فرن حمل حراري كهربائي SALVA بتسع صوانٍ

A Salva Kwik-Co electric convection oven taking nine 60 x 40 trays, making humidity by spraying water onto the turbine, with 80 mm tray spacing and touch control, at 14.5 kW on 400 V, 915 x 1059 x 1330 mm and 208 kg. Nine trays is production capacity for an in-store bakery, almost twice the five-tray model.

Specifications

• Capacity: 9 trays, 60 x 40
• Humidity: water sprayed onto the turbine
• Tray spacing: 80 mm
• Control: touch panel
• Power: 14.5 kW, 400 V, 50/60 Hz
• Dimensions: 915 x 1059 x 1330 mm
• Weight: 208 kg
• Brand: Salva
• Origin: Spain

Who it suits

For in-store bakeries and hotel pastry kitchens baking bread and viennoiserie in volume. Spray-to-turbine humidity gives even steam across all nine trays. It needs a three-phase supply and a floor that takes 208 kg.

Common questions

Why do bakery ovens have steam?
Steam in the first minutes of a bake keeps the dough surface soft while it expands, giving better oven spring and a glossy, crackling crust. Without it, bread sets early, stays pale and splits. It is essential for crusty bread and optional for pastry and cakes.

How does it compare with the 5-tray Salva?
Nine trays against five, at 14.5 kW against 7.5 kW.

How is humidity produced?
Water is sprayed onto the turbine and flashes to steam, spreading evenly through the chamber.

What supply does it need?
400 V three phase at 14.5 kW.

What tray size does it use?
60 x 40, with 80 mm between trays.

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