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| Model | Dimensions mm | Max n. trays cm | Thermal power Kcal/h = kw | Average hourly consumption Kcal/h or Kw | Electric power kW | Minimum room height mm | Minimum door width mm | Voltage |
|---|---|---|---|---|---|---|---|---|
| ROTOR 40×60 C | L11600×D1620×H2000 | 15/18 from 40×60 | 50000 = 58 | 30000 | 2 | 2700 | 500 | 380 V - 50 Hz - 3 ph+N |
| ROTOR 50×70 C | L1160×D1620×H2200 | 15/18 from 50×70 | 50000 = 58 | 30000 | 2 | 2700 | 500 | 380 V - 50 Hz - 3 ph+N |
| ROTOR 60×80 C | L1430xP1970xH2200 | 15/18 from 60×80 | 70000 = 81 | 40000 | 3 | 2700 | 500 | 380 V - 50 Hz - 3 ph+N |
| ROTOR 80×100 C | L1690xP2230xH2200 | 15/18 from 80×100 | 90000 = 104 | 50000 | 3.6 | 2700 | 700 | 380 V - 50 Hz - 3 ph+N |
| ROTOR 80×120 C | L1970xP2510xH2200 | 15/18 from 80×120 | 120000 = 140 | 70000 | 5.4 | 2700 | 700 | 380 V - 50 Hz - 3 ph+N |
| ROTOR 40×60 E | L1160×D1620×H2000 | 15/18 from 40×60 | 38 | 2700 | 500 | 380 V - 50 Hz - 3 ph+N | ||
| ROTOR 50×70 E | L1160×D1620×H2200 | 15/18 from 50×70 | 38 | 2700 | 500 | 380 V - 50 Hz - 3 ph+N | ||
| ROTOR 60×80 E | L1430xP1970xH2200 | 15/18 from 60×80 | 47.7 | 2700 | 500 | 380 V - 50 Hz - 3 ph+N | ||
| ROTOR 80×100 E | L1690xP2230+400xH2200 | 15/18 from 80×100 | 62 | 2700 | 700 | 380 V - 50 Hz - 3 ph+N | ||
| ROTOR 80×120 E | L1970xP2510+400xH2200 | 15/18 from 80×120 | 87.1 | 2700 | 700 | 380 V - 50 Hz - 3 ph+N |
- The Rotor Classic 18-tray oven is a professional rotary rack oven available with electric or gas/oil power configurations. It is designed for bakeries and commercial baking laboratories seeking production continuity, uniform baking, user-friendly operation, and maximum flexibility regarding tray formats.
- Available for various tray sizes, ranging from 40x60 cm up to 80x120 cm, the Rotor Classic oven is the ideal solution for businesses looking to increase their bread and bakery product output without compromising the quality of the final result.
- Request information to learn more about configurations, availability, and pricing for the Rotor 18-tray ovens.
Rotor Classic 18-tray professional rotary rack oven
- The Rotor Classic was created for those seeking a robust, easy-to-use professional oven suited for continuous production cycles. Its compact structure footprint allows you to optimize laboratory space, while the intuitive touch screen control panel simplifies operations even for less experienced staff.
- It is an ideal solution for baking bread, baguettes, sweet and savory baked goods, leavened products, pastry, and other bakery items that require uniformity, precise temperature control, and proper steam management.
Technical features of the Rotor Classic oven
- Every detail of the Rotor Classic oven is engineered to deliver consistent performance, optimized energy consumption, and maximum practicality in daily laboratory management. Its heavy-duty structure, precise temperature control, steam generation system, and dedicated insulation solutions make this rotary oven a reliable choice for bakeries and professional productions.
- Rotation: Hook system (top-hook rack lift) to facilitate cleaning; turntable platform comes standard on 80x120 models.
- Temperature: Optimal management up to a maximum of 300°C.
- Structure: High-efficiency stainless steel heat exchanger and combustion chamber (combustion versions) or armoured heating elements with differentiated power supply (electric versions).
- Steam generation: Removable and easy-to-clean steamers, designed for rapid temperature recovery.
- Tightness: Two-point door locking system (top and bottom) with heat- and aging-resistant silicone rubber gaskets.
- Insulation: Raised baking chamber base for greater thermal insulation from the floor, and a double-glazed door featuring low-emissivity internal glass.
- Accessibility: Gentle ramp slope to facilitate rack handling, and a front-accessible electrical panel.
- Technology: Intuitive touch screen panel with a USB 2.0 port for recipe and data management.
Production capacity of the Rotor Classic 18-tray oven
- Oven performance depends on the product type, the number of shelves, the tray size, and baking times. To give a concrete example: for a batch of 300-gram baguettes (average baking time of 20 minutes), using an 18-shelf rack with 60x80 cm trays (10 baguettes per shelf) will yield 180 pieces per single bake, equivalent to 54 kg of product. Considering 3 cycles per hour, the hourly output is approximately 162 kg. By choosing the larger 80x120 cm model, the production capacity increases to about 320 kg of bread per hour.
- The product range adapts perfectly to your logistical needs: from compact models for 40x60 cm trays with racks up to 1850 mm high, to large formats for 80x120 cm trays with 1950 mm racks. The catalog also includes 50x70, 80x60, and 80x100 variants, with custom modifications available on request to perfectly fit your existing trays.
Consistent and uniform baking performance
- The Rotor Classic guarantees uniform baking and consistent results thanks to an air circulation system utilizing 4 rows of adjustable damper shutters that distribute heat from the bottom up, paired with the rotary rack system which minimizes variance between trays.
- The heavy-duty steam generators, positioned close to the heat exchanger, produce abundant steam to achieve well-risen products with golden, crispy crusts. The steaming elements are removable, easy to clean, and designed for quick temperature recovery.
- The touch screen panel allows you to manage recipes, baking programs, startup/shutdown schedules, and energy consumption, while the USB 2.0 port facilitates data transfer and production process standardization.
Energy efficiency and differences between Electric vs. Gas/Oil power supplies
- The energy efficiency of the Rotor Classic is guaranteed by every design detail—from the door gaskets to the heat exchanger—fostering more rational consumption management during daily operation.
- The choice between an electric or gas/oil power supply depends on the energy costs in your area, your facility's utility lines, and the specific characteristics of the room where the oven will be installed.
- The electric version is the most versatile and straightforward solution to manage: it requires a connection to the electrical grid and a steam exhaust outlet. Where a dedicated exhaust flue is not available, a condensation hood installation can be evaluated. Additionally, the electric oven does not require routine burner maintenance.
- The gas/oil versions, on the other hand, are suitable for those who already have the necessary infrastructure or prefer to work with fuel power. In this case, a separate double outlet for fumes (flue gases) and steam is required, along with periodic professional burner cleaning.
- To choose the most sustainable solution for your laboratory, it is important to compare the cost per kWh of electricity against that of gas/oil, while also factoring in compliant installation and long-term maintenance costs.
Request a quote for the Rotor Classic rotary rack oven on Bakeit
- The Rotor Classic rotary oven is the ideal choice for those seeking reliability, high production capacity, and consistent baking quality in bakeries and professional laboratories. Thanks to the different power supplies available and various tray formats, it can be configured according to the actual needs of your workspace and production.
- Request information or a personalized quote: the Bakeit team will help you choose the best model for your facility.
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