Chandley Ovens - Pico Plus Oven

Applications & Use Cases

• Small-scale bakeries and patisseries for artisan bread and pastry production.
• Cafes and restaurants looking to bake fresh goods on-site.
• Educational institutions for culinary training.
• Speciality food shops requiring in-house baking capabilities.

Typical Specifications

Typical capacity

For this class of compact oven, capacity typically ranges from 1 to 3 decks, accommodating 1-4 standard baking trays per deck.

Power supply

Units of this type are commonly available in single-phase configurations, suitable for standard commercial electrical supplies.

Temperature range

Typically offers a temperature range from 50°C to 300°C, suitable for various baking processes.

Footprint

Compact design, commonly requiring a floor space of less than 1 square metre, making it suitable for kitchens with limited space.

Construction material

Often constructed from stainless steel for durability and hygiene, with insulated baking chambers.

Steam injection

Many models in this category feature integrated steam injection systems, essential for artisan bread baking.

Frequently Asked Questions

• What are the primary advantages of a single-phase oven for a small bakery?

  Single-phase ovens are generally easier and less costly to install as they do not require a three-phase electrical supply, making them ideal for smaller operations or those with limited electrical infrastructure.

• Is this type of oven suitable for sourdough bread?

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

• Can this oven be easily moved or relocated?

• What kind of ventilation is needed for a compact bakery oven?