Construction :
The oven body consists of steel steamtight tunnel with equally divided zones of the radiators. Stainless steel expansion joints are provided between these zones in order to eliminate the expansion of the oven section. The inspection doors are provided for inspection of the baking goods during the process.

Firing Chambers:
The complete chamber will be insulated with minerwoll filled from outside to conserve heat and increase efficiency. The fully automatic imported burner shall be fitted to the chamber and the temperature shall be controlled by automatic temperature controller on the control panel.

Insulation:
The complete oven will be covered with 10" thick mineral wool insulation from top, bottom and the sides. The bottom portion of the oven at the sides will be covered with CRC sheets for the conveyor protection and to avoid heat loss.

Baking System:
The baking in the heating chamber takes place by radiators located under and above the wire mesh band which distribute heat for uniform baking. The recirculation heating gases of these radiators can be controlled for each zone separately. The closed recirculation system is having slight vacuum so that combustion gases can not enter into the baking chamber. The ventilating fan is for circulation of the heating gases through the recirculation system and thermostatically controlled burners provide the set temperature of the heating gases.

Fans:
All the circulating fans are fabricated from M.S. & S.S. and will be well balanced to avoid vibration and will give noise free operation in high speeds.

The range of Diesel Traveling Bread Oven offered by us is made available in different operating specifications so as to perfectly match up with the specific operational demands of the customers. Made available in different sizes like medium or large, these are made from quality stainless steel so as to provide quality performance standards in give applications.

Having four speeds for mixing eggs & cream for cookies, pastry etc.

The machine is supplied with S.S bowl, one egg whisk & beater. all the above attachment are stainless steel.

*Rotary rack oven with rotating rack and large .Extended stainless steel hood .
*Maintenance only from front and top.
*Rapid heat -up to baking temperature at start of production .Room temperature to 225* in 20minutes.
*Ideal to bake all varities of bakery products.
Such as breads,baguettes,rusks,pastries,cakes,biscuits,khari,aflatoon,nankhatai.
etc.
*Stainless steel baking chamber with imported burner.
*Even and excellent baking with equally heat distribution.
*Full -view of baking products from window of one piece.Stainless stll door provided with toughened glasses .
*Simplified manually and automatic control panel in two languages with symbol for esay baking and steaming .
*Ideal for use in bakeries,hotels,restaurants ,school,supermarkets etc .
*Heating source will be diesel ,LPG,electric & wooden fire
*Full stainless steel and steam system on option
*3 Phase 440V or single Phase 220V
*Rotary rack oven can be delivered fully assembled or disassembled .
So that it fits via a small door . 
Other Details: