Omega Multideck Oven

Applications & Use Cases

• Baking a variety of bread products, including loaves, rolls, and artisan breads.
• Producing pastries, cakes, and other confectionery items in a commercial setting.
• Used in large-scale bakeries, supermarkets, and catering operations requiring high throughput.
• Suitable for establishments needing to bake different products simultaneously at varying temperatures.

Typical Specifications

Typical capacity

Multideck ovens of this class typically offer multiple baking chambers, allowing for simultaneous baking of different products or batches. Each deck commonly accommodates several standard baking trays.

Power supply

Units of this type are typically electric and commonly require a 3-phase power supply for efficient operation and consistent heating.

Temperature range

These ovens commonly feature independent temperature control for each deck, typically ranging from 50°C to 300°C, suitable for a wide array of baked goods.

Footprint

For this class of equipment, a multideck oven will have a substantial footprint, requiring significant floor space and height clearance, as indicated by the provided dimensions for this specific unit.

Construction material

Typically constructed from stainless steel for durability, hygiene, and ease of cleaning, with refractory stone or steel baking surfaces on each deck.

Controls

Commonly features individual digital or analogue controls for each deck, allowing for precise temperature, steam injection (if fitted), and timer settings.

Frequently Asked Questions

• What are the advantages of a multideck oven?

  Multideck ovens allow for baking different products at varying temperatures simultaneously, optimising space and production efficiency. They are ideal for bakeries with diverse product lines.

• Is steam injection a common feature on these ovens?

• What kind of maintenance does a multideck oven typically require?

• Can I bake different items on each deck?

• What are the typical installation requirements?