02 — Baking Systems
Bake with less energy.
Two families, split by how the heat moves. A deck holds it in stone; a convection oven circulates it with a fan — electric on the decks and on Swift 369 and Rotomat, diesel or gas-fired on Rackbak.
Which family
Static heat or moving air.
Most bakeries running both bread and pastry end up with one of each.
How many trays a day do you need?
Deck or convection, count and product mix all follow from your output. Tell us the number and we will size the oven.