OVEN LINES
elettrodrago elektros & CLASSIC FOR BREAD AND PASTRY
The art of creating heat, since 1929
" We've always thought of heat like a true ingredient of bread. As with the other ingredients, it should be high quality." For over eighty-five years we have designed and developed ovens which can achieve the ideal baking conditions for every baker and pastry chef. For them, we create a high quality product, capable of responding excellently to specific production requirements and to the needs of optimizing time and costs. Our long history as a large company, recognized worldwide for its professionalism and reliability, is founded on the values of Quality, Honesty and Clarity. Today like yesterday, we want to bring to our customers a technology that offers the best performance and reliability through time.
A Polin installation from 1950
elettrodrago
classic
elettrodrago
elektros
NO ONE BAKES BETTER
ELEKTROS AND CLASSIC: WHY THEIR BAKING IS BETTER The Elektros and Classic ovens have a heating system created in order to guarantee a smooth and homogeneous baking, perfect for any type of product. The heart of this system is the special armoured heating elements in burnished steel, with calculated thickness, shape and power to improve the performance of standard armoured elements.
Perfect development thanks to the special armored electric elements INCREASED RADIANT SURFACE THANKS TO NUMBER OF ELEMENTS
Heating elements Elektros and Classic
The number of heating elements in the baking chamber ahs been increased to allow them to work at lower temperatures and to generate a higher radiating surface compared to regular ovens. The heat radiation on the product is much more gentle and uniform.
Heating elements in a regular oven
INCREASED TEMPERATURE STABILITY OF THE PRODUCT The greater and more homogeneous heat diffusion gives an important effect that is making the actual temperature much more stable on the product, throughout the baking cycle.
STANDARD ELECTRIC OVEN
elettrodrago
Product temperature development
BURNISHED HEATING ELEMENTS IN THE SURFACE The surface burnishing of the heating elements is performed in order to maximize the heat radiation on the product.
COMPENSATION SYSTEM: UNIFORM BAKING GUARANTEED OPTIMUM COMPENSATION OF LOSS IN MOUTH The exclusive monitoring and self-compensation system of Elektros and Classic ovens is based on a combination of heating elements increased in incremental power. It allows you to maintain a uniform temperature over the entire depth of the chamber.
The power of the heating element gradually increases at the mouth, to compensate for thermal losses due to the normal oven loading / unloading operations.
The risk of uneven heating is typical of longitudinal, fix setting electric elements of the standard electric ovens.
In Elektros and Classic, the heat in the chamber is more homogeneous thanks to the compensation system with transverse positioning of the heating elements.
AUTO LEVEL SYSTEM: PERFECT BAKING IN CHAMBER MOUTH Elettrodrago Classic and Classic Fit ovens have an additional sensor in each baking chamber that detects dispersions in mouth and compensates them automatically. The system is available as an option in Elektros ovens.
STEAM SYSTEM
EACH CHAMBER HAS AN INDEPENDENT STEAM GENERATOR SATURATED STEAM, IMMEDIATELY READY AND IN LARGE QUANTITY SIZED TO GIVE STEAM QUICKLY The great mass, the size and insulation of the steam generators are designed to ensure the ability to readily generate steam in large quantities.
INDEPENDENT STEAMERS WITH TEMPERATURE CONTROL Each steam generator has an independent temperature control to obtain the desired amount of saturated steam.
ANTICORROSION STEAMERS The head of the steamer is constructed with an anti-corrosion material to ensure durability and reliability over time.
Elettrodrago Elektros Steamer
Oven and laboratory management
Optimizing the oven and laboratory power Power saving computer
Computer lab management
The power saving computer reduces the power required for the oven by making it work without ever exceeding a kilowatts value that can be set. The economizer directs the correct energy to various parts of the oven (heating elements, steam generators, auxiliaries) depending on the actual need.
The Computer Lab Management also includes the power economizer and further reduces the power required by the oven. Polin has developed a special control unit with a network of sensors that, through a dedicated software, verifies and manages the flow of energy used by the equipment of the bakery. The "free" kW are optimally directed to the oven. This system greatly reduces the amount of kW to be requested to the energy supplier.
Power saving computer
Power saving computer
bottom heating elements
auXiliariES
mouth heating elements
Computer lab management
steam generators
THE ADVANTAGES
Management of the oven power
Using "free" kilowatts
OVEN POWER ECONOMIZER
COMPUTER MANAGEMENT LABORATORY
With fixed-limit. Allows you to set a kW value that the oven does not exceed
With dynamic limit. The oven has a predetermined kW limit and can get to full power
Within the limit of the oven, the kW are exploited to the maximum
Every "free" kW that is not used by the laboratory equipment is made available to the oven
Power needed at the lab
Reduced because the oven works with less kW compared to its nominal power
Reduced to the minimum due to the dynamic management of the oven and all of the laboratory equipment
Initial cost electrical energy manager
Reduced due to the lower power required for the oven
Minimized due to the lower power required for the entire lab management
Assurance of not exceeding thanks to the power limit that can be imposed in the oven
Assurance of not exceeding thanks to the power limit that can be imposed to the entire laboratory (oven + machines)
For the oven: maximum use of time block with cheaper rate
For the laboratory: maximum use of time block with cheaper rate
Management of electricity overruns
Power management according to the time block
KEYBOARD
EACH CHAMBER IS A 100% INDEPENDENT OVEN Each chamber can be adjusted independently. Unlike other ovens that have a single keyboard, Elektros and Classic have independent keyboard controls, and a dedicated electronic card for each chamber with serial splitter. In this way, each chamber can be managed as a real oven in itself, which you can program its turning on, the baking functions, or exclude a chamber if necessary (e.g. for maintenance purposes). The reliability of the electronic boards of each keyboard is better guaranteed by the fact that they are housed within individual sealed boxes. STANDARD DIGITAL KEYBOARD
100 PROGRAM KEYBOARD
STANDARD DIGITAL KEYBOARD
FUNCTION KEYS: FOR A HIGHER QUALITY WHILE SAVING ENERGY ENERGY LEVEL KEY Allows you to set the optimum quantity of energy according to the type of product, allowing a perfect quality of baking, without waste. CONTROLLED HEATING KEY Adjusts the heating at the beginning of the shift, unifying the first baking to the following ones. It also eliminates unnecessary heat build-up and energy waste. PAUSE BUTTON BETWEEN TWO BAKINGS Eliminates overheating of the bottom and reduces up to 18% energy consumption in non-productive phases.
Allows you to control the oven in a fast and simple way, by managing all of its functions. The Standard Digital Keyboard allows you to separately control the temperature of chamber and mouth, the distribution of power between top and bottom, and the activation of the selfdiagnostic program with alarm display and operating data storage.
100 PROGRAM KEYBOARD Many useful features in addition to those of the standard digital keyboard. Among all the possibilities to store for each of the 100 programs with 4 temperature phases with: · Steam quantity dispensed automatically · Open / close cycle of the automatic steam drain valve · Energy ratio supplied to the top and to the bottom The keyboard, 100 programs, is standard for classic fit.
INTEGRATED OVEN LOADER
YOUR BEST BAKING ASSISTANT The integrated Polin oven loader is an accessory designed to be seamlessly integrated with the ovens of Elektros range. Made entirely of stainless steel, it allows you to rationalize the operations of loading and unloading the oven, giving you many benefits.
ADVANTAGES Facilitates the oven loading phase, making it even easier for a single operator
With an optional accessory device also allowing the unloading of baked bread
It becomes a comfortable work bench for the cutting or flipping operations in the neutral position
FAST OVEN LOADER FOR CLASSIC AND CLASSIC FIT An oven loader created for the Classic range, with a stainless steel structure, with movable hooks, adjustable in height, that can be quickly installed, even at a later time.
Manual load, with special trays or bread turners
Movement from the right or left, indifferently
Without hindrance: the rest position leaves open the mouth and the area in front of it
elettrodrago classic
COMPACT AND FLEXIBLE FOR CONSISTENTLY PERFECT BAKING All the Polin electric oven technology with armoured elements, in a compact space. Easy to install, flexible and efficient, Elektros Classic always ensures perfect baking. Available with baking surfaces from 3.1 to 7.8 square meters.
Shipped as pre-assembled elements to allow one day assembly.
HOOD
CHAMBER CHAMBER CHAMBER base
FRONT
CHAMBER
HEATING ELEMENTS LOADED AT THE SIDES The shape of Elektros Classic heating elements has been calculated to obtain a better heat uniformity within the baking chamber.
SINGLE FRONT OVEN Elettrodrago Classic and Classic Fit offer the advantage of having the front in a single piece and at the same time maintaining the flexibility of the solutions offered by a modular oven.
DOOR OPENING HANDLE WITH 3 POSITIONS An optimal solution for baking with pans or oven loading trays. Disassembly for cleaning the glass is facilitated while in the open position; in that situation it allows the door positioning to facilitate the evacuation of the steam from the front area.
elettrodrago classic FIT It is the Elettrodrago Classic in its super compact version with flush keypad. Classic Fit comes standard with the 100 programs computer and automatic steam exhaust valve. It is available in 124X84 model with 3, 4, 5 rooms. Like all ovens of the Classic range, it possesses a front in a single piece. width 1720 mm
CLASSIC L 124
- 6 cm
CLASSIC FIT L 124 width 1600 mm
- 6 cm
elettrodrago elektros
8 Kg OF BREAD PER HOUR PER SQUARE METER. WITH MINIMUM CONSUMPTION A high mass oven, designed to create a perfect balance between low power installed and great performances. Elettrodrago Elektros is an oven that ensures a quality of perfect baking, providing maximum production flexibility. Available with baking surfaces from 6.3 to 24 square meters.
Elektros 4 chambers, 3 doors
ERGONOMIC HANDLES AND LEVERS The adjustment handles of the steam valves and the door opening levers, are designed to be functional at oven loading and unloading operations. They are made of cast aluminium to ensure long life.
THE DOORS ADAPT TO YOUR WORKING METHOD The doors can open and close manually or automatically, both by using the tray and the automatic oven loader the oven.
CEILING LAMPS IN CAST ALUMINIUM AND VENTILATION CHANNELS The ceiling lamps, with large glass lights for perfect vision, are made of cast aluminium with a cooling duct.
classic e elektros
DESIGN FEATURES AND OPTIONS
Elektros
External thermal insulation Use of pressed, 120 kg / mÂł resin panels to minimally reduce the dispersion of heat.
Solenoid manifold water inlet The hydraulic system ensures maximum reliability because it is built with high quality diecast material.
Mouth doors with lowemissivity glass The low emissivity reflective glass allows a 4% reduction of dispersions.
Thermal chamber insulation
The excess steam disappears
Elektros and Classic have an insulation in an instant system between chambers that further The steam suction hood has a large reduce the dispersion surface area of extraction and a powerful extractor fan which ensures evacuation quickly and uniformly. It is possible with two speed. (standard for Classic and Fit)
Removable grid for the hood
Steam condenser
Functional grid to better distribute the suction evenly over the whole width of the hood. In different versions for Elektros and for Classic.
The air-cooled condenser, with low consumption, does not require refrigeration units and can be installed without ducting (optional).
Automatic steam extraction valves
Protective box for control board
They are combined with the 100P keyboard and allows you to program the opening and closing of the steam exhaust during the baking phases (optional for Classic and Elektros).
Protects the electronic control board from dust, thus ensuring a longer duration in time (not on FIT).
classic
DESIGN FEATURES AND OPTIONS
Activated carbon filters They can be inserted to reduce any odours of the products being baked (optional).
ACCESS SERVICE
Pan holding rack incorporated Bench option To have a useful work top during the in the base A convenient area in which to put the pans during working phases (optional)
work phases (standard for Elektros)
ACCESS SERVICE
Benchtop option
The Classic line provides a kit for the rear steamer adjustable during assembly towards right or left (default)
Useful as countertop during the phases of work (standard on Elektros)
elektros
Rear steamers adjustable during assembly
Modular filters in the hood with inspection vent Modular filters to be positioned above the hood grille and vent to reduce cleaning operations (optional).
Front accessible electrical panel The possibility of front access to the electrical panel allows maintenance to take place without moving the oven.
Steam extractor positioning The extractor can be installed by choosing whether to prioritize the vacuum in the chamber or in the hood.
CHARACTERISTICS CLASSIC
CLASSIC fit
elektros
Digital
100P
Digital
CHAMBER CONTROL Control type Baking programs Baking cycle phases
100 2
4
2
Controlled heating function Energy level Stand by energy function Programmable auto start Separate controls for chambers and mouth to compensate mouth dispersion Energy distributor top / bottom Timer with audible warning for end of baking Programmable automatic chamber shutdown Automatic valve opening / closing cycle for steam discharge OVEN CONTROL Bakery management computer Economizing computer CONSTRUCTION COMPONENTS Baking surfaces in reinforced concrete Variable steam vacuum positioning Removable grid for hood Electrical panel with front access Mouth doors, low-emissivity glass Diecast manifold for water inlet solenoid valves Front flush keyboard Keyboard with a protective box Door opening levers with 3 positions Balanced door opening Pressed 120 kg / m3 resin panels Insulation among chambers HEATING SYSTEM Armoured elements in burnished steel Heating elements loaded on either side STEAM SYSTEM Independent steamer for each deck with timed solenoid valve Symmetrical steamers Automatic steam extractor valve Hood with steam suction Hood with dual speed exhaust fan Steam condenser Modular hood filters and cleaning vent for the steam exhaust Activated carbon filters STANDARD
OPTIONAL
CLASSIC
CLASSIC fit
elektros
OTHERS Auto level system Symmetric steam controls Fast oven loader Standard oven loader Oven on wheels Supporting bench Pan holding rack STANDARD
OPTIONAL
classic FEATURES 3 chambers
4 chambers
5 chambers
Useful height chambers: 3 chambers: hight 200-200-200 mm / 4 chambers: hight 200-200-200-200 mm / 5 chambers: hight 170-170-170-170-200 mm Overall dimensions
Working dimensions
Electrical power with steamer
chambers
Baking surface
Width A
Depth B
Width L
Depth P
maximum
Economizing computer
n°
mq
mm
mm
mm
mm
kW
kW
kW
3,2 / 84x126-3
3
3,2
1950
1260
17,6
13,2
9,2
4,2 / 84x126-4
4
4,2
1950
1260
23,1
18,8
12,0
5,3 / 84x126-5
5
5,3
1950
1260
28,7
24,3
14,8
4,3 / 84x170-3
3
4,3
2390
1700
21,4
15,7
11,1
5,7 / 84x170-4
4
5,7
2390
1700
28,2
22,6
14,5
7,1 / 84x170-5
5
7,1
2390
1700
35,0
29,4
18,0
4,7 / 124x126-3
3
4,7
1950
1260
22,2
16,3
11,6
6,2 / 124x126-4
4
6,2
1950
1260
29,3
23,4
15,1
7,8 / 124x126-5
5
7,8
1260
36,4
30,5
18,7
1320
1720
840
1240
1950 4 x 400x800
Bakery management comp.
6 x 400x600
4 x 400x600
available pans
OVEN 84x126
OVEN 84x170
OVEN 124x126
classic fit FEATURES 3 chambers
4 chambers
5 chambers
Useful height chambers: 3 chambers: hight 200-200-200 mm / 4 chambers: hight 200-200-200-200 mm / 5 chambers: hight 170-170-170-170-200 mm Overall dimensions
Working dimensions
Electrical power with steamer
chambers
Baking surface
Width A
Depth B
Width L
Depth P
maximum
Economizing computer
n°
mq
mm
mm
mm
mm
kW
kW
kW
3,1 / 124x84-3
3
3,1
1460
840
20,0
14,8
10,5
6,2 / 124x84-4
4
4,2
1460
840
26,4
21,2
13,6
7,2 / 124x84-5
5
5,2
840
32,7
27,6
16,8
1600
4 x 600x400
available pans
OVEN 124x84
1240
1460
Bakery management comp.
elektros FEATURES B P
300
5 camere
A
A
A
L
L
L
4 chambers
5 chambers
462
1062
762
1662
1362
1010
685
1660
1335
685
1335
360
1010
1300
2200
4 camere
3 chambers
620
H min. 2700
280
500 340
3 camere
Useful Altezza height chambers: utile camere 3 chambers: hight 200-200-250 mm / 4 chambers: hight 200-200-200-200 mm / 4 chambers: hight 170-170-200-250 mm / 5 chambers: hight 170-170-170-170-200 mm
- Forni 3 camere: altezza 200-200-250 mm Overall dimensions chambers - Forni 4 camere: altezza Baking 200-200-200-200 mm
- Forni 4 camere: altezza 170-170-200-250 mm Electrical power with steamer - Forni 5 camere: altezza 170-170-170-170-200 mm
Working dimensions
surface
Width A
Depth B
Width L
Depth P
maximum
Economizing computer
Bakery management comp.
n°
mq
mm
mm
mm
mm
kW
kW
kW
6,3 / 124x170-3
3
6,3
2340
1700
25,3
16,9
12,8
8,4 / 124x170-4
4
8,4
2340
1700
33,5
25,1
16,9
10,5 / 124x170-5
5
10,5
2340
1700
41,8
33,3
21
8,0 / 124x214-3
3
8
2780
2140
31,3
20,9
15,8
10,6 / 124x214-4
4
10,6
2780
2140
41,5
31,1
20,9
13,3 / 124x214-5
5
13,3
2780
2140
51,8
41,3
26
9,6 / 124x258-3
3
9,6
3220
2580
34,9
23,3
17,6
12,8 / 124x258-4
4
12,8
3220
2580
46,3
34,7
23,3
16,0 / 124x258-5
5
16,0
3220
2580
57,7
46,1
29
9,4 / 186x170-3
3
9,4
2340
1700
33,0
22
16,6
12,5 / 186x170-4
4
12,5
2340
1700
43,7
32,7
22
15,8 / 186x170-5
5
15,8
2340
1700
54,5
43,5
27,4
12,0 / 186x214-3
3
12
2780
2140
41,1
27,4
20,7
16,0 / 186x214-4
4
16
2780
2140
54,6
40,9
27,4
19,9 / 186x214-5
5
19,9
2780
2140
68,0
54,3
34,2
14,0 / 186x258-3
3
14
3220
2580
47,2
31,5
23,7
19,0 / 186x258-4
4
19
3220
2580
62,7
47
31,5
24,0 / 186x258-5
5
24,0
3220
2580
78,2
62,5
39,2
1875
2500
1240
1860
* The power ratings shown in the table include a 2.5 kW steamer for each chamber
99999513906
The Art of Baking since 1929
Images, measurements and specifications are not binding and therefore subject to changes without obligation of notice.
We represent the largest Italian industry in the creation of ovens and machinery, for bread, pastry and cookies producion. We entirely produce the most complete range of high quality machinery for the modern laboratory of “Art of Baking�. For over eighty-five years we have brought to the world the great performance of the technology produced by our creative works.
Ing. Polin & C. S.p.A. Viale dell'Industria, 9 - 37135 Verona - Italy - Tel. +39 045 8289111 - Fax +39 045 8289122 - polin@polin.it
www.polin.it