4 & 8-Tray Convection Bakery Oven with Steam Spray
4-Tray & 8-Tray Commercial Hot-Air Convection Bakery Oven with Steam Spray (HCO-4A / HCO-8M): B2B Engineering Overview
The 4-Tray & 8-Tray Commercial Hot-Air Convection Bakery Oven with Steam Spray (HCO-4A / HCO-8M) is an industrial-grade bakery equipment solution engineered for high-throughput hotels, central kitchens, and institutional catering across the Middle East (GCC) and Southeast Asia. Uniform baking temperature across all corners of every tray, producing golden pastries, crusty baguettes, and delicate cakes. Fabricated with food-grade AISI 304 stainless steel contact surfaces, precision baking/processing assemblies & industrial thermal/motor controls, it delivers verified operational output (HCO-4A: 595×530×570mm (220V, 2.67kW+2kW) | HCO-8M: 792×965×1250mm (380V, 12.6kW)) under 220V–240V / 1Ph or 380V–415V / 3Ph / 50–60Hz supply and complies with IEC 60335-2-42 / IEC 60335-2-64 / EN 453, NSF/ANSI 4 & 8, CE, SASO.
Bi-Directional Hot-Air Convection & Pulse Steam Injection System
- Auto-Reversing Bi-Directional Convection Turbine Fan (HCO-4A: 595×530×570mm (220V, 2.67kW+2kW) | HCO-8M: 792×965×1250mm (380V, 12.6kW)): Reverses airflow direction every 90 seconds to eliminate corner hot spots across all 4 or 8 baking trays (400×600mm).
- Programmable Pulse Steam-Spray Humidification: Injects atomized steam bursts at the start of the bake to create blistered, crispy artisan crusts on baguettes, croissants, and sourdough.
- Double-Glazed Cool-Touch Viewing Door & Halogen Chamber Lighting: Allows bakers to monitor crust caramelization without opening the door and losing thermal head.
- AISI 304 Baking Chamber & 300°C EGO High-Limit Safety Thermostat: Built for continuous daily commercial baking in cafés, supermarkets, and hotel kitchens. Factory baseline configuration for HCO-4A / HCO-8M: Commercial Hot Air Convection Oven & Deck Oven.
Bakery Production Consistency & 9.7 kWh/Day Operational TCO
Designed for commercial patisseries, central bakeries, and hotel pastry kitchens, the HCO-4A / HCO-8M standardizes product quality while cutting skilled pastry labor hours by 40%–65%. Operating across a 7-hour daily bakery shift (52% effective duty factor), energy consumption averages 9.7 kWh/day. Heavy-duty industrial components and modular electrical boards ensure reliable multi-year operation in high-humidity, flour-rich environments. Configured specifically as a 4-Tray & 8-Tray Commercial Hot-Air Convection Bakery Oven with Steam Spray (HCO-4A: 595×530×570mm (220V, 2.67kW+2kW) | HCO-8M: 792×965×1250mm (380V, 12.6kW)), this unit integrates directly into standardized commercial bakery equipment lines with full factory spare-parts traceability.
Technical Specification Sheet & Sub-SKU Matrix
| Specification | Value |
|---|---|
| IDENTITY | |
| Model / Series Code | HCO-4A / HCO-8M |
| Equipment Designation | 4-Tray & 8-Tray Commercial Hot-Air Convection Bakery Oven with Steam Spray (HCO-4A / HCO-8M) |
| PERFORMANCE & ELECTRICAL | |
| Core Engineering Specs | HCO-4A: 595×530×570mm (220V, 2.67kW+2kW) | HCO-8M: 792×965×1250mm (380V, 12.6kW) |
| Power Supply / Energy Source | 220V–240V / 1Ph or 380V–415V / 3Ph / 50–60Hz |
| CONSTRUCTION & COMPLIANCE | |
| Structural Material Grade | Food-grade AISI 304 stainless steel contact surfaces, precision baking/processing assemblies & industrial thermal/motor controls |
| Compliance & Design Standards | IEC 60335-2-42 / IEC 60335-2-64 / EN 453, NSF/ANSI 4 & 8, CE, SASO |
| Model | Dimensions (mm) | Baking Pan Size (mm) | Power Supply | Heating Power | Temp Range | Door Structure |
|---|---|---|---|---|---|---|
| HKX400 | 840*720*580 | 400*600 (4 Trays) | 220V 50Hz | 6.0 kW | 50 - 300 ℃ | Brushed Stainless Steel Door |
| HKX400A | 840*720*580 | 400*600 (4 Trays) | 220V 50Hz | 6.0 kW | 50 - 300 ℃ | Double-Glazed Heat-Resistant Tempered Glass Drop-Down Door |
| HKX800 | 840*1150*580 | 400*600 (8 Trays) | 380V 50Hz | 12.0 kW | 50 - 300 ℃ | Dual-Blower Hot-Air Circulation with Viewing Glass Doors |
