What are the benefits of a combined oven and proofer unit?

A combined unit streamlines the baking process by allowing dough to be proofed and then baked in one integrated system, saving space and improving workflow efficiency.

Is a 3-phase power supply always required for this type of oven?

Yes, for ovens of this capacity and power rating, a 3-phase electrical supply is typically required to ensure stable and efficient operation.

What maintenance is typically involved with a stone-based oven?

Regular cleaning of the stone decks and general oven interior is required. Periodic inspection of heating elements, seals, and controls is also recommended.

Can this oven be used for different types of baked goods?

Yes, with adjustable temperature and timer controls, this class of oven is versatile and suitable for baking a wide range of products, from artisan breads to pastries and cakes.

What does 'mobile' mean for an oven of this size?

Mobile typically means the unit is fitted with castors, allowing it to be moved for cleaning or reorganisation within the kitchen space, though it is still a substantial piece of equipment.

Used Tom Chandley BOMK4MTU3 Oven And Proofer - Bakery Ovens, photo 1

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Used Tom Chandley BOMK4MTU3 Oven And Proofer - Bakery Ovens

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Tom Chandley BOMK4MTU3 Oven And Proofer

Name: Tom Chandley BOMK4MTU3 Oven And Proofer
SKU: tom-chandley-bomk4mtu3-oven-and-proofer-4a7a2dc3985995da5a8bfef9127cc321
Availability: InStock

Price: Contact seller for price

Tom Chandley BOMK4MTU3 Oven and proofer, Serial: 10837, Stainless, 15.5Kw, Three deck oven with proofer, adjustable temp and timer controls, chamber size 900mm x 700mm x 180mm, stone based, mobile, 3Ph

Durham, United Kingdom

6,074 km away

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Typical context for this category of equipment. Always confirm specifics with the seller.

Applications & Use Cases

Baking a variety of bread, pastries, and other baked goods in commercial bakeries.
Proofing dough under controlled temperature and humidity conditions prior to baking.
Suitable for small to medium-sized patisseries, cafes, and restaurant kitchens.
Used in operations requiring consistent baking results and efficient workflow.

Typical Specifications

Typical capacity: For this class of equipment, a three-deck oven with these chamber dimensions typically accommodates multiple trays per deck, suitable for batch production.
Power supply: Units of this type commonly require a 3-phase electrical supply, with power ratings often in the 15-25 kW range.
Footprint: Mobile units with integrated proofer typically have a compact vertical design, optimising space in professional kitchens.
Temperature control: Adjustable temperature controls are standard, allowing for precise baking and proofing conditions across a typical range of 20°C to 300°C.
Construction material: Stainless steel construction is commonly used for durability, hygiene, and ease of cleaning in food processing environments.
Baking surface: Stone-based decks are typical for achieving even heat distribution and a crisp crust on baked goods.

Frequently Asked Questions

A combined unit streamlines the baking process by allowing dough to be proofed and then baked in one integrated system, saving space and improving workflow efficiency.

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.