POLIN Pocket Rotating Bakery Oven

POLIN Pocket Rotating Bakery Oven

POLIN Pocket Rotating Bakery Oven

Rotary Oven Bakers Oven

Maximum Technology in Little Space

The Pocket Ovens: 4666 and 6065 were both designed to have a small foot print.

While at the same time offering excellent baking of the product.

They have the structural features and the technical standards of large rotary ovens made by Polin.

Low Power Consumption, High Efficiency, Perfect Baking Results.

Stand-by function to reduce energy consumption.

The Stand-by function helps to reduce the oven power consumption during non-productive phases, yet keeping it ready for a quick restart.

A perfectly uniform airflow

Positioned  to allow an air direction that creates the maximum envelopment on the product surface.

Exclusive Wide Flow system to convey the air into the chamber

In order to ensure a greater air flow capacity into the baking chamber, Pocket ovens use the exclusive Wide Flow system.

The great mass of air generated by a perfect quantity/pressure combination wraps the product, allowing an even baking throughout the rack.

Thanks to the inverter it is possible to select the right amount of air that the product requires for each stage of baking, in both manual and automatic cycles.

A Uniform Steam Which Adheres to The Product

The system for generating quality steam

The steam system produces a steady, abundant and uniform steam flow.

Automatic system of steam distribution

Automatic steam distribution system controlled by oven software.

Working in conjunction with the constant pressure in the chamber.

Moisture is retained on the surface of the product from the first stage of baking, the most delicate phase.

Liter-counter for dosing water to turn into steam

The liter-counter doses the water to turn into steam, based on quantity, not time.

This ensures that the amount of vaporised water is as desired.

A better product thanks to constant pressure in the chamber

Thanks to a system that maintains constant pressure in the chamber, production is homogeneous in any environmental condition.

The quality of the baked goods improves during baking due to the vapour that is released from the baked goods.

• Baked goods are full of flavour and fragrance.
• The oven retains heat

If you would like to know more about: Used Bakery Equipment or Important Equipment in Baking.

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Information obtained online, please check to confirm details are accurate & as specified.

Sometimes generic product photos may be used.

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