ROTARY HEARTH TEST BAKING OVEN

26" Diameter (660mm)

• Mechanical convection oven suitable for laboratory testing of baked goods.
• The 26" (660mm) diameter hearth is a horizontal baking shelf that rotates on a vertical center shaft. The hearth has strategically located air circulation holes, which allow the bottom-heated air to flow up and "through" the hearth.
• Thermostat-type temperature controller provides a stable and precise baking heat. Temperature range is 100°F to 600°F (38°C to 315°C).
• Welded steel frame, completely insulated, with stainless steel interior and exterior surfaces for lasting durability.
• A glass window in the oven door and an internal oven light allow for visual inspection of the baked goods. The door opening is: 17.2" (W) x 12.1" (H) (438mm X 308mm)
• Two moisture control vents are located on the topside of the oven.
• Hearth rotation is automatically stopped when the oven door is fully opened.
• Electrical input requirements: 208/230 VAC, single phase, 50 Hz or 60 Hz
• Electrical load: 4500 watts
• Oven support stand (optional) 27" (686mm) H, welded, heavy steel frame with gray enamel finish.

DIMENSIONS
Cabinet Only	46" (W) x 39" (D) x 45" (H) (1169mm x 991mm x 1143mm)
Cabinet & Stand	46" (W) x 39" (D) x 72" (H) (1169mm x 991mm x 1829mm)
WEIGHT
Cabinet	800 lbs (363 kg)
Stand	150 lbs (68 kg)
OVEN VOLUME
	12 cubic feet (.35 cubic m)

Dimensions and/or specifications are approximate and may change without notice.

32" Diameter (813mm)

• Mechanical convection oven suitable for laboratory testing of baked goods.
• The 32" (813mm) diameter hearth is a horizontal baking shelf that rotates on a vertical center shaft. The hearth has strategically located air circulation holes, which allow the bottom-heated air to flow up and "through" the hearth.
• Thermostat-type temperature controller provides a stable and precise baking heat. Temperature range is 100°F to 600°F (38°C to 315°C).
• Welded steel frame, completely insulated, with stainless steel interior and exterior surfaces for lasting durability.
• A glass window in the oven door and an internal oven light allow for visual inspection of the baked goods. The door opening is: 17.2" (W) X 12.1" (H) (438mm X 308mm)
• Two moisture control vents are located on the top side of the oven.
• Hearth rotation is automatically stopped when the oven door is fully opened.
• Electrical input requirements: 208/230 VAC, single phase, 50 Hz or 60 Hz. Electrical load: 6000 watts
• Oven support stand (optional) 27" (686mm) H, welded, heavy steel frame with gray enamel finish.

DIMENSIONS
Cabinet Only	52" (W) X 45" (D) X 45" (H) (1321mm X 1143mm X 1143mm)
Cabinet & Stand	52" (W) X 45" (D) X 72" (H) (1321mm X 1143mm X 1829mm)
WEIGHT
Cabinet	900 lbs (409 kg)
Stand	150 lbs (68 kg)
OVEN VOLUME
	18 cubic feet (.5 cubic m)

Dimensions and/or specifications are approximate and may change without notice.

38" Diameter (365mm)

• Mechanical convection oven suitable for laboratory testing of baked goodsThe 38” (965mm) diameter hearth is a horizontal baking shelf that rotates on a vertical center shaft. The hearth has strategically located air circulation holes which allow the bottom heated air to flow up and “thru” the hearth.
• Thermostat type temperature controller provides a stable and precise baking heat. Temperature range is 100 F to 600 F (38 C to 315 C).
• Welded steel frame, completely insulated, with stainless steel interior and exterior surfaces for 208/230 VAC, single phase, 50 Hz or 60 Hz. Electrical load: 6000 watts
• A glass window in the oven door and an internal oven light allow for visual inspection of the baked goods. The door opening is: 17.2” (W) x 12.1” (H) (438mm x 308mm)
• Two moisture control vents are located on the topside of the oven.
• Hearth rotation is automatically stopped when the oven door is fully opened.
• Electrical input requirements: 208/230 VAC, single phase, 50 Hz or 60 Hz. Electrical load: 6000 watts
• Oven support stand (optional) 27” (686mm) high welded heavy steel frame with gray enamel finish.
  

DIMENSIONS
Cabinet Only	58" (W) X 51" (D) X 45" (H) (1474mm X 1296mm X 1143mm)
Cabinet & Stand	58" (W) X 51" (D) X 72" (H) (1474mm X 1296mm X 1829mm)
WEIGHT
Cabinet	1000 lbs (454 kg)
Stand	150 lbs (68 kg)
OVEN VOLUME
	25 cubic feet (.7 cubic m)

Dimensions and/or specifications are approximate and may change without notice.

download pdf

REEL-TYPE TEST BAKING OVEN

MODEL 8/16

• Mechanical convection oven suitable for laboratory testing of baked goods.
• Four separate baking shelves moving in a circular fashion around a main horizontal center shaft give even baking on all shelves. This basic design helps to eliminate hot or cold spots in the baking process.
• Each shelf measures: 12" (W) X 9.6" (D) (305mm X 245mm)
• Thermostat type temperature controller provides a stable and precise baking heat. Temperature range is 100°F to 600°F (38°C to 315°C).
• Welded steel frame, completely insulated, with stainless steel interior and exterior surfaces for lasting durability.
• A glass window is in the oven door and an internal oven light allow for visual inspection of the baked goods. The door opening is: 12.1" (W) X 12.1" (H) (308mm X 308mm)
• Two moisture control vents are located on the top side of the oven.
• Shelf rotation is automatically stopped when the oven door is fully opened.
• Electrical input requirements: 208/230 VAC, single phase, 50 Hz or 60 Hz.
• Electrical load: 3600 watts
• Oven support stand (optional)
• 27" (686mm) high welded heavy steel frame with gray enamel finish.

DIMENSIONS
Cabinet Only	36" (W) X 45" (D) X 54" (H) (915mm X 1143mm X1372mm)
Cabinet & Stand	36" (W) X 45" (D) X 81" (H) (915mm X 1143mm X 2058mm)
WEIGHT
Cabinet Only	500 lbs (227 kg)
Stand	150 lbs (68 kg)
OVEN VOLUME
	9 cubic feet (.26 cubic m)
BAKING CAPACITY
	8 one-pound (500 gram) loaves or 16 pup (100 gram) loaves

Dimensions and/or specifications are approximate and may change without notice.


MODEL 16/32

• Mechanical convection oven suitable for laboratory testing of baked goods.
• Four separate baking shelves moving in a circular fashion around a main horizontal center shaft give even baking on all shelves. This basic design helps to eliminate hot or cold spots in the baking process.
• Each shelf measures: 24" (W) x 9.6" (D) (609mm x 245mm)
• Thermostat type temperature controller provides a stable and precise baking heat. Temperature range is 100°F to 600°F (38°C to 315°C).
• Welded steel frame, completely insulated, with stainless steel interior and exterior surfaces for lasting durability.
• A glass window in the oven door and an internal oven light allow for visual inspection of the baked goods. The door opening is: 17.2" (W) x 12.1" (H) (438mm x 308mm)
• Two moisture control vents are located on the top side of the oven.
• Shelf rotation is automatically stopped when the oven door is fully opened.
• Oven support stand (optional)
• 27" (686mm) high welded heavy steel frame with gray enamel finish.

Electrical input requirements

• 208/230 VAC, single phase, 50 Hz or 60 Hz.
• Electrical load: 6~

DIMENSIONS
Cabinet Only	48" (W) x 45" (D) x 54" (H) (1219mm X 1143mm x 1372mm)
Cabinet & Stand	48" (W) x 45" (D) X 81" (H) (1219mm x 1143mm x 2058mm)
WEIGHT
Cabinet Only	750 lbs (341 kg)
Stand	150 lbs (68 kg)
OVEN VOLUME
	16 cubic feet (.46 cubic m)
BAKING CAPACITY
	16 one-pound (500 gram) loaves or 32 pup (100 gram) loaves

Dimensions and/or specifications are approximate and may change without notice.


MODEL 12/24

• Mechanical convection oven suitable for laboratory testing of baked goods.
• Four separate baking shelves moving in a circular fashion around a main horizontal center shaft give even baking on all shelves. This basic design helps to eliminate hot or cold spots in the baking process.
• Each shelf measures: 18" (W) x 9.6 (D) ( 457mm X 244mm )
• Thermostat type temperature controller provides a stable and precise baking heat. Temperature range is 100°F to 600°F (38°C to 315°C).
• Welded steel frame, completely insulated, with stainless steel interior and exterior surfaces for lasting durability.
• A glass window in the oven door and an internal oven light allow for visual inspection of the baked goods. The door opening is: 17.2" (W) x 12.1" (H) (438mm X 308mm)
• Two moisture control vents are located on the topside of the oven.
• Shelf rotation is automatically stopped when the oven door is fully opened.
• Oven support stand (optional)
• 27" ( 686mm ) high welded heavy steel frame with gray enamel finish.

Electrical input requirements

• 208/230 VAC, single phase, 50 Hz or 60 Hz.
• Electrical load: 6~

DIMENSIONS
Cabinet Only	42" (W) X 45" (D) X 54" (H) (1067mm X 1143mm X 1372mm)
Cabinet & Stand 42"	(W) X 45" (D) X 81" (H) (1067mm X 1143mm X 2058mm)
WEIGHT
Cabinet Only	600 lbs (227 kg)
Stand	150 lbs (68 kg)
OVEN VOLUME
	12 cubic feet (.36 cubic m)
BAKING CAPACITY
	12 one-pound (500 gram) loaves or 24 pup (100 gram) loaves

Dimensions and/or specifications are approximate and may change without notice.