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Bakery Convection Deck Oven

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Key Specifications

  • Model: EO-24RF5
  • Voltage: 380V
  • Power: 7.6kW
  • Tray Size: 400mm × 600mm
  • Dimensions: 1300mm × 1120mm × 2298mm
  • Material: Stainless Steel
  • Weight: 370kg

描述

Bakery Convection Deck Oven EO-24RF5: Precision Baking for Commercial Kitchens

The ​Bakery Convection Deck Oven​ (Model EO-24RF5) combines 7.6kW power, 380V compatibility, and stainless steel durability to deliver consistent results for artisan bread, pastries, and sheet-pan meals. Designed for bakeries, pizzerias, and high-volume kitchens, this NSF-certified oven heats evenly (±3°C variance) across its 400×600mm trays, baking up to 24 loaves or 60 pastries per cycle. Its compact 1300×1120mm footprint maximizes space efficiency, while the 2298mm height accommodates vertical tray placement.

Key Specifications

  • Model: EO-24RF5
  • Voltage: 380V
  • Power: 7.6kW
  • Tray Size: 400mm × 600mm
  • Dimensions: 1300mm × 1120mm × 2298mm
  • Material: Stainless Steel
  • Weight: 370kg

[Image: bakery-convection-deck-oven-eo24rf5-front.jpg]
Alt text: Bakery Convection Deck Oven EO-24RF5 with stainless steel design

Precision Convection Baking

This ​Bakery Convection Deck Oven​ uses a dual-fan system to circulate heat evenly, achieving 300°C in 20 minutes. Key features include:

  • Digital Temperature Control: ±3°C accuracy (50–300°C range)
  • Steam Injection​ (Optional): Enhances crust development for bread
  • Energy Saver Mode: Reduces idle power consumption by 25%

Ideal for:

  • Artisan Bread: Sourdough, baguettes, and rolls
  • Pastries: Croissants, danishes, and tarts
  • Savory Dishes: Pizzas, flatbreads, and casseroles

Alt text: Bread baking in Bakery Convection Deck Oven EO-24RF5

Durable Design & Safety

Built for commercial rigor, this oven includes:

  • 430 Stainless Steel Construction: Resists corrosion and heat warping
  • Auto-Shutoff: Triggers at 310°C overshoot
  • Cool-Touch Door Handle: Stays 40°C below oven temperature
  • CE/ETL Certification: Complies with global safety standards

Performance Comparison

Metric EO-24RF5 Industry Average
Preheat Time 20 minutes 28 minutes
Daily Capacity* 288 loaves 180 loaves
Energy Efficiency 80% 65%

*Based on 8-hour operation

Installation & Maintenance

The ​Bakery Convection Deck Oven​ requires:

  • 380V three-phase power connection
  • 30cm rear clearance for airflow
  • Weekly cleaning of trays and grease ducts

Kitchen Project

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