Commercial Bakery Oven for Bakery

Built for Multi-Zone Temperature-Controlled Deck Baking

Designed for commercial bakeries that need balanced top and bottom heat across front, middle, and rear zones, with PID control and an external saturated-steam system.

Key Features

• Digital tube intelligent control system: scheduled startup/standby heat preservation mode, 12 groups of data storage and memory functions.
• There are 6 temperature measuring points on each layer, which control the temperature of the front, middle and rear areas of the bottom and top fires, so as to achieve a relatively balanced temperature according to the design of the oven.
• This equipment adopts a controller with Taiwan technology, and the heating control is managed by the advanced PID algorithm.
• High-temperature Teflon sealing, with wavy temperature difference compensation at both ends.
• Power adjustment control mode + silicon controlled rectifier for heating control.
• Imported heating tubes from the United States, featuring stable temperature control and constant temperature performance, which prevent temperature overshoot caused by excessively fast heating.
• External steam system, which can quickly generate saturated steam with a certain pressure; it enables baked products to obtain uniform steam, thus ensuring consistent quality of the finished products.
• The large glass furnace door adopts coated tempered glass, which prevents heat loss and enhances the heat radiation effect inside the furnace.
• The inner chamber of the oven is fully welded with 2.0T aluminized steel plates, and the surrounding surfaces are made of national standard 304 stainless steel.

Technical Specifications

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