Deck oven, 7.45 m², 3 levels, 6 openings

LFK-321 Ring Tube Oven 7.45 m² for a Regular and Precise Bake

General Presentation

The Logiudice Forni LFK-321 is a ring tube steam oven with a masonry hearth designed for professional bakers and laboratories who need a comfortable cooking surface without opting for an overly bulky configuration. With its 3 decks, 2 x 62 cm openings, and 7.45 m² usable surface area, it is ideal for bakeries seeking consistent baking for breads, pastries, and other baked goods.

Why this model stands out

This model from the KAPPA range features a heating system with 27 mm diameter annular steam tubes, combined with a masonry firebox and flue. Heat circulates evenly throughout the chambers, while the refractory cement hearths with metal reinforcement ensure gradual and even baking. For a professional, the benefit is clear: working with a stable hearth, good thermal inertia, and steam suitable for demanding bread baking.

Key Advantages

• 7.45 m² baking surface, suitable for regular professional production.
• Masonry firebox and refractory brick flues for excellent thermal performance.
• Annular steam tube system designed to promote even baking.
• Independent steam generators located under the chambers to support steam formation.
• Digital control with 99 programs and automatic start, or electromechanical panel depending on the configuration.
• Oil or gas operation, with the option of solid fuel, biofuel, or pellets upon request.

Detailed Technical Specifications

Reference	LFK-321
Range	KAPPA / LFK
Oven Type	Ring tube steam oven with masonry core
Recommended Use	Breads, pastries and baked goods
Number of Shelves	3 Shelves
Doors	2 x 62 cm openings
Surface of Cooking area: 7.45 m² Chamber dimensions: 124 x 200 cm External dimensions: 180 x 336 cm Maximum cooking temperature: 300°C Heating system: Annular steam tubes Ø 27 mm Firebox and flues Masonry
Cooking Hearths	Mixture of gravel and refractory cement with metal reinforcement
Steam	Independent steam generators positioned under the chambers
Steam Extraction	Steam extraction vents
Chamber Doors	Tempered glass doors with downward opening
Door Options	Balanced doors with automatic closing or upward-lifting doors on request
Control Panel	Digital 99 programs with automatic start timer or Electromechanical
Panel Position	Left or Right during installation
Exterior Cladding	Stainless Steel
Thermal Output	55,000 kcal/h - 64 kW - 220,000 Btu/h
Electrical Power Consumption	1.5 kW
Compatible Oil Burners	Riello F10 / Baltur BTL10
Compatible gas burners	Riello FS8 / Baltur BTG11
Pellet	Y70
Energies	Fuel oil or gas; Solid fuels, biofuel or pellets on request
Loading	Compatible with elevator or loading system depending on configuration
Origin	100% Made in Italy

Uses and applications

The LFK-321 is ideal for use in a bakery, pastry shop or a catering production facility that wants to bake bread, specialty bread, pastries or oven products with regularity. Its 200 cm chamber depth offers more usable space than the LFK-320, while maintaining a 3-deck, 2-door design.

Good to know before choosing

This model is a good choice when the priority is to increase baking capacity without increasing the number of doors. Before making a decision, you should check the available space for the external dimensions of 180 x 336 cm, the planned energy supply on site, and the loading organization. Door options can also be important if the oven is used with a lift or loading system.

Conclusion

The LFK-321 offers a good balance between capacity, consistent baking, and professional installation. Its 7.45 m² surface area, annular steam tubes, and masonry hearth make it a suitable solution for bakers who want to ensure consistent baking quality while maintaining a clear and manageable setup for everyday use.

LFK-321 FAQ

What is the difference between the LFK-321 and a more compact model like the LFK-320?
The LFK-321 retains 3 decks and 2 62 cm openings, but it offers a deeper chamber of 200 cm and a 7.45 m² baking surface, compared to 6.00 m² for the LFK-320.

Is the LFK-321 suitable for a bakery that wants more surface area without changing the number of decks? Doors?
Yes. This model allows you to increase the usable surface area while maintaining a 2-door configuration, which can facilitate bakery organization.

Why is the masonry firebox important on this oven?
The masonry firebox and flues contribute to the oven's thermal stability. Combined with the refractory hearths, they help achieve even baking of bread and baked goods.

Can the LFK-321 run on pellets?
Standard operation is designed for oil or gas. A configuration with solid fuels, biofuel, or pellets is possible upon request, with the pellet designation Y70 for this model.