Baking

Deck oven
Deck ovens use conduction heat to bake products. Conduction heating is a process in which heat travels directly from a hot stone or deck, to the loaf of bread or sheet pan being baked. Deck ovens also utilize radiant heat, which is a process that utilizes infrared heat waves to penetrate into the dough, heating it throughout.
The ability to add steam with these types of ovens is also key in the bread baking process, and because deck ovens carry so much mass they have great recovery time and hold temperature very well.
- ELEOVEN-1D
  Voltage220 V, 1-phase
  Power7 kW
  Dimension1210*810*520 mm
  Net weight80 Kg
  Specification1 deck, 2 trays 60*40 cm
- ELEOVEN-2D
  Voltage380 V, 3-phase
  Power14 kW
  Dimension1210*810*1280 mm
  Net weight170 Kg
  Specification2 decks, 4 trays 60*40 cm
- ELEOVEN-P16
  Voltage380 V, 3-phase
  Power6.7 kW
  Dimension910*1080*430 mm
  Inner dimension 600*900*150 mm
  Temperature range200-380 C
- GASOVEN-1D
  Voltage220 V, 1-phase
  Power0.1 kW
  Dimension1330*895*690 mm
  Net weight139 Kg
  Specification1 deck, 2 trays 60*40 cm
- GASOVEN-2D
  Voltage220 V, 1-phase
  Power0.2 kW
  Dimension1330*895*1400 mm
  Net weight250 Kg
  Specification2 decks, 4 trays 60*40 cm
Horizontal mixer
The short sections called "paddles" or "ploughs" are spaced in a spiral round the mixer shaft. Suitable for mixing liquids with dry solids.
These mixers usually have a higher consistent homogeneity and short mixing times.
- HORMIX15
  Voltage220 V, 1-phase
  Power1.5 kW
  Dimension680*400*800 mm
  Net weight75 Kg
  Capacity30 L
  Speed30 rpm
  Max kneading15 Kg
- HORMIX25
  Voltage220 V, 1-phase
  Power1.5 kW
  Dimension790*460*860 mm
  Net weight90 Kg
  Capacity50 L
  Speed30 rpm
  Max kneading25 Kg
- HORMIX50
  Voltage380 V, 3-phase
  Power2.2 kW
  Dimension1000*580*1050 mm
  Net weight130 Kg
  Capacity100 L
  Speed30 rpm
  Max kneading50 Kg
Planetary mixer
In most pastry shop or bakery you will find at least one planetary mixer. The reason these mixers are so common is that they offer greater versatility. The paddle attachment is used for blending or creaming products. The whip attachment is commonly used to aerate mixtures, and lastly, the dough hook attachment is used to make doughs.
Standard attachments include a paddle, a whip, and a dough hook. These machines also come with 3 speed options to accommodate different mixing needs.
- PLMIX10
  Voltage220 V, 1-phase
  Power0.6 kW
  Dimension440*390*710 mm
  Net weight61 Kg
  Speed148/ 244/ 480 rpm
  Capacity10 L
- PLMIX20
  Voltage220 V, 1-phase
  Power0.75 kW
  Dimension540*415*763 mm
  Net weight82 Kg
  Speed94/ 165/ 386 rpm
  Capacity20 L
- PLMIX30
  Voltage220 V, 1-phase
  Power1.1 kW
  Dimension590*435*830 mm
  Net weight90 Kg
  Speed94/ 165/ 386 rpm
  Capacity30 L
- PLMIX7
  Voltage220 V, 1-phase
  Power0.35 kW
  Dimension480*300*500 mm
  Net weight30 Kg
Spiral mixer
The main function of the spiral mixer is to gently mix bread dough, allowing it to develop the proper gluten structure, while not overworking the dough. This is achieved because the bowl of the mixer rotates as the spiral hook is spinning and kneading the dough.
This spiral mixer also comes with 2 variable speeds, which facilitates dough development.
Most commonly used for mixing bread dough, spiral mixers are capable of handling a variety of different dough types. This includes very stiff dough with low hydration levels; and high hydration dough types such as ciabatta.
- SPMIX20
  Voltage220 V, 1-phase
  Power1.5 kW
  Dimension730*390*900 mm
  Net weight90 Kg
  Speed112/ 198 rpm
  Bowl volume20 L
  Max kneading8 Kg
- SPMIX40
  Voltage220 V, 1-phase
  Power1.5 kW
  Dimension840*480*1000 mm
  Net weight155 Kg
  Speed112/ 198 rpm
  Bowl volume40 L
  Max kneading16 Kg
- SPMIX60
  Voltage220 V, 1-phase
  Power3 kW
  Dimension840*480*1000 mm
  Net weight180 Kg
  Speed112/ 198 rpm
  Bowl volume60 L
  Max kneading25 Kg
- SPMIX80
  Voltage380 V, 3-phase
  Power3 kW
  Dimension1000*560*1380 mm
  Net weight300 Kg
  Speed100/ 200 rpm
  Bowl volume80 L
  Max kneading32 Kg
Convection oven
A versatile oven which operates by transferring heat through hot air blown from a fan.
One advantage of convection heating is that the products being baked will be heated evenly throughout. Also, you are able to bake products with a great range of temperature.
Another feature is the ability to add steam during baking. Adding steam allows rolls to get a nice shine and for breads to fully expand during baking.
For a majority of bakeries or pastry shops, having a convection oven that allows for versatility and uniform baking is paramount to their success.
Our gas convection ovens come from Maestro Ovens of Egypt. Their 30+ years of experience are a testament to their quality and exacting standards when it comes to ovens.
- GASCOVEN-10TE
  Voltage220 V, 1-phase
  Power0.5 kW
  Dimension865*830*1450 mm
  Net weight200 Kg
  Capacity10 trays 60*40 cm
  Temperature range50-280 C
  Timer120 min
  FeaturesElectromechanical control knobs; Steam regulator
- GASCOVEN-6TE
  Voltage220 V, 1-phase
  Power0.5 kW
  Dimension865*830*1010 mm
  Net weight165 Kg
  Capacity6 trays 60*40 cm
  Temperature range50-280 C
  Timer120 min
  FeaturesElectromechanical control knobs; Steam regulator