Rotary bakery oven RLF

convectionfor biscuitsheating

The automated complex for baking nuts and tartlets Roundloaf is designed for the production of a wide range of products from shortcrust pastry: • nuts; • tartlets; • cones and mushrooms; • various shortcrust cookies for filling. * Productivity in kg/hour (nuts without filling) can be calculated using the formula: P = (3600/T)хKхNхM T – total time of baking the product, s K – number of elements in one form, pcs. N – number of baking forms, pcs. M – weight of one element, kg Calculation example for Kremlin walnut (24 products, 21 form 250х200 mm): T = 180 seconds; K = 24 pcs.; N = 21 pcs.; M = 0.024 kg P = (3600/180)х24х21х0.02 = 120 kg/hour Calculation example for Kremlin walnut (28 products, 21 form 300х200 mm): T = 180 seconds; K = 28 pcs.; N = 21 pcs.; M = 0.024 kg P = (3600/180)x28x21x0.02 = 140 kg/hour Advantages: • The highest baking quality is achieved thanks to two key factors: cast iron molds and a patented dough molding and baking technology (Patent No. 2727674). During baking, the cookies retain nearly all of their fat content, preserving optimal taste and texture. The product does not acquire a “glassy” texture, as it often does with traditional baking methods. Instead, the cookies have a crumbly structure typical of authentic shortcrust pastry. The flavor of your cookies cannot be replicated using any other equipment. • Baking temperature reaches up to 220 °C on both the upper and lower molds. There is no need to maintain a 40–60 °C temperature difference between the top and bottom plates to keep the filling (e.g., a nut) at the bottom—such a regime typically results in underbaked cookies with poor taste.