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Furnaces

Mondial Forni

Rotary kilns

Rotary kilns Techno 2.0 series

Techno 2.0 is a rotary oven specially designed to meet the needs of pastry chefs and bakers that Mondial Forni has been serving for 70 years. Designed for artisans, retail chains and semi-industrial bakeries, this oven offers maximum versatility in multi-temperature control and cooks both fresh and frozen food perfectly, whether full or part load._cc781905-5cde-3194-bb3b- 136bad5cf58d_

This oven is ideal for the production of: - various types and weights of baked goods 
- special product 
- confectionery 

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  • New touch control panel: simple and easy to use, accessible to all technology With a color touch screen that is enough to touch to enter a complete oven control system that will help you reduce operating costs and make your bakery more efficient, also at distance. 

  • BTT Air System. Revolutionary bottom-up airflow system for handcrafted baked goods, maximizing your product development. 

  • Dual Stream DAF. Dual airflow envelops the entire product for perfect cooking even in short times or at very high temperatures

  • Improved extract. The new hood allows you to remove a significant amount of steam, reducing its distribution in the room. 

  • The combustion chamber. It's time to save costs! The new heat exchanger, consisting of 3 flue pipes in the context of an optimized gas-dynamic regime, reduces costs, guaranteeing low operating costs along with maximum reliability for many years.

Rotary ovens of the Basic 3.0 series

Basic 3.0 is a rotary oven ideal for baking bread and confectionery.
Designed for bakeries and retail chains, it provides the best preparation of both fresh and frozen products.
Basic 3.0 meets the requirements for ease of use, energy saving and space optimization.
Basic 3.0 Thanks to its ability to provide rapid temperature changes, this oven excels in versatility and performance.
Clean and well-defined lines once again underline its sophisticated design.
The strength and craftsmanship that characterize each component make it a solid investment, calculated over a long period of time.

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  • BTT (Bottom to Top) improved cooking quality: air flow from bottom to top provides a screen effect on the product, which means an improved end result. Surprise your customers with unique products!

  • Speed Dry always fragrant and crispy food thanks to the valve, which allows steam to escape 70% faster compared to a standard system.

  • Ready to Bake your oven is always ready to go! Enter your bakery and immediately bake your products without waiting for the usual time  needed to break. Your oven is waiting for you ready - at the ideal temperature for your desired baking.

  • Always Connected use the oven to improve the quality of your bakery. You can always monitor production data, energy consumption and operational efficiency, upload new recipes or make changes to already uploaded ones, you will be warned in advance of the need for maintenance operations so as not to lose working hours.

Electric deck ovens

Deko Mondial 3.0 series electric hearth ovens

DekoMondial is an electric deck oven ideal for baking bread and confectionery.
Suitable for mini bakeries, retail chains and semi-industrial productions, it is extremely compact and takes up minimal space.
DekoMondial is equipped with completely independent baking chambers for maximum flexibility and dynamic control of the baking process.
It has special features designed to reduce energy consumption, provide low operating costs and high efficiency in operation.

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  • IPC - Interactive Power Control
    bakery energy management device. Continuously monitors power consumption, avoiding excess energy in relation to the permitted value, sudden power outages and power losses.

  • PM - Power Management
    energy management device. Two sensors provide more efficient temperature and energy management, guaranteeing maximum production flexibility while never exceeding available power limits.

  • OPT
    optimizes the actual consumption of the oven in order to save on bills at the end of the month.

  • Ready to Bake function
    The program ensures that the oven is heated to the right temperature at exactly the right time to be ready for baking and to minimize energy consumption. 
    Intuitive touch control panel with numerous functions.

Steam tube deck ovens

Steam tube hearth furnaces series Lem

Lem is a steam tube oven designed primarily for craftsmen. Meets the demands of modern bakers/pastry chefs for innovation while maintaining Mondial Forni's proven track record in steam pipe technology. 
Lem ovens are the ideal solution for shops and bakeries with limited space or seasonal production needs. Both manual and semi-automatic or automatic mode can be used to facilitate the loading / unloading steps from the oven. 

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Ideal for the production of bread and confectionery.

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  • top quality
    a heating system with closed steam pipes with a diameter of 27 mm directly heats the roof and under each chamber. 

  • Low operating costs
    ensures that the last finishing stage is baked at low temperatures with the burner completely off, zeroing out the operating costs 

  • Permanent Insulation:
    Achieve the greatest energy savings with maximum thermal insulation for your oven, guaranteed by a double layer of high density mineral wool mats. 

  • OPT (Optimum)
    optimizes actual oven consumption to save on monthly bill payments. 

  • CHIMNEIES
    3 chimneys made of refractory bricks completely embedded in cement. The cross section of the pipe is specially designed so that the fumes in the turbulent flow carry out optimal heat exchange 

  • Your time is priceless!
    Ease of assembly and installation. An oven that can be shipped assembled.

Eko Mondial steam tube deck ovens

Ecomondial is a steam tube oven designed primarily for artisans, ideal for baking products that require high heat from below at the right steam level. 
Equipped with independent chambers, the Ecomondial oven is designed for baking on trays either directly or on the hearth. To facilitate the loading / unloading steps from the oven, manual, semi-automatic or or automatic mode can be used. 

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Ideal for the production of medium-large format bread and confectionery.

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  • top quality
    a 27 mm double-pass closed steam tube heating system directly heats the vault and under each chamber. 

  • Versatility
    Offer your customers more: more flexible control of heat exchange processes than traditional steam tube furnaces. 

  • Permanent isolation
    Get the greatest energy savings with maximum thermal insulation for your oven, guaranteed by a double layer of high density mineral wool mats. 

  • Low operating costs
    guarantees a truly low energy cost, thanks to the perfect balance between the total weight of the furnace and the reduced installed power.

Steam tube hearth furnaces of the Mondial series

Mondial is a steam tube oven designed for artisan and semi-industrial bakeries, ideal for baking products that require high heat from below with a correspondingly high steam level. 
Mondial is designed for baking on trays or directly on the hearth. To facilitate the stages of loading / unloading from the oven, you can use both manual and semi-automatic or automatic mode. 

Ideal for baking large-format bread and confectionery.

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  • top quality
    a 27 mm double-pass closed steam tube heating system directly heats the vault and under each chamber. 

  • Choose what suits you
    a wide range of power systems for a suitable answer to any request. (natural, liquefied gas, diesel fuel, pellet, firewood). 

  • Versatility
    possibility to add an electric chamber to make the oven more versatile and meet your requirements. 

  • Low operating costs
    ensures that the last finishing stage is baked at low temperatures with the burner completely off, zeroing out the operating costs of the oven. 

  • SOS Blackout
    the buffer battery guarantees the display of baking parameters even in the event of a power outage.

tunnel kilns

Tunnel kilns of the Matic series

Tunnel kiln with steam pipes, fired with gas or gas oil. It consists of several independent steam-resistant hearths with a working height of 16 cm (variations are possible depending on the model).
The Mondialmatic series is recommended for baking medium and large breads, as well as for those types of products, the production of which requires a strong influx of heat from below and a significant amount of steam.
The Mondialmatic series can be combined with any other automatic baking equipment. It is also possible to regulate the operation of the equipment semi-automatically using various production cycle programs. Loading products into the oven can be carried out from trays, trays and flat-bottomed molds. Maximum baking temperature: from 210 ° C to 270 ° C. Mondial Forni has more than 70 years of experience in the production of ovens, which guarantees their reliability, safety and high quality baking.

Macs Tunnel Ovens

Mondial Forni introduces the first and only multi-level convection oven

Mondial Forni brings to your attention the result of 20 years of experience in the design and manufacture of multi-level ovens - the MACS system, which combines the efficiency and flexibility of convection ovens with the compactness of a multi-level design that allows you to fit a large baking area in a limited space. The MACS series complements Mondial Forni's wide range of ovens, including RADIUS cyclothermal ovens, MATIC stacked steam tube ovens and FOCUS high-temperature direct fired ovens.

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Why convection?
Convection is the most efficient method of heat transfer, providing low energy consumption with excellent baking quality for a wide range of products: croissants, muffins, rolls, pies, pizzas, toast, baguettes, etc. The flow of heated air surrounding the product ensures a high rate of heat transfer and therefore a reduction in baking time.
Airflow heating creates uniform baking conditions throughout the baking area and ensures that these conditions are stable over time, batch after batch, day after day. As a result, the final product has a uniform color, baking quality and even moisture content. Baking by convection reduces the heating time of the oven and its thermal inertia. This makes it possible to quickly and without losses switch from baking one product to another. It also eliminates the thermal shock effect present in cyclothermic ovens, which usually overheats the first and last rows of products in a batch.

Why multilevel?
The growing popularity of our Matic ovens, with over 300 installations, has shown the need and feasibility of developing a multi-level oven with an alternative heat transfer system. The lack of working space and the high cost of increasing it are often the reason for not using tunnel ovens, even if there is a fairly high room. In addition to saving space, the compact design of the multi-level oven provides additional sources of energy savings for the prudent owner:
- conveyors completely hidden in the furnace chamber
- minimal (in relation to the baking area) outer surface area, which reduces heat leakage into the environment
- centralized hot air circulation systems serving several zones at once

Radius Tunnel Furnaces

RADIUS is a series of Mondial Forni cyclothermal tunnel ovens designed for soft baking of a wide range of yeast breads and puff pastries: bread, croissants, pies, etc. Equipped with a stone hearth, the oven can be used for baking products with a crispy crust, “rural” bread.

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  • indirect radiation system

The cyclothermal heating system provides great opportunities in terms of the efficiency of the baking process and the flexibility of its settings. Structurally, the furnace is divided into zones with pipelines in the upper and lower parts. The unique system with tubular heaters ensures uniform heat transfer across the area of the baking area, and therefore uniform product color and moisture distribution.

  • modularity

Sections of a cyclothermic oven can be used in combination with sections based on other principles to create hybrid systems.

  • baking chamber

The baking chamber consists of modules, 2.5 meters long and is made of anti-corrosion high-temperature steel with aluminized coating. The camera is mounted on a frame and raised above the floor. The modules are interconnected and form an oven with independent zones from 5 to 15 meters in length to ensure optimal baking parameters. Each zone has a temperature sensor to control the baking mode, and a separate burner to maintain the set temperature.

  • Heat transfer optimization

Heating in the RADIUS furnace is provided by a burner located in a stainless steel chamber above the furnace chamber and a fan supplying hot gas through pipes located at the top and bottom of the furnace chamber. The intensity of heating can be adjusted in each zone, separately in the upper and lower parts using dampers. The flow of gas through each individual tube can also be controlled by valves to control the distribution of heat across the oven chamber.

  • turbulence system

To eliminate potential air stagnation points leading to uneven heating, an (optional) forced air circulation system inside the oven chamber can be used.

  • paneling

The RADIUS oven is supplied as prefabricated modules, complete with thermal insulation and cladding panels. The ovens are available in various widths and sizes up to 160 square meters to ensure compatibility with a wide range of product lines.

Modular ovens

Domino series modular ovens

Domino is an electric deck oven ideal for baking bread, pastries and pizza on a baking sheet. Suitable for artisans, retail chains and hotel chains, it is extremely compact and takes up minimal space. A high degree of insulation, electrical power management and thermally reflective glass ensure low energy costs. Domino also differs in general appearance. A large amount of stainless steel, combined with a black chrome finish, gives the stove an elegant appearance and characterizes the work area with high-tech and designer equipment. Ideal for baking different weights of bread, confectionery and pizza on a baking sheet (photo)

Slim 9T Modular Ovens

Rotary ovens series Slim-9T electric type equipped with a swivel trolley, forced convection, consist of one single chamber.
Designed for bakeries, artisans and retailers, the Slim-9T is ideal for bread and confectionery applications thanks to its compact size and easy installation. The Slim-9T oven, in combination with an electric deck oven, guarantees maximum operating flexibility.
Thanks to its versatility in temperature control, this oven is ideal for both fresh and frozen food.
Design has always been a hallmark of the Mondial Forni brand, harmonious, technological, combining efficiency and elegance, making the Slim-9T an object that can be proudly placed in your store.

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  • BTT (Bottom To Top) achieve the highest baking quality! The air flow from bottom to top allows the screen effect to be given to the product in order to ensure the greatest development in terms of final quality. Surprise your customers with a unique product!

  • Build the oven you want based on your space/baking requirements by choosing to combine it with a range of electric level ovens and accessories such as a stand, cabinet and or proofing chamber. All this on just 1.22 m2 of floor space!

  • Speed Dry products are more fragrant and crispy thanks to a valve that provides 70% faster steam output compared to a standard system.

Air Series Modular Ovens

Air is a ventilated oven ideal for pastry or bread baking. Suitable for retail chains, hotel chains, small craft workshops, it is extremely compact and takes up minimal space. Guarantees fast baking times to replenish the range of products on the cabinets, thanks to its very high flexibility in temperature control. The series consists of two basic models (5T and 10T), electric or gas, and is equipped with additional options. The Air oven, thanks to numerous combinations, contains two ovens in one in a limited space, combining a conventional oven and a static oven.

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  • Compact size, winning performance

  • Low power consumption

  • Heats up quickly

  • Always ready to show itself clean in front of your Clients, thanks to the self-cleaning system

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