BakeMax (TVI) Deck Ovens - BMFD004
The BakeMax Four Deck Oven, electric, accommodates (16) 18" x 26" pans, on-off rocker switch, digital temperature display, steam injection, separate switches for top & bottom elements, digital timers with audible alarm, artisan stone deck, tempered glass windows, interior light, fully insulated, stainless steel exterior & interior, 100.0 amps, 40.0kW, 220v/60/3-ph
What Our Experts Think
The BakeMax Four Deck Oven is a powerful, electric model designed to accommodate high-volume baking needs in commercial kitchens and bakeries. Here are some key features:
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Capacity: Holds up to 16 pans of size 18" x 26" each, making it ideal for large-scale operations that need to bake multiple trays at once.
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Temperature Control: Features digital temperature displays for precise control of each deck’s temperature, ensuring consistency in baking results.
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Steam Injection: Includes a steam injection system for enhanced baking quality, especially for products that require a crispy crust, like artisan breads.
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Element Control: Separate switches for the top and bottom elements of each deck give you full control over the baking environment for optimal results.
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Rocker Switch: On/off rocker switches for each deck ensure ease of operation.
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Versatility: Perfect for a variety of baked goods, from breads to pastries, with even heat distribution to ensure uniform baking.
Q&A
Q: How many pans can the BakeMax Four Deck Oven - BMFD004 accommodate?
A: The BMFD004 can accommodate 16 pans, each 18" x 26" in size.
Q: Does the BMFD004 feature a steam injection system?
A: Yes, it includes steam injection for enhanced baking performance.
Q: What temperature control options are available on the BMFD004?
A: It features a digital temperature display and separate switches for the top and bottom elements of each deck.
Q: Is the BMFD004 easy to control?
A: Yes, it has an on-off rocker switch for each deck, allowing for easy operation.
Q: What is the power configuration of the BMFD004?
A: The BMFD004 is an electric oven, designed for high-volume baking in commercial kitchens and bakeries.
Maintenance Tips
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Clean Regularly: Clean the oven interior, racks, and trays after each use to remove food debris and prevent buildup.
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Steam Injection Maintenance: Check the steam injection system regularly for blockages or leaks. Clean the nozzle to ensure proper steam distribution.
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Temperature Calibration: Calibrate the oven's temperature settings monthly to maintain accurate cooking conditions.
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Inspect Heating Elements: Examine both top and bottom heating elements for signs of damage. Replace as needed for even heat distribution.
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Ventilation System: Ensure proper airflow by cleaning the oven vents regularly to prevent overheating.
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Power Supply Check: Inspect the electrical connections and on-off rocker switch for secure connections and functionality.
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Annual Servicing: Schedule professional maintenance once a year for in-depth checks on electrical components and overall performance.
