Not every one of us has encountered a rotary kiln in our lives. However, what is made in it, we use every day. The fact is that bakery products are baked in such devices, and it is rather difficult to underestimate their importance. This equipment belongs to the professional, so the price is considerable. However, in return, it becomes possible to obtain high-quality, evenly baked bread or confectionery. Let's talk in more detail about what a rotary oven is.
General information
You must have noticed that in supermarkets and shops there are bakery products for every taste. They are made from various types of flour, using the most unusual shapes. However, much depends not only on raw materials, but also on the equipment in which this raw material acquired its final form. Of course it's worthdraw your attention to the fact that today there is a huge number of ovens: convection, tunnel, steam convection and others. All of them differ in design and price. In this article, we will talk about what a rotary oven is. It cannot be said that such equipment is the most profitable and effective, but it is used quite often, so it makes sense to consider it.
Working principle
First of all, I would like to talk about how exactly this stove functions and what are its key differences from other types. It is based on the principle of rotation of the product in the chamber. This is achieved by using a special multi-level trolley. Each level is filled with blanks, which are evenly placed over the space of the trolley. The latter rotates around its axis. It is noteworthy that modern rotary ovens allow you to control the temperature inside the chamber, as well as the speed of rotation of the trolley. This is necessary for various types of bread and pastries. Some are suitable at low temperature at high rotation speeds, other baked goods are the opposite. Uniform baking is ensured by the intensive supply of hot air. To do this, fans are installed, and heating elements are used to heat the air. In all models, the working chamber is made of stainless steel. It is noteworthy that rotary ovens cook much faster than other types of devices. This is achieved by intensive blowing with hot streams and rotation of the workpieces incamera.
Rotary convection oven: chamber dimensions and design features
Currently, ovens with various shapes of the working chamber are on sale. Two designs are most popular: quadrangular and octagonal. The first type is the most common, since such stoves appeared first and are considered a kind of classic of the genre. They are easy to operate and have a more affordable price. But the use of an octagonal camera shape allows for better technology. In particular, this applies to the speed and quality of baking. But, most likely, if you give the consumer two loaves of bread made in different chambers, then he is unlikely to find any differences. As for the dimensions, the dimensions of the chamber are often made to order. Often, the consumer is repelled not from the working chamber, but from the dimensions of the trolley. Performance largely depends on its capacity. For example, some rotary ovens allow you to use several carts at the same time. The number of trays to be installed is indicated in the specification.
About cladding and thermal insulation
It is extremely important to understand that the oven will be used daily to make food. That is why it is preferable to use stainless anti-corrosion steel. In this case, any surface in contact with the product must be stainless. This contributes to an increase in the resource of the baking sheets, as well as the trolley and the working chamber. The side and rear surfaces are often made of heat-resistant steel, soas they account for the highest temperature. True, an increased percentage of humidity, as well as periodic mechanical impacts on the painted panels, lead to the fact that the paint crumbles. For this reason, the performance of steel deteriorates and heat losses increase. That is why it makes sense to purchase a stove with thermal insulation. The thickness of the insulation can be obtained from the manufacturer of the appliance.
Steam humidification in a rotary oven
The first ovens of this type did not have this function. For this simple reason, sometimes bakery or confectionery products turned out to be somewhat overdried. But today, steam humidification is used to obtain a crispy and ruddy, but not hard, crust. This function is especially relevant for the preparation of confectionery products, for which drying is unacceptable. The program will automatically maintain the microclimate in the working chamber.
This rotary oven is good from all sides. The price is its only significant drawback (from about 300,000 rubles and more). In addition, steam generators do not tolerate the use of water with various mechanical impurities, in particular, hard water has a detrimental effect, so the use of humidifier filters will also be required. Do you need such a feature or not? Here it is necessary to make a decision depending on the assortment of pastries. For the simplest products, it is not required.
Electric rotary oven: trolley operation principle
The device that drives the trolley with blanks into rotation is a hook. It is started by an electric motor, which is located at the top of the furnace. Most carts have wheels. This makes it easier to install and remove them. During rotation, the wheels rest against the bottom and rotate with the trolley.
Nowadays, manufacturers are increasingly offering a rotating surface. In this design, the wheels remain stationary. This solution is useful only for large volumes of work with a high load of the trolley. This is due to the fact that constantly rotating wheels will wear out intensively and break. Ultimately, this will lead to downtime, and consequently, to losses. For small downloads, such a platform is not needed, especially since it is not cheap.
Oven control
Currently, two main types of control are used: electromechanical and electronic. The first type is more familiar to many. Such control is very reliable, simple and understandable to everyone. However, there is no possibility of fine adjustment. For example, modern rotary ovens have technical characteristics that allow you to cook with an accuracy of 1 degree. In this case, electromechanical control is not preferred. Electronics is much more accurate, and more popular. This type of control is equipped with many sensors that allow you to fully control the process. The operator can change humidity, temperature, fan speed and more. This type of control is vulnerable to temperature fluctuations andhigh humidity, so protective equipment, special sensors and alarms are installed.
Power consumption
Considering the technical characteristics, one cannot fail to mention such an important parameter as power. It should be noted right away that this equipment is considered professional and usually has high performance, so energy consumption is also high. But the power depends on the dimensions of the product, as well as the availability of additional equipment. For example, hoods, steam generators, and rotating floors significantly increase this figure. It is also worth noting that gas rotary ovens with a power of up to 60 kW require a permit for installation, as well as heating equipment. By the way, this parameter of power consumption is the largest for such furnaces. However, electric versions of 95 kW or more are also commercially available. These ovens can accommodate 2 trolleys with a sheet size of 800 x 1200 mm, and the temperature in the chamber reaches 300 degrees Celsius.
Consumer Reviews
Even large restaurants consult with experts before purchasing ovens. It often happens that equipment from a well-known manufacturer is not suitable for a number of reasons. For example, some stoves simply may not fit through the doorway. But this problem is solved with electrical equipment, which is collapsible, but the situation is completely different with gas stoves. A large number of positive responses has a rotary kiln "Musson-Rotor" of the newgenerations (77M). Specifications, according to consumers, are really unique. Here you can adjust programs during operation, and the ability to use 10-step programs, and high durability of bearing units, and much more.
Conclusion
Many consumers recommend paying attention to the domestic company Voskhod. Rotary ovens from this manufacturer are very good. By the way, it is this manufacturer that manufactures the famous Monsoon-Rotor ovens. The technical characteristics of the equipment satisfy the needs of any bakery. In assortment there are furnaces with power from 30 kW to 97 kW. The chamber temperature is adjustable, and the output can reach 2.5 tons per shift and above. Of course, choosing one or another model, you should be guided by your needs and the range of manufactured products. Sometimes it's better to buy a small medium sized oven with limited functionality and use it to its full potential than an expensive high wattage oven and only use it at 50%.
