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Ovens - Baking/Proofing - Rack

  • Energy Input: Full-size -- 125 kBtu/h to 375 kBtu/h; Minis -- 60 to 80 kBtu/h gas, 14 to 25 kW electric
  • Used for rethermalizing, baking and roasting thousands of like or dissimilar foods
  • Oven is stainless steel box with fixed racks or mobile racks that are rolled in and out
  • Ovens typically hold 20 to 40 pans and require 16 to 20 sq. ft. of floor space
  • Designed for high production in compact spaces, especially in institutional operations
  • Foods cook on pans placed in stainless steel or aluminum racks that connect to a carousel mechanism
  • Rotation improves cooking speed and consistency

Single Rack
Oven accommodates one rack with multiple trays of food

Mini-Rotating Rack

  • Oven contains unmovable racks affixed to carousel mechanism into which pans of food are placed
  • Requires less floor space than single, double and rotating flow rack ovens
  • Available in 6, 8 and 10-pan models

 

Double Rack
Oven accommodates one double rack or two single racks with multiple trays of food

Rotating Flow Rack

  • Oven contains unmovable racks affixed to carousel mechanism into which pans of food are placed
  • Sizes comparable to single and double rack ovens