Electric Deck Ovens China

We manufacture electric deck ovens and export them to artisan bakeries, patisseries, supermarket bakeries and hotel kitchens across South America.

The range covers one, two and three deck electric ovens, independent top and bottom element control per deck, stone hearths, steam generators per deck, digital and analogue controllers, viewing doors with internal lighting, and matching stands and proofer bases.

Separate top and bottom element control is what an artisan baker is actually buying. Bread needs bottom heat to lift and set the base; delicate pastry needs top heat and a cool hearth. An oven that applies the same heat from both directions bakes one of them badly, and no amount of operator skill fully compensates.

Electric deck ovens hold temperature more precisely than gas, which is why patisseries prefer them, and they need a supply that can take the load. The recovery time after a door opening depends almost entirely on element rating, and an oven specified for a lower supply will bake acceptably in a quiet hour and poorly during a busy one. Tell us the available supply at the installation point.

Built-in steam generators suit bakeries that bake crusty bread continuously; injection systems are simpler and adequate for intermittent use.

Hearth material changes the base crust more than most buyers expect, and stone is worth the extra for bread.

Bakeries and hotel groups in Brazil, Chile, Colombia and Peru make up most demand, supplied with manuals, spares and installation drawings.