Kemper MD 125 User Manual
WP BAKERYGROUP
MATADOR 1/2
Deck Baking Oven 26.02.2008
MATADOR Deck Baking Oven
Baking area from 86 to 205 sq.ft.
Application
The MATADOR Deck Baking Oven is suitable for baking bread, tin loaves (toast bread), rolls and fine pastry.
Operation
In standard design:
– with special stone baking plates
– with stainless steel baking chamber doors
– with Navigo control system
Advantages
Special hot gas flow control – Zyklotherm
– Absolute even spread of heat distribution even in the
sensitive front oven area
Dimensionally stable heat register
– Baking at maximum temperatures, e.g. for rye-based,
strong-crust loaves
– Optimum base formation for all types of bakery products
– Unsurpassable consistency of baking results
High temperature variability
– Baking possible with flexible temperature curves
High performance piped steam system in the burner chamber
– Sufficient saturated steam for baking "batch for batch"
Steam distribution system
– Fast, even steam distribution in the baking chamber
Steam overpressure system
– Rapid exchange of dry hot air for steam
Steam extraction
– Rapid, force-fed de-steaming for steam-sensitive products and
for baking crispness
High ovens
– Even heat radiation with still baking atmosphere are a guarantee
for best baking and flavour development
Future-oriented design
– Upgradable with semi- or fully automatic loading systems
Options
Navigo Plus or Navigo control system
Draw-plate ovens
Combitherm
– with Navigo Plus control system – random temperature selection in the oven groups
– with Navigo control system – upper oven group colder
Folding table
Stainless steel paneling for side and rear walls
Illustration: MATADOR with optional extras
All details non-binding. Subject to change in the course of technical progress. All rights reserved. ® = registered trademark
WP BAKERYGROUP
MATADOR 2/2
Deck Baking Oven 18.05.2009
MATADOR
ZYKLOTHERM® heating system “special hot gas fl ow control” Saturated steam – steam distribution system
The cross-section through the oven shows how the hot gas
is fed through the channels by the shortest possible
route. It enters at the front in the most
sensitive oven area. Real evenness is
guaranteed by the unique
ZYKLOTHERM
Crispness, crustiness, even browning
and full fl avour development are
guaranteed with the MATADOR.
®
heating system.
Controls
Navigo plus
– Fully automatic baking program with random-choice, freely
programmable baking stages
– Temperature curve progress
– Freely programmable per oven group
– Program-controlled automatic steam extraction
– Automatic steam regulator
– Freely programmable steam volume
– Recipe management + recipe storage card
(storing data)
– Pictogram control possible
– Possible oven control (networking of individual ovens)
– Recording of actual data for program optimization
– Manual operation possible
– Service menu with fault signal history
– With remote display per oven group
Steam in excess, baking batch for batch – not
a problem for the MATADOR. Saturated
steam fl ows rapidly into the
ovens. 75% relative
humidity is already
achieved before the end of
the fi rst minute. The hot
baking chamber air is fed out
through exhaust fl aps together
with excess steam.
Navigo
– Only one control panel
– Each oven is fi tted with a steam button for manual
control of the steam
– Automated baking program with random-choice,
freely programmable baking stages
– Temperature curve progress
– Freely programmable per oven group
– Freely programmable steam volume
– Recipe management + recipe storage card
(storing data)
– Pictogram control possible
– Possible oven control (networking of individual ovens)
– Recording of actual data for program optimization
– Manual operation possible
– Service menu with fault signal history
Oven control (in Navigo control system)
– Remote diagnosis via Internet
– Screen operation via Internet
– Networking of individual ovens
– Master Slave
Technical details:
MD 80 MD 100 MD 101 MD 122 MD 125 MD 121 MD 150 MD 151 MD 190
Baking area sq.ft 86 108 108 129 135 129 161 161 205
Ovens Length in inch 63 79 63 63 79 63 79 63 79
Width in inch 47 47 47 47 47 71 71 71 71
Number of ovens 4 4 5 6 5 4 4 5 5
Oven Length in inch approx 100 116 104 104 120 100 116 104 120
Width in inch approx 72 72 72 72 72 96 96 96 96
Height in inch approx 91 91 91 91 91 91 91 91 91
Number of
draw-plate ovens max.
Load per oven 1 kg traditional loaf 24 32 24 24 30 36 48 36 48
Total load 1 kg traditional loaf 96 128 120 144 160 144 192 180 240
Electrical connection for
fan and control system
Heating output in kW 64 79 79 90 90 88 110 110 122
Kemper Bakery Systems - N.A. Subsidiary of the WPBakeryGroup . 3 Enterprise Drive . Suite 108 . Shelton . CT . 06484
Phone 203-929-6530 . Fax 203-929-7089 . sales@wpbakerygroupusa.com . www.wpbakerygroupusa.com
Standard 2 2 3 - 3 2 2 3 3
Combitherm 2 2 3 - 3 2 2 3 3
in kVA 4.2 4.2 5.3 5.3 5.3 5.3 5.3 6.6 6.6
Double width Triple width
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