industrial rotating oven at Wholesale Prices | SHINELONG
  • industrial rotating oven at Wholesale Prices | SHINELONG

industrial rotating oven at Wholesale Prices | SHINELONG

The handle of industrial rotating oven is ergonomically designed, easy to open and close, labor-saving to hold, safe and comfortable to use, and easy to operate.
Products Details

Always striving toward excellence, SHINELONG has developed to be a market-driven and customer-oriented enterprise. We focus on strengthening the capabilities of scientific research and completing service businesses. We have set up a customer service department to better provide customers with prompt services including order tracking notice. industrial rotating oven We promise that we provide every customer with high-quality products including industrial rotating oven and comprehensive services. If you want to know more details, we are glad to tell you.industrial rotating oven The interior and exterior are all designed with stainless steel door panels, which are not only exquisite and beautiful in shape, but also sturdy and durable. They will never rust after long-term use, and are easy to clean and maintain later.

Product Introduction


Bakery Production Line


The style and type of bread dictate the dough system to use as well as the processing conditions during mixing, makeup, and baking. A baker would not like to produce ciabatta with a close crumb structure, or to produce a loaf of white pan bread with an open crumb structure and texture like a ciabatta.

All steps in bread processing are important for a successful operation, but most bakers would agree that the three truly vital process steps are mixing, fermentation and baking. They are commonly described as the heart and cornerstone of breadmaking operations and can also determine the finished product characteristics, both internally and externally.


The objective is the blending and hydration of dry ingredients, air incorporation, and gluten development for optimum dough handling properties. Variables to monitor and control include mixing time, energy input, dough temperature:

Mixing time: a function of flour strength, its protein, damaged starch and non-starch polysaccharides, and bran particle content. Other factors include mixer speed, mixing arm design, dough size in relation to mixer capacity, adequacy of refrigeration system (dough temperature), and delayed sugar/fat/salt addition.

Mixing equipment: vertical (planetary), spiral (open and closed for vacuum mixing), horizontal, continuous (open and closed).

Process specifications: 9–15 minutes at high speed in horizontal mixers. Final dough temperature should be 76–82°F (25–28°C).


The objective is yeast growth, production of CO2, ethanol, and organic acids, development of flavors and aromas, and modification of dough handling properties. Variables to monitor and control include fermentation time, temperature, titratable acidity (TTA), pH, and microbial count:

Fermentation time: controlled by the temperature of dough, sponge, starter or pre-ferment, hydration level (free water), pH, osmotic pressure, yeast food (amino acids, minerals, fermentable sugars) and yeast level (or lactic acid bacteria count).

Fermentation equipment: troughs in the fermentation room, closed tanks, open tanks, benches.

Process specifications: 1–20 hours (at room conditions), depending on the dough system used. The temperature in fermentation rooms is typically set between 75–85°F (24–29°C) with relative humidity (RH) of 60–80%.2


The makeup stage mainly encompasses four operations:



Intermediate proofing

Sheeting and moulding

The divider cuts the bulk dough into single pieces of proper weight (with as little stress exerted on the dough as possible) so that these can be rounded and rested prior to taking their final shape. The divider must process the entire dough load quickly to prevent excessive gassing that creates scaling errors.

The sheeter and molder encompass the sheeting stage, curling chain, pressure board, and guide bars. These influence the gas bubble structure, shape, and length of the dough piece to place in the pan. The molder should be adjusted to achieve the desired shape with a minimum amount of pressure and stress on the dough to avoid damaging the cell structure obtained during mixing and fermentation.


The objective is to convert raw dough into bread, the set structure of the product, crust, and crumb formation, kill-step, and shelf-life extension. Variables to monitor and control include temperature, and time (governed in continuous ovens by conveying speed). Other relevant variables include heat flux (burners), humidity (dampers), and air velocity or flow.

Baking time: controlled by oven temperature, conveying speed, initial (proofed dough) and final product temperature, heating pattern, bake loss, product load, and formulation.

Baking equipment: direct-fired oven, indirect-fired oven, electric oven, rack oven, reel oven, conveyorized, tunnel, hybrid, and impingement oven.

Process specifications: 10–20 minutes at 400–420°F (204–216°C) (heating pattern in different ovens must be equivalent for comparable results).



Frequently Asked Questions about professional kitchen supplies


How to buy?        


You can initiate an inquiry, send us the product list, and the salesman will give you a quotation.


How to ship and how long to receive?        


The delivery method is by sea, Usually, it's 30 days, but during the busy season, for example, end of the year, it will be 45 days.


How to install it?        


We have an engineering team for installation instructions, but it will be extra charged.


How to provide after-sales service?        


1. Online support, free spare parts by warranty 2. If there is a distributor, there will be local support.

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