Zucchelli Forni 2C2T Modular Oven

Applications & Use Cases

• Small to medium-sized bakeries for artisan bread and pastry production.
• Restaurants and cafes requiring on-site baking capabilities.
• Speciality food shops producing baked goods in limited batches.
• Catering businesses needing flexible baking solutions for various events.

Typical Specifications

Typical capacity

For this class of equipment, each deck commonly accommodates 2-4 standard baking trays (e.g., 600x400mm), depending on product size.

Power supply

Units of this type are typically electric, commonly requiring a three-phase supply, with power ratings for a two-deck model often ranging from 8kW to 15kW.

Temperature range

Modular bakery ovens commonly offer a temperature range from ambient up to 300°C, suitable for a wide variety of baked goods.

Deck construction

Decks are typically stone-based, providing even heat distribution and a crisp crust, particularly beneficial for bread.

Footprint

A two-deck modular oven with an internal chamber size of 800x600mm typically has an external footprint of approximately 1200mm (W) x 1000mm (D) x 1800mm (H) including a stand.

Control system

Units commonly feature independent digital controls for each deck, allowing for separate temperature and baking time settings.

Frequently Asked Questions

• What are the benefits of a modular oven?

  Modular ovens offer flexibility, allowing users to bake different products simultaneously at varying temperatures. They are also scalable, as additional decks can often be added later if production needs increase.

• Is a stone-based deck suitable for all types of baking?

• What maintenance is typically required for a used electric modular oven?

• Can this type of oven be easily moved?

• What kind of electrical supply do these ovens need?