STATIC

Rack oven

The STATIC oven is an oven with a patented design that combines the advantages of baking on a rack with those of baking with radiant heat, heated by thermal oil. Radiant heat recreates a static atmosphere similar to traditional ovens, ensuring an even, gentle, and high-quality bake. Baking with racks makes the baker’s work much easier and provides great production versatility, ideal for a wide range of products, from refined doughs, hydrated breads, and tin loaves to pastries and confections

The STATIC oven is available in models with a capacity for 1, 2, or 3 racks, from 7 to 12 levels, and baking surfaces ranging from 5 to 20 m². Additionally, the STATIC can be configured with an individual or shared boiler. We adapt to your needs.

Completely regular and uniform baking
The STATIC oven’s design ensures an even distribution of radiant heat across each piece, maintaining consistent product quality
Superior baking quality
Radiant baking provides exceptional crust and base quality, preserving the bread’s freshness, moisture and aroma.
Better development and stability of dough
Prevents volume reduction after baking and minimizes bread weight loss because of the absence of air circulation during baking, keeping the crumb moist and products tender for long
Even and instant steam
Steam is generated outside the baking chamber, distributed evenly and instantly, enhancing product shine and quality.
Maximum energy efficiency with thermal oil technology
Thermal oil, combined with exclusive oven components, ensures highly efficient baking. Its rapid heating capability, stable temperature, and uniform heat distribution optimize energy consumption. Additionally, the double-coil horizontal boiler design further enhances efficiency.
High production without stops
Thermal oil’s inertia allows consecutive baking without the need for recovery time, maximizing productivity.
Robust, reliable and long-lasting
Designed for intensive use and backed by reliable technology, the STATIC oven has models surpassing 30 years of daily service.
Work convenience
Rack and tray baking make the baker’s job easier and offer great production versatility.
Minimal maintenance
With no internal mobile parts, the STATIC requires minimal maintenance and no additional adjustments or settings.
Customized to your needs
We configure the oven to your specific needs, from the number of levels and door-opening direction to boiler positioning.

Thermal oil technology
The thermal oil is heated inside the boiler, or via electric elements, and circulates through each level’s radiators back to the boiler. This patented system ensures absolutely consistent baking. Its high heat capacity provides rapid heating, stable temperatures without fluctuations, and superior heat transfer. Under normal conditions, thermal oil requires no filtering or replacement.
Monoblock design
A compact unit with all integrated components that saves space and offers more placement flexibility.
High-quality steam generation
Thermal oil technology produces steam outside the baking chamber, providing uniform and prolonged distribution, ensuring optimal coverage of dough pieces with condensed steam at the start of baking.
Stainless steel construction
Baking chamber entirely made of stainless steel for greater durability and resistance
High-strength steel radiators
The design allows up to 10 baking levels in the same height where other systems fit only 8, optimizing space and providing higher production capacity.
Oversized viewing window
The door has a double-glazed and ventilated window, for easy cleaning, reduced heat transfer, and excellent visibility during baking.
Efficient closing system
Two locking points and an ergonomic handle ensure secure and easy operation.
SMART control panel
A clear, intuitive touchscreen that simplifies operation and allows for smart baking, with manual and automatic options.
Easy-maintenance interior lighting
Heating
Available in gas, diesel, electric, or biomass to meet your bakery’s specific needs.

Alternative boiler positions
If needed, we can study alternative boiler locations to reduce the oven’s external depth.
Hood extractor
Allows effective steam evacuation when opening the door, preventing steam from escaping into the bakery area.
Turbo system
Recommended for pre-baked and tin bread, this forced-air circulation system allows for additional convection baking, programmable in the last minutes, giving bread greater firmness and preventing deformation during cooling and freezing.
Automatic flap opening
A motorized system that opens and closes the flap automatically during steaming, allowing programmable opening times before baking ends.
Automatic forced flap opening
Allows forced extraction of steam-saturated air from the baking chamber, programmable minutes before baking ends.
Pastry trays
Removable trays protect the STATIC’s radiators from grease released during pastry baking, keeping them in perfect condition and extending oven longevity.

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Advantages
Characteristics
Options
Documentation

Completely regular and uniform baking
The STATIC oven’s design ensures an even distribution of radiant heat across each piece, maintaining consistent product quality
Superior baking quality
Radiant baking provides exceptional crust and base quality, preserving the bread’s freshness, moisture and aroma.
Better development and stability of dough
Prevents volume reduction after baking and minimizes bread weight loss because of the absence of air circulation during baking, keeping the crumb moist and products tender for long
Even and instant steam
Steam is generated outside the baking chamber, distributed evenly and instantly, enhancing product shine and quality.
Maximum energy efficiency with thermal oil technology
Thermal oil, combined with exclusive oven components, ensures highly efficient baking. Its rapid heating capability, stable temperature, and uniform heat distribution optimize energy consumption. Additionally, the double-coil horizontal boiler design further enhances efficiency.
High production without stops
Thermal oil’s inertia allows consecutive baking without the need for recovery time, maximizing productivity.
Robust, reliable and long-lasting
Designed for intensive use and backed by reliable technology, the STATIC oven has models surpassing 30 years of daily service.
Work convenience
Rack and tray baking make the baker’s job easier and offer great production versatility.
Minimal maintenance
With no internal mobile parts, the STATIC requires minimal maintenance and no additional adjustments or settings.
Customized to your needs
We configure the oven to your specific needs, from the number of levels and door-opening direction to boiler positioning.

Thermal oil technology
The thermal oil is heated inside the boiler, or via electric elements, and circulates through each level’s radiators back to the boiler. This patented system ensures absolutely consistent baking. Its high heat capacity provides rapid heating, stable temperatures without fluctuations, and superior heat transfer. Under normal conditions, thermal oil requires no filtering or replacement.
Monoblock design
A compact unit with all integrated components that saves space and offers more placement flexibility.
High-quality steam generation
Thermal oil technology produces steam outside the baking chamber, providing uniform and prolonged distribution, ensuring optimal coverage of dough pieces with condensed steam at the start of baking.
Stainless steel construction
Baking chamber entirely made of stainless steel for greater durability and resistance
High-strength steel radiators
The design allows up to 10 baking levels in the same height where other systems fit only 8, optimizing space and providing higher production capacity.
Oversized viewing window
The door has a double-glazed and ventilated window, for easy cleaning, reduced heat transfer, and excellent visibility during baking.
Efficient closing system
Two locking points and an ergonomic handle ensure secure and easy operation.
SMART control panel
A clear, intuitive touchscreen that simplifies operation and allows for smart baking, with manual and automatic options.
Easy-maintenance interior lighting
Heating
Available in gas, diesel, electric, or biomass to meet your bakery’s specific needs.

Alternative boiler positions
If needed, we can study alternative boiler locations to reduce the oven’s external depth.
Hood extractor
Allows effective steam evacuation when opening the door, preventing steam from escaping into the bakery area.
Turbo system
Recommended for pre-baked and tin bread, this forced-air circulation system allows for additional convection baking, programmable in the last minutes, giving bread greater firmness and preventing deformation during cooling and freezing.
Automatic flap opening
A motorized system that opens and closes the flap automatically during steaming, allowing programmable opening times before baking ends.
Automatic forced flap opening
Allows forced extraction of steam-saturated air from the baking chamber, programmable minutes before baking ends.
Pastry trays
Removable trays protect the STATIC’s radiators from grease released during pastry baking, keeping them in perfect condition and extending oven longevity.

See Technical Data Sheet