The Zanolli Rotor Wind 5EF is a double rack electric rotating convection oven for high volume bakery and pastry production, built with a wide body and shallower 1860mm depth for sites with limited depth. It takes double roll in racks holding up to 36 trays (600 x 400 mm) with a hooking mechanism for fast loading and unloading, giving a substantial 8.6 square metre baking surface.

The rotating rack turns products through the chamber for even heat distribution and consistent browning, aided by an air distribution system with armoured heating elements that reduces hot spots. An integrated steam extraction fan clears steam and heat on demand, and electromechanical controls manage temperature, ventilation, rotation and steaming with an incorporated steamer for a shinier crust and greater bread volume. Maximum temperature is 300 degrees Celsius with full stainless steel construction.

• Double roll in rack for up to 36 trays (600 x 400 mm), 8.6 square metre baking surface
• Wide body, shallower depth for restricted-depth sites
• Maximum temperature 300 degrees Celsius
• Electromechanical controls with digital thermoregulator and integrated steamer
• Full stainless steel construction, additional racks available