solutions soft and pastry vertical...reduced baking time stainless steel vertical construction steam...
TRANSCRIPT
ESCIPSAE SCIPSANTISQUAE VOLO
SOLUTIONS SOFT AND PASTRY
CONTACT US
67133 SCHIRMECK CEDEX, FRANCE
TEL : +33 (0)3 88 47 43 00
WWW.MECATHERM.FR FOLLOW US ON
MAKE UP LINE PROOFER OVEN COOLER FREEZER
BEST-IN-CLASS CONVECTION BAKING SOLUTION
Vertical Ovens
Vertical Ovens optimize baking using the same technology as rotary rack ovens. This range of ovens is flexible, easy-to-use and cost-effective. They guarantee a good product quality, a flexible production as well as an optimized floorspace. With more than 1000 vertical oven cells operating worldwide, this is a proven technology. Listening to our customers, we have been constantly improving this range of ovens. Vertical design allows the optimization of the footprint whilst offering ideal conditions for baking pastries and crusty products. It is ideally suited for the following products:
The effective solution to bake by convection
Technical features
DIMENSIONS
PERFORMANCE
Oven reference FTC S FMPII
Tray dimensions (depth x width)
800mm X 600mm 2,62ft X 1,97ft
1200mm X 800mm 3,94ft X 2,62ft
2000mm X 800mm 6,56ft X 2,62ft
Usable baking height 180mm 7,1in
150mm 5,9 in
150mm 5,9 in
180mm 7,1in
150mm 5,9 in
180mm 7,1in
150mm 5,9 in
Total oven height 4120mm 13,52ft
4300mm 14,11ft
5250mm 17,22ft
5850mm 19,19ft
4190mm 13,75ft
4790mm 15,72ft
Total oven depth 1650mm / 5,41ft 2410mm / 7,93ft 4360mm / 14,31ft
One cell width 1760mm / 5,79ft 2200mm / 7,22ft 2320mm / 7,61ft
Number of trays per cell 22 28 28 36 24 28 30 36
Oven reference FTC S FMPII
Production rate Up to 450trays /h Up to 360 trays/h Up to 400 trays/h
Number of burners per cell 2 1 2
Baking temperature Up to 280°C (530f°)
Croissant , pain au chocolat, muffin ...PASTRIES AND PATISSERIE
Baguette, roll, schrippen ...CRUSTY BREAD
Baguette viennoise ...SOFT BREAD
PROVEN
SOLUTION
1000 VerticalMore than
cells worldwide
SAVOURY PUFF PASTRY
No collapsing after parbaking
Thin, shiny crust, open scoring
Round edges, shiny crust
Even color, great layer development
Ideal baking conditionsProducts baked in vertical ovens benefit from the power of convection heat to guarantee even color, no collapsing after baking and moisture conservation inside the product. The vertical design offers optimal steam and ambiant moisture for ideal product development, thin and shiny crust.
■ Efficient convectionRapid heat transferHomogeneous heat transfer around the productReduced baking time
■ Stainless steel vertical constructionSteam control by heating zoneProduct movement follows natural steam flowConfined volume
Homogeneous productsVertical ovens allow both uniform baking and perfect product regularity: products receive an equivalent energy supply inside the oven baking chamber.
■ No product transfer at the oven inlet and outlet ■ Every tray uses the same route inside the oven ■ Balanced laminar airflow underneath the tray■ Calibrated products when using convoluted trays
THE EXPERT VOICESteam has mulitple actions during crusty
bread baking: it condenses on the bread at the beginning of baking. This ensures proper product development and initates a chemical
reaction that will give the bread shine besides reducing baking time.
EFFECTIVEBAKING
VOLUME, THIN & SHINY CRUSTEVEN COLOR, NO COLLAPSINGPERFECT REGULARITY
Full capacity
Every second tray
By pass
FOCUS FLEXIBLE & EFFICIENT BAKING PROCESS
Empty tray return circuit under the oven*
Adjustable baking time The ovens’modular structure allows great agility when it comes to production changes.Baking time can be adjusted easily thanks to partial loading or by passing options.
■ The “every second tray” function allows you to divide the baking time by two for one or more cells
■ The “bypass function“ allows you to reduce the baking time dedicated for one or more cells
Adaptable baking curve Vertical ovens provide the flexibility required to bake a wide range of soft and crusty breads, pastries, savoury puff pastries, fully baked or parbaked using different type of trays.
Each product benefits from a precise adjustment of temperature and steam.
■ Independant baking zones■ High responsiveness, no flash heat:
Around 10 minutes for a temperature increase of 100°C
FLEXIBLEPRODUCT DIVERSITYPARBAKED OR FULLY BAKEDEASY CHANGEOVER
* Available for FMPII model
A cost effective solution
Optimized footprint■ Up to 12 times more compact than single deck
tunnel oven■ Up to 6 times more compact than a series of
rack ovens■ Empty trays return circuit under the oven*
Vertical ovens offer a baking surface ranging from 20m2 to 230m2 with minimal footprint to facilitate their integration in the facility. For example, you benefit from a 115m2 baking surface for only 29m2 footprint (for a 2 cells FMPII oven).
■ Continuous process: increased ratio: baking surface/production ratecontrolled baking conditions
■ Reduced energy loss from housing surface, oven inlet and outlet sections
■ Total access for maintenance
Vertical ovens offer a competitive solution to bake products at a high rate, optimizing costs and ensuring consistent product quality.
EFFICIENTREDUCED OPERATION COSTSFAST AND EASY INSTALLATIONEASY OPERATION
ESCIPSAE SCIPSANTISQUAE VOLO
SOLUTIONS SOFT AND PASTRY
CONTACT US
67133 SCHIRMECK CEDEX, FRANCE
TEL : +33 (0)3 88 47 43 00
WWW.MECATHERM.FR FOLLOW US ON
ESCIPSAE SCIPSANTISQUAE VOLO
SOLUTIONS SOFT AND PASTRY
CONTACT US
67133 SCHIRMECK CEDEX, FRANCE
TEL : +33 (0)3 88 47 43 00
WWW.MECATHERM.FR FOLLOW US ON
CONTACT USTEL : +33 (0)3 88 47 43 [email protected]
FOLLOW US ON
PASTRIES AND PATISSERIE