The WFC-Q16 Industrial Gas Rotary Rack Oven is designed for commercial bakeries, bread factories, hotels and central kitchens requiring high-capacity baking with consistent quality. Equipped with a 16-tray rotary rack system, gas heating technology and steam function, this oven provides uniform heat distribution, improved baking texture and efficient production performance for professional bakery operations.
The rotary rack structure continuously rotates during baking, allowing products on every tray level to receive balanced heat exposure and reducing uneven baking results.
Designed for 16 × 400 × 600 mm bakery trays, the WFC-Q16 provides efficient batch production for bakeries requiring stable output and standardized baking processes.
The built-in steam function helps improve crust formation, moisture retention and surface appearance, making it suitable for bread and other bakery products requiring controlled humidity during baking.
The gas heating system provides strong and stable heat generation, making the oven suitable for continuous commercial production environments.
The convection airflow system distributes heat evenly throughout the chamber, improving baking consistency across all tray positions.
The entire oven body is manufactured with SS201 stainless steel, providing durability, corrosion resistance and easy maintenance for long-term commercial use.
The cabinet-style design supports high-volume production while optimizing bakery workflow and reducing dependence on multiple smaller ovens.
| Item | Specification |
|---|---|
| Product Name | Industrial Gas Rotary Rack Oven |
| Model | WFC-Q16 |
| Heating Method | Gas Heating + Convection Air Circulation |
| Tray Capacity | 16 Trays |
| Tray Size | 400 × 600 mm |
| Voltage | 380V / 50Hz |
| Rotate Motor Power | 3 kW |
| Steam Function | Available |
| Material | Full Body SS201 Stainless Steel |
| Net Weight | 1100 kg |
| Gross Weight | 1200 kg |
| External Dimensions | 1300 × 1800 × 2250 mm |
| Rack System | Rotary Rack System |
| Applications | Bread, Toast, Pastries, Cakes, Cookies, Bakery Products |
| Suitable Industries | Commercial Bakeries, Food Factories, Central Kitchens |
The WFC-Q16 Industrial Gas Rotary Rack Oven is developed for professional bakery businesses that require high production capacity, stable baking performance and consistent product quality. Compared with traditional static ovens, the rotary rack system automatically changes tray positions during baking, helping products receive more even heat distribution.
Equipped with a 16-tray capacity, gas heating system and steam function, the WFC-Q16 provides an efficient solution for bakeries that need improved baking consistency, better product appearance and higher production efficiency.
The WFC-Q16 is suitable for:
Typical applications include:
For businesses facing challenges such as inconsistent baking quality, increasing labor costs and growing production requirements, the WFC-Q16 provides a standardized and efficient baking solution.
Modern bakery production requires equipment that can improve output while maintaining consistent product quality. The WFC-Q16 addresses these needs through rotary rack technology, gas heating efficiency and steam-assisted baking performance.
The rotary system reduces manual tray adjustment and improves heat distribution across large batches. The steam function helps enhance bread texture and appearance, while the stainless steel structure supports continuous commercial operation.
With flexible gas heating, industrial capacity and professional design, the WFC-Q16 is suitable for international bakery projects, distributors, commercial kitchen contractors and OEM/ODM cooperation.
Arrange dough or prepared food products evenly on 400 × 600 mm baking trays.
Place trays into the internal rack system and close the insulated oven door.
Adjust temperature settings and steam requirements according to different product recipes.
The gas burner generates heat while the convection system circulates hot air. The rack rotates continuously to ensure even baking across all trays.
Steam is introduced when required to improve crust quality, moisture retention and product appearance.
After baking is complete, remove products and perform regular cleaning and maintenance.
A gas rotary rack oven combines automatic rack rotation and convection airflow, helping improve heat distribution, reduce uneven baking and increase production efficiency for large bakery operations.
The steam function helps control moisture during baking, improving bread crust quality, surface appearance and internal texture. It is especially useful for bread and products requiring better moisture management.
The WFC-Q16 supports 400 × 600 mm bakery trays, a widely used tray specification for commercial and industrial bakery production.
The WFC-Q16 is suitable for bread, toast, croissants, pastries, cakes, cookies, baked snacks and other bakery products requiring stable heat distribution.
The WFC-Q16 combines gas heating efficiency, rotary rack technology, steam baking capability and industrial stainless steel construction. It is suitable for bakery factories, distributors and commercial kitchen projects worldwide. OEM/ODM services including branding, packaging, energy configurations and customized solutions can be provided according to market requirements.
