The main features of the rotary bakery machine

• Type of movement: the oven works as a rotary (rotary) and the breads are baked on the rotating stones.
• Cooking method: direct and uniform heat to create a uniform texture and excellent taste of the bread.
• Energy consumption: equipped with an inverter to reduce electricity and fuel consumption; The possibility of using city gas or diesel.
• Safety: with an automatic shut-off sensor at a temperature above 300 degrees Celsius.
• Resistant structure: use of firebrick, high-quality stone wool and hammered fireproof paint for high durability. Production: about 300 to 350 kg of bread every 8 working hours.
• Warranty and service: usually between 18 and 24 months warranty and up to 15 years of after-sales service.

Advantages of using in bakery

• Uniform and hygienic baking: high quality breads are produced without direct hand contact.
• Cost reduction: less manpower required and reduction of bread waste.
• Saving space: compact design suitable for small bakeries.
• Automatic operation: combination of several machines in one system (spreading dough, baking, collecting and cooling bread).

Applications

• Suitable for baking soft and dry Lavash, Tufton, Berber and Sengak bread.
• Using in traditional and industrial bakeries with high production capacity.