Nero - NERO oven - Bread Oven + Stand

Applications & Use Cases

• Small to medium-sized bakeries for daily bread production.
• Cafes and restaurants looking to bake fresh bread in-house.
• Speciality food shops offering artisanal bread.
• Catering businesses requiring fresh baked goods for events.

Typical Specifications

Typical capacity

For this class of equipment, units commonly accommodate 2-4 standard bread loaves per deck, or multiple smaller items.

Power supply

Often single-phase (230V) for smaller units, suitable for many commercial kitchens. Larger models may require three-phase.

Temperature range

Typically offers a baking temperature range of 50°C to 300°C, suitable for various bread types.

Steam injection

Units of this type commonly feature a steam injection system, crucial for crust development in bread.

Footprint

Including the stand, the footprint for a single-deck oven is typically around 700mm to 1000mm wide and 800mm to 1200mm deep.

Construction material

Commonly constructed with stainless steel for durability and hygiene, with a baking chamber often made from refractory stone or steel.

Frequently Asked Questions

• What kind of bread can be baked in this oven?

  This type of oven is versatile and suitable for a wide range of bread, including sourdough, artisan loaves, rolls, and pastries, particularly those benefiting from steam.

• Is a stand always included with these ovens?

• What are steam trays used for?

• What maintenance is typically required for a used bread oven?

• Can this oven be used for products other than bread?