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Key Features (All Models):
Independent Top & Bottom Thermal Zoning — separate precision digital controllers for the upper and lower heavy-gauge heating elements let master bakers control exact heat ratios, helping create ideal bottom-crust spring on artisan breads while preventing delicate pastry tops from scorching.
Ultra-Dense Multi-Layer Insulation — industrial-grade, high-density rockwool and ceramic fiber insulation blankets inside a reinforced dual-wall framework trap heat in the cavity, enabling rapid preheating, near-zero thermal recovery times, and high energy efficiency.
Uniform Heat Wave Distribution — specialized internal baffle geometry eliminates cold spots. Thermal energy rolls smoothly across the deck, ensuring every pastry achieves identical golden-brown caramelization without manual tray rotation mid-cycle.
Modular Stackable Design — heavy-gauge structural steel frames allow multiple modular decks to be safely stacked vertically (up to 3 or 4 decks high), multiplying factory output on a single floor footprint.
All-Stainless Armor & High-Temp Windows — the front fascia and internal chamber are made from premium commercial stainless steel to resist continuous thermal expansion. Oversized, double-tempered glass doors and high-output halogen lighting allow clear mid-cycle monitoring.
Specifications:
Energy Source: 100% Electric (Industrial High- Wattage Sheathed Elements)
Chamber External Width:
E- 1500 Model: 1500 mm (1. 5 meters / approx. 59. 0 inches)
E- 2600 Model: 2600 mm (2. 6 meters / approx. 102. 3 inches)
E- 3400 Model: 3400 mm (3. 4 meters / approx. 133. 8 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- 1500 Model: Typically accommodates 2 to 4 standard commercial baking sheets (400 x 600 mm or 18 x 26 inches).
E- 2600 Model: Typically accommodates 8 to 10 standard commercial baking sheets (400 x 600 mm or 18 x 26 inches).
E- 3400 Model: Typically accommodates 12 to 16 standard commercial baking sheets (400 x 600 mm or 18 x 26 inches).
Electrical Requirements: 380 V - 415 V / 50- 60 Hz3-phasease (Heavy industrial high- amperage electrical connection required).
Total Connected Power Rating:
E- 1500 Model: Approx. 6. 6.5 kW to 12. 0 kW per deck section.
E- 2600 Model: Approx. 24. 0 kW to 32. 0 kW per deck section.
E- 3400 Model: Approx. 36. 0 kW to 48. 0 kW per deck section (all engineered for massive thermal retention and instant heat recovery under full cold loads).
Overall Dimensions (Single Deck Baseline — WxDxH):
E- 1500 Model: Approx. 59. 0" x 35. 4" x 23. 6" (1500 x 900 x 600 mm)
EE- 2600 Model: Approx. 102. 3" x 43. 3" x 27. 5" (2600 x 1100 x 700 mm)
E- 3400 Model: Approx. 133. 8" x 47. 2" x 27. 5" (3400 x 1200 x 700 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- 1500 Model: Approx. 260 - 350 lb (118 - 158 kg)
E- 2600 Model: Approx. 750 - 900 lb (340 - 408 kg)
E- 3400 Model: Approx. 1, 100 - 1, 350 lb (500 - 612 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.