The Zanolli Rotor Wind 3E is a single rack electric rotating convection oven built for high volume bakery and pastry production. It takes a full height roll in trolley holding up to 18 trays (600 x 400 mm) with a hooking mechanism for fast loading and unloading, giving a baking surface of up to 4.3 square metres. The rotating rack turns products through the chamber for even heat distribution and consistent browning.

An efficient air distribution system with armoured heating elements reduces hot spots and speeds up cooking, while an integrated steam extraction fan clears steam and heat on demand. Electromechanical controls manage 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.

• Single roll in rack for up to 18 trays (600 x 400 mm), 3.6 to 4.3 square metre baking surface
• Hooking mechanism for quick trolley loading and unloading
• Maximum temperature 300 degrees Celsius
• Electromechanical controls with digital thermoregulator and integrated steamer
• Full stainless steel construction, additional racks available