Fimak Bakery and Bakery-Product Manufacturing Equipment

Fimak is a Turkey-based bakery equipment manufacturer that began producing oven machinery in 1976 and operates in the Konya Organized Industrial Zone. The brand's product program covers the production stages extending from kneading, dividing, rounding, shaping, proofing, and baking the dough. When researching Fimak industrial-type oven prices, one should evaluate not just oven capacity, but whether dough can be prepared for the oven at the same speed.

Fimak's baking group includes Rokon rotary convection ovens, Roven rotary rack systems, Matador stone-deck ovens, and cyclothermic and tube-oven solutions. Spiral mixers, dough dividing-rounding, intermediate proofing, long moulding, and fermentation cabinets complete the pre-baking line. RETROS ovens form a separate use class on the gastronomy and meat-cooking side of the product program.

Oven Capacity Shouldn't Be Calculated Independently of the Dough Line

In bakery-product manufacturing, the oven only performs the final heat treatment. If any of the kneading, resting, dividing, shaping, and proofing steps is slower, the oven waits idle between cycles. Buying an oversized oven doesn't raise total production at the same rate if prep capacity isn't also increased.

The initial calculation should be done per product rather than by daily flour amount. Bread, simit, poğaça, and börek use different dough weight, fermentation time, and tray arrangement. The unit target for each product's peak production hour should be determined.

The dough amount the mixer prepares in a single cycle, the divider's hourly count, the intermediate proofing pockets, and the tray count on the oven cart should be matched within the same production cycle. If dough waits too long, fermentation can advance; trays prepared before the oven is ready can create a quality difference.

The Air and Steam Arrangement of the Rokon Rotary Convection Oven

The Rokon is a convection oven geared toward distributing hot air around the product as the tray cart or rack system rotates during baking. The rotating motion helps balance the heat effect of different zones inside the cabin across trays.

The Elite and Classic design options can offer different control and body arrangements within the same Rokon product family. Electric or gas models are available. The oven's energy choice should be made together with existing installation, daily operating hours, and the hood-flue project.

Certain Rokon control options allow recipes to be transferred via USB and multi-stage baking programs to be used. Temperature, fan, steam, and duration stages can be set based on the product recipe. A saved program doesn't automatically remedy the effect of incorrect dough gram weight or faulty fermentation.

The steam system helps delay surface drying in the initial stage for bread and yeasted products and supports crust development. Steam amount should match the product load and recipe. Excess steam can affect the product's surface, while insufficient steam can affect volume and crust formation.

Which Production Does the Roven Rotary Rack Oven Suit?

The Roven series consists of rotary rack systems in which trays are taken into the cabin on an oven cart. The FD-100 and FD-150 models on Mutfak10 are geared toward different tray and bread capacity classes. The cart allows products to be carried from the prep area to the oven in bulk instead of being transferred to shelves one by one.

A rotary rack oven's capacity shouldn't be measured only by the tray count that fits on the cart. Tray size, product gram weight, count per tray, and shelf spacing determine the actual load. For highly risen products, using every shelf may not be possible.

Space should be available in front of the oven for the cart to rotate, approach the door directly, and be safely removed while hot. Door threshold, floor level, and wheel movement affect loading safety.

Deck Count and Baking Surface in Matador Stone-Deck Ovens

The Matador series is a deck-oven system where dough or a tray bakes on a heated stone base. The base surface transfers heat directly to the bottom crust of products like bread and pide. The stone base creates a different baking character than the air circulation in a convection oven.

Matador models on Mutfak10 have three or four decks and different total bread capacity classes. As deck count increases, different product varieties can potentially be baked at different times in separate chambers. Each deck's full scope of temperature and steam control should be verified via the model.

The oven's total capacity can be expressed by the bread count in the catalog; however, the actual number varies by product gram weight, dough shape, and base placement. In pide or large-bread production, the same surface can hold fewer products.

For high-capacity stone-deck ovens, the flue, burner, fuel or gas line, floor load capacity, and installation route should be resolved at the project stage. Whether the device can enter the building in one piece should be checked against door and ceiling dimensions.

Spiral Mixer and Dough Temperature

In a spiral mixer, the bowl and spiral arm work together to develop the dough in a short time. Certain Fimak automatic spiral mixers have two speeds, time setting, manual or automatic use, and a lid safety system.

Mixer capacity shouldn't be determined solely by the bowl's liter volume. Flour amount, water ratio, dough firmness, and the manufacturer's permitted maximum dough load should be checked. Firm simit dough and high-water-ratio bread dough don't create the same load on the motor.

Friction during kneading raises dough temperature. Water temperature, ambient temperature, and kneading duration affect the product's fermentation behavior until it reaches the oven. On lines with a digital water-measurement system, recipe water amount can be tracked more consistently.

The Dividing, Rounding, and Intermediate Proofing Process

A dough divider separates the main dough mass into target gram weights. Gram-weight deviation affects product cost, baking time, and final product size. Divided dough gains surface tension in the rounding machine, preparing it for the next proofing or shaping stage.

An intermediate proofing machine gives rounded dough time to relax before shaping. If dough enters a long-moulding machine without resting enough, it can retract or tear on the surface.

Fimak's intermediate proofing systems can have plastic pockets suited to different dough gram weights and right-left exit arrangements. Pocket count should be calculated together with the line's hourly product count and proofing time.

Matching the Fermentation Cabinet to the Oven Cycle

Fimak fermentation cabinets have options with 12, 16, and 20 trays geared toward a 40 × 60 centimeter tray arrangement. Temperature and humidity control help yeasted products reach target volume.

Cabinet capacity should be matched to the oven's single-cycle load and proofing time. If multiple product batches become ready before one oven cycle finishes, additional fermentation or waiting space may be needed.

Trays inside the cabinet shouldn't be placed in a way that blocks air and humidity circulation. Frequently opening the door can delay temperature and humidity recovery. If products aren't proofing in the same time, not just the cabinet setting but dough temperature and gram weight should also be checked.

Featured Highlights

• Electric or gas options on Rokon rotary convection ovens, tray rotation, steam, and multi-stage recipe management on selected panels
• Bulk transport of high-count tray loads from the prep area to the cabin with Roven rotary rack ovens
• Direct base heat geared toward bread and pide production and different total baking surfaces on Matador stone-deck ovens
• Completing the pre-oven dough line with spiral mixer, dividing, rounding, intermediate proofing, shaping, and fermentation equipment

How Is a Fimak Production Line Capacity-Planned?

For every product, daily and hourly count, dough gram weight, product count per tray, and baking time should be determined. The dough amount the oven takes in one cycle is compared against the amount the mixer and processing group can prepare in the same time.

Tray, cart, and fermentation-cabinet count should be calculated not just based on machine capacities but on unloading, cooling, and reloading times. Insufficient spare trays or carts can hold up the entire line.

Gas, electricity, flue, water, drainage, and floor-load data should be planned against the exact model. The installation route and building-entry dimensions for large Matador or Roven ovens should be verified before ordering.

Fimak Oven Equipment on Mutfak10

Fimak Rokon Elite, Roven rotary rack, and Matador stone-deck oven options can be reviewed on the Fimak industrial oven systems page on the Mutfak10 sales platform operated by Arlinoks. Fimak industrial-type oven prices vary by oven type, deck or tray capacity, energy system, control panel, and installation infrastructure.

Frequently Asked Questions

What is the difference between the Fimak Rokon and Roven ovens?

The Rokon is a rotary convection oven family geared toward hot-air and steam management at different tray loads. The Roven is a high-capacity class where products are taken into the cabin in bulk via a tray cart. The choice should be based on tray count, production volume, and cart space in front of the oven.

What products does the Fimak Matador stone-deck oven suit?

The Matador is considered for bread, pide, and bakery products requiring intensive heat transfer from the base. The deck structure can allow different production batches to be baked in separate chambers. Actual capacity varies by product gram weight, shape, and placement on the base.

What features affect Fimak industrial-type oven prices?

Price is determined by rotary convection, rotary rack, or stone-deck structure; tray, cart, or deck capacity; and electric or gas operation. Touch control, steam system, flue, burner, transport, and installation change the total investment. The dough-preparation line should be capacity-planned separately.