Rotary kilns Monsoon-rotor-55-01 (gas, liquid fuel) and 55-02 (electric)

The Impex Rotor rotary bakery oven is designed for baking a wide range of high-quality bakery products without adjusting the airflows in the baking chamber.

The oven ensures stable baking of bread, baguettes, buns, and other bakery products: good dough rise, uniform surface color, thorough baking, and an attractive finish on the products.

The oven dimensions allow installation in small production areas with a minimum ceiling height of 2.5 m. If individual components are disassembled, the equipment can be delivered through a standard double-door opening.

Construction and Materials

The oven has a fully welded structure. The cladding, oven doors, walls, ceiling, floor, and baking chamber threshold are made of stainless steel.

The frontal service zone layout allows ovens to be installed in a row with a minimal gap of 5 cm, convenient for production areas with limited space.

Control System

The oven control system is based on a microprocessor controller with start-regulation equipment of domestic and imported production, ensuring reliability, minimal maintenance, and a wide range of control functions.

• Input, editing, saving, and playback of up to 100 baking programs.
• Ability to create 10-step programs with separate parameters at each stage.
• Program adjustment directly during baking.
• Setting and indication of direct and reverse baking countdown.
• Display of graphical and text information about operating modes and emergency situations.

Advantages of the Impex Rotor Rotary Oven

• Bakes a wide range of bakery products without airflow adjustment.
• Can operate on gas, diesel, or electricity.
• Conversion from gas or diesel to electricity possible by replacing the heat exchanger with an electric heating block.
• Top drive for rack rotation.
• Low baking chamber threshold and short ramp.
• Top fixing unit for the rack to prevent shifting during baking.
• Rack reverse rotation for high-recipe products.
• Efficient hot air circulation in the baking chamber.
• Powerful tray-type steam humidification system.
• Exhaust fan in the canopy included in the base set.
• Ability to bake different products of equal weight on one rack.
• Easy access to components for inspection and maintenance.

The top rack drive, low chamber threshold, short ramp, and top fixing unit prevent dough displacement during rolling and ensure stability during baking.

High bearing load capacity of the platform is achieved through self-aligning thrust bearings immersed in an oil bath, allowing intensive operation.

Even Baking and Steam Humidification

The effective air circulation system with a centrifugal fan creates a uniform airflow in the baking chamber at optimal speed, ensuring even baking and high-quality surfaces without adjusting louvers.

The preheating option minimizes heat loss when rolling racks with dough into the baking chamber and reduces the oven warm-up time.

Measured steam saturation is provided by a powerful tray-type steam system located directly in the hot air stream.

Efficiency and Reliability

Energy efficiency is ensured by high-quality double-layer insulation, door construction with two-level adjustable locks and hinges, shaft sealing of the rack drive and fan shaft.

The oven comes with RIELLO automated burner blocks, an optimal burner startup and operation control system, and a high-efficiency heat exchanger.

Reliability and durability are ensured by the construction of the combustion chamber and heat exchanger made from high-alloy heat-resistant steels, as well as easy access to all components for inspection and maintenance.

Pellet Burner Conversion

With rising gas and liquid fuel prices, the rotary oven can be upgraded to work with a pellet burner, adapting the equipment to current operating conditions and optimizing production costs.

When using a 16-tier rack, the output for 0.5 kg baguettes is 64 pcs per bake.

When using an 18-tier rack, the output for bread, 0.3 kg baguettes, buns, as well as capacity and baking area correspond to the table values.

Loading 90 loaves per bake considers a special rack with bread form cassettes 5#7 or 5#10. Using a standard rack, the load is 54 loaves per bake with bread form cassettes 3#7 or 3#10.