Electrical pastry and bakery ovens
IBIS electrical ovens are perfect for confectioneries, bakeries and shops.
With a modular design of electrical ovens, customers are able to freely configure them and equip with a hood, rack for putting trays, proofing chamber or base, etc. Ovens can have 1 to 6 independent baking chambers of different capacities. Any time, ovens can be upgraded any time with another modules. As a standard, the control panel is located on the left side of the oven, chambers are 170 mm high. At the customer’s request, we can increase the baking chamber height and change the oven layout by moving the control panel to the right side.
Each baking chamber is an independent unit and has an evaporation system and control panel, thus temperature of the bottom and top heaters is adjusted separately for each deck. This allows for baking different products at the same time. On the other hand, when baking products in lower quantities, the modules are applied in the number that is actually required in a given moment.
The customised evaporation system and heating power adjustment for the bottom and top part of each oven chamber ensure excellent baking quality every time. The evaporation system quickly converts water into steam which is then pumped to the proofing chamber at high pressure and creates a climate necessary to bake products of the same type. The stone slabs are coated with a layer preventing adhesion, resulting in perfect crust no matter if the products was baked directly on the slab or a baking tray.
The user-friendly interface of the intuitive and versatile control panel guarantees comfortable use, programming and monitoring of oven operation. Up to 20 programmes can be saved in the panel, each with max 3 phases (a function of three-stage baking). Any incorrect parameters or interferences indicated by sound signals and error codes. The oven temperature adjustment range is 0-270ºC. Additionally, the control panel is very accurate and reliable which is ensured by the function of automatic tuning – PID.
Double halogen lighting of the baking chamber provides a whiter and more intense light than standard bulbs, which are less resistant to high temperatures and much more susceptible to damage.