LLOPIS INNOVATES WITH GIRELEC®
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).
: 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
DESIGN AND OPERATION
The Girelec Llopis was specifically designed to satisfy the
Of the Final customer who
- A warm, fresh bread at any
- A tasteful bread, with good
texture and flavours,
- A crusty bread with a longlife
- 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
- 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
All those qualities are a consequence
of the original design of Llopis ovens, and their unsurpassed technical
- 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.
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 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
- 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
- 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.
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.
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.
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.
UNIQUE INSULATION ABILITY
"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 !
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
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.
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
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.
: 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 :
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.
During all the cooking process the temperature must be as constant
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.
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
- 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
THE GIRELEC RANGE OF OVENS
COOKING SURFACE (M2)
OUTER DIAMETER (m)
OVERALL SURFACE (m2)
250 Gr DOUGH CAPACITY
200 Gr DOUGH CAPACITY
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
BENEFITS OF A LLOPIS OVEN.
: A NEW STANDARD FOR BAKING
OVEN FOR A BETTER LOOK