Doner Grills · USED WITH: doner2-Radiant Economy Doner Kebab Grill DO5/M73
Electric Rotating Rack Bread Oven FD 200 E
CODE ROVEN FD 200 E
High-capacity electric rotating rack bread oven for bakeries, with a special air circulation system and cassette steam design.
Model Code
FD 200 E
Energy Source
Electric
Capacity (8 hours)
3360 pieces of bread
Cooking Area
11.2 - 14.4 m²
Product information
Last updated:
Technical specifications
| Model Code | FD 200 E |
| Energy Source | Electric |
| Capacity (8 hours) | 3360 pieces of bread |
| Cooking Area | 11.2 - 14.4 m² |
| Number of Trays | 14 - 18 pieces |
| Tray Dimensions | 800x1000 / 740x1000 / 750x1040 mm |
| Distance Between Pans | 114 - 90 mm |
| Turntable Load Capacity | 600 kg |
| Electrical Power | 69.5 kW |
| Average Consumption (8 hours) | 47.6 kW/h |
| Electrical Connection | 3P + N + PE |
| Control System | Manual and Digital |
| Oven Weight | 1630 kg |
| Maximum Height | 2750 mm |
| Minimum Door Dimensions | 1850 x 2500 mm |
| Split Oven Door Dimensions | 900 x 2000 mm |
| Damper Steam Flue Diameter | Ø100 mm |
| Extractor Flue Outlet Diameter | Ø200 mm |
Product description
Designed for professional bakeries and pastry shops, this electric rotating rack bread oven keeps product quality at a high level thanks to balanced air circulation and even heat distribution. Its two-way cassette steam system helps every tray receive steam evenly. With its stainless steel chassis, baking chamber and door, it is fully suited to commercial kitchen conditions. The integrated hood and extractor assembly keeps steam density in the work area under control.
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Number of Trays14 - 18 piecesCatalog value
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Sample capacity scenarios
Enter the items per tray and cooking time; the scenarios are calculated with these values.
- Calculation assumption: 1 piece per person, 2 hours of service
- Calculations are based on catalog capacity and the service conditions you select. Actual results may vary due to preparation, waiting and operational interruptions.
- Theoretical output: number of trays × items per tray × (60 ÷ cooking time).
- For tray counts given as a range, the lower limit is used.
Usage areas
Solutions for Your Business
Highlighted usage areas for professional businesses.
01Pastry shopIn pastry shops, baked goods and desserts go into the oven in batches throughout the day.
02Restaurant kitchenIn the hot kitchen, main courses and side dishes are prepared by baking them in the oven before service.
03Hotel kitchenHotel kitchens run banquet and à la carte menus by planning them around the same oven setup.
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