The commercial deck oven achieves batch baking through its multi-layer independent baking cavity design. The equipment utilizes a mature hot air circulation structure to ensure even heating of the products. Request a quote! WhatsApp/Phone: +86 13838385752.
To meet the production needs of different customers, our ovens include both electric and gas heating options, suitable for various energy environments. The equipment typically features a three-layer independent baking cavity design, with each layer capable of holding multiple standard-sized baking trays, ensuring sufficient baking capacity per batch.
Temperature Control Design: Each baking cavity has an individually set temperature and working time. Operators can bake different types of products simultaneously, improving equipment efficiency.
Hot Air Circulation System: The hot air circulation structure ensures heat flows freely within the baking space, reducing localized temperature differences and preventing uneven heating of products.
Stainless Steel Structure: The entire machine is constructed of stainless steel. It possesses high temperature resistance and corrosion resistance, meeting the hygiene requirements of food processing environments.
Baking Tray Specifications: The equipment can directly use common standard-sized baking trays, reducing equipment replacement and accessory costs.
Capacity: Our models cover 90-120kg per hour, allowing customers to choose according to their needs.
Quality: Temperature control and hot air circulation systems ensure consistent product appearance and taste.
Cost: One multi-layer commercial convection oven can replace multiple traditional ovens. This reduces the number of operators while increasing output per unit time.
Variety: The equipment is suitable not only for bread and pastries but also for baking pizzas, cookies, desserts, and other foods.
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