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Cervap
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Cervap Annular steam tubes oven - Fuel-oil/Gas Its outstanding flexibility, combined with its exemplarily reliability, makes the Cervap the ideal oven for baking all types of bread. With a wide-ranging choice of models, from 6 to 12 doors in width of 600 mm, and from 4 to 12 doors in width of 750 mm and 5 doors in width of 800 mm, with a baking area from 4,5 to 24 m² enabling different products to be mixed on 3 or 4 decks, there is always a Cervap to meet the expectations and requirements of the baker.

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BONGARD means Oven History : 1922 - 2006 Brick oven (direct heating) wood fired 1946 1922 Oscar BONGARD founded the BONGARD company which is located in the Alsace region of France. The first oven to be patented was a brick oven with an intermittent direct heating system. This was called the “Gueulard oven”. In the beginning, the BONGARD company manufactured dough mixers as well as other bakery related accessories. This was the start of export sales on a small scale. „Perkins” 1946 1946 Brick oven (indirect heating) wood or coal fired with “Perkins” steam tubes At the end of the second world...

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„Cervap” the derivative of „Circular Vapor” Despite the technological advances achieved in cyclothermic ovens, BONGARD remained convinced of the superiority of steam tube ovens. At that time, all steam tube ovens were equipped with masonry (brick lined) furnaces. The major breakthrough came in 1967, when BONGARD was granted a worldwide patent for a circular steam tube oven with a stainless steel furnace. BONGARD had succeeded in combining the responsiveness of a cyclothermic oven and the superior baking performance of a steam tube oven. This was the birth of the CERVAP oven. The ingenious...

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The ALL in ONE oven The Cervap gentle radiated heat provides the oven’s exceptional baking characteristics, in combination with natural convection, high deck clearance (7 ¼” or 8”), and thick refractory cement hearth stones. This all adds up to superior continuous baking performance. From light dinner rolls to large hearty loaves, or Pies to Danish pastries - all taste outstanding and as if they had been baked in an original Bongard brick oven. All types of products baked in a Bongard “Cervap” oven have superior Fragrance, Flavor, and Texture. The Cervap oven generates a sound level of only...

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Using only residual oven heat (390 °F) the tray of croissants has been perfectly baked, in 18 minutes, with no burning First of all, take a look inside! Energy savings – Very low gas and electric consumption You’ll be pleased by the energy efficiency too! Thanks to its heavy mass and inertia, superior insulation and optimized heat accumulation, a “Cervap” oven only requires a fraction of the energy needed by other ovens. It begins in the early morning, when the oven is fired. Due to the “Cervap” high heat retention the oven can have a residual temperature of at least 250°F (after 12 hours...

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Minimum space / Maximum production 800 Series offers a total baking area of 71 sq ft to 106 sq ft within a width of 47”! The door width of 31 ½” allows you to load standard baking trays and increase Hearth bread capacity as well. All around top engineering quality 5.16 / 10.16, 5.20 / 10.20, and 800 Series There is room for our ovens in even the smallest bakery. The Cervap series offers all the convenience of Cervap baking quality with the added benefits of 8” high crown decks and a minimal footprint. The loading height on the lower deck is 25 ½” and on the top deck it is 64”. Each deck has...

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GME, the unique combination – Two ovens in one! The CERVAP GME is a unique combination of a Cervap oven and an electric oven. The 3 lower decks are gas fired, while the top deck is electric heated. This gives the baker a whole new feeling of flexibility and freedom. - For example, the baker can work during the week with 75% of the baking capacity, and increase it to 100% for the busy days. - The Baker can add a batch of cakes and cookies in the afternoon, using only the electric top deck. - Separate Upper and lower heat thermostats will give you total control of the heat on the top deck....

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General features for Cervap range ovens General features for Cervap range ovens Burner Gas burner Fuel-oil burner Heating elements (Cervap GME only) Access heating elements on the right Access heating elements on the left “F” door handles 1 door handle on the left 2 door handles - 1 on the left - 1 on the right 3 door handles - 2 on the left - 1 on the right Controls Electromechanical control on the left Opticom control on the left Steam vent Without steam vent Steam vent on each deck Double steam vent on each deck (Cervap DT only) Steam generator Reinforced steam generator Dual steam push...

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