Rack ovens Economy and diversity for premium bakeries
WACHTEL makes the difference: Innovative solutions for outstanding bakers Sophisticated technology "Made in Germany", high energy efficiency and better baking results this is how we ensure the long-term success of artisan bakers. We are prepared for the changing needs of demanding artisan bakers: We thus combine the benefits of economic loading when baking in rack ovens with the highest levels of efficiency and quality. Our range of rack ovens includes oil, gas or electric-fired ovens that are designed for permanent operation and outstanding baking performance. Hence, the R-EVOLUTION (oil/gas), COMPACT (oil/ gas) and COMET ICT (electric) rack ovens are some of the most innovative developments on the rack oven market. They combine two heat transfer mechanisms: thermal convection and smooth thermal radiation. The R-EVOLUTION and COMET ICT also feature a special infrared ceramic coating of the baking chamber (ICT = Infrared Ceramic Technology), which ensures the optimal infrared thermal radiation of the baking products. 2
R-EVOLUTION The efficiency miracle for every bakery The oil or gas-fired R-EVOLUTION rack oven combines traditional baking using thermal radiation with all the benefits of modern rack oven technology. We recommend the R-EVOLUTION for all artisan bakers who place a particular focus on energy efficient baking. This rack oven is a specialist for the economic production of a broad range of bakery products at a high level of quality and offers energy savings of up to 30%*. Why? The centrepiece of the R-EVOLUTION is the powerful surface heat exchanger integrated into the wall of the baking chamber that distributes thermal radiation to the baked goods. This system has been patented by WACHTEL and is unique on the market. The combustion process has a thermal efficiency level of over 90%. Furthermore, the inner walls of the baking chamber have a special ceramic coating (ICT). This specially developed infrared ceramic coating emits the ideal infrared thermal radiation that is capable of penetrating the skin of the dough and heating up the core more quickly. Baking losses are thus reduced by up to 30%*. The baking volumeon the other hand is increased by up to 0%*. The moister crust remains fresher for longer. Furthermore, you save valuable energy, time and flour. * depending on the type of oven, oven loading and baked goods in comparison with traditional baking 3
R-EVOLUTIONary rack oven technology On a par with a deck oven The walls of the baking chamber act as a large heat exchanger with internal ICT coating: The heated walls thus emit thermal radiation just like in a deck oven Energy savings of up to 30%* The oversized surface heat exchanger (3 m²) delivers a high level of thermal radiation, while the flue gas duct system deflects the flue gases in multiple directions for the best possible use of energy: thermal efficiency of the combustion process > 90%. Difference between the flue gas and baking chamber temperatures: 0 5 C Surface heat exchanger for worry-free baking Robust design, highly heat resistant (flame tube >,000 C), 5-year warranty ICT INFRARED CERAMIC TECHNOLOGY Special ceramic coating of the baking chamber to intensify the special infrared thermal radiation that is perfect for baked goods: The heat penetrates the skin of the dough and directly reaches its core. The water molecules within the dough are agitated and the desired core temperature of the dough is achieved more quickly Specialised radial fan Optimal airflow at low air speeds: Gentle baking without the danger of the goods drying out, ensuring a high, uniform and reproducible quality of the bakery products High heat-storage capacity Weighing up to 400 kg more than conventional rack ovens: Stable temperatures, gentle baking conditions, low drop in temperature after loading (only 5 5 C), ideal for energy efficient baking Brilliant crust High-performance cascade steam unit heated by the flue gas: Rapid recovery times, immediate availability, generous supply of steam batch after batch Benefits at a glance Up to 30% less baking losses* Energy savings of up to 30%* Up to 0% more baking surface* Increased moisture An extended shelf life Perfect structure of crusts A beautifully browned crust Delicate cracks in crust Higher productivity due to a reduced baking time * depending on the type of oven, oven loading and baked goods in comparison with traditional baking ** with a documented, prescribed annual service of the burner by an authorised technician and the conclusion of an oven maintenance contract with WACHTEL 4
R-EVOLUTION At a glance Thermal efficiency of the combustion process over 90% Flowmeter Patented surface heat exchanger High-performance cascaded steam unit Convection + thermal radiation Vertical burner with quick-start Up to 0% more baking surface* 2 m high baking chamber: % more baking area Up to 30% less baking losses* Baking chamber walls welded gas-tight Up to 30% energy saving* 8 mm thick stainless steel baseplate Options: Rack lift Flashing signal at the end of the baking time WACHTEL REMOTE * depending on the type of oven, oven loading and baked goods in comparison with traditional baking 5
ICT - At a glance Up to 30 % energy saving* Up to 0% more volume Up to 6% less flour* Up to 30 % lower baking losses* 00 % baking quality Higher productivity due to a reduced baking time 6 0 * depending on the type of oven, oven loading and baked goods in comparison with traditional baking
ICT Exclusive and only from WACHTEL ICT Infrared Ceramic Technology Infrared ceramic coating of the baking chamber Infrared thermal radiation optimised for baking Desired core temperature of the dough achieved quicker Earlier denaturation of proteins and agglutination of starches COMET ICT electrically heated and equipped with ICT The walls of the baking chamber in the COMET ICT rack ovens act as a surface heat exchanger. The combination of two heat transfer mechanisms thermal convection and thermal radiation unites the strengths of a traditional rack oven with the character of a tried-andtested deck oven. The inner walls of the baking chamber have a special ceramic coating (ICT), which emits infrared thermal radiation that is ideal for baked goods. The benefits are obvious: A broad range of premium bakery products. Therefore, small baked goods and large loaves can be economically produced in large volumes using less resources and with fewer baking losses. * depending on the type of oven, oven loading and baked goods in comparison with traditional baking 7
Unique benefits of the rotating turntable Bearing protected from dirt and water Precise centring of the rack trolley Stable turntable supports to prevent tipping Toothless gearing technology (high level of operational safety) Hygienic and stable COMET Fired by electricity The electrically heated COMET is installed wherever baking using electricity and all of its advantages makes economic sense. The COMET does not require any burner, flue gas circulation motors and flue that need servicing. Costly emission requirements and inspections are thus no longer an issue. In addition, the lower noise levels promote more concentrated work in the bake house. 8
COMET COMET ICT At a glance Baking with electricity Flowmeter COMET ICT: Walls of the baking chamber act as a surface radiator High-performance cascaded steam unit COMET ICT: Convection + thermal radiation COMET ICT: 2 m high baking chamber: % more baking area COMET ICT: Up to 30% less baking losses Baking chamber walls welded gas-tight COMET ICT: Up to 30% energy savings 8 mm thick stainless steel baseplate Options: Rack lift Flashing signal at the end of the baking time COMET: INSTORE version (slide-through model) WACHTEL REMOTE 9 * compared to traditional rack ovens
Tube heat exchanger Robust construction Completely made out of stainless steel High heat resistance (flame tube: >,000 C) Tube package with large heat transfer surface/performance Countercurrent heat exchange»» High efficiency»» High energy efficiency 5-year warranty* COMPACT sophisticated technology COMPACT the classic rack oven Alongside the efficient tube heat exchanger, the COMPACT has a unique cross-flow fan. The generously proportioned fan drum extends across the entire width of the rack trolley. The maximum speed is a low,420 rpm. This ensures 0 gentle, low fan speeds of approx. 2.75 m/s around the baked goods. Completely uniform air distribution is thus guaranteed at all times. * with a documented, prescribed annual service of the burner by an authorised technician and the conclusion of an oven maintenance contract with WACHTEL
COMPACT At a glance Efficient tube heat exchanger Flowmeter High-performance cascaded steam unit Baking chamber walls welded gas-tight 8 mm thick stainless steel baseplate 2 m high baking chamber: % more baking area Options: Rack lift Flashing signal at end of baking time INSTORE version (slide-through model) WACHTEL REMOTE
WACHTEL GENERATION IQ As intuitive and user-friendly as your smartphone 999 automatic programs (0 phases) Large TFT graphic display Touch function, even works with flour-dusted hands Graphic display of temperature profiles Individual user customisation with regard to menu, product photos, signals and customer logo AUTO COPY: Synchronisation of baking programs between appliances at the touch of a button Display lock for cleaning purposes Network-compatible and free updates Link to WACHTEL REMOTE: Remote access management tool for the PC or tablet Tutorial mode: video tutorials in the controller GREEN LABEL energy-saving package: SMART START: Effective ready-to-bake function (oven is fully heated up) STANDBY ECO: Standby mode with adjustable resume ready-to-bake time ECO SAFE: Automatic temperature reduction in the event of unexpected periods of non-use POWER PILOT: kw power limiter
COMPACT 0.758.8.0 Number of racks Number of layers/ rack 6 20 20 Min. pitch [mm] Tray sizes [mm] 400 x 600 400 x 600 580 x 980 580 x 780 580 x 780 600 x 000 600 x 800 600 x 800 Total baking surface [m²] 7,7 9,6 2 Exterior dimensions WxDxH [mm] 580x580x290 580x580x2500 780x780x2500 Footprint [m²] 2,5 2,5 3,2 Method of heating Gas / Oil Gas / Oil Gas / Oil R-EVOLUTION.8.0 Number of racks Number of layers /rack Min. pitch [mm] Trays sizes [mm] Total baking surface [m²] Exterior dimensions WxDxH [mm] Footprint [m²] Method of heating Infrared Ceramic Technology (ICT) 20 400 x 600 580 x 780 600 x 800 9,6 580x640x2775 2,6 Gas / Oil 20 580 x 980 600 x 000 2 780x880x2775 3,3 Gas / Oil COMPACT R-EVOLUTION 3
COMET (COMET ICT) 075.5 075.8.8 (ICT).0 (ICT) Number of racks Number of layers/ rack 6 6 20 20 Min. pitch [mm] Tray sizes [mm] 530 x 650 400 x 600 400 x 600 580 x 980 580 x 780 580 x 780 600 x 000 600 x 800 600 x 800 Total baking surface [m²] 4,8 7,7 9,6 2 Exterior dimensions WxDxH [mm] 350x460x2435 580x580x2230 580x580x2640 780x780x2640 (680x580x2649) (880x780x2640) Footprint [m²] 2,0 2,5 2,5 (2,7) 3,2 (3,4) Method of heating Electricity Electricity Electricity Electricity Infrared Ceramic Technology (ICT) COMET 4
UNIQUE REASONS TO CHOOSE RACK OVENS FROM WACHTEL Everything revolves around quality Rotating turntable as standard % more baking area Rack ovens with a 2 m high baking chamber are prepared for rack trolleys with up to 20 layers ( mm distance). An additional baking area of m² in comparison to rack ovens with only 8 layers Increased load capacity of up to 320 kg Strengthened carousel frame (floor support and/or bracket) for high rack loads Floor ramp Easy insertion of the rack trolleys thanks to gentle incline Rack lift (optional) Convenient lifting device for insertion of the rack trolleys at almost floor level Quick-start burner (R-EVOLUTION) Flame ignited in just three to four seconds: No lengthy, energy-intensive pre-flushing, quick preheating and postheating, low drop in temperature after loading, optimal for short baking times, quick product changes and energy efficient production Robust heating technology (COMPACT) Heat exchanger made of highly heat resistant special stainless steel for long operationally safe production Flow optimisation Precisely adjustable air distributor for optimal airflow settings: Uniform airflow over the baked goods on all layers, uniform and reproducible quality across the entire range of bakery products Crusts just as you like them High-performance cascade steam unit with large evaporator surface and multiple steam injection tubes: Generous supply of steam batch after batch for brilliant crusts from every baking process Flowmeter as standard Steam supply independent of water pressure with targeted and resource-friendly use of water and energy Fresh air supply Electrically controlled fresh air flap for quick and full feeding of the steam: More crispness Craftsmanship Walls of the baking chamber welded steam-tight by hand: No use of screw connections and seals subject to wear Robust 8 mm thick stainless steel baseplate, full stainless steel cladding of oven Optimised external insulation 00 mm thick full insulation to minimise radiated heat losses Three-sided control Convenient and quick access to the most important drive and control elements from front and top ICT Infrared Ceramic Technology (R-EVOLUTION & COMET ICT ) Infrared ceramic coating of baking chamber emits an ideal infrared radiation for baked goods: Reduced baking losses, increased freshness, less energy, time and flour required IQ TOUCH Network-compatible control system with LCD graphic display, touch function and free software updates IQ GREEN LABEL Eco functions with energy saving standby mode and smart baking standbys WACHTEL REMOTE Web-based remote tool par excellence enables cross-site monitoring of all networked WACHTEL devices with IQ TOUCH control worldwide: Benefit from informative reports and data analyses for monitoring or optimising operating data, production processes, baking programs, maintenance conditions, troubleshooting and much more 5
WACHTEL GmbH Hans-Sachs-Straße 2-6 4072 Hilden Phone +49 203 490 40 info@wachtel.de www.wachtel.de Subject to technical modifications. 02/208