- Home
- Rotary Ovens & Bakery Ovens – High-Capacity Baking Solutions Manufactured in Turkey
Cooking Equipments
Rotary Ovens & Bakery Ovens – High-Capacity Baking Solutions Manufactured in Turkey
Cooking Equipments
Rotary Ovens & Bakery Ovens – High-Capacity Baking Solutions Manufactured in Turkey
“They said one oven was enough. It wasn’t.” – Lessons from the Field
In one hotel project in Muscat, the operator insisted that a single convection unit could handle bakery output. Two weeks in, guest complaints piled up. From our work across dozens of turnkey hotel and central kitchen projects — from island resorts to airport catering hubs — one thing’s clear: baking volume is non-negotiable.
As part of our turnkey commercial kitchen projects, we supply more than just baking equipment. We engineer systems around menu volume, layout planning, hood ventilation, BOQ matching, and local compliance. Whether you’re a kitchen consultant, F&B director, or procurement manager, our bakery solutions are built to fit — not forced in.
Every rotary oven unit we deliver is backed by project-driven logic, not catalog guessing. We match gear with climate zones, tray formats (GN or 40×60), power supply, and operator experience. That’s why our clients in 90+ countrieskeep asking for “that same bakery setup from last time.”
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
📊 Technical Specifications – Rotary & Bakery Oven Models
Model Name | Tray Capacity (40×60 cm) | Heat Source | Power (kW) | Dimensions (mm) |
RBO-84 | 8 trays | Electric | 9.8 | 1200×950×1950 |
RBO-124 | 12 trays | Gas | 1.8 + gas | 1300×980×2100 |
RBO-160R | 16 trays (rotary rack) | Electric | 13.2 | 1500×1050×2300 |
RBO-120RG | 12 trays (rotary rack) | Gas | 1.5 + gas | 1350×990×2150 |
RBO-COMBOX | Rotary + proofer base | Gas/Electric | 15.6 | 1500×1100×2600 |
📌 Compatible with HACCP cleaning zones, proofing cabinets, and bakery trolleys
📩 Contact us for custom sizing or layout drawings.
🔧 Installation & Utility Matching
- Voltage: 230V / 400V, 50–60Hz
- Fuel type: Gas or Electric (specify country regulation)
- Ducting: Exhaust & fresh air flow required
- Base: Heavy-load caster frame or anti-vibration feet
Delivery includes MEP layout drawings, connection diagrams, utility checklist.
🧼 Maintenance & Cleaning Tips – Daily & Monthly Routines
- Wipe chamber doors daily with neutral cleaner
- Run high-heat auto cycle for residue burn-off
- Check seals monthly for humidity leaks
- Service fans every 6 months
Spare belts, gaskets, sensors available on request.
🧯 Ventilation & Fire Suppression Compatibility
We engineer every oven for hood system integration:
- Compatible with eyebrow & island canopy hoods
- Steam exhaust ducts built-in
- Halton-ready grease filtration matching
- CE-approved insulation, flame-guard shells
Optional: add automatic Ansul or Piranha fire suppression under hood.
What Makes Our Rotary & Bakery Ovens Different?
- 🌀 Rotary oven = 24/7 rotation-based baking for ultra-high capacity
- 🧱 Deck oven = Stone-heated base for crust texture and visual appeal
- 🛠️ Modular heating chambers to separate sweet from savory
- 🪟 FOH customization: brick, ceramic, stainless steel finishes
- 🌐 CE-certified, export-ready with humidity-resistant packaging
- 📐 Fully BOQ-matched with GN or 40×60 baking ecosystems
- Built in Turkey, engineered for real menus.
📌 Because your guest satisfaction, energy bills, and operational timelines all depend on it. Our ovens aren’t just sold — they’re planned, exported, and supported
🧩 Bakery Kitchen Design & Restaurant Integration Tips
Separate proofing from baking zones to avoid heat imbalance
- Position ovens close to pastry prep areas to reduce trolley travel
- Avoid placing rotary ovens under low ceilings without exhaust
- Match oven width with tray storage and ingredient shelving
- For FOH setups, choose stone-base deck ovens with façade finish
- Plan for hood integration — especially in show kitchens
- Add glass windows for guest-facing oven displays
- Reserve undercounter space for flour bins, small mixers
👉 These points make both bakery zones and in-kitchen pastry stations more seamless, efficient, and guest-friendly.
🎯 Rotary vs Deck Ovens – Choose the Right Tool
Feature | Rotary Oven | Deck Oven |
Heat Circulation | Rotating internal rack | Static, direct top & bottom |
Capacity | 8–16 trays (continuous) | 1–6 trays (batch) |
Best For | High volume pastry/bread | Artisan pizza, crusted breads |
Preheat Time | 15–25 mins | 35–45 mins |
Fuel Type | Gas / Electric | Electric / Gas |
FOH Suitability | Limited | High (façade options) |
Output per hour | Up to 280 baguettes | 40–150 pcs |
🧠 Model Selection Guide – Rotary or Deck?
- Go Rotary: If your kitchen runs all-day bread and high-volume items, buffet stations and mass breakfast. Continuous flow = zero stress.
- Go Deck: If you’re building a show kitchen, artisan pizza zone, or small-batch bakery with front-facing operations.
- Go Combo (RBO-COMBOX): If you want the flexibility of batch baking + volume + proofing in one module.
- Still Not Sure?: Let us match the right oven with your layout, MEP, and production goals.
📐 Tray Format Conflict – Why GN Trays May Not Work
A common fail we seen: kitchen teams try to use GN 1/1 trays in bakery ovens designed for 40×60 cm trays. This mismatch leads to:
- Uneven heating & air circulation
- Underbaked centers or burnt edges
- Poor crust coloration
- Loss of rack balance in rotary rotation
Always plan your tray strategy early. We consult on it. We fix it before it happens.
🏨 Real Kitchen Applications – From Resorts to Central Production
This ain’t theory. These ovens operate across:
- Hotel kitchens – Bread rolls, croissants, focaccia, viennoiserie
- Resort kitchens – All-day pizza, grill breads, snack station baking
- Catering kitchens – Rotary ovens powering 400–700 meals/hour
- Central production units – Continuous loaf baking 24/7
- Ghost kitchens – Bakery-only brands with frozen dough systems
- Hospital kitchens – Soft-crust health breads in exact portions
Whether front-of-house or BOH, rotary ovens make consistency happen.
📊 Real Kitchen Output Table – Productivity Benchmarks
Before choosing an oven, it’s useful to compare actual output numbers across models. Here’s what our bakery ovens deliver in real kitchens:
Model | Baguette/hour | Pizza Crust/hour | Cake Loaf/hour |
RBO-84 | 140–160 | 80–100 | 60–70 |
RBO-160R | 240–280 | 130–150 | 110–120 |
RBO-COMBOX | 300+ | 170+ | 150+ |
These benchmarks help operators align oven choice with menu demand and production targets.
Integration with OS&E – Supplies that Complete the System
- Stainless GN pans for dough shaping
- Silicone mats for sweet vs savory protection
- Trolley covers for chilled storage transport
- Aprons, gloves, racks, and labeling systems
We help you list all your BOQ needs.
❓ FAQ – Oven Questions from Turnkey Projects
Can I use rotary ovens in open show kitchens?
They’re not usually aesthetic — deck ovens are better for FOH use.
Can rotary ovens bake cakes and bread together?
We recommend separating. Sweet/savory flavor crossover may occur.
What’s the average preheat time?
Rotary ovens preheat in 15–20 mins; deck ovens need 30–45 mins.
Is fire suppression required?
Depending on local code. We pre-integrate hood matching for this.
Can you customize for 60Hz or US/Saudi Arabia use?
Yes, 60Hz, UL wiring and plug types are available on request.
💬 Real Projects & Client Testimonials – What Our Partners Say
