64 Trays Electric Bakery Rotary Rack Oven With Spray Device TT-RF64E

Compared to small and medium-sized ovens with 16-32 trays, the TT-RF64E doubles the single-batch baking volume at once. For example, if 20 dinner rolls are baked per tray, it can produce 1,280 rolls in one go; for large toast loaves, over 320 loaves can be completed in a single batch. For central kitchens supplying 100+ stores or food factories undertaking bulk orders, there’s no need to start and stop the oven repeatedly—greatly reducing batch intervals. Daily capacity can be increased by over 40%, easily handling high-intensity production needs such as morning peak deliveries and holiday stockpiling.

This is a core advantage that sets it apart from ordinary large-capacity ovens. When baking products like European bread or baguettes that require a crispy crust and soft crumb, the spray forms a protective film on the dough surface in the early baking stage, locking in moisture and preventing the crust from hardening too early (which would lead to a dry interior). For soft breads like brioche, a small amount of spray adjusts the humidity inside the oven, making the final product’s texture more delicate. There’s no need for manual water spraying (which is inefficient and uneven)—achieving “artisanal baking texture even in mass production.”

The biggest problem with extra-large capacity ovens is often “burnt edge trays and undercooked middle trays.” However, the TT-RF64E’s rotating rack ensures each layer of trays makes 360° contact with the oven’s heat source. No matter which position in the cavity a tray is in, the temperature deviation can be controlled within ±3℃. Even when baking different products (e.g., dinner rolls and danishes) at the same time, as long as the corresponding temperature is set, the color and doneness of the finished products on all trays remain consistent—avoiding waste caused by uneven heating.

For an oven with 64 trays, rapid and stable heating is critical. The TT-RF64E’s high-power heating elements can preheat the entire cavity to 220℃ (a common baking temperature for bread) in just 15-20 minutes—saving 30% of preheating time compared to low-power large ovens. During continuous baking, the intelligent temperature control system automatically compensates for heat loss, ensuring the cavity temperature doesn’t drop due to frequent tray loading/unloading—maintaining consistent baking conditions for every batch.