Rack ovens Profitability and versatility for premium bakery outlets Found in the best bakeries of the world
Experience and innovation for outstanding bakers Sophisticated "Made in Germany" technology, high energy efficiency, better baking results and longer shelf lives WACHTEL ensures your long-term success! We have many decades of experience in the construction of baking ovens, we set ourselves firm quality standards and we are committed to meeting the changing needs of superior artisan bakers. We offer our customers highly efficient, top-quality rack ovens for long-term operation and outstanding baking results in locations where space is at a premium. Our philosophy for high-quality and efficient manufacturing of bakery products is uncompromising and runs through our entire wide range of rack ovens. The R-EVOLUTION flue gas circulator and electrically heated IMPACT ovens are among the most revolutionary developments on the market. The advantages of the traditional rack oven are combined with the strengths of the deck oven through the use of two heat transfer mechanisms, i.e. thermal convection and infra-red thermal radiation from the ceramic coating (ICT) that has been optimized in line with the requirements of bakery products. Benefit from this "bakery fusion system" and its outstanding synergy effects. With the combination of R-EVOLUTION and IMPACT it is possible to produce everything from small pastries through to large loaves at a high and reproducible quality while also saving on energy, materials and costs. 2
R-EVOLUTION the efficiency miracle with the heart of a stone oven The oil or gas-fired R-EVOLUTION rack oven combines traditional stone oven baking with all the advantages of modern rack oven technology. The R-EVOLUTION is the specialist system for artisan bakers with the highest quality standards. It enables the efficient production of a wide range of bakery products in high and reproducible quality together with energy savings of up to 30 %*. At the heart of this miracle of efficiency is the patented surface heat exchanger integrated in the baking chamber wall. This system not only provides additional thermal radiation to the bakery product but also gives a sensationally high efficiency level of over 90 %. Furthermore, the baking chamber inner walls have a special ceramic coating (ICT) that emits infra-red thermal radiation optimized for bakery products. The core of the dough is heated up more quickly which cuts down on baking losses and gives significant savings in terms of energy, materials and costs, as well as outstanding baking quality. Surface heat exchanger Top view Surface heat exchanger Front view *In comparison to traditional rack ovens 3
Compelling facts and figures for revolutionary rack oven technology Energy savings up to 30 %* Energy-efficient heat exchanger with a 13 m² heat exchange surface for a thermal efficiency of over 90 % and extremely low differences between flue gas and baking chamber temperatures (10 15 K). The equal of a deck oven Surface heat exchanger with internal ICT coating integrated in the baking chamber walls for a unique baking atmosphere thanks to the perfect combination of thermal convection and active infrared thermal radiation. Infra-red Ceramic Technology ICT Special ceramic coating for the intensification of infra-red thermal radiation specifically designed for bakeries; more rapid achievement of the dough core temperature for fresher bakery products, as well as savings in terms of time, materials and energy. High-efficiency radial fan Optimized airflow at low air speeds to eliminate the risk of goods drying out for an outstandingly even and reproducible baking quality. Energy-saving steam injector High-capacity steam injector warmed directly from the flue gas duct for rapid recovery times and generous steam injection batch after batch. High heat-storage baking oven mass Up to 400 kg* more thermal mass for baking at stable temperatures with low temperature losses after loading and unloading of just 5 15 K. Heating register for worry-free baking Robust heat exchanger made from highly heatresistant special stainless steel with 5-year warranty**. Increasing the quality of bakery products Up to 10 %* more baking volume; up to 30 %* less baking losses; increased moisture; longer freshness and lively golden crusts. *In comparison to traditional rack ovens ** Subject to specified annual servicing of the burner by an authorized engineer 4
R-EVOLUTION The equal of a deck oven, flexible operation and traditional baking Thermal efficiency over 90 % Flowmeter High-performance cascaded steam unit Thermal convection + radiation Quick-start vertical burner Baking chamber walls act as surface heat exchanger Variety of racks 11 % more baking surface Up to 30 % lower baking losses 8 mm thick stainless steel baseplate Optionen/variants: WIN SERVER PC control Rack lift Flashing signal at the end of the baking time Up to 30 % energy savings Baking chamber walls welded gas-tight 5
Infrared Ceramic Technology (ICT) Special ceramic coating Intensive infra-red thermal radiation Accelerated heat transfer ICT-benefits: 10 45 % energy savings* Approx. 6 % less flour use* Up to 10% more baking volume Up to 30 % reduction in baking looses* 100 % baking quality + Longer freshness + Increased moisture + Even pores + Vivid golden crusts IMPACT the fusion of two baking worlds for dramatic benefits With the electrically heated IMPACT rack oven, the baking chamber walls also act as oversized, powerful surface radiators. The insides of the baking chamber are provided with a special ceramic coating that emits infra-red thermal radiation perfect for bakery products. The advantages of the traditional rack oven are combined with the strengths of the deck oven thanks to the combination of two heat transfer mechanisms, i.e. thermal convection and infra-red thermal radiation from the ICT ceramic coating that is optimized for the requirements of bakery products. The advantages are clear a wide range of excellent quality bakery products. Efficient and resource-friendly production of premium pastries and large loaves, batch after batch: This is possible once you choose an IMPACT oven! * je nach Backofentyp, Backofenführung und Gebäck im Vergleich zum klassischen Backen 6
IMPACT Electrically heated oven with Infra-red Ceramic Technology Baking with electricity Flowmeter High-performance cascaded steam unit Thermal convection + radiation Baking chamber walls act as surface radiators Variety of racks 11 % more baking surface Up to 30 % lower baking losses Optionen/variants: WIN SERVER PC control Rack lift Flashing signal at the end of the baking time 8 mm thick stainless steel baseplate Baking chamber welded gas-tight 7
COMET Clean and quiet baking with electric heating Baking with electricity Flowmeter High-performance cascaded steam unit Option: Baking chamber welded gas-tight Variety of racks 11 % more baking surface 8 mm thick stainless steel baseplate Optionen/variants: IQ TOUCH controller WIN SERVER PC control Rack lift Flashing signal at the end of the baking time INSTORE version (slide-through model) 8
It's always about quality: Rotating turntable as standard High-quality alloy stainless steel Ball bearing protected from dirt and water Exact centering for rack carriage Stable anti-tilt turntable support Toothless gearing technology COMET the classic rack baking oven as an electrically heated, low-noise alternative Clean, quiet and emission-free COMET rack baking ovens are installed wherever the use of electricity makes economic sense. The COMET has no burner, flue gas circulation motors or flues that require servicing. There are therefore no costly, regular emissions inspections and the reduced noise level creates a pleasant environment for concentrated working. The powerful heating register has low power consumption levels. With our intelligent kw optimization software you can set the power consumption precisely and limit it to a maximum value with no compromise in terms of baking properties. High power peaks can therefore be avoided and basic loads can be set according to the most favorable tariff. This is of particular benefit where the required electricity supply is locally just barely adequate. 9
Specially developed, robust tube bundle heat exchanger High heat-resistant special stainless steel Large storage surface Counter-current principle Maximum efficiency COMPACT sophisticated technology is our pride COMPACT the classic rack bakery oven as a flue gas circulator COMPACT double rack oven maximized baking surface, reduced operating costs Our engineers are justifiably proud of the powerful and efficient crossflow blower. The generously dimensioned fan drum extends across the entire width of the rack carriage. It guarantees absolutely even air distribution and minimum air speeds with maximum energy utilization and uniquely low speeds (max. 1,420 rpm). This special development stands out from all other systems. The COMPACT 2.8 and COMPACT 2.10 double rack ovens are designed for two racks each with a maximum of 20 layers (84 mm clearance). Bakery products can be produced on a baking surface of up to 24 m² with an extremely small oven footprint. This gives benefits in terms of reduced energy and investment costs. 10
COMPACT Classic oil or gas-fired baking Crossflow blower Tube bundle heat exchanger Flowmeter High-performance cascaded steam unit Quick-start burner Option: Variety of racks 11 % more baking surface Baking chamber welded gas-tight Optionen/variants: IQ TOUCH controller WIN SERVER Rack lift Flashing signal at the end of the baking time INSTORE version (slide-through model) 8 mm thick stainless steel baseplate 11
State of the Art Large, high resolution 9.2" TFT graphic display Brilliant color, high viewing angle stability Capacitive touch function Front made from toughened safety glass Clever and smart 999 automatic programs, 1 manual program (10 phases, 10 preset standards) Intuitive control logic Individual menu design (e.g. different user accounts, own product photos can be integrated, 50 preset bakery product graphics, wide range of acoustic signals) Energy management SMART START: Readiness for baking function with adjustable "Effective readiness for baking time" STANDBY ECO: Temporary oven switch-off with adjustable recovery time Everything under control Network compatible LAN, W-LAN (Access Point) Auto-copy function for multiple networked ovens* Recording and display of operating data and graphic baking program sequences* Automatic free software updates* Large LED bar in traffic light colors for easy remote status interrogation * Prerequisite: Internet access 12
YOUR BENEFIT QUALITY IN DETAIL 11 % more baking surface 2 m high baking chamber for rack carriages with up to 20 layers (84 mm spacing) for baking a 1 m² advantage compared to racks with just 18 layers Everything "revolves" around quality Rotating, highly robust turntable of durable stainless steel comes as standard Wide range of rack carriages Different metal standards, racks formats and manufacturers can be used Increased load capacity* Use of strengthened carousel bracket for high rack load capacity up to 320 kg Optional: Lifting device Hygienic and effortless loading thanks to insertion of the racks at almost floor level with the rack lifting device Quick-start burner Burner startup without lengthy, energy-intensive pre-flush; faster achievement of desired core temperature Convenient floor ramp Simple handling thanks to easy insertion of rack carriages High-performance cascaded steam unit: Large vaporizer surface and up to 6 vapor pipes for an abundant and extremely uniform steam supply batch after batch Flowmeter as standard Highly reproducible vapor supply with precise and frugal use of water and energy Ideal baking atmosphere Automatically controlled steam valve and fresh air feed for optimal devaporization and consistently good baking results Three-way control High flexibility and rapid front access to the control panel as well as to important control and drive elements. Optimized external insulation 100 mm thick complete insulation for minimum radiated heat losses Robust heating system Heat exchanger of highly heat-resistant special stainless steel for lengthy and reliable operation even under extremely heavy stresses Flow optimization Precisely adjustable air distributor wall for highly even baking results on all levels of the entire baking surface Robust and reliable 8 mm thick solid stainless steel baseplate; cladding of high-quality stainless steel; 2 mm thick welded baking chamber walls; no use of wear-susceptible screw connections or seals Keeping an eye on things Solid, excellently insulated baking chamber door with large, back-ventilated front pane with double glazing * Either as standard or optional depending on model 15 Infra-red Ceramic Technology ICT* Functional infra-red ceramic coating in the baking chamber for heat radiation perfectly optimized to bakery products, ensuring increased quality, reduced baking losses and greater savings in terms of materials, time and energy. GENERATION IQ IQ TOUCH* Network-compatible high-tech control system with touchscreen display kw optimization software* Clever connection value restriction thanks to precise setting of power consumption to a maximum value for limiting power peaks and setting of basic loads dependent on tariff
Premium baking technology since 1923 Technical changes subject to modification. 06/2016 WACHTEL is the tradition and the future of baking technology. We are proud of our role as a trusty partner to the baker's trade supplying our baking ovens, loaders and cooling systems Made in Germany since 1923. Quality and accuracy, our commitment; the art of engineering, our driving force; service to the customer, our passion. WACHTEL GmbH Hans-Sachs-Straße 2 6 40721 Hilden Germany Phone +49 2103 490 40 info@wachtel.de www.wachtel.de