Mondial Forni Lem Steam Tube Deck Oven
Mondial Forni Lem Steam Tube Deck Oven
The Mondial Forni LEM is a compact commercial steam tube deck oven designed for bakeries, retail shops and production areas where space is limited but traditional baking quality remains essential.
LEM delivers the strong floor heat, gentle heat distribution and substantial steam associated with larger steam tube ovens, while providing a considerably smaller installation footprint. Its stainless steel structure also enables faster temperature changes than a traditional masonry oven, giving operators greater flexibility when producing different breads and pastry products.
Available in two four-deck configurations, LEM combines straightforward installation, intuitive touchscreen control and dependable commercial construction. Products can be baked directly on the deck or using trays, with an optional built-in manual or semi-automatic loading system.
Steam Tube Baking in a Compact Format
LEM is intended for bakeries that want the baking characteristics of a full steam tube oven without the size and installation demands of a larger masonry model.
Its four baking chambers provide a total baking surface of either 4 m² or 6 m², depending on the selected model. Both versions use a single wide door per deck, allowing good access and clear visibility throughout the chamber.
Production Dynamism
The stainless steel oven structure allows the temperature within the baking decks to change more rapidly than in a traditional masonry oven.
This increased responsiveness makes it easier to move between different products and baking temperatures throughout the working day while retaining the characteristic heat transfer of a steam tube oven.
Uniform Heat Across Every Deck
Each baking shelf is manufactured from a cement-based compound containing an integrated metal mesh.
This construction promotes even heat distribution across the baking surface, supporting consistent colour, crust development and product quality throughout each deck.
Simplified Installation
LEM is supplied as a compact assembled oven, helping to reduce the time and complexity associated with installation.
Its smaller footprint makes it particularly suitable for retail bakeries, workshops and production spaces where access or floor area may prevent the installation of a larger steam tube oven.
Key Features
Blackout Recovery
The control system manages power interruptions and enables the oven to restart automatically and continue baking.
Automatic Shutdown
The oven can switch off automatically after a preset period of inactivity to help reduce unnecessary energy use.
Automatic Start and Stop
Scheduled operation allows the oven to be ready for production or switch off at selected times.
Energy-Saving Insulation
A double layer of high-density insulation improves heat retention and helps optimise energy consumption.
Commercial Reliability
The oven is designed for dependable production, consistent output and long-term commercial use.
Excellent Visibility
Large glazed doors and efficient chamber lighting provide a clear view of products during baking.
Modern Touchscreen Control
LEM can be supplied with Mondial Forni's MFTouch colour touchscreen interface, providing intuitive access to recipes, schedules and oven operating settings.
- Colour touchscreen interface
- Recipe management
- Password-controlled access levels
- Automatic start and stop scheduling
- Automatic shutdown after inactivity
- Blackout recovery
- Remote monitoring through MFConnect
Benefits of the LEM Oven
- Traditional steam tube baking quality in a compact oven
- Suitable for shops, workshops and production bakeries
- Four independent baking decks
- Strong and consistent heat through the chamber floor
- Faster temperature adjustment than a masonry oven
- Even heat distribution across each baking shelf
- Large glazed doors and interior chamber lighting
- Compact installation footprint
- Quick installation without on-site oven assembly
- Optional integrated manual or semi-automatic loader
- Optional OPT efficiency system, capable of reducing energy consumption by up to 30%
- Remote monitoring through compatible MFConnect controls
Suitable Products
LEM is suitable for breads, pastry items and other baked products requiring consistent floor heat, good steam performance and stable chamber temperatures.
Stinco Toscano
Organic Rustic Bread
Ciambellina
Oven Performance
| Thermal Mass | 3 out of 5 |
|---|---|
| Temperature Dynamism | 4 out of 5 |
| Baking Flexibility | 3 out of 5 |
| Application | Retail shop or production bakery |
LEM Model Range
LEM is available in two four-deck configurations, providing either 4 m² or 6 m² of total baking surface.
| Model | Decks | Doors per Deck | Baking Surface | Deck Dimensions | External Dimensions | Thermal Power | Weight |
|---|---|---|---|---|---|---|---|
| 41-80120 | 4 | 1 × 82 cm | 4 m² | 82 × 125 cm | 136 × 207 × 200 cm | 32 kW | 2,000 kg |
| 41-80180 | 4 | 1 × 82 cm | 6 m² | 82 × 185 cm | 136 × 268 × 200 cm | 42 kW | 2,450 kg |
Both models provide working chamber heights of 19, 19, 19 and 24 cm and have a rated electrical load of 1.5 kW at 400 V.
Available Options
- Stainless steel door finish
- Hydraulic bypass ramp
- Built-in manual loading system
- Built-in semi-automatic loading system
- OPT energy-efficiency system
- MFConnect remote monitoring
Supply, Installation and Support
Norgroup can assist with model selection, site surveys, delivery planning, installation, commissioning and operator training.
Although LEM is considerably more compact than a traditional masonry steam tube oven, the installation must still account for access, floor loading, fuel supply, extraction, electrical services and the selected loading arrangement.
Contact us with your production requirements, available floor space and site services. We will help identify the most suitable LEM configuration and prepare a project-specific quotation.
Technical Drawings and Datasheet
The drawings below provide a general overview of the LEM dimensions and baking chamber arrangement. Exact installation clearances and service requirements should be confirmed during specification.
