Bassanina Steam Pipes Deck Oven: ZOOM
One of the most efficient, reliable, and powerful deck ovens you can buy to produce exceptional artisanal products at high levels of production. This oven is designed to offer versatility and heat flexibility, enabling rapid temperature adjustment and allowing you to bake your best of different types of products (bread, cakes, pizza…). The oven comes with four overlapping baking chambers, each with independent high-yield steam control, lighting, and a baking deck made of high-performance food-safe cement. First and foremost is its low-cost and extremely powerful heating system: a dense network of closed-circuit pipes in which steam circulates.This oven guarantees constant, optimal heat distribution and extraordinary temperature stability even while loading and unloading your product. The result is an exceptionally strong deep bake, with great oven spring, healthy crust development and a longer shelf-life. Each deck is designed to work with a custom conveyer belt loader, giving you the choice to quickly load and unload baked goods with different models of loaders available. The tempered crystal glass and steel doors on each deck are balanced for fast opening and closing. They can easily be removed for cleaning. The oven is made of stainless steel AISI 430 and AISI 304, with thickness of mm 1; 1,5, 2 or 3, depending on the parts. Unlike a large fixed brick and cement deck oven, this oven can be moved or repositioned without deconstructing the entire oven. Different sizes and models are available. The standard burner in this oven can be designed to accommodate diesel, propane, or natural gas.The Ideal Ratio between Capacity, Power, and Costs
Produce exceptional artisanal products at high levels of production
An absolutely uniform amount of heat in every part of the baking chamber, at a low cost to operate
Create your best bake: bread that is more developed, shinier, and keeps its look and aroma longer
Oven is designed, built and tested to perform continuous uninterrupted baking cycles 24 hours a day
Stainless steel throughout, steam pipes without welding and individually inspected
Fuel Source: Electricity Electrical: 3-phase power. 220V 60hz, 1-phase in 220V optional Shipping weight: 2005kg (4420lb)- 2985kg (6581lb) Steam: Yes Baking surface: Stone hearth Baking area: 4 m2– 9 m2 depending on model Temperature range: Max 300°C (572°F) Even baking: Yes Air movement: Natural Convection Control panel: Electromechanical or digital panel Modularity: Yes Loader: Yes, integrated belt loader Maintenance: Low maintenance and easy oven cleaning features Safety: Safety thermostat, emergency button, steam exhaust, temperature cool handle, auto shut off, barometric damper, heating changer
This oven allows you to control steam independently for each baking chamber. In baking, a large quantity of instant steam is needed to optimize the baking of the crust, which gives it a shiny crust, avoiding any dehydration problems and the formation of bubbles. Steam is what maintains the dough’s skin elasticity, allowing the bread to rise without tears, and causing the coagulation of the starch at the surface of the bread, resulting in a shinier look and a longer shelf-life. The steam system in this oven is designed with extreme efficiency and efficacy, creating instantaneous steam in large quantities, and evenly distributed in each baking chamber. In fact, even if you need to bake fast successive loads of products requiring a short baking time and needing a lot of steam, this will not present a problem for the steam system in this oven. When steam is instantaneous and available in large quantities at any time, you can create bread that is more developed, shinier, and keeps its look and aroma longer. The Steam pipes are the real heart of this oven: the thermal “engine” that carries the heat to the products being baked. They are what create powerful and uniform heating throughout the oven at a low cost. The steam pipes create a dense network of closed-circuit tubes in which steam circulates, wrapping around the baking chambers and radiating heat. The roof and the ceiling of each baking chamber are also heated by transversal pipes. Each tube constitutes a completely independent circuit and also contains demineralized water that can become steam during the heating process. The tubes diffuse an absolutely uniform amount of heat in every part of the baking chamber. Created with absolutely brilliant engineering and know-how, the steam pipe’s dimension and diameter, their distance between each other, and the volume of water they carry, are all based on decades of experience and know-how. Each steam pipe is made of high-endurance steel, cold-drawn, without welding, and they are tested one by one. PerformanceThe Perfect Steam at Your Fingertips
Why are Steam Pipes the Perfect Solution?
EM Bakery Equipment USA Inc.
6731 Baymeadow Dr.
Glen Burnie, MD
21061
For Service/Support Contact:
Website by Virtual Roots