Composition - Bakery & Catering Equipment

Steam Pipes Deck Oven 

TUBIX 

CAAG 

BASSANINA S.r.l. - Via dell’Artigianato,1 - 36064 Mason Vicentino (VI) 

Cod. Fisc. e P.I. 02173760246 - Tel. ++39 0424 411325-6 Fax. ++39 0424 418455 

e-mail: info@bassanina.com- http://www.bassanina.com 

1


Description 

CAAG 

The steam pipes deck oven Tubix is a static oven, with baking chambers 

arranged vertically. Its chief characteristic is the heating system: a dense network 

of closed circuit pipes in which steam circulates. The baking chambers are 

wrapped by these annular tubes that radiate heat. The floor and ceiling of each 

chamber are in direct contact with the band of pipes and receive heat by 

conduction. 

An internal smoke channel, entirely in refractory material, transmits the energy 

from the combustion to the pipes. This provides a high energy supply ensuring 

even cooking on all levels. The perfectly sized smoke ducts made of refractory 

bricks, automatic device for the draft adjustment and the lateral paddled 

concretes guarantee low consumption, quick temperature recovery and perfect 

uniform baking. 

This oven provides a constant and excellent evenness of the temperature and its 

extraordinary stability after loading. 

The baking products rest on slabs made from a special concrete mix suitable for 

alimentary use. These furnish a perfect heat distribution over the entire surface. 

Each chamber is made in stainless steel and supplied from powerful steam 

generators that make available repeated inlets of large quantities of steam. The 

powerful steam system is independent for each baking chamber, and its technical 

conformation and high efficiency materials, provides immediate steam expansion, 

penetrating into the baking chamber in large quantities. 

The oven loading and unloading operations are facilitated. The stainless steel 

input mouths are arranged for the use of the proper conveyor belts, and are 

equipped with balanced doors of tempered crystal glass and steel. These doors 

can be easily removed from their seats, in order to allow an easy cleaning of the 

doors themselves and of the baking chamber. 

A carefully designed combination of substantial mass and efficient insulation, 

provides the oven with thermic inertia, even heat distribution and its characteristic 

economic efficiency. 

The configurations available are 3 or 4 chambers with 2, 3 or 4 doors. The depth 

of the chambers is 1600, 2000 o 2400 mm. with surface areas of 8 to 24 m2. The 

height of the baking chamber is 180 mm, on request the top can be 210 mm. 

It is further available in two versions: with mechanical or digital and programmable 

panel in 24 volt. 

The oven works with a gas or diesel burner and, on request with a solid fuel 

furnace. 

The machine complies with the latest CE regulations. 




2

Steam Pipes Deck Deck Oven 

Composition 

Composition 

1 – Structure 

The oven is made of stainless steel with thickness of 

mm 1; 1,5, 2 or 3, depending on the parts. 

The façade of AISI 304 has a thickness of mm 1,5 and 

inside any baking chamber are panelled with stainless 

steel of 1 mm. The baking floors are made up of cement 

plates of a special mix, high performance materials 

suitable to get in touch with foods. The loading doors 

are made in thick temperate glass, perfectly balanced 

by counter-weights, for a fast opening and easily 

removable for their cleaning. The heat channel is 

modular and made in thermic cement and brick. 

The powerful and heavy steam generators and their metal bars are made of iron (Fe). 

The standard outside covering is made of painted galvanized sheet iron. 

2 – Pipes 

The tubes are cold-drawn, without welding. They are 

made of high endurance steel and tested one by one 

according to the rules UNI 663/68. The tubes have a 

diameter of 27 mm and a thickness of 4 mm, they are 

certified and tested individually. 

Any tube constitutes a completely independent circuit, it 

contains demineralised water for about half of its 

volume, that became steam during the heating process. 

The tubes diffuse an absolutely uniform heat in every 

part of the baking chamber. Their dimension, the 

distance each other, the volume of water inside and the 

position, are the result of competence and know-how. 

3 – Basement 

Modular system made in thermic cement and brick that 

creates the channels where the hot smokes circulate. 

These channels, entirely in refractory material, transmits 

the energy from the combustion to the band of pipes. 

This provides a high energy supply ensuring even 

cooking on all levels.The oven is furnished completely 

disassembled. Thanks to this modular and prefabricated 

base, the building is easy and the time is very restricted. 

CAAG 

4 – Steam device 

Each baking chamber has its own steamer, which are 

positioned lengthwise along the tubes in contact with 

the base of the oven. Since this is the hottest place in 

the oven, the steamers are always ready for producing 

great quantity of steam. Any device is made up of a iron 

box 1 cm. thick, filled with section bars 30x40. The 

weight is around 200 kg each one. The water sprayed 

inside, in several points, produces steam by spreading 

over the inner hot bars. 

The steam maintaining the dough’s skin elasticity and 

this allowing the bread rising without tears. The steam 

causing the coagulation of the starch at the surface of 

the bread, resulting in a more shiny look for a better 

conservation. With the efficiency and efficacy of the Tubix device, the steam is instantaneous and 

available in large quantities any time. The bread is more developed, shinier, and keeps its look 

and aroma longer. 

The steam is perfectly evenly distributed in the baking chamber and fast successive loads of 

products requiring a short baking time and needing a lot of steam presents no problem at all. 




3

CAAG 

5 – Baking slabs 

Sheets based on glass fibre reinforced concrete, which 

contain high quality raw-materials. The applied materials 

are exclusively mineral, the sheets are hygienic and 

include no health-damaging substances. 

Fireproof cement baking plates 20 mm thick, extremely 

dense (1.900 kg/m³): capable of high heat storage with 

no risk of burning, high resistance mechanically very 

tough over time (resistant to abrasion) and an exclusive 

coating to allow easy maintenance. 

For the bread it means homogeneity on the colour and 

uniformity on the baking in all the surface of the chamber: 

•bread rises better during the loading; 

•uniform and progressive colouring, nice shining bread, during the baking; 

•a generous crust which keeps aromas and helps for a longer conservation, after the unloading; 

•a production oven always ready for a load. 

6 – Input mouths 

The stainless steel input mouths are arranged for the 

use of the proper conveyor belts, and are equipped with 

balanced doors of tempered crystal glass and steel. 

Thanks to the balancing the opening is with a push and 

a simple press is for closing. These doors can be easily 

removed from their seats, in order to allow an easy 

cleaning of the doors themselves and of the baking 

chamber. The oven is available with the opening 

towards the bottom or, on request, towards the high. 

The usable height of the baking chamber is 180 mm, on 

request the top can be 210 mm. 

7 – Steam extractor 

It is an extractor installed above the hood that operates by pushing the on/off button during the 

operation of loading and unloading. 

The ventilator (model type ECB300) has a power of kw 0,55 – r.p.m 1400, 25-30 m3/min. 

The extractor works also on the steam evacuation valve of the chambers. Open the valve while the 

extractor is on increase the outlet of the steam from the baking chamber. 

8 – Insulation 

A high insulation is assured using cement and flocks of rock wool. Our experience taught us that 

this system gives a heat barrier and thermic inertia. No toxic materials are employed. 

9 – Chimney lock 

Once that the baking are over and only if the burner is off (there is a microswitch that works on the 

burner electric connection), it is advisable to close the chimney lock and the steam/heat exhaust 

valves: thus you avoid a fall of temperature of the oven and the consequent waste of energy. 

10 – Control panel 

The oven is provided with a control board very easy user 

impact, showing by means of ideograms all functions. It 

has a digital thermoregulator, timers for steam device, 

on/off switches and emergency stop key. On request the 

oven is available with the electromechanical controls 

or with digital panel. 




4


Performance 

CAAG 

11 – Performance 

- Maximum baking temperature is 300°C. 

- Time of continuous running is 24h/24h. 

- Average gradient of temperature rise around 2-3° C/min. 

- Constant and excellent evenness of the temperature. 

- Extraordinary stability after loading. 

- The temperature of external panels surface is not exceeding 25°C the ambient temperature. 

- Independent steam generators for any chamber. Steam in fast successive loads requiring a 

short baking time. 

- Steam device performing at every level and adapted to all types of uses (needing a lot of 

steam presents no problem at all). 

- Extraordinary thermical efficiency. High energy safety. 

- Silent, no moving parts: the oven is a static machine, one of the quietest ovens available. 

- All technical parts have place in the front: easy access and reduced maintenance time. It is not 

request free space around the machine. 

- The CE Declaration of Conformity is submitted with the machine. 

12 – Guaranties 

The guaranties are 1 year on all the parts (except consumable) and 5 years on the pipes. 




5


Safety 

CAAG 

13 – Protection and safety device 

Safety thermostat: this device is installed in order to avoid the temperature inside the oven to go 

over the calibration value (300°C). If the oven reaches the calibration value, the thermostat 

disconnects automatically the burner. 

Emergency push button: it is a mushroom-head push button, its colour is red on yellow 

background, it is placed on the control panel. When pushed, it stops immediately all the functions 

of the oven and of the burner. This device is quickly recognizable and can be easily reached by 

the operator from his working position. 

Steam exhaust fan: it is an exhaust fan installed over the exhaustion hood and started manually 

by the operator before every unloading of the product, by means of the proper selector placed on 

the control board. 

Overpressure: the doors open automatically when the pressure in the backing chamber is 

excessive. 

Microswitch on the chimney lock: when the shutter closes the chimney output, automatically the 

microswitch turns off the burner. 

14 – CE compliant 

The oven is complying with the CEE European norms: 

98/37 EEC Machine Directive 

73/23 EEC Regulation on Low Voltage 

89/336 EEC Directive concerning the Electromagnetic Compatibility 

89/109 EEC Directive concerning materials and the objects have to be in contact with 

alimentary products 

90/396 EEC Appliances burning gaseous fuels 

To effect correct application of the safety and health requirements stated in the EEC Directives, the 

following Norms and Technical Specifications were consulted: 

EN292-1 Fundamental concepts and general principles of projects 

EN292-2 Fundamental concepts and general principles of projects 

EN1673 Food processing machinery - Rotary rack ovens - Safety and hygiene requirement 

EN294 Distances of safety for the superior arts 

EN953 Projecting and construction of the Protection Devices 

EN349 Minimum gaps to avoid crushing of parts of the human body 

EN418 Emergency stop equipment, functional aspects - Principles for design 

EN1088 Interlocking devices associated with guards - Principles for design and selection 

EN1050 Safety of machinery - Principles for risk assessment 

EN45014 General criteria for suppliers' declaration of conformity 

EN203-1/2 Gas heated catering equipment 

EN60204-1 Electrical equipment on the machines 

prEN 563 Hot Surfaces which could be dangerous 

C.M. N. 68 Thermical implantations 

C.M. N. 73 Thermical implantations 

89/392/EEC; 91/368/EEC; 93/44/EEC; 93/68/EEC. 




6


Technical features 

15 – Technical features 

CAAG 

Model Baking 

surface 

Inside 

dimensions 

Outside 

dimensions 

Chambers distance 

from the floor 

Electric 

power 

Power Weight 

mq A mm B mm A mm B mm mm mm mm mm kw kcal/h kg 

420 

4C/2D 

7,90 1600 1240 2870 1840 850 1100 1350 1600 1.4 65000 8900 

421 

4C/2D 

9,90 2000 1240 3270 1840 850 1100 1350 1600 1.4 80000 9300 

422 

4C/2D 

11,90 2400 1240 3670 1840 850 1100 1350 1600 1.4 90000 9700 

330 

3C/3D 

331 

3C/3D 

332 

3C/3D 

430 

4C/3D 

431 

4C/3D 

432 

4C/3D 

440 

4C/4D 

441 

4C/4D 

442 

4C/4D 

8,90 1600 1860 2870 2460 1000 1250 1500 1.4 70000 8500 

11,20 2000 1860 3270 2460 1000 1250 1500 1.4 85000 8900 

13,40 2400 1860 3670 2460 1000 1250 1500 1.4 95000 9300 

11,90 1600 1860 2870 2460 850 1100 1350 1600 1.4 90000 9700 

14,90 2000 1860 3270 2460 850 1100 1350 1600 1.4 120000 10100 

17,90 2400 1860 3670 2460 850 1100 1350 1600 1.4 135000 10500 

15,90 1600 2480 2870 3080 850 1100 1350 1600 1.4 125000 10500 

19,80 2000 2480 3270 3080 850 1100 1350 1600 1.4 140000 10900 

23,80 2400 2480 3670 3080 850 1100 1350 1600 1.4 160000 11300 




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420 – 421 – 422 

Four baking chambers and two doors 

Ø 260 

Ø 240 

ITEM DIMENSIONS 

THERMICAL 

POWER 

A mm B mm C mm D mm kcal/h kw 

-F- SMOKES CHIMNEY 

-G- STEAM EXHAUSTIN 

-H- BURNER 

-I- WATER TRAP 

-L- WATER CONNECTION 

-M- ELECTRIC CONNECTION 

NOZZLE 

For oil burner 

only 

CAAG 

BAKING 

SURFACE 

TUBIX 420 1600 1240 2870 1840 65.000 76 1,75x60° 7,9 

TUBIX 421 2000 1240 3270 1840 80.000 93 2,0x60° 9,9 

TUBIX 422 2400 1240 3670 1840 90.000 104 2,0x60° 11,9 

DESCRIPTION 

Installed electric power (kw) 1,2 

Hood exhaust fan (kw) 0,6 

Burner (kw) 0,3 

Lighting (kw) 0,3 

Auxiliary equipment (kw) 0,1 

UTILIZATION MAX TEMPERATURE (C°) 300° 




m² 

8

330 – 331 – 332 

Three baking chambers and three doors 

Ø 260 

Ø 240 


THERMICAL 

POWER 


-G- STEAM EXHAUSTIN 

-H- BURNER 




NOZZLE 

CAAG 

BAKING 

SURFACE 



only 

m² 

TUBIX 330 1600 1860 2870 2460 70.000 82 2x60° 8,9 

TUBIX 331 2000 1860 3270 2460 85.000 99 2,5x60° 11,2 

TUBIX 332 2400 1860 3670 2460 95.000 110 3x60° 13,4 

DESCRIPTION 










9

430 – 431 – 432 

Four baking chambers and three doors 

Ø 260 

Ø 240 


THERMICAL 

POWER 

A mm B mm C mm D mm kcal/h Kw 


-G- STEAM EXHAUSTION 

-H- BURNER 




NOZZLE 


only 

CAAG 

BAKING 

SURFACE 

TUBIX 430 1600 1860 2870 2460 90.000 104 2,5x60° 11,9 

TUBIX 431 2000 1860 3270 2460 120.000 140 3x60° 14,9 

TUBIX 432 2400 1860 3670 2460 135.000 157 3,5x60° 17,9 

DESCRIPTION 










m² 

10

440 – 441 – 442 

Four baking chambers and four doors 

Ø 260 

Ø 240 


THERMICAL 

POWER 



-G- STEAM EXHAUSTION 

-H- BURNER 




NOZZLE 


only 

CAAG 

BAKING 

SURFACE 

TUBIX 440 1600 2480 2870 3080 125.000 145 3,5x60° 15,9 

TUBIX 441 2000 2480 3270 3080 140.000 163 3,5x60° 19,8 

TUBIX 442 2400 2480 3670 3080 160.000 186 4,0x60° 23,8 

DESCRIPTION 










m² 

11

- inside 

- basement 

CAAG 




12

- main parts 

Electrical feeding 

Control panel 

Smokes microswitch 

Solenoid valves unit 

SMOKE 

CHANNELS 

STEAMERS 

- smoke channels 

Smokes chimney 

BAKING CHAMBER 




SMOKE 

CHANNELS 

SMOKE 

CHANNELS 

Electric box 

CHIMNEY 

Steam exhaust fan 

SMOKE CHANNEL 

BURNER 

Lights system 

Burner 

CAAG 

INSULATION 

(ROCK WOOL) 

BRICKS 

SMOKE 

CHANNEL 

FURNACE 




13


Connection 

16 – Connection 

CAAG 

Hydraulic connection: the connection is necessary for the steam device and must be of a 

minimum diameter of 12 mm and provide filtered water. The outline connection is ½ inc. 

The water pressure reaching the vaporizer is between 1 and 3.0 bar. 

Steam exhaust to the draught hood: the exit diameter is 26 cm. In the coupling area with the 

exterior piping (this must have a min. section of 0.035 m2 it is better to install a box with 

dimensions of mm 400 x 500 x 400). 

The piping of steam exhaust must be slightly inclined to avoid the condensate return in the oven. 

Evacuation of the combustion products: the exit diameter is 24 cm. It is necessary to consider 

that - in order to obtain a good functioning of the plant - on the base of the chimney there must be 

a depression within 0.1 - 0.3 mbar. If possible avoid installing curves in the piping. If chimney and 

piping are outside the building, it is good standard to cover them with heat insulator materials to 

obtain a good draught also in the cold season and to avoid vapour condensations. 

Electrical connection: verify that the voltage of the electric line to the electric box corresponds to 

the voltage required in the electrical diagram and on the label inside the box. 

Normally and if there isn’t any different request, the connection is 3 phases + neutral, 400 voltage 

and 50 Hz, or 1phase, 220 volts. 

Gas connection: the burner need a connection of ¾ or 1 inch (see the its instructions manual). 




14


Dimensions 

17 – Package 

The oven is delivered fully disassembled with visible and on pallet components. 

For the delivery is requested a loading capacity with the following dimensions: 

ml 4,70 x 2.3 x 1,50 h kg. 6000 model 420,421,422; 

ml 5,30 x 2.3 x 1,50 h kg. 6000 model 330,331,332 

ml 5,30 x 2.3 x 1,50 h kg. 6500 model 430,431,432; 

ml 5,90 x 2.3 x 1,50 h kg. 7000 model 440,441,442. 

CAAG 




15


Fuel 

18 – Fuels 

The oven is functioning with a burner using following fuels (see the manual of the burner): 

- Diesel 

- Gas methane 

- LPG (Liquefy Petrol Gas) 

- Solid fuel (like wood or carbon): only if the oven is furnished with the optional furnace. 

TYPE OF FUEL TYPE OF 

BURNER 

CAAG 

FEED PRESSURE NET HEAT VALUE 

GAS OIL Blown See burner handbook 11.5 kW/kg 

FUEL OIL Blown See burner handbook 11 kW/kg 

NATURAL GAS Blown - A See burner handbook 10 kW/m 3 n 

L.P.G. Blown - A See burner handbook 13 kW/m 3 n 

TOWN GAS -- -- 3,7 - 5,2 kW/Nm 3 

DRY WOOD -- -- 4,6 - 4,9 kW/kg 

LIGNITE (CARBON SULCIS) -- -- 6,0 - 7,0 kW/kg 

ANTHRACITE -- -- 8,7 - 9,3 kW/kg 

MODEL BURNER MODEL 

OIL (DIESEL) BURNER 

NOZZLE Kcal/h Kw Kg/h 

420 RIELLO 40 F10 1.75 x 60° 65000 76 7 

421 RIELLO 40 F 10 2.00 x 60° 80000 93 8 

422 RIELLO 40 F 20 2.00 x 60° 90000 104 8-9 

330 RIELLO 40 F 20 2.00 x 60° 70000 82 7-8 

331 RIELLO 40 F 20 2.50 x 60° 85000 99 8-9 

332 RIELLO 40 F 20 3.00 x 60° 95000 110 9-10 

430 RIELLO 40 F 20 2.50 x 60° 90000 104 8-9 

431 RIELLO 40 F 20 3.00 x 60° 120000 140 11-12 

432 RIELLO 40 F 20 3.50 x 60° 135000 157 13-14 

440 RIELLO 40 F 20 3.50 x 60° 125000 145 12-13 

441 RIELLO 40 F 20 3.50 x 60° 140000 163 13-14 

442 RIELLO 40 F 20 4.00 x 60° 160000 186 15-16 

MODEL BURNER MODEL 

GAS BURNER 

Kcal/h Kw 

420 RIELLO 40 FS15 65000 76 

421 RIELLO 40 FS15 80000 93 

422 RIELLO 40 FS15 90000 104 

330 RIELLO 40 FS15 75000 87 

331 RIELLO 40 FS15 85000 99 

332 RIELLO 40 FS15 95000 110 

430 RIELLO 40 FS15 90000 104 

431 RIELLO 40 FS15 120000 140 

432 RIELLO 40 FS15 135000 157 

440 RIELLO 40 FS15 125000 145 

441 RIELLO 40 FS20 140000 163 

442 RIELLO 40 FS20 160000 186 




16


Assembling 

Dati e caratteristiche non sono impegnativi. BASSANINA si riserva di apportare modifiche senza preavviso. 

Weights and measures are not binding. BASSANINA reserves the right to effect changes without notice 

CAAG 




17

Composition - Bakery & Catering Equipment

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