Double D - Double D 2 rack Oven

Applications & Use Cases

• Baking a wide range of bread products, including loaves, rolls, and artisan breads.
• Producing pastries, cakes, and other confectionery items in medium-scale bakeries.
• Roasting meats and vegetables in catering or institutional kitchens.
• Proofing and baking frozen dough products for retail or foodservice.
• Drying or dehydrating certain food items at controlled temperatures.

Typical Specifications

Typical capacity

Designed to accommodate two standard baking racks, typically holding multiple trays per rack.

Power supply

Commonly electric, requiring a three-phase supply, often 400V or 415V, for this class of equipment.

Temperature range

Typically capable of reaching temperatures up to 250-300°C, suitable for most baking applications.

Steam generation

Units of this type commonly feature an integrated steam system for crust development and product moisture.

Control system

Modern units often include programmable controllers, such as the BACS II mentioned, for precise process management.

Footprint

For a two-rack oven, expect a significant footprint, typically requiring ample space for installation and operation.

Construction material

Generally constructed from stainless steel for durability, hygiene, and ease of cleaning.

Frequently Asked Questions

• What are the benefits of a rack oven?

  Rack ovens offer consistent baking results due to even heat distribution and are efficient for high-volume production. Their mobility, allowing racks to be loaded outside the oven, improves workflow.

• Is a steam generator essential for baking?

• What maintenance is typically required for a refurbished oven?

• What electrical considerations are there for a two-rack electric oven?

• What is a BACS II controller?