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New Generation 3-in-1 Commercial Baking Combo: 3-Layer 6-Tray Steam Oven with 5–10 Tray Convection Oven and 36-Tray Proofer
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New Generation 3-in-1 Commercial Baking Combo: 3-Layer 6-Tray Steam Oven with 5–10 Tray Convection Oven and 36-Tray Proofer
| MOQ: | 1 szt |
| Ceny: | $7540 |
| Standardowe opakowanie: | Drewniany karton |
| Okres dostawy: | 3-5 dni roboczych |
| Metoda płatności: | T/T |
| Pojemność dostaw: | 50 miesięcznie |
Informacje szczegółowe
Miejsce pochodzenia
Kanton, Chiny
Nazwa handlowa
Astar
Numer modelu
3 W 1
Zakres temperatur pieca konwekcyjnego:
0-300 ℃
Piekarnik parowy:
0-400 ℃
korektor:
-15-38 ℃
Budowa:
Wysokiej jakości stal nierdzewna
Opis produktu
All-in-one professional baking powerhouse: this 3-in-1 combo integrates a 3-deck 6-tray steam baking oven, a 5–10 tray convection oven with elevated stand, and a massive 36-tray fermentation proofer. With wide temperature ranges and heavy-duty 19.8kW performance at 380V, it’s engineered for high-output bakeries, central kitchens, and food factories.
Overview
Meet the ultimate baking workstation—our New Generation 3-in-1 Combination Baking Unit. Designed for serious production environments, this machine consolidates three essential processes into one vertical system:
Steam Baking Oven: 3 layers, 6 trays, ideal for artisan bread and crust-critical products.
Convection Oven (Hot Air): Elevated design, holds 5–10 trays, perfect for pastries, cookies, and uniform batch baking.
High-Capacity Proofer: 36-tray fermentation chamber with precise climate control.
From proofing to baking, everything happens in one compact footprint (1776 × 1310 × 2105 mm), making it a game-changer for space-conscious, high-demand bakeries.
Key Features
True 3-in-1 Workflow: Proof, bake with convection, and bake with steam—simultaneously and independently.
Integrated Steam System: Built-in steam generator enhances crust formation and crumb texture for premium bread.
Elevated Hot Air Oven: Ergonomic working height reduces bending; flexible 5–10 tray capacity adapts to daily output needs.
Massive Proofing Capacity: 36-tray chamber supports large-batch dough fermentation, keeping up with peak-hour demand.
Precision Temperature Control:
Convection Oven: 0–300°C
Steam Oven: 0–400°C
Proofer: -15–38°C (supports refrigeration fermentation & proofing)
Industrial-Grade Power: 19.8kW heating system on 380V ensures fast heat-up and stable performance under continuous operation.
Durable Stainless Steel Build: Corrosion-resistant, easy to clean, and built for commercial longevity.
Why Choose This 3-in-1 Combo?
Maximum Output, Minimum Footprint: Three machines in one vertical unit save valuable floor space.
Versatile Baking Capabilities: Steam, convection, and proofing in one system—adaptable to any recipe.
Cold Proofing Ready: Proofer supports down to -15°C, enabling controlled cold fermentation for enhanced flavor development.
Ergonomic Design: Elevated hot air oven reduces operator fatigue during loading and unloading.
Future-Proof Investment: Built to handle growing production demands without requiring additional equipment purchases.
FAQ
Q: Can I run the steam oven and convection oven at the same time?
A: Yes. All three modules (steam oven, convection oven, proofer) operate independently, allowing simultaneous use.
Q: What is the benefit of the elevated hot air oven?
A: The raised design provides an ergonomic working height, reducing back strain and improving loading/unloading efficiency.
Q: Does the proofer really go down to -15°C?
A: Yes. This allows for cold fermentation (retardation), which improves dough flavor and scheduling flexibility.
Q: Is this unit suitable for continuous daily production?
A: Absolutely. It’s engineered for heavy-duty commercial use with robust insulation and industrial-grade heating elements.
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