Rack oven, for bakery, pastry, for 3 racks

The V-Series commercial bakery oven is designed for industrial use and therefore one of the most robust bakery ovens on the market. It is manufactured for professional bakers, with high standards for baking quality, flexibility and efficiency.

The V-Series rack oven has a powerful, quick and extra-clean steam which is highly appreciated by professional bakers from all over the world as well as that the heat recovers quickly after drop downs from, for example, door openings. The oven also has a quick cool down functionality (forced fan) which makes the temperature setting down to a lower temperature, to the next bake, really fast.

The rotating rack oven is equipped with an automatic rotation stop for the rack. This means that the rack will rotate to unloading position once the door handle is lifted after the bake. The rotating rack oven also has the slow start functionality, which means that the rack will gentle and gradual accelerate the rotation and retardation of the rack. This is extra important for baked products sensitive to bumps and blows, or that risk moving from vibrations, like meringue and macarons. Another small but important feature is the magnetic multi-holder where you can store knives, gloves and more.

The V-Series comes in fossil free electric rack oven, oil rack oven and gas rack oven versions. It has three basic sizes, with space for up to three racks in the oven chamber, depending on the rack size. The heat exchange in the oil and gas ovens have high efficiency which leads to lower heating costs.

The SD-Touch II digital control panel is user-friendly with an interface beyond the ordinary. The panel contains a lot of convenient features, one is the baking recording to create recipe function. It means that the oven always records the bake and if the baker finds it worth saving, one can save it afterwards with just one click.  All recipes are easy to handle with the smart touch screen. It is also possible to run the half rack function, which makes the oven optimized for baking lower volumes on the rack.

Using advanced air flow calculations (CFD), we have developed and optimized the airflow throughout the oven. The airflow technique, together with the rotation speed of the oven, results in an more horizontal and even air flow in the whole oven, which resuts in evenly, less dry, baked products, all over the rack.