Commercial electric or gas/oil rotary oven 15 trays

Have you always wanted the baking quality of a rotary rack oven for your sweet and savory products, but your lab space is limited?

Our 15-tray 60x40 rotor oven is the answer: the ideal balance between high-level industrial performance and a minimal footprint.

Traditional rotary ovens often require large spaces and dedicated access. This model breaks that pattern. With a finished width of just 95 cm, it is an ultra-compact rotary oven designed for professionals who refuse to compromise on baking quality—even in small production spaces.

It is available in electric, gas, or oil-fired versions to adapt to any energy supply constraint. While it stands out as one of the best professional ovens for pastry , especially for delicate leavened products, it also delivers excellent results for bakeries and pizzerias.

Why choose a 15-tray 60x40 rotary oven?

Compact in size, complete in performance: this 15-tray 60x40 rotary oven is engineered to deliver all the advantages of the rotor system in workshops with limited space or tighter budgets. Below are the main benefits, grouped by design, performance, and operational setup.

Modular, compact design: more freedom during installation

Why give up the uniform baking performance of a rotor system just because your premises have narrow access points? Here is what makes this model stand out:

• Supplied in 2 separate modules - This allows the oven to pass through standard doorways, eliminating the need to demolish walls or hire cranes for installation.
• Universal installation (electric version) - In the electric configuration, the oven is ideal for artisan labs, pastry shops, and bakeries located in historic centers or smaller premises without dedicated flues.

If your workspace is even more compact, or you need a solution for lower production volumes, discover our 10-tray Mini Rotor: an ultra-compact format that delivers the same baking quality with no compromises.

Large-oven performance in just 95 cm width

Do not be misled by its size. This rotary oven retains the core technical strengths of larger models:

• Uniform baking - The rotating rack system ensures every product—from the first tray to the last—receives the same heat exposure. This eliminates manual tray rotation and supports consistent, standardized output.
• Energy efficiency - The compact oven chamber, combined with a double-glazed door, reduces preheating time and optimizes energy consumption, improving the ratio between hourly output and energy cost.

Full baking control is managed through an advanced yet intuitive digital panel. Thanks to the LCD display and multifunction scroll selector, you can quickly recall one of 30 storable programs and set automatic weekly startup, saving valuable time every morning.

Rack configuration: maximize output for every product type

One of the biggest advantages of a rotary oven is the ability to adapt the rack to your production needs.

• High-rise products - With the standard 15-tray rack, you get the right airflow circulation and vertical clearance for breads, baguettes, and large leavened products.
• Low-profile products - If your production focuses on biscuits, shortcrust items, or other low-height products, you can use 20- or 25-tray racks. This significantly increases hourly output without increasing energy consumption.

What can you bake in a rotary oven?

In professional baking and pastry, we often say the real difference is made by the operator.

This rotary oven is a high-precision tool designed to enhance your recipes. By combining your expertise in ingredients and dough behavior with the oven’s technology—including 2 fan speeds—you can achieve consistently excellent results across a wide range of products.

Artisan pastry

This oven’s DNA is deeply rooted in artisan pastry production. Forced convection and rack rotation provide the delicacy and uniformity required for:

• Fine biscuits and shortcrust products
• Breakfast pastries and enriched doughs, up to large leavened products (croissants, brioches, panettone, colomba)
• Choux pastry and products requiring strong vertical development

Bakery and pizza production

Despite its strong pastry vocation, this rotor oven is highly versatile. Thanks to the standard steam generator / vaporizer and forced-air system, it performs very well in:

• Bread baking: from small crispy rolls to medium-size loaves (300–400 g)
• Pizza production: pizza trays and focaccia with excellent heat distribution

Programmable steam helps produce glossy, golden crusts on bread, while airflow management ensures that even longer baking cycles do not dry out the product.

Bring your hands and your experience to the process: with the right operator in control, this oven quickly becomes the workhorse of your production lab.

Frequently Asked Questions – 15-Tray 60x40 Rotary Oven

Here are quick answers to the most common questions to help you choose the best configuration for your operation.

Is electric or gas the better choice?

The right choice depends on your facility setup and available utilities.

Electric (recommended in most cases)

• No dedicated flue installation required
• No complex permits (no “boiler room” classification)
• Requires only a power connection and vapor exhaust outlet
• The radial layout of the heating elements delivers excellent baking linearity and uniformity

Gas or oil-fired

• Ideal if your site does not have sufficient available electrical power (kW)
• Maintains a super-compact design
• Combustion-based heat exchange may show slight variations in uniformity compared to the very precise control of the electric version

How does a professional rotary oven work?

This oven is designed to be a true “set-and-forget” system, allowing even less experienced staff to achieve reliable results batch after batch.

The process is simple:

1. Set the parameters (or recall a saved recipe) from the user-friendly touchscreen panel
2. Load the rack into the oven
3. Close the door: the rack automatically engages, and rotation + ventilation start immediately
4. When the buzzer sounds, the batch is ready

Meanwhile, your hands are free for other tasks: maximum output, minimal effort.

What is the real production capacity of the 60x40 model?

The exact answer depends on product size and shape, but the key advantage is flexibility.

Our 60x40 tray racks can be custom-built with different numbers of levels based on your production mix.

Examples with a standard 15-tray rack:

Bread production: approx. 75 baguettes x 300 g (average of 5 pieces per tray)

Croissant production: up to 180 croissants in a single cycle (12 pieces per tray level)

For dry pastry or low-profile products such as biscuits, flexibility increases even further: you can use high-density 20- or 25-tray racks to maximize yield in every baking cycle.