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The annular tube deck oven is designed for bakeries, pastry shops, and professional laboratories. It is ideal for baked goods that require a perfect bottom-heat effect and a golden-brown crust.
This steam tube oven combines the quality of traditional baking with the consistency required in modern production environments, ensuring significant energy savings (-30% compared to masonry ovens).
How the annular tube deck oven works
The operation of the annular tube oven is based on a closed circuit of sealed pipes containing water. Heated by the combustion chamber, these tubes turn the water into steam, distributing heat evenly across all baking chambers.
The system focuses on three key elements working in synergy:
- Mannesmann tubes: large-sized annular tubes made of drawn composite steel (35 mm diameter and 5.5 mm thickness) are used, selected for their robustness and consistent performance. The system takes approximately 90 minutes to heat up and reach the thermal stability required for continuous production cycles.
- Baking chambers (decks): designed to absorb and distribute heat evenly, they guarantee consistent performance throughout the entire production day—an ideal feature for laboratories handling multiple recipes.
- Independent steam generators: each chamber is equipped with its own steam generator featuring anti-oxidation components and fast recovery times. Dedicated exhaust valves allow for precise management of humidity and temperature based on the specific product.
Key features of the annular tube deck oven
| Component / Scope of use | Technical specifications and details |
| Power supply & fuel | Configurable for gas or diesel, featuring a specific burner installed based on the selected fuel to ensure practical operation and perfect compatibility with the plant infrastructure. |
| Thermal insulation | High-density rockwool panels to minimize heat loss and maximize energy efficiency. |
| Baking Plates | Made of high-thickness cement composite (20 mm) to ensure even heat distribution across the entire surface. |
| Annular Tubes | Annular tubes made of drawn composite steel with a 35 mm diameter and 5.5 mm thickness. Heating and thermal stabilization time: approximately 90 minutes. |
| Extra-height top chamber | Supplied as standard for baking specialty products (specifically available for the 32, 33, 34, FR32, and FR33 series). |
| Steam management |
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| Combustion chamber | Two-adjustable-sector structure equipped with an explosion-relief safety connection. |
| Control interface | Available options:
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| Scheduling & automated start | Weekly ignition programmer with 2 configurable daily cycles. |
| Front structure |
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| Compatible accessories | Compatible with bread loading setters and frame loaders with guides for seamless loading, unloading, and handling operations. |
Dimensions and configurations of the tube oven for bakeries
Annular tube deck ovens on Bakeit are available in configurations designed to adapt to different production volumes and workspaces. The range includes models from 3 to 5 baking decks, with the possibility of choosing from 1 to 4 doors for each deck.
The classification of annular tube ovens depends mainly on the number of decks, number of doors, chamber depth, and available baking surface. The chambers are available with depths from 162 cm to 282 cm, with intermediate solutions of 202 cm and 242 cm.
The overall dimensions are also extremely versatile: starting from compact models with measurements of approximately 192 cm in width and 280 cm in depth, up to the highest-performing versions with over 21 m² of baking surface and dimensions of approximately 316 cm in width and 400 cm in depth.
Request information or a quote for the Bakeit annular tube oven
The annular tube oven offered by Bakeit is a professional solution for bakeries, pastry shops, and laboratories looking for baking quality, consistent performance, and customizable configurations.
Request information or a personalized quote: the Bakeit team will help you identify the model and configuration best suited to your professional laboratory.
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