فرن حمل حراري مع فرن طبقات وخزانة تخمير

A MIWE Backcombi baking station combining a 6-tray convection oven, a two-level deck oven and a 10-tray proofer, all on 60 x 40 trays, with spray-steam technology. Power splits across the modules at 8.5 + 1.4 + 1.4 + 2.3 kW on 400 V. It puts two baking methods and proving into one footprint.

Specifications

• Convection oven: 6 trays, 60 x 40
• Deck oven: 2 levels, 1 tray per deck
• Proofer: 10 trays, 60 x 40
• Steam: spraying technology
• Power: 8.5 + 1.4 + 1.4 + 2.3 kW, 400 V, 50 Hz
• Brand: MIWE

Who it suits

For in-store bakeries, hotel pastry kitchens and cafés baking both viennoiserie, which suits convection, and hearth breads, which need a deck. Proving underneath keeps the workflow in one column. It needs three-phase power and suits a site with floor space for one tall station rather than three separate units.

Common questions

Why combine convection and deck?
Convection suits pastry and viennoiserie; a deck gives hearth bread its base crust. This does both.

What is the proofer for?
Proving dough at controlled warmth and humidity directly beneath the ovens.

What supply does it need?
400 V three phase, with the load split across modules.

What tray size does it use?
60 x 40 cm throughout.

Bait Al Diafa is a UAE HORECA supplier based in Sharjah, supplying commercial ovens, combi steamers and cooking equipment to restaurants, hotels, bakeries, cloud kitchens and catering companies across Dubai, Sharjah, Abu Dhabi and the wider UAE.