Deck bakery oven ELECSOL

baked goodscakefor biscuits

An oven equipped with the latest technology, capable of emulating the nuances of the ovens of yesteryear with simple use and easy maintenance. The Elecsol floor oven with refractory stone hearths, electrical heating elements perfectly distributed on the ceiling and floor of the baking chamber, and independent high-performance steamers, is able to bake uninterruptedly throughout the working day. Learn more about the new Elecsol Oven • Independent decks, each one can be set at different temperatures • One steam unit per deck that can be switched on and off at will. • Reduced Kw requirements. • Top, bottom and mouth heat control. So that each product type is heated where needed. • Intelligent energy consumption. • Automatic start in the morning. • Perfectly even baking results.No matter where each bread is located in the baking chamber the colour will be the same. • Different type of products can be baked in this oven. • Large range of models available to suit any bakery. ELECTRICAL REQUIREMENTS Correct electrical power which allows for heat recovery that allows the ELECSOL oven to adapt to any baked product without a match in the market and also gives an spectacular baking result. ROCKWOOL INSULATION Thick rockwool insulation results in a low energy consumption, avoiding unnecesary power usage due to heat loss and letting the bakers do what they do best, produce and bake their best breads. INDEPENDENT HEAT CONTROL Each baking chamber is independent from the rest. This allows each deck to be switched on, the temperature to be adjusted individulally and heat distribution to be set to suit your production needs.