Bake_Oven_-_Revolving_Tray |

Reel or Revolving Tray Oven – BatchOven_Revolving_Tray_LCBakery

Industry: Bakeries and Tortilla Manufacturing (NAICS 3118)

NAICS process:

3118 Baking


Process Brief: Dough is heated to produce bread, cookies, and other baked products.

Energy source: Typically gas, but can be gas and oil or electricity

Energy Intensity: 500-750 Btu/lb of product


The reel oven is another type of batch oven used by the bakery industry. It consists of a relatively high baking chamber inside which trays move around a horizontal axle in Ferris-wheel fashion. The reel oven generally requires more heat in relation to production capacity than other types of oven due to its relatively large baking chamber. The large baking chamber also makes the even distribution of heat and the accurate control of temperature more difficult. Because the baking products pass several times through the upper zone of the oven, which has a high relative humidity, products baked in a reel oven will often have final characteristics that differ from those of products baked in other ovens. Reel ovens are generally used in bakeries with low-production volume or limited floor space or in large bakeries as a second oven for a low-volume specialty product.






BAXTER MFG.Oven_Revolving_Tray_Baxter

19220 State Route 162 East

Orting, WA 98360

Telephone: 800-777-2828

Web site: www.baxtermfg,com



LC Bakery Equipment Services Ltd.

25 Easton Road, Brantford, Ontario

N3P 1J4 Canada

Telephone: 519 – 752-8285

Web site:


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