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Zanolli 5RW0100-1 - Rotor Wind 1E Rotating Convection Oven with inbuilt Prover - 8 Trays (400 x 600) Capacity
Zanolli

Zanolli 5RW0100-1 - Rotor Wind 1E Rotating Convection Oven with inbuilt Prover - 8 Trays (400 x 600) Capacity

Item ID: FCX-3P3

SKU: TGL-5RW0100-1

Zanolli 5RW0100-1 - Rotor Wind 1E Rotating Convection Oven with inbuilt Prover - 8 Trays (400 x 600) Capacity

Model: Rotor Wind 1E
Power Source: Electric
Voltage: 400V
Watts: 13000 watts
Running Current: 19A
Plug Supplied: No
Temperature: 300°C
Tray Capacity: Rotor Wind 1E- 8 tray (600x400) | Leavening Base - 5 tray (600x400)
Baking Surface: 1.9m2
Rotor Oven Capacity: 8 x (400 x 600mm) 
Rotor Prover Capacity: 5 x (400 x 600mm)
External Size W x D x H (mm):  920 x 1240 x 2260
Net weight: 350Kg
Warranty: 2 years parts and labour
$31,867.00ex GSTStandard price
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Rent per Week: $444.91

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Indicative weekly rental, GST inclusive, subject to approval.

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$31,867.00ex GST

Zanolli 5RW0100-1 - Rotor Wind 1E Rotating Convection Oven with inbuilt Prover - 8 Trays (400 x 600) Capacity

The Zanolli Rotor Wind 1E is a high-performing electric rotating convection oven designed to meet the demands of bakery and pastry production. Accommodating up to 8 trays, each measuring 40×60 cm, it boasts a generous 1.9 m² baking surface area and a maximum temperature of 300°C. Neatly mounted on a 5-tray integrated prover with humidification (400 x 600 mm), it creates a complete baking tower within its footprint. Its innovative rotating rack system gently rotates the products around the entire chamber, ensuring perfect uniformity in heat distribution. This results in consistent baking and browning while facilitating optimal airflow for uniform results. The combination of ventilation and even heat distribution guarantees excellent quality in every batch.

Features: 

  • High-performance compact electric rotating oven designed for bakery and pastry production, configured for 8 trays (600 x 400 mm). It includes an integrated exhaust system and a leavening cabinet underneath for efficient dough preparation.
  • Innovative rotating rack system gently rotates products around the entire chamber, ensuring perfect uniformity in heat distribution for consistent baking and browning.
  • Designed to achieve optimal airflow, this system ensures even heat distribution, guaranteeing excellent quality in every batch.
  • Maximum operating temperature of 300°C for high-performance baking.
  • Features a generous baking surface area of 1.9 m², providing ample space for high-volume baking.
  • The air flow crosses a group of armored heating elements, ensuring optimal performance through an efficient heated air distribution system that enhances cooking effectiveness.
  • Improvements in circulation are achieved through airflow vents across the chamber's height, reducing hot spots and enhancing cooking efficiency for faster cooking times and increased throughput.
  • 5 tray integrated prover with humification (400 x 600)
  • User-friendly electromechanical controls simplify operation by allowing precise management of temperature through a digital thermoregulator, as well as ventilation, rack rotation, steam extraction, and steaming functions.
  • It includes controls for steam supply, baking timers, shutdown/startup operations, and an end-of-cooking timer with a high-volume buzzer that remains active until manually turned off.
  • Advanced steam management features an integrated steamer that diffuses steam evenly throughout the chamber, creating a shinier, thinner crust and increasing bread volume.
  • Independent LED interior lighting enhances visibility during operation.
  • Robust full stainless steel construction, including the baking chamber, guarantees longevity and simplifies cleaning, while the athermic handle ensures safe operation and ease of use.
  • 5 tray integrated prover with humification (400 x 600)
  • Features an integrated steam extraction fan contro

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