Professional wood-fired ovens
Oven for BREAD
«The fragrance of freshly baked bread
helps people feeling happy and healthy»
Forni Pavesi Rimini bread ovens are designed following the specific requirements of the customers and are tailored to meet the needs of every single user.
They can be built in different versions, for traditional, manual or semi- automatic loading: two shutter doors, cast iron guillotine door, doors for loaders.
Possibility of installing a lateral or a rear exterior furnace for wood combustion. Possibility of installing a second door for wood loading and embers removal.
On demand, installation of steam systems and semi-automatic vacuums for ashes removal.
The peculiarity of wood baked products is the result of cooking in a dome shaped chamber made of refractory bricks.
The special dome shape makes the cooking process less invasive and completely natural, so that the taste and the aroma of the flour and the yeast are not only preserved but even enhanced.
Thanks to wood cooking, the product holds its humidity and remains palatable even after a few days.
In steam tube ovens, the plane cooking chamber or the rotors which produce mechanical ventilation are collocated very close to the products. This artificial cooking system causes an excessive dehydration, so the product may seem stale even after a few hours from baking.
|Weight/Kg||External Dimension(m)||Internal Dimension(m)||Cooking surface sqm||Bread Kg||KW|