Fixed deck static oven
Suitable for small and medium-sized baking or pastry-making workshops.
Baking chamber capacity: 2/3/4/6/8 trays 40x60 cm.
Can be modulated : The possibility to personalize oven at will (number and height of the chambers, support type, humidifier, etc…) allows to adapt it to the specific needs of each client .
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Static baking chamber for 2/3/4/6/8 trays 40x60 cm.
- Electric heated
- Totally independent
» Refractory baking stones plate made of fibreglass
» High-performance armoured heating elements
» Digital electronic microprocessor controller
» Programmable switch and economizer
» Manual valve for steam excess exhaust
» Stainless steel front
» Tempered glass doors
The main characteristic of the Modular ovens is the possibility to configure their structure according to customer’s needs.
To this end you can choose:
- quantity of baking chambers (from 1 to 4)
- usable internal height of the chambers (18 or 23 cm)
- type of support feet (h.18 feet, h.10 feet, wheels or plates)
- if necessary, you can motorize the hood by installing an extractor fan
- if necessary, chambers can be equipped with a humidification system
The dimensional (height, weight, etc.) and the technical data (consumption, installed power) must be calculated by adding the data of several installed components.
When configuring the oven, keep in mind that:
- if you want to install the humidifier, it is necessary to provide also install a lower support (proofer)
- it is always necessary to install a type of support feet in order to level the oven in case of floor imperfections
- chambers panelling and proofer coating must be made of the same material
Fixed deck MODULAR electric ovens
In fixed deck Modular electric ovens, the heat is transferred to the product for both conduction and radiation.
The chamber is heated by means of armoured heating elements that are specially made for use in the baking industry.
A dense series of heating elements is positioned on the ground (below the refractory concrete baking deck) while a second series is placed on the upper part of the chamber (top).
Once heated, the ground transmits heat to the product being baked by conduction, while the top completes the baking by radiation.
The particular characteristics of this specific series of products that set them apart from the classic electric ovens are the reduced overall dimensions and the ability to customize their structure according to production and logistical needs.
In order to make our products ever more functional and versatile, the new generation of modular ovens has adopted some new solutions:
» to improve evenness when baking, we increased the heating elements
» to avoid the influence between adjacent chambers, we increased the layer of insulating material
» to improve robustness and practicality, we have installed a new glass opening system
» to obviate problems linked to steam provision, we have created a new humidifier with greater power, shorter recovery times and minimal maintenance.