Rotary Ovens
Rotary Ovens by MAC.PAN are convection-driven rack ovens developed for commercial bakeries and hospitality kitchens in Oman. Supporting rotating tray capacities from 8 up to 18 trays per cycle, they enable structured batch baking for bread and pastry production. Available in electric, gas, or oil configurations, these ovens provide controlled steam management and stable airflow within space-conscious or high-capacity baking environments.
The BABY model suits smaller pastry kitchens with 8–10 tray capacity, while the MINI configuration extends to 12 trays. For larger facilities, the PHANTON / ROTANT model accommodates up to 18 trays per load. The stainless steel baking chamber resists corrosion and supports routine sanitation practices.
Steam control is managed through an integrated humidifier and motorized suction hood. The manual exhaust valve allows operators to release excess moisture at defined stages of the bake cycle. Double-glazed doors reduce heat transfer to the exterior surface, supporting safer operation in hospitality and production kitchens across Oman.
Rotary Convection Oven - BABY Model
Introducing the BABY Rotary Convection Oven, tailor-made for both small and medium-sized bakeries and pastry establishments. With its compact design, it's an optimal choice for baking within shopping centers, upscale hotels, or restaurants. Whether you prefer an electric variant or one powered by combustion sources like gas or oil, the BABY has got you covered. Its rack can accommodate 8 to 10 trays, ensuring versatility in a space-efficient package.
Oven complete with
- Motorized steam suction hood
- Stainless steel steam suction housing
- Stainless steel base
- Door with double glazing
- Stainless steel baking chamber, front and door
- High-performance armoured heating elements
- New humidifier: enhanced, easy to access and completely removable
- Manual valve steam excess exhaust
Rotary Convection Oven - MINI Model
Introducing the MINI Rotary Convection Oven, an ideal companion for small to medium-sized bakeries and pastry shops. Whether your preference leans towards electric or various combustion options like gas or oil, the MINI is versatile to fit your needs. Designed with space efficiency in mind, especially in its height, this oven features a removable rack that can house up to 12 trays (sold separately). Optimize your baking process without compromising on space.
Oven complete with
- Motorized steam suction hood
- Stainless steel steam suction housing
- 30/10 Stainless steel base
- Door with double glazing
- Stainless steel baking chamber, front and door
- New high-performance, fully removable combustion chamber
- New humidifier: enhanced, easy to access and completely removable
- Manual valve steam excess exhaust
Rotary Convection Oven - PHANTON / ROTANT Model
Introducing the PHANTON / ROTANT Rotary Convection Oven, crafted especially for expansive baking operations. Boasting an impressive baking capacity, this model can handle the demands of larger workshops with ease. Whether you prefer electric or other combustion methods like gas or oil, the PHANTON / ROTANT has you covered. For added convenience, it features a removable rack that accommodates up to 18 trays (sold separately). Elevate your baking capabilities with this high-capacity oven.
Oven complete with
- Motorized steam suction hood
- 30/10 Stainless steel base
- Door with double glazing
- Stainless steel baking chamber, front and door
- New high-performance, fully removable combustion chamber
- New humidifier: enhanced, easy to access and completely removable
- Manual valve steam excess exhaust
Key Features
- Rotating rack baking system
- Tray capacity options from 8 to 18 trays
- Electric, gas, or oil heating systems
- Stainless steel baking chamber construction
- Motorized steam suction hood assembly
- Removable rack configuration
- High-performance heating elements
- Manual steam exhaust valve
- Double-glazed insulated door panel
Rotary Ovens
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Frequently Asked Questions
For bakeries in Muscat or Sohar requiring moderate throughput, the MINI model with up to 12 trays provides balanced capacity and space efficiency. Larger facilities may consider the 18-tray configuration for expanded production needs.
The integrated humidifier injects controlled moisture into the chamber, supporting proper crust development and volume expansion in bread products. Operators can adjust steam discharge using the manual valve to match specific baking requirements.
Yes. Stainless steel chambers and external panels resist corrosion and simplify cleaning. This is particularly relevant in coastal regions where environmental conditions can affect equipment longevity.
The rotating mechanism ensures that each tray passes through the airflow path evenly. Even if product loading varies slightly, rotation reduces localized temperature differences within the chamber.
Compact variants are suitable for installation in hotels and restaurant kitchens where ceiling height and floor area may be restricted. The removable rack and accessible steam system assist maintenance and operational flexibility.
Regular inspection of steam injection components, suction hood assemblies, and exhaust valves is recommended to maintain controlled humidity and stable baking performance across daily production cycles.
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