Cyclothermic Deck Ovens – ProBake Inc.
COST-EFFECTIVE CYCLOTHERMIC DECK OVEN FOR INCREASING PRODUCTIVITY
The Polin Drago line of cyclothermic deck ovens is a result of decades of design and construction evolution. As one of the first natural gas bakery deck ovens, dating back to 1929, we have had 90 years of continual advancements. Out of all available commercial deck ovens on the market, none have had such a proven track record.
Descriptions
As with all cyclothermic ovens, the key to proper baking performance is gentle and even heat throughout any range of baking temperatures. The heavy duty stainless steel construction allows for high thermal mass which equates to perfectly even baking quality of all types of artisan breads and pastry products. The independent steam generators for each deck provide an abundance of steam and are extremely quick to recover as a result of the efficient heat exchanger design.
The Drago oven offers multiple models and amount of decks in order to provide the perfect solution for any size bakery.
ENERGY SAVINGS
Our design advancements for efficient heat exchanger design result in absolute minimum temperature loss during all stages of baking, especially during loading and unloading where heat is typically wasted. The oversized and high thermal mass heat exchanger plays a large role in this, but also the high-density insulation, path of the combustion circuit and size/positioning of the steam generators ensure the highest levels of thermal efficiency with lowest operating costs.
RELIABILITY
As a result of almost a century of experience in cyclothermic deck ovens, we have created an oven with unparalleled reliability that also delivers the highest baking quality standards. By using all stainless steel materials, oversized independent steam generators, and easy accessibility from the front for maintenance, we limit the possibility for a downtime caused by component failure.
FLEXIBILITY
Cyclothermic deck ovens have been regarded as the most flexible gas-fired deck ovens available. This is mainly due to the principle that drives a cyclothermic oven, being that heated air from the combustion chamber circulates through large-diameter stainless steel tube bundles that surround each baking chamber. As a result, this allows for unmatched baking quality for a wide range of products no matter the baking temperatures used.
From consultation to installation and beyond, ProBAKE is your bakery equipment partner.
Our full line of commercial bakery equipment remains unmatched in terms of quality, which ensures ideal performance and efficiency in your bakery. Our bakery machines and unrivaled industry-wide experience will streamline your production and lower operating costs dramatically. You can rest assured that ProBAKE can deliver the results you require to grow your business. Our goal is to provide our commercial bakery equipment solutions to our clients at the lowest possible costs while maintaining only the highest levels of performance and support.
FIND YOUR BAKERY MACHINE & EQUIPMENT SOLUTIONS TODAY!
Our full line of commercial bakery equipment remains unmatched in terms of quality, which ensures ideal performance and efficiency in your bakery. Our bakery machines and unrivaled industry-wide experience will streamline your production and lower operating costs dramatically. You can rest assured that ProBAKE can deliver the results you require to grow your business. Our goal is to provide our commercial bakery equipment solutions to our clients at the lowest possible costs while maintaining only the highest levels of performance and support.
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POLIN DRAGO 896 Spec Sheet
ProBake Inc.
Vendor Information
- Store Name: ProBake Inc.
- Vendor: ProBake Inc.
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Address:
2057 East Aurora Rd.
Unit P
Twinsburg, OH 44087
United States (US)
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Baking Equipment, Food & Beverage Machinery
Electric Deck Ovens – ProBake Inc.
VIEW OUR SELECTION OF HIGH QUALITY ELECTRIC DECK OVENS
Our Elettrodrago Avant electric deck oven line fulfills a need that was previously unattainable. In the past, combining the flexibility of individually temperature controlled electric decks with power efficiency and low cost of operation was not possible. Over the years Polin spent countless resources to provide a solution to this problem and developed the Elettrodrago Avant line of ovens. These ovens offer the best of both worlds in the fact that they remain the most flexible deck ovens while being the lowest cost of ownership when compared to competitors’ outdated technology.
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Baking Equipment, Food & Beverage Machinery
Automatic Bread Lines – ProBake Inc.
OUR COMMERCIAL AUTOMATIC BREAD LINES INCREASE PRODUCTIVITY
Our wide variety of automatic bread line solutions for bakeries of any size place us in a unique position within the market. All of our lines are extremely flexible in terms of the range of possible products, range of hydration, formulation, inclusions, and production rates.
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Baking Equipment, Food & Beverage Machinery
Rotary Moulder – ProBake Inc.
AUTOMATIC BAKERY ROTARY MOULDER COOKIE MACHINES. PERFECT FOR COMMERCIAL BAKERIES
The Polin RTV rotary moulder is suitable for the production of butter cookie dough, shortbread, and pet treats. It is a very versatile machine that allows for very high levels of product output while maintaining near perfect weight accuracy and design detail. Of all the rotary moulding machines available, this machine remains the most heavy-duty and reliable machine on the market.
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Baking Equipment, Food & Beverage Machinery
Modular Electric Deck Ovens – ProBake Inc.
HIGH-TECH & SIGNIFICANT OPERATING COST SAVINGS, THE MODULAR DECK OVENS ARE IDEAL FOR PIZZERIAS, RESTAURANTS AND MORE
Designed to meet the needs of bakeries, confectioners, pizzerias, and hot food vendors, the Stratos modular electric oven can be operated as soon as it has been delivered.
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Baking Equipment, Food & Beverage Machinery
Intermediate Proofers – ProBake Inc.
HIGHLY CUSTOMIZABLE BREAD PROOFING SYSTEMS ACCOMMODATE A WIDE VARIETY OF PRODUCTS
After dividing the dough after the mixing process, it is usually necessary to rest the products to ensure optimal moulding or rounding. The most common method is to simply allow the dough to rest on a worktop or on pans until the dough is properly extensible. The issue here is that this method takes quite a bit of space, and you cannot use the tables, pans, or racks for other tasks until the resting process is completed. Also, changes in the ambient environment can speed up or delay the resting process and
change the production schedule. As such, we offer three levels of more automated solutions that eliminate these issues.SKU: n/a
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