Gas Oven For Pastry Production
Independent temperature control for each chamber – precise and consistent results for different products simultaneously.
Multi‑chamber simultaneous operation – boost productivity for high‑volume bakeries, patisseries, and chains.
Temperature range: Convection & deck ovens up to 400°C, proofer 30–85°C – versatile for proofing, baking, and high‑temperature coloring.
Durable & efficient: Stainless steel construction + thickened insulation – easy to clean, energy‑saving, built for daily commercial use.
Typical capacity (customizable): Convection oven (2–4 trays), deck ovens (1–2 trays each), proofer (4–6 trays) – fits standard 400×600mm baking sheets.
Fully customizable – chamber layout, tray size, gas/electric options, exterior color & accessories. CE certified for international safety standards.
Description
Gas Oven For Pastry Production: Professional Multi-Chamber Baking Solution
Jiangsu Qianside International Trade Co., Ltd. brings you a cutting-edge Gas Oven For Pastry Production designed with 20 a long time of commercial preparing skill. Our SL-FKZ-9 show highlights an inventive coordinates plan combining hot discuss convection broiler, deck broilers, and proofer in one space-saving unit. With free temperature control coming to up to 400°C for preparing chambers and 30–85°C for sealing, this framework conveys exact comes about over numerous items at the same time. The multi-chamber arrangement handles 2–4 plate in the convection area, 1–2 plate per deck chamber, and 4–6 plate in the proofer—all outlined for standard 400×600mm preparing sheets. Built with strong stainless steel development and thickened separator, this item maximizes vitality effectiveness whereas assembly CE worldwide security benchmarks for high-volume commercial operations.
Gas Oven For Pastry Production Supplier
As a specialized producer with two decades of industry involvement, we center only on commercial-grade preparing hardware. Our generation office combines standardized forms with adaptable OEM/ODM capabilities.
We serve pastry shops, eatery chains, central kitchens, and nourishment preparing offices over worldwide markets. Each unit experiences thorough quality review from crude materials through last assembly.
Our specialized group underpins customization for voltage setups, gas sort choices, control board plans, and capacity details custom fitted to your territorial requirements.
Product Parameters
| Specification | Details |
|---|---|
| Model | SL-FKZ-9 |
| Dimensions | 1400×1380×2110 mm |
| Voltage | 380V 3N～ |
| Power | 23 KW |
| Control Panel | Computer Panel (Color Screen) |
| Convection Capacity | 2–4 trays (400×600mm) |
| Deck Oven Capacity | 1–2 trays per chamber |
| Proofer Capacity | 4–6 trays |
| Baking Temperature Range | Up to 400°C |
| Proofer Temperature Range | 30–85°C |
| Construction Material | Stainless Steel |
| Certification | CE Certified |
What You Can Bake
This flexible Gas Oven For Pastry Production handles the total range of cake and pastry shop items with proficient precision.
Laminated Baked goods: Croissants, Danish baked goods, and puff cake advantage from the sodden warm environment that permits most extreme mixture extension some time recently outside arrangement. The deck stoves provide the strongly foot warm required for idealize flaky layers.
Artisan Breads: Baguettes, sourdough, and forte pieces accomplish bona fide outside and scrap structure. The steam capability makes the gleaming wrap up conventional breads require.
Delicate Confections: Choux cake for éclairs and cream puffs, macarons with characteristic feet, and meringues all flourish beneath the exact dampness control and temperature tweak this framework provides.
High-Volume Items: Pizza bases, focaccia, rolls, and par-baked things for bake-off operations advantage from concurrent multi-chamber operation that drastically increments throughput.
Who This Oven Is For
High-Production Bakeries: If you're processing 500+ units daily across multiple product lines, the multi-chamber simultaneous operation eliminates bottlenecks in your production schedule.
Artisan Patisseries: Pastry chefs who demand precision for temperature-sensitive items like croissants and macarons will appreciate the independent chamber controls that maintain exact thermal profiles.
Restaurant Chains & Hotels: Establishments requiring consistent quality across breakfast pastries, dinner breads, and dessert items gain efficiency from the integrated proofing and baking stages in one footprint.
Central Kitchen Operations: Food service distributors supplying multiple locations benefit from the high-capacity configuration and batch flexibility this Gas Oven For Pastry Production delivers.
Bakery Startups: New operations seeking commercial-grade equipment with space-saving design and expandable capacity find this system offers professional results without oversized infrastructure investment.
Quality Assurance
Our manufacturing process follows strict quality control protocols established over 20 years of commercial oven production.
Every component undergoes material verification before assembly. Stainless steel panels meet food-grade standards for durability and hygiene. Insulation materials are tested for thermal efficiency and fire resistance.
Each completed unit passes multi-stage testing including temperature accuracy verification, control system functionality checks, and safety mechanism validation. Burner performance and gas flow are calibrated to manufacturer specifications.
We design for commercial durability with reinforced door hinges, heavy-duty heating elements, and industrial-grade electrical components. The construction withstands daily high-frequency operation in demanding production environments.
All units ship with CE certification documentation confirming compliance with international safety and performance standards for commercial baking equipment.
Customization Options
Your operation has unique requirements. We offer comprehensive customization to match your exact specifications.
Power Configurations: Adapt voltage and phase requirements for any regional electrical standard. Choose between natural gas and LPG fuel options with proper orifice sizing and pressure regulation.
Capacity Adjustments: Modify chamber dimensions and tray configurations to accommodate your specific baking sheet sizes or production volumes beyond standard specifications.
Control Systems: Select from manual, semi-automatic, or fully programmable computer panels. Color touchscreen interfaces can include recipe storage and multi-language displays.
Layout Modifications: Adjust the ratio of deck chambers to convection capacity based on your product mix. Add or reconfigure proofer sections for your proofing workflow.
Exterior Finishing: Customize cabinet colors and door configurations. Specify left or right-hand door opening based on your kitchen layout.
Accessory Integration: Include steam injection systems, additional rack positions, internal lighting, or specialized ventilation configurations.
Why Choose Us
Manufacturing Heritage: Two decades of focused experience in commercial oven production gives us deep technical knowledge that translates directly into product reliability and performance.
Complete Solutions: Beyond equipment supply, we provide technical consultation, installation guidance, and ongoing support for your entire baking operation lifecycle.
Flexible Production: Our OEM/ODM capabilities mean we're not limited to catalog specifications. We engineer solutions for specialized applications and regional market requirements.
Quality-First Approach: Standardized facilities and inspection protocols ensure every unit meets the same high standards whether you order one oven or equipping an entire production line.
Global Market Experience: We understand diverse regulatory requirements, voltage standards, and operational preferences across international markets, ensuring smooth integration wherever you operate.
Cost-Effective Performance: We deliver commercial-grade durability and precision without premium brand pricing, maximizing your equipment investment return.
Frequently Asked Questions
Q:How does operating cost compare between gas and electric models?
A:Gas ovens typically reduce energy costs by 30-50% depending on regional utility rates. They also offer faster preheating and quicker temperature recovery after door openings.
Q:Can I convert from Natural Gas to LPG?
A:Yes, conversion is possible using different orifice sizes and gas pressure regulators. This modification must be performed by certified technicians to maintain safety standards and proper combustion.
Q:Why is the proofer integrated into this design?
A:Integrating proofing and baking stages in one unit eliminates product transfer between separate equipment, reduces floor space requirements, and streamlines workflow in high-production environments.
Q:What maintenance does the burner system require?
A:Quarterly inspection of ignition electrodes and cleaning of venturi tubes prevents soot buildup and maintains optimal combustion efficiency for consistent performance.
Q:How does the convection system work with deck baking?
A:The separate chambers operate independently. Use convection for products requiring even heat distribution and deck ovens for items needing intense bottom heat—simultaneously or individually based on your production schedule.
Q:Is professional installation required?
A:We recommend certified installation for proper gas connections, ventilation integration, and electrical hookup to ensure safety compliance and optimal performance.
Contact Us
Reach out to discuss customization options and technical specifications for Gas Oven For Pastry Production.
Email: huweiwei@undermoonoven.com
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