The Azzurro Bakery deck oven is ideal for a bakery or restaurant that wants to produce its own bread, croissant, cookies etc, but thanks to its versatility it can do so much more. It utilises a convection fan for even heating within the chamber. At the same time it can easily switch to a traditional static stone deck bakery operation with the flick of a button. Complete with an integrated steam system control, the baker can inject the desired amount of steam into the chamber at any intervals they wish, allowing the perfection of a large variety of delicate bakery items. The Azzurro Bakery has thick 80mm rock wool insulation and available in two and three tray versions. The three tray version has two independent doors with independent element control per door during off peak times for energy savings and minimal heat waste. It has internal height of 25 cm and is modular so it can be stacked up to 3 chambers high.
- Fits 3x 600x400mm baking trays
- Internal dimensions: W: 1250 x D: 615 x H: 250mm
- Fan Forced Convection Oven Control
- Advanced visual control panel provides complete customization and versatility of all baking & steam parameters
- 80mm Rockwool insulation drastically reduces any heat waste
- Double glazed glass door(s) with sealing fiber chamber gaskets prevents burn, reduces heat loss
- Economy switch saves up to 50% energy when the oven is not in use
- Independent control of 2 sections in the 3 tray baking version model allowing the operator to cook with only a part of the oven during off peak times, minimising energy wastage
- Vaporized water release system
- Stainless steel baking floor or refractory stone options available
- Store up to 9 baking programs
- Auto mode to set switching on time
- Baking chamber internal height 25cm
- Display for setting the length of vaporized water release
- Temperature display
- Top and bottom power display
