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Product category: Bakery Ovens
Pico PM Oven by Chandley Ovens is a new bakery ovens listing available on Machinery Masters. Browse specifications, request seller details, and find similar equipment on Machinery Masters.
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Chandley Ovens - Pico PM Oven
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The Chandley ‘Pico’ Oven has been designed for the artisanal sourdough bread baker operating in limited space.
Similar to the oven’s big brother – the ‘Pico Plus’ – it is typically purchased by someone looking to increase throughput significantly, and improve baking results to a professional level.
The oven’s unique, market-proven design makes the oven arguably the market-leading oven in this compact stone sole oven category.
Pico Oven Key Features:
-18.5 x 15” baking stone
-Single phase power is required only, and so the oven is suitable as a home bread oven. Electrical: AC – 220/240v – SINGLE PHASE – 60Hz – 2.47Kw
-The fastest heat-up time on the market of approx 25 mins, with a low recovery time for subsequent batches – allows for many more baking batches per shift, increasing throughput.
Competitor ovens in this category take approx 120 minutes to heat up each shift.
-The lowest entry point cost on the market.
-Chandley ovens have been building ovens for nearly 80 years, and this oven has been manufactured in an ISO 9001 facility that underlines
the superior build quality of Chandley Ovens.
-7.6” (195mm) baking chamber height.
–Built-in steam introduction and evacuation (without opening the door). No steam tray accessories are required as built into the oven under the stone. Fully adjustable steam vent.
-A premium ceramic baking stone, with Independent top and bottom temperature control, offers fantastic control over the baking process.
-Small footprint and modular. The ovens can be stacked on top of one another (up to three units high). This modular aspect allows you to build your oven capacity as your business grows.
-Max temp approx 320oC / 608oF (dependent on environment).
-The Pico model accepts half-size 18×13” pans.
-This oven has been deliberately designed to be as low maintenance as possible and to give you hours of hassle-free baking, day after day.
-Modular in design – in the unlikely event an oven chamber does go down – you still have other operational, siloed units – unlike all other competitor models in the marketplace.
-The oven is available in a smaller size if your space is limited – Model PICO.
Note:
Imagery and video displayed are of the ‘Pico Plus’ Oven – Identical in style to the ‘Pico’ oven, but with different body lengths. Please see the technical section below for dimensions.
To truly appreciate the Chandley Oven – please take the time to compare the top 5 sourdough bread ovens in world by clicking the link below:
- Sourdough Bread Oven Comparison Chart
Pennsylvania, United States8,794 km away
Stock Number
1157
Machinery Masters View
Typical context for this category of equipment. Always confirm specifics with the seller.
Applications & Use Cases
- Artisanal bakeries requiring compact, professional-grade baking solutions.
- Home bakers seeking to elevate their production and quality beyond domestic ovens.
- Small-scale food businesses looking to produce high-quality sourdough and other baked goods.
- Cafes and delis wishing to offer freshly baked items with limited space.
Typical Specifications
- Typical baking surface
- For this class of oven, a baking stone of approximately 18.5 x 15 inches is common.
- Power supply
- Units of this type commonly operate on a single-phase AC 220/240V supply, suitable for many smaller commercial or home setups.
- Typical power consumption
- A power rating around 2.47 kW is typical for compact stone sole ovens.
- Baking chamber height
- A chamber height of approximately 7.6 inches (195mm) is commonly found, accommodating various bread types.
- Heat-up time
- This class of oven is designed for rapid heat-up, typically achieving operating temperature in around 25 minutes.
- Steam system
- Integrated steam introduction and evacuation systems are a key feature for professional baking results.
- Temperature control
- Independent top and bottom temperature control is standard for precise baking management.
- Footprint
- These ovens are designed with a small, modular footprint to suit limited spaces.
Frequently Asked Questions
- This oven is specifically designed for sourdough bread, but its features make it suitable for a variety of artisanal breads, pastries, and other baked goods requiring precise temperature and steam control.
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.