The steam pipes deck oven tubix is a static oven, with baking chambers arranged vertically. Its chief characteristic is the heating system: a dense network of closed circuit pipes in which steam circulates. The baking chambers are wrapped by these annular tubes that radiate heat. The floor and ceiling of each chamber are in direct contact with the band of pipes and receive heat by conduction. An internal smoke channel, entirely in refractory material, transmits the energy from the combustion to the pipes. This provides a high energy supply ensuring even cooking on all levels. The perfectly sized smoke ducts made of refractory bricks, automatic device for the draft adjustment and the lateral paddled concretes guarantee low consumption, quick temperature recovery and perfect uniform baking. This oven provides a constant and excellent evenness of the temperature and its extraordinary stability after loading. The baking products rest on slabs made from a special concrete mix suitable for alimentary use. These furnish a perfect heat distribution over the entire surface. Each chamber is made in stainless steel and supplied from powerful steam generators that make available repeated inlets of large quantities of steam. The powerful steam system is independent for each baking chamber, and its technical conformation and high efficiency materials, provides immediate steam expansion, penetrating into the baking chamber in large quantities.
The oven loading and unloading operations are facilitated. The stainless steel input mouths are arranged for the use of the proper conveyor belts, and are equipped with balanced doors of tempered crystal glass and steel. These doors can be easily removed from their seats, in order to allow an easy cleaning of the doors themselves and of the baking chamber. A carefully designed combination of substantial mass and efficient insulation, provides the oven with thermic inertia, even heat distribution and its characteristic economic efficiency. The configurations available are 3 or 4 chambers with 2, 3 or 4 doors. The depth of the chambers is 1600, 2000 o 2400 mm. With surface areas of 8 to 24 m2. The height of the baking chamber is 180 mm, on request the top can be 210 mm. It is further available in two versions: with mechanical or digital and programmable panel in 24 volt. The oven works with a gas or diesel burnerand, on request with a solid fuel furnace. All of this means homogeneity onthe colour and uniformity on the baking. The bread rises better during theloading, uniform and progressive colouring, nice shining, during the baking, a generous crust which keeps aromas and helps for a longer conservation. Hight production oven, always ready for a load.