Tagliavini ovens


The Rotor rotary oven is the result of attentive, avant-garde technology which brings together practicality of use and minimum energy consumption. Available in gas, fuel oil or electrically powered versions, it is a versatile and robust oven to meet all needs. Baking is brought about by the circulation of clean air, conveyed and distributed in the chamber via adjustable conduits. Inside the baking chamber the bottom to top direction of the air flow in heat exchanger outlet heats up the bottom of the baking pans, flowing over the product to ensure optimum baking with a perfectly baked bottom. In the COMBUSTION version, the large surface area heat exchanger exploits the horizontal air flow in countercurrent and positive pressure to the fumes. The air passes through a large number of pipes accumulating heat. The combusted gases are conveyed vertically beyond the combustion cylinder in three rounds to maximize performance. The burner and the fan installed at the back of the oven are easily accessible to facilitate maintenance operations.

In the ELECTRIC version, the resistance elements of the heat exchanger, as well as having a large heat exchanging surface area, also have fins to increase the radiating surface and increase efficiency. The resistance elements are inserted from above to make replacement and maintenance operations quick and easy.

Cascade steam generators to produce large amounts of steam. The steam generator, positioned on the back wall of the baking chamber, in contact with the heat exchanger, is made up of individual cast iron elements for maximum heat accumulation and an unlimited service life. The steam generator can easily be taken out to perform extraordinary maintenance procedures.

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Electric deck oven Tagliavini

e innovazione

and innovation

Over 30 years of experience in electric ovens has made Tronik the most economical and reliable oven of its kind: Tronik uses a unique power control system for reducing the installed power and energy consumption like no other.

Over 40% energy savings thanks to innovative technology which guarantees maximum use of all the heat produced, avoiding waste and dispersion while giving excellent baking results with continual oven loading and unloading.

REDUCED CONSUMPTION 1,8 kWh/h/m² and a wide range from which to choose, from 4,7 m² to 25m².

Intuitive and easy to use contro l unit which allows the user not only to adjust the temperature, but also control the power and its distribution between the oven ceiling and floor.

Reduced overall dimensions and the possibility of installing the oven between three walls as all maintenance operations can be carried out from the front.

Easy installation thanks to its fully modular structure, a 60 cm opening is more than enough for getting the oven into the bakery workshop. The oven requires only one steam evacuation duct fitted with a stainless steel dual-speed extractor fan for forced extraction. It is designed to take two ducts, if required, one for the extractor hood and one for the baking chambers.

Double lighting with 24 V halogen lamps with cooling ducts for longer lamp life. Double decompression valve in oven mouth for optimum steam distribution in the baking chamber.

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