Continuous oven
To manufacture samosas, zamouzak, Chinese pancakes, yufka or similar products, the thin dough is heated to up to 300 °C in the continuous oven after calibration. This extracts part of the moisture from the dough.
The RONDO continuous oven is available in two versions: with heating plate or steel belt.
Continuous oven with heating plate
With this oven, you produce at a speed of up to 3 m per minute. The dough sheet is pulled through the oven by means of a cutting table or pastry line.
Continuous oven with steel belt
The steel belt transports your thin dough sheet through the oven quickly and gently. Depending on the type of dough, you work at a speed of up to 15 m per minute with this oven. For large production volumes, a number of continuous ovens are deployed in succession.
User friendly
The touchscreen with programs in four languages means the RONDO continuous oven is easy to operate.
Simple cleaning
Smooth surfaces made of stainless steel make cleaning quick and easy. The outer surfaces of the oven do not get hot and can therefore also be cleaned directly after the end of the operation.
Technical Data
| Length | 2050 mm |
| Width | 1100 mm |
| Height: | |
| Oven with heating plate | adjustable: 1050 - 1300 mm |
| Oven with steel belt | 1050 mm |
| Height of belt (oven with steel belt) | 900 - 1100 mm |
| Length of belt | 1750 mm |
| Width of belt | 650 mm |
| Speed of line | 4 - 25 m/min |
| Temperature | max. 300°C |
| Supply voltage | 3 x 230 V, 50/60 Hz |
| 1 x 400-230 V, 50 Hz | |
| Rated Power | 42 kVA |
| Operation | 4 languages (english, spanish, french, italian) |
| Weight | 650 kg |