of the products inside the chamber. This technology allows for a wide range of baking parameter adjustments, delivering highly accurate and consistent results. It also guarantees reliable performance even during high-intensity production cycles.

• Compact: this model is designed primarily for pastry and light bakery products. With a power rating of 23.5 kW and a weight of 1,540 lbs, it offers an estimated production capacity of 880–970 lbs per hour. The oven features a compact design and a small footprint, making it ideal for bakeries or labs with limited space. Despite its size, the ventilation system and rotary rack ensure uniform heat distribution, which is particularly beneficial for delicate baking that requires precision and temperature stability. The wide adjustment range of the parameters also allows for flexibility across multiple product types.

• Rotor: developed mainly for bread baking and high-capacity production, this model has a power rating of 36 kW and a weight of 2,600 lbs, with an estimated production capacity of 1,320–1,450 lbs per hour. Its heavy-duty construction, combined with an enhanced air circulation system and rotary rack, allows it to handle continuous, large-scale production while maintaining uniform results over time. These features make it ideal for commercial bakeries and high-output facilities that require continuous operation and consistent baking quality, even at full load.

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

If there are no space or power limitations, we highly recommend the Rotor model — it delivers the best overall performance, superior baking quality, and greater reliability for intensive use.

However, if space is limited, the Compact model is the most practical choice. While it ensures excellent product quality and even baking, it may be less efficient than the Rotor model in high-volume or continuous-operation environments.