Description
Commercial Bakery Oven: High-Efficiency Baking for Professional Bakeries
The Commercial Bakery Oven revolutionizes large-scale baking with triple-deck 16.2kW heating, a 350°C temperature range, and six 400×600mm vertical trays. Designed for 380V operations, this NSF-certified appliance bakes up to 36 loaves, 24 sheet pans, or 60 pastries per cycle, ensuring consistent results for bread, croissants, and artisan goods. Its 1310×1035mm footprint suits high-volume bakeries, while the vertical tray system maximizes space efficiency.
Key Specifications
- Power: 16.2kW
- Temperature Range: 50°C–350°C
- Tray Capacity: 6 × 400×600mm vertical trays
- Chamber Dimensions: 860mm × 650mm × 215mm
- Voltage: 380V
- Door Type: Drop-down design
[Image: commercial-bakery-oven-front-view.jpg]
Alt text: Commercial Bakery Oven with triple-deck vertical trays in bakery setup
Triple-Deck Baking Performance
This Commercial Bakery Oven features independent deck controls and ceramic-fiber insulation for ±3°C temperature uniformity. The 16.2kW elements heat to 350°C in 18 minutes, ideal for:
- Artisan Bread: Steam-injected crusts (optional)
- Pastries: Even browning of croissants and danishes
- Pizza & Flatbreads: Crispy bases with optional stone slab
Key innovations include:
- Triple-Zone Heating: Separate top/middle/bottom heat adjustments
- Digital Timer: 1–120 minutes with auto-shutoff
- Cool-Touch Door: 40% lower surface temperature
- Grease Management: Removable drip trays
[Image: commercial-bakery-oven-interior.jpg]
Alt text: Bread baking in Commercial Bakery Oven
Industrial-Grade Durability
Built for rigorous use, this oven includes:
- Vertical Tray System: Fits low-ceiling kitchens
- 304 Stainless Steel Body: Resists heat warping and corrosion
- Safety Lock: Prevents accidental door openings
- CE/ETL Certification: Meets global safety standards
Performance Comparison
| Metric |
This Model |
Industry Average |
| Preheat Time |
18 minutes |
25 minutes |
| Daily Capacity* |
300 loaves |
180 loaves |
| Energy Efficiency |
86% |
72% |
*Based on 8-hour operation
Installation & Customization
The Commercial Bakery Oven supports flexible configurations:
- Optional Add-Ons: Steam injection, stone slab, exhaust hood
- Placement: Requires 60cm rear clearance for ventilation
- Maintenance: Self-cleaning mode and ash removal system
Kitchen Project
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