Ovens for Baking
1. Gas & Electric Ovens:
Single Phase & Electric Ovens in Three Phase (From 4 Trays Capacity):
Single Deck:
2 Trays (Tray Size 12" x 16")
4 Trays (Tray Size 12" x 16")
6 Trays (Tray Size 12" x 16")
8 Trays (Tray Size 12" x 16")
12 Trays (Tray Size 12" x 16")
16 Trays (Tray Size 12" x 16")
Triple Deck:
6 Trays (Tray Size 12" x 16")
12 Trays (Tray Size 12" x 16")
18 Trays (Tray Size 12" x 16")
2. Convection Ovens:
Available in Gas or Electric (Single Phase and Three Phase):
Tray Size: 16" x 24"
Capacities: 4 Trays, 5 Trays, 6 Trays, 7 Trays, 8 Trays, 9 Trays
3. Rotary Rack Ovens:
Available in Gas & Diesel:
14 Trays (Tray Size 18" x 18")
16 Trays (Tray Size 18" x 18")
40 Trays (Tray Size 15" x 30")
80 Trays (Tray Size 15" x 30")
120 Trays (Tray Size 15" x 30") Double Trolley
# Deck Oven
# Commercial bakery
# Stone baking
# Static baking
# Multiple chambers
# Artisan bread
# Pizza baking
# Uniform heat distribution
# High thermal mass
# Durability
# Electric or gas
# Convection Oven
# Fan-assisted baking
# Even heat distribution
# Energy efficient
# Quick baking times
# Commercial kitchen
# Multiple racks
# Hot air circulation
# Versatile cooking
# Reduced cooking time
# Consistent results
# Rotary Rack Oven
# Rotating racks
# Large batch baking
# Uniform baking
# Steam injection
# Commercial bakery
# High capacity
# Programmable controls
# Efficient heat distribution
# Bakery production
# Industrial baking
# Bakery Oven (General)
# Commercial baking
# Multiple types (deck, convection, rotary)
# Even heating
# Durability
# High capacity
# Temperature control
# Versatile baking
# Professional use
# Bread, pastries, cakes
# Steam injection
