Rotary Oven Rotor | mac.pan Rotary Rack Oven for Bakeries

Rotary Oven Rotor – mac.pan Rotary Rack Oven for Bakeries

The Rotary Oven Rotor by mac.pan is a professional rotary rack oven designed for efficient and uniform baking in bakeries and pastry laboratories of all sizes. Thanks to its ease of handling and flexible configuration, this rotary oven can be easily installed in a wide range of bakery environments, supporting both artisan and industrial production requirements.

The oven is equipped with a three-turn heat exchanger that maximizes the heat generated during combustion. This advanced heat exchange system ensures even heat distribution throughout the baking chamber, resulting in consistent baking quality while reducing overall energy consumption. The baking chamber and front facade are manufactured entirely from stainless steel, providing durability, hygiene, and resistance to high temperatures, while the exterior panels are made from oven-painted galvanized sheet metal for long-lasting protection.

The Rotary Oven Rotor can operate with electric power or be equipped with gas or diesel burners, offering flexibility according to available energy sources. The oven is available with different control panel options, including electromechanical, digital, or fully computerized systems, allowing precise control of baking parameters to suit various production needs.

A newly designed vaporizer system ensures an abundant and uniform supply of steam to all points of the rack, improving crust development and product quality. The oven also offers three different rack attachment systems, allowing operators to choose the most suitable configuration for their workflow and production process.

Available versions

• ROTANT – combustion chamber and burner positioned in the front left part

• PHANTON – combustion chamber and burner positioned in the rear left part

Main performance and structural features

• Rotary rack oven suitable for bakeries and pastry laboratories

• Three-turn heat exchanger for efficient heat utilization

• Even baking performance with reduced energy consumption

• Stainless steel baking chamber and front facade

• Oven-painted galvanized exterior panels

• Electric operation or gas and diesel burner options

• Electromechanical, digital, or computerized control panel options

• Advanced vaporizer for uniform steam distribution

• Three rack attachment systems: turntable, top attachment, or automatic lifting

Typical applications

• Bread and pastry baking

• Artisan and industrial bakery production

• Continuous and batch baking processes

• Pastry laboratories and bakery shops