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Rotating Bakery Hot Air Stove

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Home / Products / Commercial Bakery Ovens / Rotating Bakery Hot Air Stove
  • Rotating Bakery Hot Air Stove
  • Rotating Bakery Hot Air Stove
  • Rotating Bakery Hot Air Stove
  • Rotating Bakery Hot Air Stove
  • Rotating Bakery Hot Air Stove
  • Rotating Bakery Hot Air Stove
  • Rotating Bakery Hot Air Stove
  • Rotating Bakery Hot Air Stove
Commercial Bakery Ovens

Rotating Bakery Hot Air Stove

Rotating Bakery Hot Air Stove is a commercial baking oven designed for high-efficiency food production, using forced hot air circulation and rotating tray technology to achieve even baking results. 

Core Feature

1. High-Speed Air Circulation
Powerful rear or side fan system ensures continuous hot air circulation with 360° airflow coverage for uniform heat distribution.

2. Uniform Baking Performance
Hot air surrounds each tray from all directions, maintaining consistent temperature differences within ±5°C for stable baking results.

3. Intelligent Moisture Control
Optional exhaust system regulates humidity levels to improve crust texture and maintain product freshness.

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Product
Parameters

We can design and develop according to the needs of our customers to meet the requirements of different clients.

Model DB-705T DB-710T JDB-705EE JDB-710EE DB-705EE
Number of trays 5 10 5 10 5
Tray size (mm) 400×600 400×600 400×600 400×600
Outside plate Front side 430 Stainless Steel 201 Stainless Steel 201 Stainless Steel 430 Stainless Steel
Other sides 430 Stainless Steel 201 Stainless Steel 201 Stainless Steel 430 Stainless Steel
Weight (kg) 250 300 223 245 230
Power (kW) 10 20 11 16.5 9.5
Voltage(M) 380 380 380 380 380
Inner plate 430 Stainless Steel 201 Stainless Steel 201 Stainless Steel 430 Stainless Steel
Dimension (mm) Length 880 800 800 780
Width 1270 865 865 1250
Height With base frame 1750 (with cap 2100) (without base frame 840) 1750 (without chassis 680) (with chassis 1750) (without chassis 950) (with chassis 1750) (without chassis 690) (with chassis 1785) (with cap 2100)
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OEM/ODM Information
We provide OEM/ODM services with customized solutions based on production requirements, product specifications, and factory layouts. Custom options include oven capacity, tray size, heating configuration, control system upgrades, appearance customization, and packaging solutions. The Rotating Bakery Hot Air Stove can be adapted for different bakery products, production volumes, and market requirements.
FAQ
  • Q: What products can be baked with the Rotating Bakery Hot Air Stove?
    A: It is suitable for bread, cakes, cookies, pastries, croissants, biscuits, and other bakery products requiring consistent baking quality.
  • Q: How does the Rotating Bakery Hot Air Stove improve baking efficiency?
    A: The rotating rack structure and forced hot air circulation improve heat distribution, allowing multiple trays to be baked evenly and increasing production efficiency.
  • Q: What is the difference between a rotating hot air oven and a traditional deck oven?
    A: A rotating hot air oven mainly uses circulating hot air for multi-tray baking, while deck ovens mainly rely on direct heat transfer from heating surfaces.
  • Q: Can the oven configuration be customized for different bakery products?
    A: Yes. Tray specifications, oven capacity, heating methods, and control systems can be customized according to customer production needs.
  • Q: What industries commonly use this type of oven?
    A: The Rotary Convection Oven is widely used in commercial bakeries, pastry factories, hotels, and food processing plants. The European Rack Oven design is especially suitable for businesses requiring high-capacity and consistent baking performance.

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  • Rotating Bakery Hot Air Stove
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  • Applications

    Commercial bakeries: Suitable for continuous baking of bread, pastries, cookies, and cakes with stable quality.

    Pastry production factories: Supports high-volume production of croissants, biscuits, and specialty baked goods.

    Hotels and central kitchens: Provides efficient baking solutions for daily food preparation.

    Food processing plants: Helps improve automation and production consistency for large-scale baking lines.