What kind of products can be baked in this oven?

This class of oven is primarily designed for baking bread, particularly sourdough, but can also be used for other baked goods requiring a stone sole and steam.

Is this oven suitable for a home kitchen?

Given its typical single-phase power requirement, units of this type can be suitable for larger home kitchens or dedicated home baking spaces, but buyers should verify specific electrical needs.

How does this oven compare to larger commercial deck ovens?

This oven category is more compact and designed for smaller batch production with fast recovery times, offering professional results without the footprint of a full commercial deck oven.

What are the typical maintenance requirements?

Maintenance for stone sole ovens typically involves regular cleaning of the baking chambers and periodic checks of electrical components and the steam system.

Can this oven be stacked or expanded?

Some models in this category are designed with modularity in mind, allowing for stacking of multiple chambers to increase capacity. Buyers should confirm with the seller for this specific unit.

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Chandley Ovens - Chandley Ovens - Pico Plus Oven

Name: Chandley Ovens - Pico Plus Oven
Brand: Chandley Ovens
SKU: 1083
Availability: InStock

Price: Contact seller for price

The Chandley Pico Plus Oven has been designed with the artisanal sourdough bread oven baker, and small business owner in mind. It is typically purchased by someone looking to increase throughput significantly and improve baking results to a professional level. The Chandley Pico Plus Oven has a unique, market-proven design – making the oven arguably the market-leading oven globally in this compact stone sole oven category. Features include an 18.5 x 30" baking stone per chamber, single phase power requirement making it suitable as a home bread oven, the fastest heat-up time on the market of approximately 25 minutes with low recovery time for subsequent batches, built-in steam introduction and evacuation system, 7.6" baking chamber height, independent top and bottom temperature control, premium ceramic baking stone, small footprint and modular design allowing ovens to be stacked up to three units high, and maximum temperature of approximately 320°C / 608°F. The oven accepts 1 full-size 18×26" pan or 2 half size 18×13" pans, and can accommodate 26" full-length Parisienne baguettes.

Pennsylvania, United States

8,794 km away

Model Number

Pico Plus

Stock Number

1083

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Applications & Use Cases

Artisanal bakeries producing sourdough and other specialty breads.
Small to medium-sized food businesses requiring professional baking results.
Home-based baking operations seeking to increase production and quality.
Cafes and restaurants looking to bake fresh bread in-house.

Typical Specifications

Baking surface per chamber: Typically around 18.5 x 30 inches (470 x 760 mm) per stone.
Chamber height: Commonly around 7.6 inches (195 mm), suitable for various bread types.
Power supply: Typically single-phase, 220-240V AC, making it suitable for many small business and home setups.
Heat-up time: Units in this class are designed for rapid heat-up, often around 25 minutes from cold.
Steam system: Built-in steam introduction and evacuation is a common feature for crust development.
Construction: Often manufactured to ISO 9001 standards, indicating robust build quality.

Frequently Asked Questions

This class of oven is primarily designed for baking bread, particularly sourdough, but can also be used for other baked goods requiring a stone sole and steam.

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.