My Forno - My Forno - Oven

Applications & Use Cases

• Artisan bakeries for producing loaves, rolls, and pastries.
• Small to medium-sized patisseries for baking cakes and delicate items.
• Cafes and restaurants requiring in-house baking capabilities.
• Speciality food producers for small-batch baked goods.

Typical Specifications

Typical capacity

For this class of equipment, capacity typically ranges from 1 to 4 deck ovens, or convection ovens with 5 to 10 trays.

Power supply

Commonly found on units of this type are 3-phase electrical connections (e.g., 400V, 50Hz) or, for smaller models, single-phase (230V, 50Hz).

Temperature range

Typically capable of reaching temperatures between 50°C and 300°C, suitable for a wide range of baking processes.

Footprint

The footprint for a middle-tier oven can vary significantly, but typically requires between 1 to 3 square metres of floor space, plus clearance.

Construction material

Units of this type commonly feature stainless steel exteriors for hygiene and durability, with baking chambers often made from mild steel or refractory materials.

Control type

Typically equipped with either analogue dials or digital programmable controls for temperature and timer settings.

Frequently Asked Questions

• What types of products can this oven bake?

  A middle-tier oven like this is generally versatile enough for baking a wide array of products, including various breads, pastries, cakes, and savoury items.

• Does this oven require special installation?

• What is the typical energy consumption for an oven of this type?

• Are spare parts readily available for 'My Forno' ovens?

• What maintenance is typically required for such an oven?