Deck Oven – 2 Deck 4 Tray Electric Oven

Description

2 LAYER WITH SPACE FOR FOUR PANS

POWER – 380V , 13.2KW
DIMENSIONS – (L)1220MM (B)800MM (H)1200MM WEIGHT – 150KG
PAN SIZE – 600MM X 400MM
BREAD LOAVES CAPACITY – 20 LOAVES AT ONCE/PER CYCLE (FITS 4 X 5PAN BREADPANS)

1. Capacity

• Decks: 2
• Total trays: 4 trays (typically 2 trays per deck)
• Typical tray size:
  • 400 × 600 mm (Euro tray), or
  • 460 × 660 mm / 18″ × 26″ (US sheet) – depends on region/model
• Typical products: breads, buns, cakes, pastries, cookies, small pizzas, etc.

2. Temperature & Baking

• Temperature range: about 50–350 °C
  • Some pizza/bread models go up to 400–450 °C
• Heating system:
  • Electric elements, top and bottom in each deck
  • Independent top/bottom heat control per deck on most bakery models
• Controls per deck:
  • Thermostat (mechanical or digital)
  • Timer (usually 0–60 or 0–120 minutes) with buzzer
• Chamber height (inside): ~180–250 mm per deck

3. Power & Electrical (Electric Version)

• Power supply (typical):
  • 380–415 V / 50 Hz / 3‑phase, or
  • 220–240 V / 50–60 Hz / single‑phase for smaller/light‑duty designs
• Total power input: typically 8–16 kW for 2 decks
  • Rough guide: 4–8 kW per deck, depending on size and insulation
• Control panel:
  • Main power switch
  • Separate controls for each deck (top/bottom temp, timer, light)

4. Construction

• Baking chamber interior: Stainless steel or aluminized steel
• Exterior: Stainless steel front; sides stainless or painted steel
• Insulation: High‑density mineral wool/ceramic insulation around each chamber
• Doors:
  • 2 insulated front doors (one per deck)
  • Usually with tempered glass viewing windows
  • Heat‑resistant handles

Baking Surface

• Deck type:
  • Refractory stone/ceramic deck (common for bread & pizza), or
  • Flat steel base for tray baking (model dependent)

5. Dimensions & Weight (approximate)

Varies by brand, but typical for a 2‑deck / 4‑tray floor oven:

• External width: 1,200–1,500 mm
• External depth: 800–1,050 mm
• Total height (2 decks + stand): 1,300–1,700 mm
• Internal chamber height per deck: ~180–250 mm
• Weight: about 250–450 kg

6. Features (model‑dependent)

• Interior lights in each deck
• Steam injection for bread (common on proper bakery decks; absent on basic pizza ovens)
• Independent on/off for each deck (can run only one deck in off‑peak times)
• Stand with tray rack under bottom deck (often 6–12 tray capacity)
• Over‑temperature safety cut‑out
• Optional: digital controller, preset programs, energy‑saving modes