Rotary Oven in Kenya (330 loaves per hour) – 32 trays

Introducing the best Rotary oven in Kenya.

If you are planning for large commercial scale of baking either breads, buns, scones, rolls, cakes and cookies  you must consider the Rotary Oven. This oven is also referred to as the Rack oven or simply as Rotary Rack oven.  

There are 3 main type of commercial ovens namely deck ovens, convection ovens and rotary ovens. Before deciding on which one to go for, its important to consider the different baking oven prices with different capabilities and production output. 

What is the definition of a rotary oven:

It is a heavy duty stainless steel oven with baking surface ranging between 2.8m² to 9.6m², this depends with the oven size. There are 3 main sizes, 16 tray, 32 tray (both single rack/trolley) and 64 tray (double rack/trolley). They weigh 1,500, 2,000 and 2,500 kilos respectively. They consist of a rotating trolley inside also referred to as a rack. They are composed of two chambers, burning chamber and baking chamber. Burning chamber is made of heat resistive steel and burns gas, diesel or electricity converting it to high pressure heat channeling it to the baking chamber.

Rotary Oven Fuel options

Rotary ovens can be powered by either 100% electricity or a hybrid of diesel 95% with electricity. Also gas hybrid 95% with less electricity about 3KW is available. In Africa, the diesel hybrid (95% diesel) is common with baking taking place from a diesel source and about 3KW electric power is required for rotation and control panel operations.

What is the difference between rotary oven and convection oven?

1. Rotary oven is bigger and recommended for above 2,000 loaves production daily. A convection oven is smaller and is recommended for less than 2,000 packets of either bread, buns, rolls or cakes. Rotary ovens are recommended for production of 2,000 packets of buns or scones or etc in a day.
2.  Rotary ovens circulate heat by the trolley that rotates inside whereas convection ovens use a powerful fan to distribute heat inside the baking chamber.
3. For all rotary ovens they must contain a rotating trolley/rack. Most convection ovens do not contain the rotating trolley/rack although it can be added to make them rotary convection ovens.
4. For a small production for a restaurant or bakery below 2,000 packets or pieces, the convection oven is very energy efficient whereas rotary oven is ideal for large industrial production of a single product e.g bread.
5. Rotary ovens are very heavy and therefore difficult to keep changing temperatures that is why its ideal for large scale production of a single production e.g bread or cake. A convection oven  changing temperatures is very fast and can bake a wide variety of products e.g in a restaurant or a cake shop.

What are the similarities between rotary oven and convection oven?

1. Both have steam technology and therefore produce soft golden brown products. However, a bread proofer is still required for initial proofing.
2. Both are efficient depending on scale of production. Rotary oven for very large scale and convection oven for small – middle scale production.
3. Both can have a trolley/rack inside. It usually rotates in a rotary oven but its stationary in a convection oven. However, if the rack rotates in a convection oven, this oven is referred to as rotary convection oven.

Convection Oven with stationary trolley/rack

Rotary Oven vs Convection Oven

Rotary Oven Baking Scones

Rotary Convection Oven