Product Overview
The GLEAD Rotary Convection Oven (Models: GL-16, GL-32, GL-64) is an industrial-grade baking appliance tailored to solve common pain points in high-volume culinary operations, such as uneven heating, prolonged baking times, and inconsistent product quality. By integrating 360° rotating baking decks with high-velocity forced hot air circulation, it ensures every item—from artisan bread and croissants to roasted meats—achieves uniform doneness, color, and texture, eliminating the need for manual tray rotation and reducing waste from undercooked or overbaked goods.
Baking Uniformity: 360° rotating decks guarantee identical heat and airflow exposure for every product, eliminating hot or cold spots that lead to inconsistent results.
High Production Efficiency: Forced convection technology cuts baking time by 20-30% compared to traditional deck or rack ovens, while the multi-deck design maximizes output per square foot of floor space.
Precision Control: Digital touchscreen panels support programmable recipes, allowing customization of temperature (40°C to 290°C), humidity (via steam injection), and rotation speed—ensuring repeatable quality for different products.
Durable & Hygienic Build: 304 stainless steel construction resists corrosion and simplifies cleaning, complying with food safety standards (NSF/UL/ETL) for commercial culinary settings.
Versatile Functionality: It excels at baking a wide range of items, including artisan sourdough, flaky croissants, crispy cookies, and even roasting meats—eliminating the need for multiple specialized appliances.
Core Features & Technological Advantages
Rotating Decks & Forced Convection Synergy
The oven’s defining feature is its horizontal 360° rotating decks (available in 16, 32, or 64-tray configurations, depending on the model). This design ensures that every product—whether a small roll or a large loaf of bread—receives equal heat and airflow, a critical factor in achieving consistent texture and crust development. Paired with powerful internal fans, the forced convection system circulates hot air at high velocity throughout the baking chamber, accelerating heat transfer to the core of dense items (like artisan bread) and promoting uniform browning. This combination not only improves product quality but also reduces baking cycles, allowing operators to handle more batches in a single day.
Multi-Deck Space Optimization
With 3 to 6+ vertically stacked rotating decks, the oven delivers exceptional capacity without occupying excessive floor space—a key advantage for bakeries with limited square footage. For example, the GL-64 model (dimensions: 2600*2100*2300mm) fits 64 trays and can produce up to 200+ loaves per hour, making it ideal for wholesale operations supplying cafes and restaurants. Even the compact GL-16 model (1300*2100*2250mm) offers 16 trays, providing enough capacity for small artisan bakeries looking to scale production.
Precision Steam & Temperature Management
Equipped with a programmable steam injection system, the oven allows operators to adjust hydration levels to suit different products: more steam for crispy, crackly crusts on baguettes, and controlled steam for soft, moist pastries. The temperature range (40°C to 290°C) supports both low-temperature slow baking (for delicate pastries) and high-temperature roasting (for meats), while dual-zone temperature control (on select models) enables simultaneous baking of products with different heat requirements. Digital controls also store up to 50+ recipes, so staff can quickly recall settings for “sourdough bread” or “croissants” with a single tap—reducing human error and ensuring consistency.
Application
High-Volume Commercial Bakeries
High-volume commercial bakeries often face the challenge of producing 1000+ loaves of bread or pastries daily while maintaining uniform quality. The GLEAD Rotary Convection Oven (especially the GL-64 model) addresses this by offering 64 trays and a production capacity of 200+ loaves per hour—enough to meet large-scale demand. The automated rotating decks eliminate the need for staff to manually turn trays, saving valuable labor time and reducing the risk of human error.
In-Store Supermarket Bakeries
In-store supermarket bakeries need to keep up with daily demand for fresh bread, pastries, and roasted items while appealing to impulse buyers. The GL-32 model (32 trays, 48+3Kw power) is well-suited for this scenario, as its faster bake times (e.g., 15 minutes for dinner rolls compared to 25 minutes in traditional ovens) allow staff to replenish stock frequently throughout the day—ensuring customers always find fresh products.
Artisan Bakeries
Artisan bakeries prioritize quality over quantity but often need to scale production to meet growing customer demand without sacrificing their handcrafted standards. The GL-16 model (16 trays) is an ideal fit for these operations, as it offers enough capacity to double output while preserving the integrity of artisanal products. The precision steam injection system mimics the effects of traditional stone ovens, creating the crispy, blistered crusts that define high-quality sourdough and baguettes.
