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Dero Catering Equipment
Deck Oven - 1 Deck 2 Tray Electric Oven

Deck Oven – 1 Deck 2 Tray Electric Oven

Original price was: R9 999,00.Current price is: R8 500,00.

Categories: , Availability: 4 in stock (can be backordered)

Description

1 LAYER WITH SPACE FOR TWO PANS

POWER – 220V , 6.6KW
DIMENSIONS – (L)1200MM (B)880MM (H)520MM
WEIGHT – 85KG
PAN SIZE – 600MM X 400MM
Capacity: 10 loaves per bake

 

Capacity

  • Decks: 1
  • Trays per deck: 1
  • Typical tray size:
    • 400 × 600 mm (Euro tray)
    • or about 460 × 660 mm / 18″ × 26″ (US sheet pan)
  • Often fits:
    • 1 large tray, or
    • 2–4 pizzas (depending on pizza size, e.g., 2 × 16″ or 4 × 10″)

Temperature & Baking

  • Temperature range: approx. 50–350 °C (120–660 °F)
  • Some pizza‑oriented models go up to 400–450 °C
  • Heating type:
    • Top and bottom electric heating elements
    • Independent control for top and bottom heat on most commercial units
  • Thermostat: Mechanical or digital, depending on model

Power & Electrical

  • Power supply (common):
    • 220–240 V / 50–60 Hz / single‑phase (small units)
    • Some heavy‑duty units: 380–415 V / 50 Hz / 3‑phase
  • Power consumption: typically 4–8 kW for a 1‑deck, 1‑tray oven
  • Control panel:
    • On/Off switch
    • Temperature control (sometimes separate for top/bottom)
    • Timer (0–60 or 0–120 minutes) with buzzer

Construction

  • Chamber interior: Stainless steel or aluminized steel
  • Exterior: Stainless or painted steel
  • Insulation: High‑density insulation around baking chamber to save energy
  • Door:
    • Single front door, insulated
    • Often with tempered glass viewing window
  • Baking surface:
    • Stone/ceramic deck (for pizza/bread)
    • Or flat steel base (for trays/pans)

Dimensions & Weight (approximate)

Varies by type (countertop vs floor‑standing), but typical:

  • Width: 900–1,200 mm
  • Depth: 700–1,000 mm
  • Height: 400–600 mm (for just the deck; stand adds height)
  • Baking chamber height (inside): 150–250 mm
  • Weight: 80–180 kg

Features (model‑dependent)

  • Interior light
  • Steam injection (rare on very small ovens; more common on bakery decks)
  • Stacked option (you can place 2–3 decks on a stand later)
  • Stand with tray rack (optional)
  • Over‑temperature safety cut‑out

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