Magmarda

Sakurajima Lava Oven (Magmarda) employs Sakurajima lava for the oven bed and oven wall. Sakurajima lava has excellent heat generative performance and contains minute air bubbles specific to Sakurajima lava. This characteristic doubles up particularly aroma and flavor of hard bread, such as French bread and German bread that are baked with direct flame and bakes up coup with crispy crust and bread with good volume. The oven is also optimal for use in baking soft confectionery and soft bread.

Electric Oven Characteristics

  • Significantly improved thermal regeneration by employing Sakurajima lava in the oven bed and oven wall.

  • 8-stepped tap type heat intensity control system is employed to realize fine control of temperature in the oven.

  • Extremely fine steam is dispersed inside the entire oven to bake up beautiful coupe with thin crust and bread with good volume.

  • An effect of far infrared rays generated from lava containing minute air bubbles is also optimal for baking confectionery and sweat buns.

Gas Oven Characteristics

  • Space-saving because of using a multi-staged oven first in the industry.

  • Optimal for European bread requiring steam because of employing a gas type indirect heating system.

  • An effect of far infrared rays generated from lava containing minute air bubbles is also optimal for baking confectionery and sweat buns.

  • The upper burner and the lower burner have independent heat sources for easy temperature control.

  • Every stage can be independently controlled for highly efficient operation.

  • A safety device, a flame monitor and an excessive temperature rise prevention device are installed for double and triple safety.



【炉内】
【桜島溶岩】
【オーブンの構造】