Depending on the type of oven and load, you have 7,2 m2 to 14,6 m2 baking area at your disposal. Numerous technical refinements such as VarioPilot, OptiSpeed or actual data recording ensure the optimum baking quality which has made ROTOTHERM one of the most popular ovens in the trade.
Whatever new baking ideas you have, ROTOTHERM quality will make sure you bake your way to success. ROTOTHERM – baking without compromise.
ROTOTHERM´s innovative engineering guarantees that you never run out of steam. The positive-drive extractor at the bottom of the baking chamber ensures an even spread of steam. Quite simply, tried and tested engineering for your success.
And a few other standards set by ROTOTHERM is the double overload fuses on fans and burners. Two sensors measure the exact baking chamber temperature, ensuring that the ideal volume of heat is being fed in at all times. The nozzle and extractor walls are made of stainless steel. Special Elco burners are matched perfectly to oven performance. And all main units are accessible from the front.
The engineers at WERNER & PFLEIDERER Lebensmitteltechnik have developed a new process for the ROTOTHERM baking cabinet with which the circulating air speed and heat distribution in the baking chamber can be adjusted to suit the respective baking product.
With the OptiSpeed principle you get more consistency for baking results. With each rotating rack
trolley, the problem is that the dough pieces are inevitably exposed to different periods of hot air flow. The result is that the dough pieces in the middle are constantly subjected to more heat the dough pieces at the sides or in the corners of the trays.
If the corner of a tray enters the flow of circulating air, OptiSpeed electronically slows down the speed of the rotating plate and speeds it up again when the sides of the tray enter the air flow. The illustrations show this ingeniously simple and yet higly effective OptiSpeed principle.
Baking Cabinet Rototherm
The ROTOTHERM is a real all-rounder
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