Modular Bakery Deck oven

Bakery deck oven

The baker's deck oven for your bakery

The deck oven with lower consumption, better baking, more programmes and greater connectivity within the reach of the most demanding baker.

The energy efficient, high baking quality and versatile modular bakery deck oven

Modular bakery deck oven

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 heating elements in the heating of the deck oven: More than 90% of the ceiling and the deck oven is an effective radiant surface.
Control of independent heating elements (ROOF/BOOM/FLOOR)
Independent control of each baking oven chamber.
Motorised and programmable draft in all versions of the baking oven.
Customised baking for each product
Intelligent consumption ECO/ECU 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 oven 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:
- NXMP (0,87m²)
- EDP (1.54m²)
- NXEP (1.3m²)
- NXDP (2.37m²)
- LXP (1,52m²)
Chamber height: 200mm or 300mm
No. of doors: 1 or 2
Tray sizes: 60x40 , 76x46
Nº Chambres: 1,2,3,4 or 5

Accessories

TYPES of Setter-Elevator - Modular Breadmaker

The baker's deck oven (inside opening door) has a complete range of chargers.

Column Setter-Elevator
Integrated Setter-Elevator
Double Scissor type Setter-Elevator

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:

PROOFER:

Modular bakery deck oven

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 heating elements in the heating of the deck oven: More than 90% of the ceiling and the deck oven is an effective radiant surface.
Control of independent heating elements (ROOF/BOOM/FLOOR)
Independent control of each baking oven chamber.
Motorised and programmable draft in all versions of the baking oven.
Customised baking for each product
Intelligent consumption ECO/ECU 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 oven 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:
- NXMP (0,87m²)
- EDP (1.54m²)
- NXEP (1.3m²)
- NXDP (2.37m²)
- LXP (1,52m²)
Chamber height: 200mm or 300mm
No. of doors: 1 or 2
Tray sizes: 60x40 , 76x46
Nº Chambres: 1,2,3,4 or 5

Accessories

TYPES of Setter-Elevator - Modular Breadmaker

The baker's deck oven (inside opening door) has a complete range of chargers.

Column Setter-Elevator
Integrated Setter-Elevator
Double Scissor type Setter-Elevator

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:

PROOFER:

High-Tech, Energy Efficient, Perfectly Cooking Deck Oven

Bread always crusty

The system of electrical resistances that pass through the ceramic bricks guarantees an unbeatable baking of the bread in the baker's deck oven. A sweet baking with an unequalled crunchy sole..

Low Consumption

It allows the deck oven to work with up to 50% less nominal power. All the heat generated by the ceramic heating elements remains inside the oven. This has a double effect: on the one hand it saves energy and on the other hand it guarantees a perfect end product.

High Tech

The modular deck oven can be equipped with 2 different touch control panels: E-ADVANCE and STC. Both feature ECO Parameters for auto-off and ECU Parameters for efficient temperature maintenance.

Modular deck oven, for the most demanding bakeries.

The modular unit equipped with a baking door, opening inwards, makes it possible to work with loaders, giving a traditional image to the points of sale with an oven in view. The high recovery steam generator, together with the ceramic heating element baking system and the cemented floor, ensure a unique baking homogeneity and crispy bread on the floor.