Modular Pastry Deck Oven
Pastry oven
The pastry deck oven for your pastry shop
The deck oven with lower consumption, better baking, more programmes and greater connectivity within the reach of the most demanding pastry chef.
The modular oven with low energy consumption, high baking quality and versatility.
Horno de piso pastelero Modular
Features
The use of ceramic heating elements ensures that the temperature variation on the baking surface does not exceed ± 5°C for even baking.
- Ceramic resistances in the heating of the pastry floor oven: More than 90% of the ceiling and floor is an effective radiant surface.
- Control of independent heating elements (ROOF/BOOT/FLOOR)
- Independent control of each chamber of the baking oven.
- Motorised and programmable draft in all versions of the pastry oven.
- Customised baking for each product
- ECO/ECU intelligent consumption systems
- The more than 50 kg of iron together with the ceramic heating cartridges allow the production of a large quantity of steam instantaneously (100 ml of water per second). The steam injection time in the furnace is programmable.
- The control panels improve the visibility and operation of the oven, while at the same time keeping it away from the outside action of the steam. The control panel tray acts as a protector against possible impacts and as an insulator for the electronic components.
- Dimensions:
| Nº Trays | 60x40 | 76x46 (30"x18") |
|---|---|---|
| 2 trays | EM | NXM |
| 3 trays | E | NXE |
| 4 trays | EMD | |
| 6 trays | ED | NXD |
- Chamber height: 200mm or 300mm
- No. of doors: 1 or 2
- Size of trays: 60x40 , 76x46
- No. of modules: 1,2,3,4 or 5
Accessories
CONDENSER TYPES - Modular Baker:
|
Air Condenser: |
||
| It removes the vapours left over from cooking. It uses air as a cooling fluid. The use of air makes it environmentally friendly and at no more cost than electricity in those places where there is no chimney for extracting vapours. |  |
|
|
Water Condenser: |
||
| It removes excess cooking vapours by using water as a cooling fluid in places where there is no chimney for vapour extraction. |  |
|
EXTRACTOR HOOD:
| The extraction system allows the oven to work in a closed space, being able to evacuate all the particles generated during cooking. |  |
|
SUPPORTS:
 |
 |
STOVE:
 |
 |
Horno de piso pastelero Modular
The use of ceramic heating elements ensures that the temperature variation on the baking surface does not exceed ± 5°C for even baking.
- Ceramic resistances in the heating of the pastry floor oven: More than 90% of the ceiling and floor is an effective radiant surface.
- Control of independent heating elements (ROOF/BOOT/FLOOR)
- Independent control of each chamber of the baking oven.
- Motorised and programmable draft in all versions of the pastry oven.
- Customised baking for each product
- ECO/ECU intelligent consumption systems
- The more than 50 kg of iron together with the ceramic heating cartridges allow the production of a large quantity of steam instantaneously (100 ml of water per second). The steam injection time in the furnace is programmable.
- The control panels improve the visibility and operation of the oven, while at the same time keeping it away from the outside action of the steam. The control panel tray acts as a protector against possible impacts and as an insulator for the electronic components.
- Dimensions:
| Nº Trays | 60x40 | 76x46 (30"x18") |
|---|---|---|
| 2 trays | EM | NXM |
| 3 trays | E | NXE |
| 4 trays | EMD | |
| 6 trays | ED | NXD |
- Chamber height: 200mm or 300mm
- No. of doors: 1 or 2
- Size of trays: 60x40 , 76x46
- No. of modules: 1,2,3,4 or 5
CONDENSER TYPES - Modular Baker:
|
Air Condenser: |
||
| It removes the vapours left over from cooking. It uses air as a cooling fluid. The use of air makes it environmentally friendly and at no more cost than electricity in those places where there is no chimney for extracting vapours. | |
|
|
Water Condenser: |
||
| It removes excess cooking vapours by using water as a cooling fluid in places where there is no chimney for vapour extraction. | |
|
EXTRACTOR HOOD:
| The extraction system allows the oven to work in a closed space, being able to evacuate all the particles generated during cooking. | |
|
SUPPORTS:
|
|
STOVE:
|
|
Deck Oven with High Technology, Low Power Consumption and Perfect Baking.
Pastries, Viennese Pastries and Cakes always perfectly baked.
The system of electrical resistances that run through the ceramic bricks guarantees exceptional baking in the pastry oven, achieving perfectly baked products with an unequalled texture.
Low Consumption
The pastry floor oven can operate with up to 50% less nominal power thanks to its ceramic heating elements, which retain all the heat inside. This not only reduces energy consumption, but also ensures a final product of optimum quality.
High Technology
The modular deck oven for pastry can come with two different types of touch control panels: E-ADVANCE and STC. Both models include ECO functions for auto shut-off and ECU for efficient temperature maintenance.
Modular Pastry Floor Oven, for the most demanding pastry shops
- The SALVA modular pastry oven is recognised by the world's most famous pastry artisans as the best oven. The new door reduces heat loss by 35%, which means lower energy consumption.
