The deck oven consists of a ceramic stone sole to allow for high-quality hearth-baked breads with true steam injection and individual digital temperature control for heat displacement. The oven offers flexibility to both 16” and 18” baking trays at each level.

The baking station is fitted with an extraction hood. Single point power and water connection allows for fast and simple installation of this equipment into your bakery. Stainless steel construction ensures long life, easy cleaning and an aesthetically pleasing look. Glass doors allow for easy viewing during the baking process.

The prover offers a similar flexibility of varied tray size, with up to 15 trays. The humidity is controlled digitally via a unique steaming apparatus.

The baking station is also available in alternate configurations, such as the 2 deck, 2 convection oven combination shown to the right. View Brochure (PDF)