Industrial Automatic Bakery Electric Pastry Cake Bread Pita Bread Gas Baking Oven Machine Equipment

This oven supports electric heating, steam injection, and gas heating. The combined heat sources allow flexible baking profiles—electric elements provide stable convection heat, steam delivers humidity for crust development, and gas can be used for rapid temperature recovery. Actual operation (which sources are active) is controlled from the touch screen and can be configured per recipe.

Overall machine dimensions are 1800 x 1300 x 2200 mm (L x W x H). Net weight is approximately 1000 kg and gross packaged weight is about 1100 kg. Single package size is 220 x 180 x 220 cm.

The oven is rated for 380 V. It typically requires a three-phase supply and proper grounding. Final electrical connection should be performed by a qualified electrician and confirmed with the supplier to match regional power standards.

The unit supports gas as one of the heat sources, but the listing does not specify gas type. A professional gas hookup is required; contact the supplier to confirm compatibility with natural gas or LPG and to obtain the required inlet pressure and connection specifications.

Control is via a built-in touch screen (touch control) that provides program selection, temperature/steam/time settings, and monitoring. The interface is designed for simple operation and to store multiple baking programs for repeatable results.

Production capacity depends on the product type, tray/pan size, baking profile and loading configuration. The specification sheet does not list a fixed tray count; please contact the supplier with your product dimensions and desired cycle time for a capacity estimate or a production chart.

Yes. The French door design provides wide, easy access to the baking chamber for loading and unloading large trays, improving workflow and ergonomics in commercial settings.

Daily: remove crumbs and wipe accessible surfaces; clean trays and racks. Steam system: follow supplier recommendations for periodic descaling if hard water is used. Touch screen: wipe with a soft, damp cloth and mild cleaner. Schedule regular inspections of seals, door hinges, burners (if gas used), and electrical connections. Refer to the user manual for a detailed maintenance schedule.

Key safety features include insulated chamber panels to keep exterior temperatures lower, emergency stop functionality via the control system, secure door latches, and built-in controls for steam and gas management. Proper installation (ventilation, gas safety, and electrical grounding) is essential for safe operation.

Warranty terms and after-sales service options are not listed in the basic specification. Buyers should confirm warranty period, coverage, spare parts availability, and service/installation support with the supplier or authorized distributor before purchase.

Many manufacturers offer customization such as additional racks, specific tray sizes, custom control software, or alternative gas/electric configurations. Contact the supplier (brand QIANGDI) to discuss customization options and lead times.

The machine ships as a single heavy item in a packaged crate (approx. 220 x 180 x 220 cm, ~1100 kg). Delivery typically requires freight handling, and on-site lifting equipment (forklift or crane) and at least two trained technicians for unloading and positioning. Verify local delivery capabilities prior to ordering.

The product listing does not state specific certifications. If you require CE, ISO, UL or other compliance documents, request them from the supplier prior to purchase so you can confirm conformity with local regulations and food-safety/energy standards.

Common spare parts and consumables include door gaskets, heating elements, steam nozzles/injectors, seals, control fuses, and common electrical components. Additionally, keep basic baking trays/racks and water treatment/descaling supplies for the steam system. Ask the supplier for a recommended spare-parts list.

Operator training is highly recommended to ensure safe and efficient use of the oven (programming, recipe management, cleaning, and emergency procedures). Many suppliers offer on-site or remote training—confirm availability and cost when purchasing.