Convection oven is 5 deck, 5 trays and Proofer mainly used for baking stove croissant, danish, puff pastry class products for stores and other laboratory use baking small space. A convection oven has a fan inside the cooking area that circulates the hot air sort of like an air fryer. Because the air doesn’t just stay at the top, everything cooks more evenly.
Deck Oven 1. Automatic ignition controlled by thermostat. 2. Independent top fire and bottom fire system 3.Top fire and bottom fire each has a separate burning tube which only bend not much even under high temperature. Thus it can prolong its life. 4. Blast air to mix with gas to generate blue flame. Two igniting systems are provided. 5. Top fire temperature and bottom fire temperature can be set independently. 6. With timer so that baking can be handled easily. 7. Use little control electric single-phase power.
Rotary Rack Oven SM 32 1. Outside all in high-quality stainless steel, luxury appearance, fine workmanship, and easy to operate and clean. 2. Trolley in and out, high work efficiency, suitable for a food company, big hotel. 3. The oven chamber is consists of three parts, the front, middle, and back. The heat exchanger is in the back of the chamber, and the exhaust gas exhausts from the blow vent. This unique hot air circulation system guarantees sufficient convection, even temperature, and optimal braking performance. 4. Our three-layer insulation can achieve good heat preservation and save energy well. 5. Quality material, good structure, and longer using life.
Tunnel Oven (Electric, Gas) 1.These are cyclothermic ovens with conveyor system manufactured for big operations. 2.Extra circulation fans for perfect baking balance and low fuel consumption. 3.Hydraulic belt centering function. 4.Automatic belt-tightening. 5.Heat adjustments for bottom and top of baking chamber