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Convection-Rotary Electric Oven EMB 090/2 TRE for Baking
Convection-Rotary Electric Oven EMB 090/2 TRE for Baking
Convection-Rotary Electric Oven EMB 090/2 TRE for Baking
Convection-Rotary Electric Oven EMB 090/2 TRE for Baking
Convection-Rotary Electric Oven EMB 090/2 TRE for Baking
Convection-Rotary Electric Oven EMB 090/2 TRE for Baking

Convection-Rotary Electric Oven EMB 090/2 TRE for Baking — BELKRAS-M LLC

Brand: Sharapad
$9,000 - $30,000 USD
MOQ: 1 pieces

Key Features

height: 204 mm
depth: 210 mm
width: 145 mm

Description

The EMB 090/2 TRE is a convection-rotary electric baking oven manufactured by BELKRAS-M LLC, a Russian specialist in industrial bakery equipment. Designed for mid-to-large commercial bakeries, the oven runs on electric heating with an installed capacity of 50 kW and actual consumption reaching up to 31 kW/h.

It delivers up to 140 kg of finished product per hour using standard 660×900 mm trays across a total baking area of 8.4 m². A key engineering feature is the dual recirculation fan arrangement, which BELKRAS-M identifies as a principal differentiator from other domestic manufacturers: heated air is supplied from both sides of the rotating trolley and drawn back through its center, creating symmetrical thermal loading across all tray levels without requiring reverse rotation.

The integrated steam humidification system consists of three generators with a combined contact area of approximately 3.6 m², positioned in the high-velocity airflow zone to ensure rapid steam delivery directly above all dough pieces simultaneously. Baking temperature is adjustable up to 300°C, with a cold start reaching 250°C in 30 minutes.

The oven supports two-phase baking programs via two independent digital temperature controllers with timers, backed by a mechanical safety regulator. Overall footprint is 1450×2100×2000 mm.

The unit can operate around the clock with electrical maintenance intervals of once every ten days.

Details & Equipment

Oven Construction & Design

Full Oven View
Full Oven View
The EMB 090/2 TRE stands at 2000 mm with a footprint of 1450×2100 mm, featuring a top-mounted drive mechanism that rotates the trolley at one revolution per minute for uniform heat exposure.
Loading & Trolley System
Loading & Trolley System
The manually loaded trolley is fabricated from black and stainless steel on six wheels, distributing load evenly and rolling smoothly even on uneven bakery floors with minimal lubrication required.

Internal Systems

Dual-Fan Air Circulation
Dual-Fan Air Circulation
Two recirculation fans push heated air inward from both lateral sides of the chamber and draw it back through the rotating trolley center, achieving symmetrical thermal loading without reverse rotation.
Steam Humidification
Steam Humidification
Three steam generators with approximately 3.6 m² of combined contact area are positioned in the high-velocity airflow zone, delivering steam simultaneously above all dough pieces from both sides of the chamber.

Features

🔁
Dual Recirculation Fans
Two fans supply heated air from both lateral sides of the trolley and draw it back through the rotating load, ensuring symmetrical heat distribution and uniform baking on every level without reverse trolley rotation.
Electric Heating, 50 kW
The electric heating assembly delivers 50 kW of installed thermal power with actual consumption up to 31 kW/h, producing a clean baking environment free of combustion gases.
💧
Steam Humidification System
Three steam generators with a combined contact surface of ~3.6 m² are mounted in the high-airflow zone, providing rapid steam buildup and simultaneous delivery above all dough pieces from both sides.
🌡️
Two-Phase Temperature Control
Two digital temperature regulators with individual timers allow sequential baking phases to be programmed; a backup mechanical thermostat provides an additional safety layer.
📐
Large Baking Area — 8.4 m²
Accommodates 660×900 mm trays across up to 14 levels, yielding up to 336 small-piece items or 140 formed bread loaves per bake cycle.
🔧
24/7 Capable, Low Maintenance
Continuous around-the-clock operation is supported with electrical component maintenance required only once every ten days; the control assembly uses standard, widely available parts.

Buyer Benefits

Applications

Commercial bread loaf production using standard molds Long-roll and baton baking in the 0.3–0.5 kg weight range Small-piece pastry and confectionery production (up to 336 items per cycle) High-volume wholesale bakeries operating continuous shifts Retail chain bakeries requiring consistent batch quality Facilities producing mixed assortments of wheat and rye products Operations requiring two-phase baking such as rye bread with a pre-steam stage Installations with restricted access requiring knock-down equipment delivery

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