Rack Oven. Double Rack.

The air flow of the bakeworx rack ovens is inclined upwards and literally pumped into the bottom of your products, with
a softer air draft over the top of the products. This is ideal for Bread, Pies and cakes.. This technology also, gives a much
more even bake of every product with less energy requirement. This is far superior baking to typical horizontal air flow.
2) The convection baking gives a superior bake over radiant ovens because the convection actually pumps the heat into the
product giving a better “BAKE THROUGH” result, particularly for pastries.
3) With the special design of air flow, our bakeworx rack ovens make high capacity air flow, but at lower air speed and
thorough circulation. Therefore, the product bakes gently and evenly.
4) Fast recovery and large volume air flow gives great yeast product oven jump
5) Easy Touch Pad controls,
6) 5 stage baking can be programmed for delicate baking
7) Dual system operation. If the computer fails the oven can be operated by manual controls
8) Economical footprint with the relatively large baking capacity
9) Modular design. Can be delivered in sections and assembled onsite if door access is limited
10) Steam. Large steam delivery, up to 5.5litres per delivery offers best crust and particularly good for French bread
11) Gas models, the burner is a Bentone, made in Italy.
12) Display. Yellow light flashes when the bake is finished
13) Full stainless- steel construction without painted parts for food safety and hygiene
14) The oven inner chamber is stainless steel, fully welded and well insulated using 100mm thick rock-wool panels
15) Double-layer of oven body in front with triple-layer oven door isolates the heat
16) Patented down-flow excellent and high-efficient heat ex-changer design
17) Efficient design and function - rapid heating up speed with low temperature exhaust air therefore energy-saving
18) Buzzer and flash at the end of baking cycle
19) Modular design, oven can ship in 2 sections for quick assembling