1, 2 & 3-Deck Commercial Electric & Gas Bakery Deck Oven

1, 2 & 3-Deck Commercial Electric & Gas Bakery Deck Oven (HDO-12 / HDO-24 / HDO-36 / HDO-69): B2B Engineering Overview

The 1, 2 & 3-Deck Commercial Electric & Gas Bakery Deck Oven (HDO-12 / 24 / 36 / 69) 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 (Fits 400×600mm Baking Pans | Independent Top & Bottom Temperature Control 20–300°C | 6.4kW / 12.8kW / 19.2kW / 28.8kW) 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.

Independent Top/Bottom Far-Infrared Heating & Refractory Stone Deck Option

• Independent Top & Bottom Digital Temperature Control (20°C–300°C) Per Deck (Fits 400×600mm Baking Pans | Independent Top & Bottom Temperature Control 20–300°C | 6.4kW / 12.8kW / 19.2kW / 28.8kW): Each baking deck operates as an isolated oven, allowing simultaneous baking of artisan bread at 230°C, sponge cakes at 175°C, and pizza at 280°C.
• High-Emissivity Far-Infrared Heating Tubes / Micro-Flame Gas Burners: Delivers deep radiant bottom heat and gentle top browning without drying out soft Asian buns or European hearth breads.
• Thickened Rock-Wool Thermal Insulation & Balanced Spring-Hinged Doors: Minimizes inter-deck heat bleed and keeps outer surfaces cool during 12-hour bakery shifts.
• Optional Refractory Baking Stone & Built-In Steam Generator: Transforms each 400×600mm multi-pan deck into an artisan hearth oven. Factory baseline configuration for HDO-12 / HDO-24 / HDO-36 / HDO-69: Commercial Hot Air Convection Oven & Deck Oven.

Bakery Production Consistency & 23.3 kWh/Day Operational TCO

Designed for commercial patisseries, central bakeries, and hotel pastry kitchens, the HDO-12 / HDO-24 / HDO-36 / HDO-69 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 23.3 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 1, 2 & 3-Deck Commercial Electric & Gas Bakery Deck Oven (Fits 400×600mm Baking Pans | Independent Top & Bottom Temperature Control 20–300°C | 6.4kW / 12.8kW / 19.2kW / 28.8kW), this unit integrates directly into standardized commercial bakery equipment lines with full factory spare-parts traceability.

Technical Specification Sheet & Sub-SKU Matrix