Deck Oven – 3 Deck 6 Tray Electric Oven

Description

3 LAYER WITH SPACE FOR SIX PANS

POWER – 380V , 25.2KW
DIMENSIONS – (L)1620MM (B)880MM (H)1580MM WEIGHT – 320KG
PAN SIZE – 600MM X 400MM
BREAD LOAVES CAPACITY – 45 LOAVES AT ONCE/PER CYCLE (FITS 12 X 5PAN BREADPANS

1. Capacity

• Decks: 3
• Total trays: 6 trays (normally 2 trays per deck)
• Typical tray size:
  • 400 × 600 mm (Euro) or
  • 460 × 660 mm / 18″ × 26″ (US sheet pan), depending on model
• Products: bread loaves, buns, pastries, cakes, small pizzas, cookies, etc.

2. Temperature & Baking

• Temperature range: ~50–350 °C
  • Some pizza/bread models: up to 400–450 °C
• Heating:
  • Electric elements, top & bottom in each deck
  • Independent top/bottom control per deck
• Control type:
  • Mechanical thermostats or digital PID controllers
• Timer:
  • Typically 0–60 or 0–120 minutes for each deck, with buzzer

3. Power & Electrical (Electric Version)

• Power supply:
  • Common: 380–415 V / 50 Hz / 3‑phase
  • Some smaller/light‑duty units: 220–240 V single‑phase (less common at this size)
• Total power rating: approx. 12–24 kW for 3 decks
  • Roughly 4–8 kW per deck depending on size and insulation
• Control panel:
  • Main power switch
  • Separate temperature and timer controls for each deck
  • Sometimes separate top/bottom temperature settings per deck

4. Construction

• Interior (chambers): Stainless steel or aluminized steel
• Exterior:
  • Stainless steel front; sides stainless or painted steel
• Insulation:
  • High‑density mineral wool/ceramic fiber around baking chambers
• Doors:
  • 3 insulated front doors (one per deck)
  • Often with tempered glass viewing windows
  • Heat‑resistant handles

Baking Surface

• Deck:
  • Refractory stone/ceramic deck (for bread & pizza), or
  • Flat steel base (for tray baking only), depending on model

5. Dimensions & Weight (approximate)

These vary by brand, but for a typical 3‑deck / 6‑tray floor‑standing oven:

• External width: 1,200–1,600 mm
• External depth: 800–1,100 mm
• Total height (3 decks + stand): 1,600–2,000 mm
• Chamber (inside) height per deck: ~180–250 mm
• Weight: about 350–650 kg

6. Features (model‑dependent)

• Interior lights in each deck
• Steam injection for bread (common on proper bakery decks)
• Independent on/off for each deck (you can use 1, 2 or all 3)
• Stand with tray rack under the bottom deck
• Over‑temperature safety cut‑out
• Optional: digital touch controls, program memory, energy‑saving modes

Gas Version (brief)

If it’s gas‑fired instead of electric:

• Fuel: LPG or natural gas
• Heat input: roughly 15–25 kW per deck (45–75 kW total), model‑dependent
• Electrical: small (e.g., 220 V, <300 W) for controls, ignition, lights, fans
• Same basic capacities, temperatures, and dimensions.