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4-Layer 16-Tray Commercial European Deck Oven | Layer-Specific Temperature Control | Manual Venting | Stone Base Plate | High-Efficiency Baking Equipment 1

4-Layer 16-Tray Commercial European Deck Oven | Layer-Specific Temperature Control | Manual Venting | Stone Base Plate | High-Efficiency Baking Equipment

This 4-layer 16-tray commercial European deck oven sets the standard for professional baking equipment. Its European industrial aesthetic design features brushed stainless steel panels that enhance both visual appeal and durability. The 4-layer independent heating system supports layer-specific temperature control, with each layer accommodating four standard baking trays for high-volume production

1 pieces

Grey

oţel inoxidabil

Wooden strip,Wooden box

15-30 days

Available

L/C, T/T, Western Union, PayPal, Advance Payment, Cash, etc

Tianjin, Guangzhou, Qingdao, etc

Negotiate

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4-Layer 16-Tray Commercial European Deck Oven

perfect for artisan bread, pizza, and other professional baking. Ideal for high-end bakeries and restaurants!

Product Details

This 4-layer 16-tray commercial European deck oven features a classic European design with brushed stainless steel panels, combining aesthetics with durability.

Stone Base Plate

stone material ensures even bottom-up heat distribution, preventing hotspots.

Layer-Specific Temperature Control

Intelligent temperature control operation, more precise temperature control

Product Advantages

Manual Venting System

Adjustable top vents control humidity, ideal for crusty bread and laminated dough.

Durable and Easy to Clean

Stainless steel material with a waterproof design ensures long-lasting use.

Safe and Reliable

Safety guard and non-slip base design ensure secure operation.

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Cost-Effective

Reduces reliance on manual labor, lowering operational costs.

Scenariul aplicației

- Artisan bakeries for baguettes, croissants, etc.
- Pizzerias for authentic Neapolitan pizza
- Hotel central kitchens for batch production

Bakery

Pizzerias

Hotel central kitchens

Frequently Asked Questions

Can the four layers be set to different temperatures simultaneously?

Yes, each layer has independent temperature control (50-300°C), allowing simultaneous baking of bread, pizza, etc., without interference.

How to operate the manual venting system?

Push fully in:Full open (rapid dehumidification for cookies/pie crusts) Pull fully out: Complete closure (humidity retention for croissants/soft bread)

Does the stone base plate require special maintenance?

No special maintenance is needed—just wipe with a damp cloth. The stone withstands up to 400°C without cracking.

How long does preheating take?

Approximately 15 minutes from room temperature to 250°C (including stone heat absorption), 40% faster than conventional ovens.

Will it overheat during continuous operation?

Nu. Industrial cooling design + auto power-off