The baker’s oven…the heart of the bake house…
Bakers, confectioners, hospital, hotel and prison managers, discover our complete range of world-famous, long-lasting ovens with top-notch performances. All of our ovens are carefully selected according to our standards: value for money, robustness, energy efficiency and safety. These ovens are technological marvels that serve to meet and go beyond your expectations and those of the final consumer. As trusted and reliable stalwarts in the bread industry, our rack, modular, deck or convection ovens will conveniently equip your bakery or food-processing lab to suit all your requirements.
10.83 – ELECTRIC, FUEL-OIL OR GAS
For large bakeries, pastry shops, semi-industrial or industrial use.
Characteristics
• Very large capacity
• High energy efficiency
• Polished stainless steel front
• High-performance heat exchanger
• Steam generator servicing all levels
• Houses racks of 800 x 1000 mm or 780 x 980 mm
Production Output
• 180 to 216 baguettes of 250 g on 18 levels
• 108 to 135 loaves of 400 g on 15 levels
• 360 to 432 half-baguettes of 250 g on 18 levels
8.64 – ELECTRIC, FUEL-OIL OR GAS
Medium-sized rotating rack oven for bakers, pastry shops or caterers.
Characteristics
• Robust, flexible and compact
• Front panel in polished stainless steel
• Baking chamber with halogen lighting
• ‘Soft flow’ technology for even, quality baking
• For 600 x 800 mm rack
Production Output
• 256 half-baguettes of 250 g on 16 levels
• 128 baguettes of 250 g on 16 levels
• 320 small breads of 50g on 16 levels
• 18 levels model available
8.43 – ELECTRIC, FUEL-OIL OR GAS
A rotating rack oven for bakers, pastry chefs or caterers.
Characteristics
• Versatile and compact oven
• Stainless steel front panel
• Baking chamber with halogen lighting
• For 460 x 800 mm or 400 x 800 mm racks
Production Output
• 108 baguettes of 250g or 200 small breads of 60g on 18 levels
• 60 breads of 400g on 15 levels
• 16 levels model available
6.43 – ELECTRIC, FUEL-OIL OR GAS
The slimmest rotating rack oven, suitable for bakers, pastry chefs and caterers.
Characteristics
• Flexible and very compact
• Front panel and baking chamber in stainless steel
• Baking chamber with halogen lighting
• For 460 x 800 mm or 400 x 800 mm racks
Production Output
• 108 short baguettes of 200g
• 150 small breads of 60g on 18 levels
8.43 FE- ELECTRIC
An electric oven with a flexible and compact fixed rack system.
Characteristics
• Stainless steel front panel and baking chamber
• Steam generator servicing all levels for an even bake
• Effective backwards ventilation
• For 460 x 800 mm or 400 x 800 mm racks
Production Output
• 90 baguettes of 250g on 15 levels
• 60 breads of 400g on 15 levels
CERVAP – FUEL-OIL OR GAS
The “Cervap” fixed deck ovens can prepare all types of baking, pastry or Danish products. They come in many models, for semi-professional, professional, or industrial applications.
Characteristics
• 3 or 4 baking levels depending on models
• Stainless steel front
• 2 or 3 baking doors depending on models
• A compact model available, featuring 1 door on 5 levels
• Insulation: crossed rock wool panels
• Available in fuel-oil or gas models that can achieve up to 8% energy savings
OMEGA 2 LINE – ELECTRIC
The “Omega 2” line of fixed deck ovens is the most complete on the market. They showcase a quality of baking that’s comparable to vintage ovens.
Characteristics
• 3 to 6 baking levels
• Possibility to change the baking temperature for each level
• Possibility to use only the levels that are necessary for the day’s production
• 1 to 3 baking doors, depending on models
• Optimised energy efficiency
• Door width of 600 or 800 mm
• Interior light on each deck side (left and right)
ORION – ELECTRIC
“Orion” is the latest addition to our line of electric fixed deck ovens. It produces all types of baking and pastry products, combining the qualities of traditional baking decks to the precision of electric ones.
Characteristics
• Stainless steel front panel
• 3 to 5 baking levels
• Possibility to change the baking temperature for each level
• Conventional deck: for a consistent and steady bake
• ‘ROC’ deck: for a very soft bake (optional)
• Door width of 800 mm
• The “Hexa” system allows for quick and uniform heating across the baking chamber
• High energy efficiency
• Oven can be embedded from 1 side (opposite to the technical zone) and from the rear
SOLEO – ELECTRIC
“Soleo” is a modular oven that can be customised according to the needs of the baker. It can cook all types of baking, pastry and Danish products.
Characteristics
• Great flexibility: the number of decks and deck height can be adjusted
• Can be easily moved around with its castor rollers
• Can be combined with the “Krystal” or “Premio” convection ovens
• Can be mounted on a stand or fitted with a retarder-proofer
• Models available in 2, 4 or 6 trays of 400×600 mm, or 3 trays of 460×660 mm
KRYSTAL and PREMIO – ELECTRIC
The “Krystal” and “Premio” convection ovens are versatile ovens that bake all types of baking, pastry or Danish products.
Characteristics
• Polished stainless steel front
• Can be easily moved around with its castor rollers
• Baking chamber with an alternated ventilation cycle and halogen lighting
• Insulation made of crossed rock wool panels
• 4 or 10 decks depending on models
• For 400 x 600 mm or 400 x 800 mm racks
• Usable height of baking chamber: 600 or 800 mm depending on models
The “Krystal” can be combined with the “Soleo” modular deck oven
