فرن حمل حراري كهربائي SALVA بخمس صوانٍ مع خزانة تخمير

A Salva electric convection oven taking five 60 x 40 cm trays over a 20-tray proofer, with humidity produced by spraying water onto the turbine and 80 mm spacing between trays. Combining oven and proofer in one column is what makes this practical for a small bakery: dough proves below while the previous batch bakes above, in a single 915 mm footprint.

Specifications

• Oven capacity: 5 trays, 60 x 40 cm
• Proofer capacity: 20 trays
• Humidity: produced by spraying water on the turbine
• Tray spacing: 80 mm
• Control: touch control panel
• Power: 7.5 + 1.1 kW, 400 V, 50/60 Hz
• Dimensions: 915 x 1059 x 1660 mm
• Weight: 200 kg
• Brand: Salva

Who it suits

For in-store bakeries, patisseries and hotel kitchens producing bread and viennoiserie through the day. The 20-tray proofer holds a substantial amount of dough relative to the 5-tray oven, which suits a rhythm of proving ahead and baking in sequence. Kitchens only baking par-baked product do not need the proofer and can specify the oven alone.

Common questions

Why combine an oven with a proofer?
Dough proves in the cabinet below while the oven bakes above, using one footprint for both stages of production.

How is humidity generated?
Water is sprayed onto the turbine, which flashes it to steam. Steam early in the bake improves rise and crust.

What tray size does it take?
60 x 40 cm, the standard European bakery tray, with 80 mm between trays.

Is the proofer larger than the oven?
Yes, 20 trays proving against 5 baking, which matches how bakeries work: proving takes far longer than baking.

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