Sveba Dahlen - DC-42ED, 4 DECK 24 TRAY OVEN

Applications & Use Cases

• Used in commercial bakeries for high-volume production of bread, pastries, and other baked goods.
• Suitable for large-scale catering operations requiring consistent baking results.
• Employed in food manufacturing facilities for batch baking processes.
• Utilised in supermarket in-store bakeries for fresh product preparation.

Typical Specifications

Typical capacity

This class of oven commonly accommodates 24 standard baking trays (e.g., 18" x 30" or similar sizes) across its four decks.

Power supply

Units of this type are typically electrically powered, requiring a three-phase supply, commonly 400V or 415V.

Deck configuration

Features four independent baking decks, allowing for simultaneous baking of different products or staggered production.

Steam function

Equipped with a steam injection system, which is crucial for achieving crust development and product volume in many baked goods.

Temperature range

Typically offers a broad temperature range, suitable for various baking applications from delicate pastries to robust artisan breads.

Footprint

For a 4-deck oven of this capacity, a significant floor area is required, and buyers should verify specific dimensions with the seller.

Frequently Asked Questions

• What are the benefits of a deck oven over a convection oven?

  Deck ovens provide radiant heat, which is ideal for products requiring a solid crust and even bottom bake. They also allow for steam injection, which is less common or effective in many convection ovens.

• Is this oven suitable for artisan bread production?

• What kind of electrical connection is typically needed?

• How is maintenance typically performed on these ovens?

• Can different products be baked on different decks simultaneously?