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These ovens are constructed of stainless steel, and include steam and stone sole for the traditional baker who has an eye for detail. The temperature can be adjusted via the digital controls for both under sole heating and top heat distribution. This oven has steam injection as opposed to water spray, offering a much higher quality of steam, giving you an even higher lift and better quality crust. To minimise the risk of steam burns during baking, the double glazed glass doors open downwards. They offer independent control to lower and increase temperatures, giving you two desired set points, allowing greater flexibility.
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Convection ovens are fitted with the ability to take New Zealand 16” and 18” standard trays simultaneously. The airflow is distributed to provide an even bake across the tray, by alternating the direction on a timed basis, so that there are reduced static areas in the chamber. The interior of the oven is constructed of stainless steel, including a stainless steel fan.
All of our ovens have digitally controlled temperature, bake time, and steam time. Many different configurations are available, as our system is modular. For example, a prover can be added at a later stage.
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