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Convection electric ovens / pastry-bakery


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4,6,10 or 16 tray electric medium size convection ovens

Convection electric ovens / pastry-bakery

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  • 10 trays / digital
  • 6 trays / digital
  • 4 trays / digital
  • 10 trays / Manual regulation with digital display
  • 6 trays / Manual regulation with digital display
  • 4 trays / Manual regulation with digital display
  • 10 trays / manual
  • 6 trays / manual
  • 4 trays / manual
  • Manual    (M)  Manual regulation for: ON/OFF temperature time steam  Display for the temperature inside the baking chamber
  • Intermediate (R)  Manual regulation with digital display for: temperature time steam Key for switching on/off the oven Key for insertion of steam Key for starting/stopping the selected time
  • Digital (D)  Digital regulation and display for: temperature time steam programs (30 programs each with 6 phases)
  • 16 teglie formato 400x600 mm


4,6,10 or 16 tray electric medium size convection ovens distinguishable by: - Rectangular shape - the ovens are designed for the tray to be introduced from its narrower side diminishing thus the surface covered by the hot air and insuring a more uniform bake. Its particular shape makes it an oven suitable for most diversified production spaces and furnishing requirements. - Modularity - the structure of the ovens allows them to be assembled or placed one over the other according to the production requirements and space limitations. - Adjustable height - its supporting feet are adjustable in height and easily removable making it possible for the ovens to be conveniently positioned on any type of surface. - Uniformity of baking - given by the perforated laterals, the smaller surface to be covered by the hot air and by the bi-rotation of the fans. - Humidifier - it is standard for all models of the line. - Double glass door - keeps the exterior glass from exceeding 40°C even when the oven is working at the highest temperature. - Snap-catch door in order to make opening or closing easier even with hands full. - Possibility to configure the control panel Bake-off bakery ovens that are oriented for baking in small environments and in front of the public. They can be electric or gas. Tehnical details double layered glass door AISI 430 structure and interior 4,6, 10 or 16 trays modular structure tray introduced from the narrow side humidifier inside the baking chamber internal light optimised for bakery ovens snap-catch closing system bidirectional motors designed for equal baking perforated laterals easily disassembled for cleaning purposes manual or digital controls height adjustable supporting feet

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