Cyclothermic Matador Oven

Stone-Based Multi-Deck Cyclothermic Matador Bread Baking Oven

Technicial Specifications

Model	Unit	MMKF 50	MMKF 100	MMKF 150	MMKF 180
Capacity*	piece	1500	3500	4500	5500
Cooking Area	m2	5	10	15	18
Floors	piece	4	4	4	4
Width (W)	mm	1810	1880	2480	2480
Length (L)	mm	2040	3930	3930	4330
Height (H)	mm	2150	2430	2430	2430
Oven Interior Width	mm	1200	1230	1830	1830
Oven Interior Lenth	mm	930	2240	2240	2540
Oven Interior Height	mm	190	190	190	190
Electric Power	Kw	3,2	3,6	3,6	3,7
Heat Capacity	kcal / hour	40000	67000	86000	107000
Number of Pallets	adet		8	12	12
Pallet Sizes	mm	580×1200	580×2400	580×2400	580×2800
Energy Resources	Diesel, Natural Gas / LPG
Oven Height	kg	2200	3500	4250	4800
Control system	Manual or Digital
Fuel Consumption**	Diesel (lt / saat)	5,7	9.5	12.2	15.2
	Natural Gas (m3 / saat)	6,5	8.8	11.3	14.4
	LPG (lt /saat)	5,2	8.7	11.2	14

 

The Stone-Based Multi-Deck Cyclothermic Matador Bread Baking Oven is an advanced baking equipment renowned for its exceptional baking capabilities in commercial bakeries. Let’s delve into its detailed features, components, advantages, and applications:

Stone-Based Multi-Deck Cyclothermic Matador Bread Baking Oven

The Stone-Based Multi-Deck Cyclothermic Matador Bread Baking Oven is a specialized baking oven designed for artisanal bread production in commercial bakeries. It features multiple decks equipped with stone hearths, which enhance heat retention and distribution for superior baking results. The cyclothermic heating system ensures precise temperature control and uniform baking across all decks, making it ideal for producing a variety of bread types with consistent quality.

Key Components and Mechanisms

1. Stone Hearth Decks: Each deck of the oven is constructed with stone hearths, which absorb and retain heat effectively, providing optimal baking conditions for artisanal bread. The porous nature of the stones helps create a crisp crust and enhances the flavor profile of the baked goods.
2. Cyclothermic Heating System: The oven employs a cyclothermic heating system, where hot air is circulated evenly throughout the baking chamber. This system ensures uniform heat distribution and precise temperature control, resulting in consistent baking results across all decks.
3. Steam Injection System: Many Stone-Based Multi-Deck Cyclothermic Matador Bread Baking Ovens are equipped with steam injection systems. Controlled bursts of steam during the baking process help achieve a perfect crust, improve oven spring, and enhance the texture of bread.
4. Advanced Control Panel: The oven features an advanced control panel with user-friendly interfaces, allowing operators to monitor and adjust baking parameters such as temperature, steam injection, and baking time for each deck independently.
5. Insulation and Ventilation: Efficient insulation and ventilation systems are integrated into the oven to minimize heat loss and maintain consistent baking temperatures across all decks. This ensures uniform baking results and reduces energy consumption during operation.

Advantages of Stone-Based Multi-Deck Cyclothermic Matador Bread Baking Oven

1. Superior Baking Performance: The combination of stone hearth decks and cyclothermic heating system ensures superior baking performance, with crispy crusts, open crumb structure, and excellent flavor development, ideal for artisanal bread production.
2. Versatility: The oven is versatile and can accommodate a wide range of bread types, including rustic loaves, baguettes, ciabatta, and specialty breads, allowing bakeries to diversify their product offerings and meet customer demands.
3. Consistent Quality: With precise temperature control and uniform heat distribution, the oven delivers consistent baking results batch after batch, ensuring product quality and customer satisfaction.
4. Energy Efficiency: The efficient insulation and ventilation systems contribute to energy savings during operation, making the oven an environmentally friendly and cost-effective baking solution for commercial bakeries.
5. Ease of Operation: The advanced control panel and user-friendly interfaces make the oven easy to operate, allowing bakery staff to monitor and adjust baking parameters with ease, ensuring optimal baking results.

Applications of Stone-Based Multi-Deck Cyclothermic Matador Bread Baking Oven

The Stone-Based Multi-Deck Cyclothermic Matador Bread Baking Oven is widely used in commercial bakeries, artisanal bread shops, and food production facilities for baking a variety of bread types, including:

• Artisanal bread loaves
• Baguettes and batards
• Ciabatta and focaccia
• Specialty breads with unique shapes and flavors

The Stone-Based Multi-Deck Cyclothermic Matador Bread Baking Oven is a top-of-the-line baking equipment designed to meet the demanding needs of commercial bakeries and artisanal bread producers. With its stone hearth decks, cyclothermic heating system, and advanced control features, the oven delivers superior baking performance, versatility, and consistent quality, making it an essential tool for achieving outstanding results in bread production.

In summary, the Stone-Based Multi-Deck Cyclothermic Matador Bread Baking Oven is a reliable and efficient solution for bakeries seeking to elevate their bread production capabilities and deliver exceptional artisanal bread products to their customers.

Differences from Other Bread Baking Ovens

1. Stone-Based Construction: The use of stone hearth decks distinguishes the Stone-Based Multi-Deck Cyclothermic Matador Bread Baking Oven from other types of bread ovens that may feature metal, ceramic, or refractory brick baking surfaces.
2. Cyclothermic Heating: The cyclothermic heating system sets it apart from ovens that utilize convection, radiant, or steam-based heating methods. This unique heating system ensures precise temperature control and uniform heat distribution, contributing to superior baking results.
3. High Capacity: The multi-deck design of the oven allows for high-capacity baking, making it suitable for commercial bakeries and food production facilities with large volume production requirements. This sets it apart from smaller batch ovens or single-deck ovens designed for smaller-scale operations.
4. Artisanal Bread Focus: The oven’s features and capabilities are specifically tailored to meet the needs of artisanal bread producers, including precise temperature control, steam injection, and stone hearth baking surfaces. This distinguishes it from other types of bread ovens that may be more suited for industrial or mass production settings.