Specifications Manufacturer: IRTYSH Country: RUSSIA Article: PVT-1Kf 1 Rotary oven PVT - 1Kf1 (2470x1820x2480mm; for 700x540mm baking sheets; stainless steel body; gas; without burner) Purpose, scope of application: The oven with a rotating trolley model PVT-1KF with automatic control is designed for baking bakery products. The oven is used by trade enterprises, public catering, small businesses and in the baking industry. The oven is operated in rooms with an ambient temperature from +10°C to +35°C at a relative humidity of no more than 80%, UHL 4.2 GOST 15150-69. Distinguishing features: • The oven is equipped with an automatic imported burner running on natural gas (at the customer's request, burners made in Germany, Italy, single- or two-stage) or liquid fuel (single-stage made in Germany), and gas or diesel burners can be rearranged without reworking the oven. • The oven heat exchanger has 4 air duct circuits, which ensures maximum heat removal surface and increases efficiency. The boiler and heat exchanger are made of heat-resistant stainless steel, which increases the service life of the product. • The control system is based on a microprocessor using components that provide: ◦ automatic shutdown of the burner when the baking chamber door is opened, there is no draft in the chimney, no fuel supply, etc., eliminating the occurrence of emergency situations; ◦ automatic baking cycle for each product type according to a specified program; ◦ flexible adjustment of baking modes (the ability to set any baking modes in the program, which are supported automatically according to the set program); ◦ quick transition to baking any product, since the control system can contain up to 100 programs in the microprocessor memory; ◦ stability of maintaining technological modes; ◦ saving all processed programs with an assigned number in the microprocessor memory; ◦ reliable oven operation and safety in accordance with the requirements of the State Mining and Industrial Supervision Service, electrical and fire safety; ◦ a system of locks and advanced diagnostics of malfunctions with an indication of malfunctions on the display; ◦ an audible alarm for the end of baking and emergency situations. • Availability of technological heating of the oven before loading to a set temperature with automatic switching to the baking temperature value to compensate for its drop when loading the oven. • Uniformity of baking due to uniform heat supply over the entire surface of the baked goods due to forced circulation of hot air using two fans. • Powerful steam humidification system. Efficient steam generation is achieved by the steam humidification system. The volume of water entering the oven is adjusted by the program and is carried out automatically. • Additional manual humidification is provided, regardless of the program, which is carried out by pressing and holding the control key.• The digital indicator constantly shows: the number of the program being executed, the current temperature in the oven, the time left until the end of baking. • The presence of heat dissipation after the end of baking ensures safety in operation. • The presence of a steam removal and ventilation system in the baking chamber. • The parts of the boiler and four-circuit heat exchanger are made of heat-resistant stainless steel. • Double glazing and heat-resistant door seal. The door is sealed along the entire contour of the door in order to reduce heat loss in the baking chamber area. • Quick installation and start-up of the equipment is possible due to the well-thought-out design of the oven, which allows you to divide the baking chamber into two parts and bring the equipment into the room. • Illumination of the chamber volume with built-in lamps. • Opening the oven door by 105 ° creates convenience during operation. • Automatic lifting of the threshold for rolling the trolley into the oven, mechanically connected with the opening (closing) of the door. • The bottom of the baking chamber is aligned with the rotating disk of the cradle to facilitate rolling the trolley with products into the oven. • The design of the rotary platform eliminates shaking of the trolley with dough pieces when it is installed on the platform. The weight of the trolley is distributed on the support wheels of the trolley without it being torn off the rotary platform. • The convenience of adjusting the ventilation slots allows (in comparison with other equipment of this class) to ensure the best uniformity of baking of bakery products due to the most optimal distribution of heat over the entire surface of the baked products. • The control system ensures maximum operational safety. • The modern design and construction of the PVT-1KM oven put it in a row of similar imported products. Specifications: Network voltage, V.....................................................400 Network frequency, Hz..................................................50 Water pressure in the water supply system, kPa (kgf/cm2)...............From 300 to 500 (from 3 to 5) Automatic temperature maintenance range, °C...................................From 30 to 290 Absolute error in maintaining temperature in the zone of the main measuring transducer in steady-state operation, no more than, °C.....................................± 20 Trolley rotation speed, no more than, rpm................................6 Nominal electrical power consumption, no more than, kW.............................................................2 Nominal power of the trolley rotation drive motor, kW..............................................................0.25 Nominal power of the fan motor, kW................................................0.55 Number of fans, pcs.................................................................2 Thermal power, kW.............................................................from 50 to 60 Fuel types................................................................................Natural gas GOST 5542-87, or diesel fuel GOST 305-82 Consumption: gas, m3/h................................................from 2.5 to 6.0 liquid fuel, kg/h......................................................from 4.0 to 5.0 Baking time and temperature are set by the program depending on the type of baked goods Number of programs....................................................100 Number of possible intermediate temperature points....................................10 Number of possible moistening points................................................5 Productivity (bread weighing 700 g), no more than, kg/hour........120 Overall dimensions, no more than, in:................................................length 2450/width 1800/height 2480 Weight, no more than, kg.................................................1500 Service life, no less than, years................................................5