Annular tube bakery oven Olympic

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The ultimate robust oven, designed to stand the test of time! The origins of Fringand’s technological development in annular tube ovens can be traced back to the Olympic. Endurance and durability perfectly illustrate its now legendary features. Description • Refractory cement slabs (25 mm thick). • Powerful cast iron block steam generators. • A static oven with no rotating part, no wear and no noise. • 100% French manufacture. Advantages • Outstanding baking quality. • An even, crispy crust. • Uninterrupted successive batch loading. • Excellent insulation: 210 to 300 mm of rock wool. • Average energy use of just 2 kW/m2. • Minimal maintenance expense. • Exceptionally long service life. With a double row of tubes on each level, and refractory hearth and ducts, the Olympic oven boasts a huge capacity and a seemingly endless base. The enormous storage capacity of its refractory hearth permits uninterrupted successive loading. Unsurprisingly given its size, the Olympic weighs between 10 and 15 tonnes. The heating principle The OLYMPIC oven comprises seamless continuous tubes meeting the requirements of TU 37 B. The tubes are guaranteed for 10 years. These tubes are 21.6 mm in diameter and 3 mm thick. Each tube is cold-formed, then drilled on a numerically-controlled drilling bench before being welded then tested at a pressure of 400 bar to guarantee proper sealing. The lower part of the annular tubes is located in the heating area, i.e. in the masonry ducts. This lower part of the tubes contains a very precise quantity of water that transforms to steam when the oven is heating up (using oil, gas or wood).