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Steam tubes xed deck oven

TURBOMONDIAL series



Turbomondial

OPTIMIZED PRODUCTION TIME


Fixed deck oven, gas/gasoil heated, made up of a single deck,
which can be split in:
8 layers with 16 cm working height for trays and 11 cm for setters
7 layers with 19 cm working height for trays and 14 cm for setters
The Turbomondial series is particularly suitable for baking
medium/large size bread and any type of products requiring
heating from bottom to top and large steam production.
Compared to a traditional fixed deck oven, the loading /
unloading operations are carried out more quickly by a single
operator using special racks for trays/setters.
Maximum baking temperature: 270C.
Mondialfornis over 60 years experience ensures top
performances and maximum reliability and safety.
Turbomondial series is complying with the following European
Directives:
- Low Tension Directive 2006/95/EC
- Electromagnetic compatibility Directive
89/336/EEC (92/31/EEC - 93/68/EEC)
- Regulation (EC) No. 1935/2004 of the European Parliament
and of the Council of 27 October 2004 on materials and
articles intended to come into contact with food.

TURBOMONDIAL 80120

Board rack

/. :
8 16 , 11
7 19 , 14
/
,
.

/
.
: 270 C.
Mondial Forni 60-
,
,
. Turbomondial
:
2006/95/CE

89/336/ (92/31/ - 93/68/)
() 1935/2004
27 2004
,

.

Loading/unloading setter rack


Loading/unloading tray rack
/ /

Main manufacturing features

FRONT
In AISI 304 stainless steel, made
up of: an access door to the burner
housing, control panel and an
insulated baking deck door equipped
with a triple tempered glass window
allowing a good view of the product
and a perfect external insulation.
Door closing using two bearings
ensuring a perfect seal with the
special flexible steel sheet gaskets.

LINING
Made up of high resistance epoxy
resin painted steel panels. The
insulation comprising long fiber rock
wool ensures minimum heat loss.

BAKING DECK
In stainless steel, well lit up by 4
halogen lamps at 12V, encompassed
by a thick insulation and equipped
with granulated cement and clay sole
plates.

COMBUSTION
CHAMBER / SMOKE DUCTS
Stainless steel combustion chamber and smoke ducts in refractory bricks carefully shaped for an efficient heat distribution to the
ring-shaped steam tubes and to the steam generators.


AISI304, :
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12V ,
- .


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EVEN BAKE
The baking decks heating is provided by ringshaped steam tubes closed to each other.
The stainless steel tubes are cold-drawn, with
UNI 663 certification (corresponding to the
German standard DIN 17175/I) and tested
individually at 700 bar.
The tubes of the first sector are much closer
than the others to compensate the heat loss
near the baking deck door.

BAKING ON THE SOLE PLATE


Each layer is covered by a cement and
granulated clay floor (1).
The product can be baked directly on the
decks or on trays.
The high thermal inertia is very useful for
large products: the bread having the same
features as if baked on the hearth.


.
, UNI 663 ( DIN 17175/I)
700 .

.

- (1). .
: .

TURBO SYSTEM (optional)


Made up of an additional fan, which extracts the air
from the deck front ceiling and conveys it on the
baking plates from the bottom wall.
The system allows combining the traditional baking
with steam tubes ovens with the forced convection
baking

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,

.


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EXTERNAL AND INTERNAL HOOD

Fully AISI 304 stainless steel, large size, equipped with a


steam exhauster.
The hood, besides extracting the steam coming out from the
door during loading/unloading operations, is also trapping
the steam of each baking deck through inside tubes.

AISI 304,
.

/
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STEAM GENERATORS

Two independent, large size units for efficient steam


production, made up of thick steel rectangular tubes
placed in direct contact with the combustion chamber.
Water supply to the steam generators via bronze solenoid
valves of maximum safety and durability.

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,
, .

OPTIONALS

AISI 304 stainless steel side panels


Hot air re-circulation (Turbo system) (1)
AISI 304 stainless steel steam exhauster (standard: painted sheet) (2)
LCD for recipes (liquid crystals display)
Pre-arrangement for RS232 serial port for PC connection
Powered steam exhaust damper
Software for PC communication (Mondialcom)
Heating kit for standard steam generators with electric heating elements (A) for
increased steam production (3)
Electromechanical control panel
Interface for data displaying/entering
Liter-counter
Control system
(4)

ACCESORIOS OPCIONALES
AISI 304
() (4)
AISI 304 ( ) (2)

RS232

PC (Mondialcom)

() (3)

/


(4)

Loading / unloading system

Four different loading/unloading systems are available, according to the automation requirements and to the price of
the system. A, B, C type systems must be used with products over 100 g weight.

,

. A, B C 100 .

A Type system A
MANUAL loading/unloading
This system allows to load/unload each baking plate manually.
Setter handling is carried out by means of a rod (standard equipment)
/
.
( ).

B Type system B
POWERED loading/unloading
This system allows to load / unload all decks at the same time.
/
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C Type system C
POWERED loading / unloading with rail
This system allows to load/unload all the oven baking plates at the same time.
Rack is guided by a rail to make the operations easier.
/
.
.

D Type system D
MANUAL loading/unloading
This system allows to load/unload the trays of each baking plate manually. The trays supports, handled by a rod
(standard equipment) are fitted with wheels for a smooth run on the oven baking plates.
/
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, , (
) .

B TYPE SYSTEM
B

A TYPE SYSTEM
A
1

Product loading from boards


Setters enter the board rack one by
one, and load the proven product.




.

Product loading from boards


Automatic loading of the proven product
from the board rack onto the loading/
unloading rack.




/ .

Oven loading
Setters enter the oven one by one
and, coming back, place the bread
on the baking plates.


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Oven loading
All the setters enter the oven at the
same time and, when they go backward,
discharge the
bread on the baking plates.


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.

Product baking

Product baking

Oven unloading
All the setters enter the oven at the
same time, load the baked bread
on the setters and return onto the
loading/unloading rack.

,

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Oven unloading
All the setters enter the oven at the same
time, load the baked bread on the setters
and return onto the loading/unloading rack.

Product unloading on boards


All the setters enter the board rack
at the same time and, when they go
backward, discharge the bread on
the boards.The setters are ready for
a further use.


,
, .

.

Product unloading on boards


All the setters enter the board rack at the
same time and, when they go backward,
discharge the bread on the boards.
The setters are ready for a further use.

3
4



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, .

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C TYPE SYSTEM
C
This system allows to load/unload all the oven
baking plates at the same time. Rack is guided
by a rail (1) to make the operations easier.


.
(1) .

D TYPE SYSTEM
D
This system allows to load/unload the trays
manually from each baking plate. The trays
supports, handled by a rod (standard equipment)
are fi tted with wheels (2) for a smooth run on
the oven baking plates.


. ,
,
(
) (2)

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REDUCED PRODUCTION TIMES


The Turbomondial series with one single deck ensures shorter loading/unloading times compared to the fixed deck ovens with
separate baking decks allowing to cut the labour cost with the same production capacity and a larger production with the same
loading/unloading times. As shown in the below table, Turbomondial system allows to save approximately 2 working hours
compared to a fixed multideck oven.

Production time comparison



Oven loading / unloading operations / ,

Turbomondial


/ 2 ,
(. ).

Multideck oven

Proving on
boards
setters

Loading of the proved product from board onto setter

45

30

Total loading of proved product on setters

45

4 30

Oven loading (single operation)

45

30

30

Oven total loading

45

4 30

4 30

1 30

4 30

List of LOADING operations with the relevant time ,

Total loading operations


List of UNLOADING operations with the relevant time ,
Oven unloading (single operation)

45

30

30

Oven total unloading

45

4 30

4 30

Unloading of baked product onto boards (single operation)

45

Total product unloading

45

1 30

4 30

4 30

Total unloading operations


Total operations for 1 baking cycle

13 30

Total operations (16 baking cycles of 30) ( 30 , 16 )

48

3h 36

2h 24

* Oven with manual loading (3-deck oven with 3 doors for each deck) (3 , 3 )
MINIMUM MAINTENANCE
The heating system with steam tubes is different from the oil heated ovens because it is a sealed circuit (without leakage), very
simple (without pumps, dampers and outside heat generator), very resistant, and silent. It doesnt need any maintenance and is
environmentally friendly (in fact the heating fluid is normal water).


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MINIMUM DOUGH PUNISHMENT


In case of proving on boards, the raw product is placed on the powered rack without being touched and handled by the operator:
the oven is loaded in a much shorter time.


/ .

EVERYTHING UNDER CONTROL (1)


manual operation (P0 manual program):
- baking temperature setting in C or F
- steaming time (minsec.)/steam quantity (litresdecilitres) setting (optional litres-counter)
- baking time setting
memory up to 99 baking programs with recipe number display
possibility to set for each single program up to 9 different baking phases
programmable parameters for each phase:
- temperature in C or F
- steaming time (min sec.) / steam quantity (litresdecilitres) (optional litres-counter)
- baking time
10 additional recipes are available for personalized baking programs on customers request
(e.g. toasting program)
steam supply either in continuous mode or with push button
oven easy start up and use (with closed door and control panel on, the oven heats up without
pushing any further button)
weekly programming: two automatic ignitions/shutdowns a day with the relevant program
additional baking time over the recipe programmed time
baking cycle stop button during all operating phases
heating stop button (burner)
oven pre-heating button after a loading phase
pre-arrangement for RS232 serial port for PC connection (optional)
software for PC communication (optional)
troubleshooting with alarms display
LCD (2) (optional) :
- recipe number and name (on two lines) up to 20 characters max.
- alarms
- messages (e.g.: open door, etc.)

(1)
(P0 ):
- C F
- () ( ,
) (- )
-
99
9
:
- C F
- () ( ,
) (- )
-
10 (
)

(
)
: / .




RS232 ()
()

(2) ()
2
- ( ) 20
-
- (: ..)

Loading / unloading system- technical data - - .

80120
80160

System A System B
A

cm
B
155

cm
B
171

B
172

101

195

195

95

211

206

115

211

240

80200

256

cm

System D

D
181

cm
B
135

cm
B
126

206

221

96

175

195

99

166

195

266

215

System

Board rack

256

206

System

System C

System

Model

rail
C

System C (example)
top view

C ()

System

B
A

Board rack

Model

Layers

nr.

80120
80160
80200
80120
80160
80200

Baking surface

Technical data .

Overall dimensions
Thermal power
Electrical
Weight
requirem.

trays setters trays setters


cm

nr. cm
m nr. cm
m
cm
cm
A
B
C
kW kcal/h BTU/h
kW (400 V)
kg

60x80 7,68
90x120 8,64
8
standard 16 80x80 10,24 8 90x160 11,52

80x100 12,80
90x200 14,40
60x80 6,72
90x120 7,56
7
on
14 80x80 8,96 7 90x160 10,00
request

80x100 11,20
90x200 12,60

Working height

222
16

11

19

14

222

222

73

63.000 252.000

85

73.000

305

99

85.000 340.000

4.500

222

73

63.000 252.000

3.100

85

73.000

99

85.000 340.000

263

263
305

230

230

292.000

292.000

3.200
1

3.950

3.820
4.340

H
C

Mondial Forni S.p.A. - via dellElettronica, 1 - 37139 Verona - Italy


Tel. +39 045 8182511 - Fax +39 045 8518210 mbox@mfb.it
www.mondialforni.com
Technical data and photos are merely indicative, can be modied without previous notice and are not binding for the company.
.

TUR_GB-RU_001 (200-11/07)

ROOM MINIMUM HEIGTH = 270 cm