Unisource Energy Saving Concept:
The Unisource "Rembrandt" Mini Vapor Steam Tube Deck oven is a static oven which means there are no fans to dry out your baked goods. The most important characteristic of this oven is the Unique Heating System.

Heat is supplied by a Dense Network of Patented Closed Vapor Tubes in which the hot steam circulates. The baking chambers on each deck are wrapped by these vapor tubes in the around the entire deck. each vapor steam tube is individually tested and certified at our factory. This unique concept of heating vapor steam tubes provides our customers with low, low energy consumption, quick temperature recovery and the perfect uniform bake every time! This oven is so energy Efficient, after 12 hours of the oven turned off, it still holds 250º!

CONSTRUCTION:
High quality stainless steel is used on the entire outside of the oven for easy cleaning and very attractive look.

The doors are made of thick tempered glass, perfectly balanced by stainless steel-lined counter weights for a fast opening and closing counter of each door. The glass is easily removable for cleaning, Also, incudes are the following: Halogen Lighting, Fire-Proof Cement Baking Stones, Steam Exhaust Hood with Exhaust Fan, Performant Insulation by Crossed Rock Wool Panels, and Exhaust Accelerator For Gas Combustion.

Electronics:
Our Reliable Electro-Mechanical 24 Volt Control Panel is standard in all of our ovens and is very easy to use.

Steam System:
Easy Baking Chamber has its own powerful Self-Contained High Capacity Steam System that is ready on demand for Artisan Breads, Bagels and Rolls.

Oil or Gas Burner:
We use only the finest Gas Burners in the industry for quick recovery and High Btu Energy Efficiency.

Installation:
The Unisource "Rembrandt" Deck oven is a modular design that goes together fast and easy.

98% parts can be purchased by local Grainger or parts store.

Unisource Baby Rembrandt™ Gas Fired Deck Oven with refractory baking surface is ideal for hearth baking and you can also bake in regular baking pans. This oven is perfect for all types of product such as breads, rolls, pies, pastries, pizza, etc. The oven comes with its own steam generating system which can work independently in each deck. The oven can be supplied for use with natural gas or propane gas. In either case the consumption of gas is minimal and the baking results are stunning. As standard both models are equipped with a stainless steel stand with wheels for easy placement.

There is also a special version for restaurants and cafes on both, stainless steel and copper front. This version comes with a bigger hood as well as a pulling out shelves located between the oven and its base to make it easier for the professional baker to load the oven.

• Genuine Vapor Tube Technology for brick Oven quality artisan baking
• The smallest foot print in the industry
• Available in a variety of sizes as small as 39" x 31"
• Individual, self-contained high capacity steam
• Save 50% on energy with new gas Vapor Tube Technology
• Natural gas, propane or oil fired burners
• High efficiency Burners and other components are front mounted, for easy access in tight spaces for secure "0" clearance
• All stainless steel construction with fvapor hood included
• Oven comes fully assembled. No installation required
• Halogen lamps on each deck
• Includes stand, pullout work table and casters<
• Full glass doors for easy viewing
• One year parts/labor warranty
• 24/7 nationwide service
• 98% parts can be purchased by local Grainger or parts store.

 

Despite the technological advances achieved in cyclothermic ovens, BONGARD remained convinced of the superiority of steam tube ovens. At that time, all steam tube ovens were equipped with masonry (brick lined) furnaces. The major breakthrough came in 1967, when BONGARD was granted a worldwide patent for a circular steam tube oven with a stainless steel furnace. BONGARD had a succeeded in combining the responsiveness of a cyclothermic oven and the superior baking performance of a steam tube oven. This was the birth of the CERVAP oven.

THE INGENIOUS CERVAP SYSTEM...
The core of this oven is made up of several vertical sections of continuous individual steel tubes. Each section of tubes has a minimum gap space in-between each tube that will ensure uniform heat distribution. This steel tubing is considered to be the highest and strongest grade available. Each tube forms a separate circuit, which is filled with a precisely calculated quantity of water in the lower part of the loop, and then sealed permanently.

The flames and the fumes in the furnace (heat exchanger) heat the tubes that form the loop and cause the water within the tubes to convert to steam, silently, and without any form of mechanical assistance, the steam rises through the tubes according to the basic laws of physics (thermo-siphon). The steam distributed throughout the tubes radiates a smooth uniform heat to the surrounding area of each deck.

Thus duplicating a brick oven environment. The heat is withdrawn when the dough is loaded onto the oven hearth, as the dough absorbs the heat, the steam in the tubes then condenses and the condensation water runs back down to the bottom of the loop, where it is reheated and the cycle repeats endlessly.