პროფესიონალური სამზარეულოს დანადგარები

A professional electric baking oven is designed for baking bread and buns, confectionery and other dough-based products in venues that have no gas supply or where running on electricity is more convenient. Compared with gas models, electric ovens offer easier temperature control, which is crucial for baking dough properly.

• Baking surface: A stone deck retains heat for a long time and bakes dough evenly from below, while a metal surface is designed for baking on trays.
• Number of decks and capacity: Models with 1 to 3 decks (holding 1 to 6 trays) are chosen according to the daily workload of a bakery or café.
• Power and voltage: Small models (2–6 kW) run on a 220 V supply, while multi-deck, high-capacity ovens require a 380 V three-phase connection.
• Temperature range: Heating up to 400 °C lets you bake everything from delicate low-temperature desserts to bread.

When choosing a unit, take into account your menu and the space available in the bakery, so that the oven’s capacity fully matches the pace of your kitchen.