Commercial Pastry Oven

 

 

Shuliy offers commercial pastry ovens in a variety of specifications. These units feature independent temperature control and timing functions, making them suitable for both baking and meat processing. The oven body is encased in a thick thermal insulation layer, ensuring excellent heat retention; this allows for rapid heating and minimal heat loss, resulting in a stable, uniform internal temperature. This design enhances the texture of the food while also improving energy efficiency.

 

type	one layer one plate	one layer two plate	two layer two plate	two layer four plate	three layer three plate	three layer nine plate
machine size(mm)	950*570*460	1230*840*56	960*570*910	1230*840*560	960*570*1310	1663*840*1470
Liner size(mm)	650*450*200	870*695*220	650*450*200	870*695*220	655*455*200	870*695*220
Baking tray size(mm)	600*40	600*400	600*400	600*400	600*400	600*400
voltage	220v	220/380v	220/380v	220/380v	220/380v	220/380v
power	3.4kw	6.5kw	6.8kw	13.2kw	10.2kw	24kw

 

1. The top and bottom heating elements for each deck can be controlled either simultaneously or independently. A specialized oven chamber design ensures uniform browning and color for baked goods.

2. The temperature is adjustable between ambient room temperature and 300°C, with automatic constant temperature maintenance.
3. The commercial pastry oven is equipped with an LCD manual control system for user-friendly operation and precise temperature regulation.
4. Utilizes an advanced microcomputer IC controller for high intelligence and precise control.
5. Top and bottom heating elements for each deck can be controlled simultaneously or independently.
6. Built-in glass wool insulation prevents heat loss, ensuring even heating and consistent color across the finished product.
7. The heating indicator light turns off automatically once the set temperature is reached, maintaining a constant temperature thereafter.
8. Uses premium-quality heating elements to ensure even baking with minimal moisture loss, resulting in a thin, crispy crust and a soft interior.
9. The commercial pastry oven features real-time temperature monitoring and a digital touch control panel for simple, accurate operation.

 

Are you still frustrated by these common electric oven issues?
Slow heating, inability to monitor internal temperatures in real-time, poor build quality, a tendency to burn food, lack of independent temperature control, overly complex temperature adjustments, or difficulty using the controls? Our commercial pastry ovens provide the perfect solution to all these problems.
Different foods require specific temperatures. For example, baking egg tarts requires a slightly higher top temperature than the bottom; cakes require a slightly lower top temperature than the bottom; and cookies require the same temperature for both the top and bottom.

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