The ATBF floor steam tube oven combines advanced heating technologies and effective thermal insulation, which ensures even baking and reduces energy costs.
Heating system:
ATBF furnaces are equipped with a special tubular heating system. The pods are surrounded by ring pipes connected to each other, forming a closed circuit. Liquid circulates in the pipes, which when heated evenly distributes heat over the entire area of the oven, providing ideal conditions for baking.
Thermal insulation:
Tubular cassettes are filled with special heat-insulating concrete, which creates an additional layer of insulation and helps retain heat inside the furnace. A layer of glass wool is added on top of this concrete layer for greater insulation efficiency. Due to the design of the furnace and the zigzag heating chamber, the average temperature inside the furnace is always higher than the temperature at the beginning of the exhaust pipe, which indicates minimal heat loss.
Steam system:
The flame of the burner heats the steam pipe, which quickly produces steam, which is supplied to each pod through an independent system. This allows you to maintain optimal humidity for various types of baking, and the residual condensate is removed through the steam outlet.
- Even distribution of heat ensures perfect baking of products thanks to the tubular heating system.
- Energy efficiency. A modern heating and insulation system significantly reduces fuel consumption.
- Timer. The ability to precisely adjust the baking time to achieve the best results.
- Possibility of integration with robots. The oven can work in conjunction with semi-automatic and automatic robots to facilitate the process and increase productivity.
- Versatility. The furnace is compatible with various types of fuel, which makes it a flexible solution for any production.
Order an ATBF Floor Steam Tube Furnace today to improve your production efficiency, reduce energy costs and optimize your processes with advanced features!
To order, fill out the form on our website or call.
Our experts will help you choose the best equipment for your bakery and provide all the necessary support.
| ATBF50 | ATBF65 | ATBF80 | ATBF95 | ATBF110 | KARAFIRIN | |
|---|---|---|---|---|---|---|
| Width (mm) | 1850 | 1850 | 1850 | 1850 | 1850 | 2700 |
| Depth (mm) | 2500 | 2750 | 3100 | 3400 | 3500 | 4100 |
| Height (mm) | 2600 | 2600 | 2740 | 2740 | 2600 | 2700 |
| Inner Width of Oven (mm) | 1240 | 1240 | 1240 | 1240 | 1240 | 1860 |
| Inner Depth of Oven (mm) | 1100 | 1375 | 1640 | 1915 | 2170 | 2400 |
| Inner Height of Oven (mm) | 200 | 200 | 200 | 200 | 200 | 200 |
| Capacity (pcs - 8 hours) | 2300 | 3070 | 3070 | 3840 | 4608 | 3456 |
| Baking Area (m²) | 5 | 6.5 | 8 | 9.5 | 11 | 9.5 |
| Number of Deck and Stone | 4 | 4 | 4 | 4 | 4 | 2 |
| Dimension of Stone (mm) | 1100x620x20 | 1375x620x20 | 1640x620x20 | 1900x620x20 | 2170x620x20 | 2400x620x20 |
| Electrical Power (kW) | 24-59 | 47-94 | 47-94 | 47-94 | 43 -117 | 82 -176 |
| Average Consumption (8 hours) (kW/h) | 18.4 - 46,4 | 36,8 - 74,4 | 36,8 - 74,4 | 36,8 - 74,4 | 33,6 - 92,8 | 64,8 -140 |
| Thermal Power (Kcal/hour) | 34000 | 38000 | 42500 | 45000 | 48000 | 66000 |
| Weight (kg) | 2200 | 2550 | 3000 | 3750 | 5500 | 6500 |
| Burner Model | RIELLO 40 FS5 | RIELLO 40 FS8 | RIELLO 40 FS8 | RIELLO 40 FS8 | RIELLO 40 FS10 | RIELLO 40 FS15 |
| Burner Capacity (kW) | 0.110 | 0.130 | 0.130 | 0.130 | 0.130 | 0.240 |
| Gas Coupling Pressure (mbar) | 300 | 300 | 300 | 300 | 300 | 300 |
| Energy Source | GAS, Diesel, Electric, wood | |||||
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