REAL FORNI SRL - STEAM OVEN FOR BAKERY

Real Forni combines the superlative baking performance of the steam oven for bakery oven with today's needs for the compact dimensions, oven temperature flexibility and low energy consumption of the latest bread-making technologies and typologies.

Thanks to the well-tested steam tube heating, the steam oven for bakery is an ideal partner in modern bread-making.

The steam oven for bakery uses no fewer than three heat distribution channels of the latest design, the first two in refractory material, simply the best for robustness and insulating capacity, and the third, thanks to its small cross-section, accelerates the smoke, so as to achieve additional heat exchange and guarantee extremely low energy consumption.

In addition, the slanted passage of the first channel allows the oven to achieve maximum uniformity in baking.

The raised base on which the steam oven for bakery sits allows the oven to be moved, even once it has been fully assembled, therefore providing maximum flexibility over time.

Construction materials are of the highest quality: the AISI 304 stainless steel, the adjusting and closing smoke shutter, the special dividers between the chambers, the pratical door-opening levers, as well as the remarkable standard and optional accessories. All of which make the Real Forni VapoTech VT2 oven a safe and trustworthy working companion.

Worthy of special note is the integrated manual S2 loading shovel, supplied as an accessory. Thanks to its lightness, it is easy to handle.

Standard accessories:

Outer stainless steel panelling, Chimney valve, Manual stainless steel streamers, Steam extractor fan, Acustic/visible indicator for completion of baking, Front face in AISI 304 stainless steel, Steam discharge valves.

Optionals:

Supplementary steamer push buttons on left-hand side, Programmed turn-on with automatic closing of the chimney and energy-saving function, Baking stones in ceramic fibre, Insulated doors with viewing windows, "1900" rustic facade, Extractor fan in stainless steel.

Optional can be added to the steam oven for bakery:

-Steamer for proofing chamber;
-Supplemental lateral furnace for solid fuel;
-Chambers with special heights;
-Lateral and back covering in stainless steel;
-Lateral drying chamber;
-Automatic weekly ignition of the oven.

-Electric axhaust valves;
-By-pass electrovalves;
-Double axhaust valves;
-Double aspirator;
-Electronic control panel;
-"1900" rustic front oven.