Electric fixed deck bakery oven

The efficiency of bakery ovens is not measured only by the quality of the finished product, but by the ability to adapt to variable workloads. The Bakeit electric deck oven with fixed deck is designed for professionals who need a versatile tool capable of managing seasonal peaks and daily production variations.

Unlike traditional gas ovens, which require turning on the entire structure, the deck oven gives you total control over the baking chambers.

For example:

• On low-production days, you can activate only the necessary chamber, drastically reducing waste.
• When demand increases, a simple click is enough to bring the oven's entire production capacity up to speed, ensuring constant power and minimal recovery times.

Turning on only the chambers that are actually needed translates into constant energy savings and a significant reduction in fixed costs on your bill.

Technical features and advantages of the fixed deck oven

Our new-generation electric oven combines advanced technology, energy efficiency, and maximum versatility for professional workshops that require precise and consistent baking.

1. Intuitive interface and automation

The control panel with intuitive commands is designed to make using the oven simple and immediate.

• 7'' color capacitive touch screen panel: fast and fluid control, as simple as a smartphone, with the ability to manage settings in a practical way.
• 99 multi-phase baking programs: they allow you to optimize work thanks to pre-loaded photos, ensuring consistent results regardless of the operator.
• USB connectivity: to update software and load your custom recipes in seconds.
• Smart weekly programmer: sets automatic start-ups (up to 2 per day) so you find the oven already at temperature at the start of the shift.

2. Energy efficiency and sustainability

The electric deck oven is designed to reduce energy waste without compromising baking quality.

• "ECO POWER" technology: intelligent power management in 3 modes to cut bill costs without sacrificing performance.
• High-performance steam generators: sized for massive production, they ensure very rapid thermal recovery managed by the Eco Power system.
• Electronic power control: allows the oven to achieve high performance with consumption below 1.8 kW/m².

3. Baking precision and modularity

The independent management of the chambers allows the oven to be adapted to different production needs. Furthermore, the fixed deck helps distribute heat evenly, promoting regular baking, a good bottom spring, and a crispy base.

• Independent chambers with top/bottom temperature control: they allow separate heat management of each chamber for differentiated baking (ideal for pizza, bread, and pastry).
• High-density thermal insulation: the high thickness in rock wool drastically reduces interference between chambers and ensures a cooler external environment.
• Baking deck in cement and clay granulate: premium refractory material for uniform heat distribution and impeccable crispness.
• Supplementary heating element at the mouth: ideal for special baking and for maintaining a constant temperature even during frequent loading.

4. Ergonomics and simplified maintenance

In addition to baking quality, the oven is designed to facilitate the work of operators and technicians.

• Front maintenance: the heating elements are removable from the front, reducing downtime and simplifying the technicians' work.
• Functional design: enlarged upper chamber to accommodate tall products, thick tempered glass doors, and a hood with integrated extractor for a healthy working environment.
• Manual steam control: dedicated valves (one per chamber) for precise management of internal humidity.

Dimensions and available configurations of the deck oven

The ovens are available in 37 configurations, designed to adapt to workshops with different production needs: from bakeries with optimized spaces to businesses with high workloads. The modular structure allows the oven to be configured based on the number of chambers, the useful depth, the opening type, and the total required baking surface.

Available configurations:

• Number of chambers: from 3 to 5 superimposed baking chambers, independent of each other, to manage differentiated productions and optimize vertical space in the workshop.
• Chamber depth: available in sizes 1220 mm, 1620 mm, 2020 mm, and 2420 mm, to adapt the oven to workflows and the amount of product to be baked.
• Type of doors: configurations with 1 door of 820 mm, 2 doors of 1240 mm, or 3 doors of 1860 mm, to facilitate loading and unloading operations based on the width of the oven.
• Total baking surface: from 3 m² to 18 m², allowing you to choose a solution suitable for both limited productions and more intensive workflows.
• Minimum footprint: W 1350 x D 1860 mm, indicated for workshops that need to optimize available space.
• Maximum footprint: W 2380 x D 3180 mm, designed for high production and contexts with greater production capacity.

Systems to facilitate loading

To simplify bread loading operations, the electric deck oven with fixed deck is equipped with a channel coupling system, compatible with manual bread loading setters. This solution helps the operator during the oven loading phases, improving ergonomics, speed, and safety.

Upon request, the oven can be equipped with a setter elevator carriage, ideal for the independent handling of long and heavily loaded setters.

Thanks to this system, a single operator can efficiently manage large quantities of bread, optimizing working times and increasing the productivity of the workshop or bakery.

Why choose the deck oven for your bakery?

Choosing Bakeit means investing in a tool that combines the tradition of the fixed deck with the technological vanguard. Whether you need to bake bread, pizza, or pastry products, our technology allows you to work smarter, consuming less energy and guaranteeing consistent high-quality results.

In addition to the electric deck oven with fixed deck, Bakeit offers other professional modular solutions for bakeries and artisan workshops:

• Steam annular tube deck oven: ideal for those looking for traditional baking with great thermal stability.
• Modular electric oven for bread and pastry: designed for those who need a compact, versatile, and configurable solution.

Contact us to find the deck oven best suited to your workshop's needs.