ELECTRIC CONVECTION OVEN & DECK OVEN
Product Details
A baking station with an electric convection oven for five 60 x 40 trays with a steam generator, a stone-base deck oven and a 10-tray proofer with heat and humidity control, at 9.3 kW for the oven and 8.6 kW for the deck on 400 V. A stone deck gives hearth breads a proper base, while convection handles pastry.
Specifications
- Convection oven: 5 trays, 60 x 40, steam generator
- Deck oven: stone base
- Proofer: 10 trays, 60 x 40, heat and humidity control
- Control: digital panel
- Oven power: 9.3 kW, 400 V, 50 Hz
- Deck power: 8.6 kW, 400 V, 50 Hz
Who it suits
For bakeries and hotel pastry kitchens wanting convection, stone-deck baking and proving in one column. Humidity control in the proofer stops dough skinning. It needs a three-phase supply 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 a stone-base deck?
Stone stores heat and gives hearth breads and pizza a crisp base that metal cannot.
What does proofer humidity control do?
It stops dough surfaces drying and forming a skin, which restricts the rise.
What supply is needed?
400 V three phase for the oven and deck combined.
What trays 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.