THE STURDY OVEN PAR EXCELLENCE DESIGNED TO WITHSTAND THE TEST OF TIME
The Fringand annular oven can claim to have originated the technological development process that culminated in the Olympic Oven. Endurance and durability perfectly illustrate its characteristics which have now become legendary.
MAJOR ADVANTAGES THAT MAKE THIS AN OUTSTANDING OVEN
- Unparalleled baking quality
- An even and crunchy crust
- The possibility of baking batch upon batch uninterruptedly
- Extremely powerful steam units thanks to the cast iron blocks
- Refractory cement slabs with a metal frame (25 mm thick)
- a static oven, without moving parts, war or noise
- Minimum maintenance costs,
- An exceptionally long service life (there are a great many Olympic ovens over 35 years old and still in perfect working condition)
- 100% French made
A TECHNICALLY SIMPLE AND EFFECTIVE SYSTEM EXPERTISE BEARING THE FRINGAND SIGNATURE
All the components constituting their ovens are produced by Fringand at their Illange works in France.
Their design office, methods offices, modern industrial tool and teams of fitters allow them to control all the processes from A to Z and thus perpetuate the FRINGAND quality.
THE HEATING PERFORMANCE OF YESTERYEAR – REDISCOVERED
The Olympic oven equipped with a double row of tubes at each level, refractory hearth and tubes has an exceptional weight and a virtually inexhaustible source of basic heat. The immense storage capacity of the refractory hearth means that successive batches ca be baked uninterruptedly. Depending on its size, the Olympic weighs between 5 and 10 tons.
THE HEATING PRINCIPLE
The Olympic oven is made up of seam-free, continuous tubes that meet the requirements of the TU 37 B Standard. The 21.6 mm diameter and 3 mm thick tubes are covered by a 10 year-guarantee. Each tube is curved and then perforated on a numerically controlled drilling bench before being welded and then tested at a pressure of 400 bar to check its sealing. The lower part of the annular tubes are in the heating area, that is to say in brick ducts. This lower part of the tubes contains a very precise amount of water that converts into steam while the oven is heating up (fuel oil, gas or wood).
Each level is equipped with steam units which have cast iron blocks
- 1 unit per level for the 2-opening ovens
- 2 units per level for the 3 and 4-opening ovens
The weight of the cast iron blocks ranges from 216 kg for the smallest model to 960 kb for the largest.
The Heating PrincipleTubes housed in brick ducts
Assembly in progress
A hearth equipped with refractory blocks