series

The TRONIK range of deck ovens includes 52

different models, with a baking surface area of

between 3.90 m2 and 24.70 m2, in various

configurations:

3-4-5-6 decks (6 decks on request);

Usable widths: 760 mm, 920 mm, 1230 mm, 1530

mm, 1850 mm, 2470 mm;

Usable depths: SC-1300 mm; C-1700 mm; M-

2100 mm; L-2500 mm;

615 mm - 760 mm - 920 mm doors.

52 MODELS AND A

COMPACT FOOTPRINT

It is a metter of fact that nowadays energy

efficiency is a crucial point for every electrical

equipment. But Tagliavini went further offering

you a Patented technology, capable to:

- Have an installed Electric Power 40% less

than its competitors;

- Have an energy consuption between 30% to

40% less than any other electric deck oven on

the market;

How this is possible?

THE MOST ENERGY-EFFICIENT ELECTRIC

DECK OVEN IN THE MARKET.

THE MOST ENERGY-EFFICIENT ELECTRIC

DECK OVEN IN THE MARKET.

It is a metter of fact that nowadays energy

efficiency is a crucial point for every electrical

equipment. But Tagliavini went further offering

you a Patented technology, capable to:

- Have an installed Electric Power 40% less

than its competitors;

- Have an energy consuption between 30% to

40% less than any other electric deck oven on

the market;

How this is possible?

Electric Power Control

Our Tronik and Modular ovens are equipped with an exclusive electronic managing system for the electric energy control. In fact, with our Triack processors we are able to open or close the electricity flow many times each second (BLUE LINE) keeping the temperature level always very close to the optimal baking temperature. Most of our competitors work with electro-mechanical processors being able to open and close the electricity flow with interruptions of minutes (RED LINE) This lead to high and low temperature peaks. As result our performance is much more efficient and leads to less power installed and lower running costs.

Control Unit is Separate from the Power Unit

Easy unit

replacement

Ethernet Cables Link

“SMART” CONTROL PANEL

• On the control panel all main functions are displayed; set temperature, real temperature inside the baking chamber, Power setting, top and bottom, baking time clock, steam injection and turn on-off button.

• 10 Memories are already included into the standard featurs, as optional is possible to have 30 memories

Baking chamber real temperature

Acess to memories and receipts

Set temperature

Baking time start & stop

On off control panel& On off chamber light

Increase or decrease temperature and all vales

Turn on of steam generators or external steamer

Automatic damper control

Steaming button

Power setting

Top bottom setting

3 – PROSETT

4 –SAVER

5 –SETUP

4.1 – SUPER SAVER

2– Setup DATA/ORA

4.3TEST

Pagina 1 di X

4.2 – Limitatore corrente

4.4 STORICO2– Setup DATA/ORA

NEW IBAKE CONTROL PANEL

• In the same panel is possible to set

the baking power, in order to decide

the right intensity of baking for each

product and control the recovery time

after loading.

• Another important setting is the

top bottom repartition of the heat,

this makes possible to give more

or less heat to the bottom or to the

top in order to adjust to perfection

the baking

Correct Recovery Time

• An exclusive function of the Smart and I Bake control panels is the managing of the power accordingly to the product to bake. This because most people is convinced that the faster the recovery the better the oven, but in our opinion this is not true. In fact each product needs a different oven reaction depending on many factors: mix type, ingredients, weight etc… With this principle we can set the baking power from 0% to 100% in order to always have the CORRECT RECOVERY TIME.

Slow Recovery Time

• In case one oven would not have this accurate power setting we offer, baking of some products could become a challenge. On the example we can see a case of slow recovery that evidence not enough power for that specific product. The result can be uneven baking and dried product. With Tronik and Modular oven would be possible to easily change this situation by increasing the power level.

Fast Recovery Time

• On this second example is possible to observe the opposite of what shown before, in this case the oven power is too strong, recovering too soon and leading to unevenness and burning of the product.

Again with Tronik and Modular would be possible to adjust the baking by reducing the power level, in order to achieve a perfect

balanced baking.

Whit heating elements every 5

cm, the heating surface is bigger

and the baking results are much

higher in quality. The heat is

spread equally into the baking

chamber and therefore is more

delicate with the product that is

not dehydrated like often happens

with traditional sys.

Traditional sys has elements evry

8-10 cm and must work with more

powerful elements, creating hot

spots on the products and

generating more violent heat. The

heat is too strong and products

can result dried.

Tagliavini Ovens are wellknown not only for the great quality of bakingand big savings in energyconsuptions, but also for the quality and the materials used in the manifacturing process.

BUILD TO LAST

• High density insulation in

betweenEach deck to ensure the

best temperature independency to

the decks

• Reinforced structure with omega

in order to hold the weight of the

deck

• Thermal bridge between each

deck reduced to minimum

• Steam exhaust pipe form baking

chambers and collector box

• Automatic dampers (optional)

to control steam ejection from

the baking chambers though

the baking programs

New base with modular reinforced structure. Easy to be moved and dismatled in case of need

• Steam generators are

placed underneath the

oven, mounted onto a rack

making it very easy to

extract and service

• Spraying pipe is made in

st.steel in order to

increase the life of the

steam generators

• Each deck has his own

steam generator to grant

independent and massive

steam production

The independent steam generators works with the traditional sys.

Heating up the metal mass present inside the

Steam box by mean of the heating element. Once the metal mass is

heated at the set temperature, the operator

Can give steam, by pushing the button that spray fresh water on the

heated mass. Due to the thermal shock an abundant amount

of steam is created and goes into the baking chamber by pressure.

COLLEGAMENTO POSTERIORE PER INGRESSO VAPORE IN CAMERA CON TUBI FLESSIBILI SPECIALI IN ACCIAIO A DOPPIO SPESSORE

BACKSIDE CONNECTION FOR STEAM INLET INTO BAKING CHAMBER, WITH SPECIAL DOUBLE THICKNESS ST.STEEL PIPES

CONEXION POSTERIOR PARA LA ENTRADA DE VAPOR EN CAMARA CON CONDUCTOS FLEXIBLES ESPECIALES EN ACERO A DOBLE ESPESOR

CONNEXION POSTERIEURE POUR ARRIVEE BUEE DANS LA CHAMBRE, PAR TUYAUX FLEXIBLES SPECIAUX EN ACIER A DOUBLE EPAISSEUR

As alternative, We can offer the external steam generator, this machine is able to create steam

continuously for all the decks reducing the service demand and the running costs. The sys.

Works with an heating element into a boiler working underneath the water level and producing

steam continuously with a temperature ranging between 100-115°C.

The steam produced is stored on the upper empty part of the boiler, which becomes a deposit for

the steam. This way when the customer needs steam the machine is always ready to give

immediate and abundant amount of steam.

This sys. Is much more efficient instead of the traditional steam generators and grants better

performance in terms of steam quantity. Moreover form service point of view, with this sys. is

avoided the creation of crack due to thermal shock, like in traditional steam generators.

EXTERNAL STEAMER

• Ramp with solenoid valves for

steam distribution to each deck

independently

• System placed into the column of

the oven for easy service form the

front of the oven

Min. max level of water

Pressostat

Level control

Heating element

Security Valve

Drainage valve to empty and periodiacl cleaning of the box

• Distribution of the heating

elements on top and bottom

• Connection from the front of the

baking chamber

INTEGRATED MANUAL LOADER OPTION

Oslo – Norway

INSTALLATIONS

Black Tronik - Denmark

INSTALLATIONS

LESAFFRE Baking Center - Italy