فرن كهربائي SALVA بطبقتين مع فرن حمل حراري بخمس صوانٍ

A Salva baking station combining an electric double-deck oven, each deck taking 2 trays with its own steam generator, with a 5-tray convection oven that makes humidity by spraying water onto the turbine, at 80 mm tray spacing with STC Smart Touch Control, at 7.5 + 6.1 + 6.1 kW on 400 V. It bakes pastry by convection and bread on the decks in one footprint.

Specifications

• Convection oven: 5 trays, spray-to-turbine humidity
• Deck oven: 2 decks x 2 trays, steam generator
• Tray spacing: 80 mm
• Control: STC Smart Touch Control
• Power: 7.5 + 6.1 + 6.1 kW, 400 V, 50/60 Hz
• Dimensions: 915 x 1400 x 1305 mm
• Brand: Salva
• Origin: Spain

Who it suits

For in-store bakeries and cafés baking both viennoiserie and hearth bread without room for two separate ovens. Convection suits laminated pastry; decks give bread its base crust. It needs three-phase power sized for the combined load.

Common questions

Why do bakery deck ovens have steam generators?
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. For crusty bread a steam generator is essential; for pastry and cakes it is optional.

Why two oven types in one unit?
Convection suits pastry; a deck gives bread a proper base. This station does both.

How is humidity produced in the convection oven?
Water sprayed onto the turbine flashes to steam and spreads through the chamber.

What is the combined power?
About 19.7 kW on 400 V three phase.

What tray size does it use?
60 x 40 bakery 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.