GIRATOR®, THE ORIGINAL LLOPIS.
The Girator model is the original Llopis oven, with only a small
update, consisting on an enhancement of some details and cosmetic
New bended, cast aluminium, frontdoor with two glass parts :
only the low part rocks when loading. The whole front door is wider
allowing an easier loading and unloading work, a better access to
the cooking chamber, and less movement of peel. Plus you get a better
visual control over the cooking process ;
New hood, made of stainless steel, with a better design ;
New,stainless steel façade ;
New black painted outer cover made of metal, and available
on demand in other RAL colors, for a better integration with the
style of your store ;
Equipped with an exhaust pipe for steams.
These new features tend to enhance the already legendary qualities
of the Llopis ovens, in terms of cooking quality and energy saving.
Note that the Girator is fully adaptable to gaz fuel.
option : you can also choose to add a side glass-window to "make
the show"; with this cool addtition, your customers will be
able to watch inside the oven, and to admire the expert peel job,
and the bread cooking.
DESIGN AND OPERATION
The Girator Llopis was specifically
designed to satisfy the following expectations :
Of the Final customer
who wishes :
- A warm, fresh bread at any hour ;
- A tasteful bread, with good texture and
- A crusty bread with a longlife preservation
- A deeply cooked bread, with
a constant quality.
the Baker, who wants to :
- Increase earnings
by producing a better quality bread by getting a kind of prestige
brought by the use of a traditional oven ;
- Significantly decrease the cost of energy
and labour costs ;
- Use FireWood as fuel, which is a widely
available energy, with a good image, no monthly fee, able to be
autonomous even in case of a electricity cut-off ;
- Own a reliable, solid hardware ;
- Work in an ecological environment.
A frequently asked question : why is the Llopis round-shaped, with
a revolving sole, and so well-designed ?
- We just redesigned
the traditional form factor of the ancient ovens, while trying
to improve their efficiency ;
- To avoid angles,
a very bad shape for a good hearth since it would disturb the
flow of air and steam ;
- The specific
design of its brick frame implies an excellent temperature homogeneity
on each point of the cooking chamber ;
- Its entire area
can be used as one wants, a cooked bread can be replaced by a
fresh one, anytime ;
- Various weights
of bread can be simultaneously cooked, with an independant time
of cooking ;
- The quantity of bread to be cooked can
be smartly adjusted according to effective sales : no more wastage
and a good, hot bread all the day ;
- No latency : a Llopis oven is always ready
to bake ;
- The time management of the baker is improved.
All those qualities are a consequence of the
original design of Llopis ovens, and their unsurpassed technical
- An unequalled
insulation : more than 45cm of a natural mineral material
- A heavy revolving refractive sole ;
- A very complex
masonry, only built with refractory bricks ;
- Rock-solid with
All those qualities,
plus a wide range of products make this oven a real reference, with
a lot of benefits.
BENEFITS OF A LLOPIS OVEN.
The Llopis oven has brought a bunch of qualities
in various domains during the last 60 years :
Its capability of cooking any amount of weight with a high hydration
rate, so the bread can be cooked into its own steam, rich in flavours,
allowing it to keep all its taste.
(This has been proved in several blind-tests.)
The revolving sole concept make the bread cooked steadily.
Llopis has definitely established a new reference in cooking bread.
With its high power of cooking, it can cook any weight of bread,
even the heaviest.
- Of energy
consumption : Probably the most cost-efficient oven available
: only one stere of dry wood is required for 10Mkg of flour per
(Take a look at our energy comparison chart.)
The highly efficient insulation system and the quality of the
special insulating material, allows the Girator to keep a constant
temperature : if your bakery is closed on the Sunday afternoon
for your weekly break, you can achieve your first batch
on Tuesday morning just with the stored heat. This is why a Girator
is so unique : storage of heat, by using high quality, heavy materials.
- Cooking surface efficiency : customers
really appreciate the "show" offered by the baker work
in a bakery shop : that's why bakers who use a Llopis often use
a peel too : this feature brings another advantage : the cooking
process is never interrupted so the cooking surface is always
- Labour : since loading and unloading
bread inside and outside the oven with a peel is a continuous
process, one could think it implies more time spent doing this
task when compared with classic rack ovens ; but in fact
there's no significant difference because a lot of time is wasted
between the two stages while using a rack oven. Furthermore the
vey low quantity of wood needed by a Llopis oven, means a short
time spent adding wood into the hearth.
If you can use a domestic chimney, then you can use a llopis.
One More proof ? More and more women actually work with Llopis
- Investment : due to the long-life quality
of our ovens, generally more than 35 years, the profitability
of your investment speaks by itself. Furthermore, each part of
such an oven can be replaced at any time, extending its lifetime.(e.g.
The refractory inner frame can be rebuilt from the inside of the
- Accounts : firewood needs less cash when
compared to other energies like fuel oil. (It's quite usual to
fill 1500l of fuel oil at once)
When installed in a prominent place, the Llopis oven catches everybody's
attention by emphasizing the traditional dimension of a traditional
work by peel.
Numerous testimonials of bakers that already own a Girator
proudly claim a 25 to 35 % increase of their sales.
The sole presence of such an oven can be a tremendous benefit for
giving a bump to an old bakery or giving a new identity to an existing
store. Just imagine how much this can be true with a faced façade.
A Llopis is always ready to cook, all day long.
The revolving sole allows the baker to put the bread inside and
outside the oven continuously, with a complete optimization of the
cooking surface ; so, as the temperature is accumulated, the
behaviour of such an oven is more predictable. No special ability
is needed since everything has to be done by hand. After 2 days
off, the proud owner of a revolving hearth oven can immediately
take off a new cooking cycle.
Firewood is your only source of energy ; that means a lot in
terms of environmental issues.
Burning firewood casts CO2, but this CO2 is needed by plants and
trees to help them grow: that's what one calls a virtuous circle...
In Europe, each cut tree implies to replant another one, as required
by our legislation; so using wood as an energy could be done ad
libitum unlike fossil energies (oil, gaz, coal...)
4m3 of firewood = 1ton of oil minus 2.5 tons of CO2.
Nowadays global warming is one of our highest concern, and we think
we can greatly contribute to make firewood a good, modern alternative
to past century fossil energies.
Built in steel, cast iron, and refractory bricks and stone powder
(no glasswool) each part of this oven can be recycled.
The only secondary source of energy is electricity for the lighting
So the oven can work only with the energy brought by firewood.
Since a llopis is a simple oven, only built with proven materials,
it's more reliable yet easy to use than any other one. If you can
use a chimney, you can use a Llopis Girator.
Despite wood energy qualities, one could prefer work with gaz, fuel
oil or electricity. The Llopis oven can be adapted to various energies,
without altering its performances.
MAIN TECHNICAL DIAGRAM
These following drawings are intented to show you what a llopis
All dimensions in meters. The drawing shows
a 3.90m diameter oven.
UNIQUE INSULATION ABILITY
"insulation" term is actually inapropriate when talking
about the Girator. As a matter of fact the insulation material used
is a specific rock, extracted from the soil, finely crushed, and
derived from the fossilisation of micro-organisms.
With its high density and cohesion, this material is capable of
insulation (which means act like a barrier to the heat loss), and
overall is capable of storing heat; those two qualities can't be
found in more traditional materials like stone wool, glass wool...
This superiority is dubbed by the use of the widest section of insulation
material available on the marketplace : 45cm wide !
is the main part of the oven : 3cm thick, it weighs about 500 kg.
WIth its high density refractory mass, you can get a perfect, deep
cooking of bread, which would be impossible to achieve with a lighter
deck ; as a matter of fact with such a more classic deck, the
heat exchange is quite limited. When compared to a non-revolving
deck oven, where the deck (sole) is colder on the front, the temperature
is often very non-uniform, revealing all the benefits of The Girator
As an addition, The revolving sole of the Girator is suspended,
and that implies a couple of qualities :
the use is effortless;
the deck can't be blocked;
it can be lift for maintenance operations from the inside;
the rotation of the deck is controlled by hand so you can
precisely manage the loading and unloading process, which would
be less easy with an automated system.
lower part of a Llopis oven is entirely made of refractory bricks
with a high percentage of alumina.
The complex air and fume circulation system is one of the best secrets
of our ovens.
Fumes have to follow a path in the lower part of the oven, under
the deck, as well as in the double-roof of the cooking chamber.
So, the fumes can cast a large part of their heat, implying money
As an additional benefit the heat is homogeneous on every point
of the cooking chamber, which is really important to get an even
This feature, the rounded shape of the oven chamber and the use
of only one loading door, allow you to get a bread, cooked into
its own steam, with only one steam pulse, in the morning when starting
basic building materials of a Llopis oven have never been replaced
since its origins.
More than 60 years and more than 12000 ovens sold (most of them
are 30+ years old) are the best arguments, stronger than any speech.
: A NEW STANDARD FOR BAKING
Once the dough is ready to be cooked,(when
the natural fermentation is done and when the optimal chemical and
biological point has been reached) it's ready to be loaded into
The cooking process can be divided in three main steps :
1 The CO2 starts growing as
the the dough casts its own steam. For that you have to be sure
that the dough is at its optimal point in terms of raising :
- Otherwise if the raising process has not been completed, the
CO2 is insufficient, the dough doesn't grow, its final aspect
is flat, no flavours and an unpleasant structure when eated.
- If the raising process is overdone each slash done on the dough
would make the Co2 going away, and the bread would be quite flat
in the end.
At this stage, the overall volume inside the chamber, makes the
steam store; except if you ope the loading door, the steam will
ba kept at a constant pressure.
2 During all the cooking process the temperature must be as constant
3 Duration of steam absorption.
The duration of steam absorption
is linked to the hygrometry rate of the bread and the hygrometry
rate inside the cooking chamber. This steam volume is so important
that it creates a slight overpressure, and allows the bread to
reabsorb it, partly because of the slightly sloped shape of the
So, the bread keeps on cooking in its own steam, with no additional
absorption of water vapour, like in a classical deck oven. As
a matter of fact, when dealing with such an oven, the water steam
(that is issued from injected water), produced by the steam containers
is poorer, and the steam cast by the bread itself are driven to
the outside via the vents.
This reabsorption is also facilitated by the fact that the exchanging
surface between the cooking chamber and the outside of the oven
(by the loading door) is much more reduced in a Llopis oven compared
to a deck oven.
the refractory sole takes a long time
to heat but is also very long to cool. That's one of the reasons
why a Llopis oven was designed to store heat, allowing the deck
to hold a constant temperature. With a thin deck, the thermal exchange
is more brutal : The crust is cooked too quickly while the dough
cast the CO2 badly.
The holes in the dough can't be well developed, which creates a
compact zone inside the dough and make the deep cooking impossible.
The crumb is insufficiently aired, the texture of the cooked bread
is very bad, and the flavours can't be developed.
On such thin flatbeds, when the sole is heated, the dough is dehydrated,
which implies a decrease of the overall quality of the bread, and
in the end a loss for the baker.
So, the latter, to avoid this phenomenon, unload the dough before
the cooking completion, which makes a bread that becomes tough or
on the contrary too soft, very quickly. No need to say that such
a bread can't be stored for a couple of days.
With a Llopis oven, you can't make a confusion between cooking and
dehydrating the bread.
Benefits of the natural steam of a Llopis.
This natural steam is a very volatile chemical complex, rich in
nitrogen, in mineral salts, in potassium, glucose, alcohols...
All those elements used to be a part of the cell of the dough, and
are cast when the dough is warmed.
As an addition, there is like a chemical adherence of the gluten
with this complex; that can't be achieved with injected water.
We have really wanted to keep this natural steam of the bread, instead
of wasting this resource.
Why? In fact this natural steam
is useful in multiple ways in the cooking process :
- it helps holding the inner hygrometry of the dough, and avoid
the variations of hygrometry of the atmosphere to have an effect
inside the cooking chamber ;
- it gives a natural warm color to the dough; (the glucose
embedded inside the steam helps the caramelization of the dough) ;
- it allows to not waste dough, because the dough is cooked
and not dried ;
- it allows to keep all the initial flavours and tastes of
the bread ;
- it allows to get a constant and predictable product, pleasant
for the customer who appreciates its taste, texture and aspect,
without the addition of a chemically poor element (the water into
the steam network of a classic oven can contain some chlorine, which
can give some bad tastes to the bread).
CONSUMPTION COMPARATIVE CHART
OVEN THAT CAN BE CUSTOMIZED FOR A BETTER LOOKIn order to enhance its traditional
aspect, especially when installed in prominent place in the store,
we highly recommend to our clients to tune up their oven.
Just imagine the visual impact, once dressed, of a Llopis oven,
for your customers.
The chosen material can be inspired by your country :
Brick, Stones, Pebbles...Or some more unusual ones like tiles...
The customization can be in adequation with the wall colors ;
it can cover the entire oven or just one side
For all that we closely work with professionals of each specialty.
Please contact us.
You can see some samples by clicking on the image below.
DESIGN AND OPERATION
BENEFITS OF A LLOPIS OVEN.
: A NEW STANDARD FOR BAKING