1 DECK 3 TRAY ELECTRIC OVEN 220V/380V In Store Special R10 000Call 084 666 5389

Description

1. Capacity

• Decks: 1
• Trays per deck: 3 trays
• Typical tray size:
  • 400 × 600 mm (Euro tray), or
  • 460 × 660 mm / 18″ × 26″ (US sheet) – depending on region
• Typical use:
  • Breads, buns, pastries, cakes
  • Can also be used for pizza (usually 6–9 small pizzas per batch, depending on size)

2. Temperature & Baking

• Temperature range: approx. 50–350 °C
  • Some pizza‑focused models go up to 400–450 °C
• Heating:
  • Electric elements, top and bottom
  • Usually independent top/bottom heat control
• Thermostat/control:
  • Mechanical thermostat or digital controller
  • Accuracy typically ±5–10 °C
• Timer: usually 0–60 or 0–120 minutes with buzzer

3. Power & Electrical

• Power supply (typical):
  • 380–415 V / 50 Hz / 3‑phase (most full‑size 3‑tray decks), or
  • 220–240 V / 50–60 Hz / single‑phase on smaller/light‑duty models
• Power rating: generally 6–12 kW
  • Lower end for light/compact models
  • Higher (9–12 kW) for full‑size commercial bakery ovens
• Controls:
  • Main power switch
  • Separate temperature knobs or digital setpoints for top & bottom
  • Timer start/stop

4. Construction

• Baking chamber interior: Stainless steel or aluminized steel
• Exterior: Stainless steel front; sides stainless or painted steel
• Insulation: High‑density mineral wool or similar around chamber to reduce heat loss
• Door:
  • Single, front‑hinged insulated door
  • Usually with tempered glass viewing window
  • Heat‑resistant handle
• Baking surface:
  • Stone/ceramic deck for bread/pizza, or
  • Flat steel base for tray baking (model dependent)

5. Dimensions & Weight (approximate)

Will vary by brand, but for a 1‑deck 3‑tray floor‑standing deck oven:

• External width: 1,200–1,600 mm
• External depth: 800–1,100 mm
• External height (deck only): 450–700 mm
  • With stand: about 1,200–1,600 mm total height
• Internal baking chamber height: 180–250 mm
• Weight: typically 150–300 kg

6. Features (model‑dependent)

• Interior light
• Steam injection (common on proper bakery deck ovens, rare on low‑cost models)
• Digital control panel with presets
• Stand with tray rack (for 6–12 trays)
• Can be stacked later (e.g., 2 or 3 decks) on the same stand
• Over‑temperature safety cut‑out and thermal protection