Description

The two deck 4 tray oven uses conduction heating from the bottom deck and radiant heating from above. This reduces the need for frequent turning of your baked product, resulting in more evenly baked goods.

Additionally, it can also be fitted with steaming capabilities. This in turn adds moisture to the food and gives a golden brown color to baked goods, particularly bread. It also works great in baking very thick cakes ensuring that they are evenly baked.

This deck is easy to clean and maintain, with removable trays. Furthermore, this new model is heavily insulated and consumes 30% less power than less insulated models, greatly helping in reducing energy costs and saving on the overall expenses of running a commercial bakery.