Bakery Equipment, Deck Ovens and Rotary Rack Ovens Bongard

Commercial deck ovens Cervap and Orion, rotary rack ovens Series 8, Soleo EvO modular decks, Spiral EvO mixers, and Paneotrad systems from Bongard. Engineering selection.

Cervap and Orion EvO deck ovens

Bongard Cervap annular steam tube deck ovens and Orion EvO electric deck ovens deliver superior thermal inertia and uniform baking across expansive baking areas ranging from 4.5 to 24 m². Refractory steel combustion chambers ensure durable heat transfer.

Baking area 4.5 to 24 m²
Cervap steam tube technology
Natural ROC stone hearths
Intuitiv 2 touch interface

Series 8 and Series 10 rotary rack ovens

Bongard rotating rack ovens 8.43, 8.64, 8.84, and 10.83 are engineered for high-throughput bread and pastry baking on rotating trolleys. Soft Flow gentle air circulation ensures uniform browning without drying dough pieces. Units are available in electric, gas, or fuel-oil variants.

Models 8.43, 8.64, 8.84, 10.83
Soft Flow gentle ventilation
Electric or gas/oil heating
Flush floor trolley entry

Soleo EvO modular deck ovens

Compact Bongard Soleo EvO deck ovens support modular scaling from one to five completely independent decks. Each deck features an autonomous steam generator with separate top and bottom heat adjustments. Configurations include bakery doors, pastry openings, and integrated pizza decks.

Modular setup 1 to 5 decks
Bakery and pastry door options
Independent deck steam generators
Sensitiv 2 digital controls

Krystal and Premio convection ovens

Bongard Krystal and Premio convection ovens are engineered for premium pastry, viennoiserie, and baguette baking in compact lab spaces. Reversible dual-speed fan ventilation ensures uniform heat distribution across all baking levels. Units feature high-pressure injection steam systems.

Tray capacities 5, 8, and 10 levels
Reversible dual-speed ventilation
High-pressure injection steam
Intuitiv digital baking controls

Spiral EvO spiral dough mixers

Bongard Spiral EvO mixers with fixed or removable bowls ranging from 50 to 300 liters provide intensive dough oxygenation and optimal gluten development. Two-speed spiral tools knead both artisanal lean doughs and rich pastry doughs gently. The bowl drive includes automated reverse rotation.

Bowl capacities 50 to 300 L
Fixed and removable bowl models
Two-speed drive with reverse
Pre-programmed Paneotrad cycle

Saturne Evo planetary mixers

Bongard Saturne Evo planetary mixers with bowl capacities from 20 to 80 liters are built for aerating creams, meringues, and soft pastry mixtures. Heavy-duty planetary gear drives deliver smooth and quiet operation under continuous loads. Standard tooling includes whisk, paddle, and hook.

Bowl capacity 20 to 80 liters
Whisk, flat beater and hook tools
Variable electronic speed drive
Stainless steel safety guard

Paneotrad EvO dough divider-moulders

The automated Bongard Paneotrad EvO system divides and moulds fermented dough gently without degassing. The patented stress-free matrix technology preserves natural dough alveolation and open crumb structure. Quick-change forming dies allow bakers to produce up to six artisan shapes.

Stress-free cutting without degassing
Interchangeable matrix dies
Preserves open crumb structure
Reduces handling time by up to 30%

BFA dough retarding and proofing chambers

Bongard BFA and BFE retarder-proofer cabinets provide precise automated management of dough retarding and fermentation cycles. Accurate electronic humidity and temperature regulation prevents skinning on delicate dough pieces. Insulated modular panels ensure thermal stability.

Automated BFA retarder-proofer units
Accurate electronic humidity sensor
Gentle laminar airflow circulation
Configured for trays and roll-in racks

Selecting Bongard Deck and Rotary Ovens for Production Facilities

For high-volume artisan and pan bread production, Series 8.43 and 10.83 rotary rack ovens featuring Soft Flow gentle ventilation deliver continuous baking cycles with exceptional energy efficiency.

Integrating Spiral Mixing Technology with the Paneotrad Process

The dough preparation workflow combining Bongard Spiral EvO mixers with the automated Paneotrad EvO system revolutionizes commercial bakery efficiency. Controlled spiral mixing builds optimal gluten networks, while stress-free matrix division preserves delicate alveolation without degassing.

Bongard and model names are trademarks of their respective owners and are used only to identify the equipment for which we source parts. SpareX is not an official dealer, distributor or representative of Bongard and is not affiliated with the trademark owner. Origin, documents and warranty are stated for each item in the quotation.