The Zanolli Rotor Wind 1E is an electric rotating convection oven built for bakery and pastry production, taking up to 8 trays of 600 x 400 mm each for a 1.9 square metre baking surface. It sits on a 5 tray integrated prover with humidification, giving a complete baking tower in a single footprint. The rotating rack gently turns product through the chamber for even heat distribution and consistent browning.

An efficient air distribution system draws air across armoured heating elements to reduce hot spots and speed up cooking, while an integrated steam extraction fan clears steam and heat on demand. The oven runs on straightforward electromechanical controls for temperature, ventilation, rotation and steaming, with an incorporated steamer for a shinier, thinner crust and greater bread volume. Maximum temperature is 300 degrees Celsius, and the chamber and body are fully stainless steel.

• 8 tray (600 x 400 mm) rotating convection oven, 1.9 square metre baking surface
• 5 tray integrated prover with humidification underneath
• Maximum temperature 300 degrees Celsius
• Electromechanical controls with digital thermoregulator and integrated steamer
• Full stainless steel construction with athermic handle