Image 1 of 1
Key Features (Both Models):
Independent Top & Bottom Thermal Zoning — equipped with separate precision digital controllers for the upper and lower heavy-gauge heating elements. This allows master bakers to manage exact heat ratios, crucial for creating the perfect bottom-crust spring on artisan breads while preventing delicate pastry tops from scorching.
Ultra-Dense Multi-Layer Insulation — wrapped with industrial-grade, high-density rockwool and ceramic fiber insulation blankets inside a reinforced dual-wall framework. This traps intense heat inside the cavity, ensuring rapid preheating, near-zero thermal recovery times, and high energy efficiency.
Uniform Heat Wave Distribution — engineered with specialized internal baffle geometry that eliminates cold spots. The thermal energy rolls smoothly across the entire width of the deck, ensuring every single pastry achieves identical golden-brown caramelization without manual tray rotation mid-cycle.
Modular Stackable Design — built with heavy-gauge structural steel frames, allowing multiple modular decks to be safely stacked vertically (up to 3 or 4 decks high) to multiply factory output on a single floor footprint.
All-Stainless Armor & High-Temp Windows — the complete front fascia and internal chamber are crafted from premium commercial stainless steel to resist continuous thermal expansion. Features oversized, double-tempered glass doors paired with high-output halogen lighting for clear mid-cycle monitoring.
Specifications:
Energy Source: 100% Electric (Industrial High-Wattage Sheathed Elements)
Chamber External Width:
E-1800 Model: 1800 mm (1.8 meters / approx. 70.8 inches)
E-2000 Model: 2000 mm (2.0 meters / approx. 78.7 inches)
Operating Temperature Range: Fully adjustable from 50°C up to 300°C - 400°C (depending on specialized pastry deck vs. high-heat configuration setups).
Tray Capacity (Per Deck Level):
E-1800 Model: Typically accommodates 4 to 6 standard commercial baking sheets (400 x 600 mm or 18 x 26 inches).
E-2000 Model: Typically accommodates 6 to 8 standard commercial baking sheets (400 x 600 mm or 18 x 26 inches).
Electrical Requirements: 380V - 415V / 50-60Hz / 3-Phase (Heavy industrial high-amperage electrical connection required).
Total Connected Power Rating:
E-1800 Model: Approx. 12.0 kW to 18.0 kW per deck section.
E-2000 Model: Approx. 18.0 kW to 24.0 kW per deck section (both engineered for massive thermal retention and instant heat recovery under full cold loads).
Overall Dimensions (Single Deck Baseline — WxDxH):
E-1800 Model: Approx. 70.8" x 37.4" x 25.6" (1800 x 950 x 650 mm)
E-2000 Model: Approx. 78.7" x 41.3" x 25.6" (2000 x 1050 x 650 mm) (Exact depth and height vary based on factory steam-injection options and choice of structural rolling base stand).
Weight (Net Weight Per Individual Modular Section):
E-1800 Model: Approx. 400 - 550 lb (181 - 250 kg)
E-2000 Model: Approx. 550 - 700 lb (250 - 318 kg)
Ideal for: Large-scale centralized commissary kitchens, high-volume industrial baking plants, wholesale bread and pastry manufacturers, mass-production food factories, hotel banquet production facilities, and busy commercial baking chains requiring maximum automated baking deck space with precise electric thermal accuracy.