Any Bongard rack oven is state-of-the-art technology. Bongard prides itself on having the best steam system in the world. The steam generator is made of channels from top to bottom. Each channel offers a structured surface for more efficient evaporation of water. There are 9 or 10 water supply nozzles (depending on the model) over the entire height of the chamber, assuring an even bake over the entire height of the rack.
Today, the quality of an oven is also measured by the oven's fuel effiency.Insulated floors prevent the loss of heat through the bottom of the oven. The top and side panels have a double insulating thickness.
Whether it be a stationary rack oven, a rotating rack oven or a double rotating rack oven, all have the following features:
- A powerful heat exchanger for volume production
- Thermal stability reached through the use of heavy gauge materials
- Maximum operating efficiency for continuous baking through top grade mechanical and electrical components
- Efficient and product adapted ventilation which guarantees the ideal thermal exchange and a low pressurized
baking chamber for optimal product development - A powerful and heavy mass steam generator to provide sufficient and moist steam
- A turntable drive (or suspended rack drive on some models) with a clutch system to prevent damage to the oven
in case a tray sticks out of the rack - A heavy duty turntable platform with ball bearings (or hook suspension frame on some models) to accept heavy
payloads - 1.5mm thickness stainless steel
- Rack is driven by a gear (no chains)
- Door thickness (150mm) is twice the average market value
Improved working comfort through:
- Door handle on either side
- A tight door (no steam or heat leaks) made possible by a retractable access ramp
- A large heat repelling double glass door
- A rack guide to center the rack on the platform
- Recessed control panel
- Up to 30 pre-programmed baking cycles with standard control panel
- Up to 90 pre-programmed baking cycles with optional automatic control panel
- An integrated steam extraction system which automatically evacuates moisture from the baking chamber 2 - 3
minutes before the end of the baking cycle
