LLOPIS INNOVATES WITH GIRELEC®

Llopis innovates by offering to its customers the Girelec, the only electric bakery oven with energy storage capabilities available :

• No more need to buy and store firewood, especially in urban zone ;

• No more need to load the oven with firewood ;

• No more need for a fume exhaust, where it's uneasy due to neighborhood proximity ;

• Always the excellent baking quality of the llopis ;

• And maybe the best in energy consumption available in the marketplace ( as a revolving flatbed oven type).

Optional : a side window can be added to enhance the "show off" qualities of a Lopis in a store, allowing your customers to see the inside of the oven, and admire the expert peel work and the baking process.

DESIGN AND OPERATION

The Girelec 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 flavours,
  
• A crusty bread with a longlife preservation,
  
• A deeply cooked bread, with a constant quality. 
  

•Of 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;
  
• Significanltly decrease the cost of energy and labour costs;
  
• Use electricity as its main energy, an always available energy, with no storage or delivery constraints, no need to load logs in the fireplace, no need to install fume exhausts;
  
• Own a very reliable hardware ( no electronic system, and a simple mechanism), durable, which requires very few handling;
  
• Work following ecological principles.

A frequently asked question : why is the Llopis round-shaped, with a revolving sole, and so well-designed?

• We just redesign 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 cook;
  
• 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 advance :

• A unequalled insulation : more than 45cm of a natural mineral material;
  
• A heavy revolving refractive hearth;
  
• A very complex masonry, only built with refractory bricks;
• Rock-solid with proven materials.
  

All those qualities, plus a wide range of products make this oven a real reference, with a lot of benefits.

MAIN BENEFITS OF A LLOPIS OVEN.

The Llopis oven has brought a bunch of qualities in various domains during the last 60 years :

• In terms of quality :
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.

•In terms of economy :

• of Energy consumption : Probably the most cost-efficient electric oven available : A 2.5m of diameter Girelec model (it represents about 5m2 of baking surface) only needs 30kW of electric power, and uses only 17kWh. This is possible not only because of its design, but also because of its perimetric insulation thickness (5cm) and the type of material used for this insulation ( stone powder). So the main quality of the Llopis Girator, the baking based upon the heat storage, is the same with the Girelec.
  
  
• In terms of cooking surface : due to the high commercial qualities of a Llopis in terms of attractivity when installed in a store, the peel work can become a must. As an addition, the baking process is continuous (fresh doughs replacing baked ones) the use of such an oven is always optimal. This helps reduce the required cooking surface.
  
  
• 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 ovens.
  
  
• Investment : due to the durability quality of our ovens, usually more than 35 years lifetime, the profitability of your investment speaks by itself. Furthermore, each part of such an oven can be replaced at any timte, extending its lifetime (for example, the complete remade of the inner refractory mass can be done by the inside of the oven).
  
  
• Accounts : Electricity is an energy that requires no funds, you only pay per use.
  

• Commercially attractive :
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.

• Easy to use :
The main energy is provided by 2 resistor layers placed under the vault and the bedplate. Several probes allows to regulate the temperature to suit the desired activity of baking. The settings for the vault and the bedplate are independent. A timer allows to set a timed start of the oven. When the baking process starts, in the morning, the oven is still hot, which proves how much such an oven is a money-saver, and that it can be very fast to start up.

•Ecological 
Electricity is the only fuel and energy source.
Built in steel, cast iron, refractory bricks and stone powder (noglass whool), every part of this oven is recyclable : so it definitely is compatible with sustainable development concepts.

•Safe :
The Girelec shares most of its component with the famous Girator. The electric system is based on solid and reliable parts made by well-established brands, for a better handling.

MAIN TECHNICAL DIAGRAM

The drawings below show the basics of a Girelec oven.

All dimensions in meters. Most of them are fixed whatever is the oven model. In this particular case the oven shown is a 3.90m diameter model.

A UNIQUE INSULATION ABILITY

The "insulation" term is actually inapropriate when talking about the Girelec. 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 !

A REFRACTORY REVOLVING SOLE

This 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 is colder on the front, the temperature is often very non-uniform, revealing all the benefits of The Girelec oven.
As an addition, The revolving deck 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.

A SOPHiSTICATED DESIGN

The cooking chamber is built on a brick complex, and embed 2 resistor layers,in lower and higher parts, both are protected (against acidity of bread steams, or peel bumps) for a better durability. The chamber is the same as the one in the Girator, so the Girelec can get an excellent homogeneity of heat at any point of the cooking volume, better than in any other electric oven. This drives to a very constant baking process.

UNFAILING ROBUSTNESS

The basic building materials of a Llopis oven have never been replaced since its origins.
More then 60 years and more than 12000 ovens sold (most of them are 30+ years old) are the best arguments, stronger than any speech.

LLOPIS : 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 oven.
The baking process consists of 3 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 open the loading door, the steam will be kept at a constant pressure.

2 During all the cooking process the temperature must be as constant as possible.

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 sole.
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.

HEAVY REFRACTORY SOLE

The refractory bedplate (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 sole to hold a constant temperature. With a thin sole, 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 deck 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 baking 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).

ENERGY CONSUMPTION COMPARATIVE CHART

Click Here.

THE GIRELEC RANGE OF OVENS

Please note that on demand, some specs of the Llopis oven can be adapted following your needs : height, wideness of the loading door...

A CUSTOMIZABLE OVEN FOR A BETTER LOOK

In 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 dressing 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

MAIN BENEFITS OF A LLOPIS OVEN.

MAIN TECHNICAL DIAGRAM

A UNIQUE INSULATION ABILITY

A REFRACTORY REVOLVING SOLE

A SOPHiSTICATED DESIGN

LLOPIS : A NEW STANDARD FOR BAKING

HEAVY REFRACTORY SOLE

ENERGY CONSUMPTION COMPARATIVE CHART

A CUSTOMIZABLE OVEN FOR A BETTER LOOK