Industrial Convection Oven
Forced air at ±3°C across every deck — the evenness cookies, pastries, and small bread need. Multi-deck, gas or electric, 30+ stored recipes.
Feature
- Forced-air circulation — ±3°C uniformity, tray to tray.
- Adjustable fan speed per product.
- Multi-deck, 400×600 mm trays, gas or electric.
- 30+ programmable recipes across shifts.
- Steam injection option for crusty products.
- Cookies, pastries, and small bread — its home ground.
Sample
7 * 24 Support 
Remote Support 
Global CoverageParameters
The CVO series convection oven bakes by forced air — hot air circulated by adjustable fans holds ±3°C across every deck, the evenness cookies, pastries, and small bread depend on. Multi-deck, gas or electric.
Forced-Air Baking
Circulated air strips the cold layer off the product surface — color develops evenly across a full deck, tray to tray. Fan speed adjusts per product: high for cookies and biscuits, gentle for delicate pastry.
Three Sizes
| Model | Decks | Trays per deck | Steam | Typical use |
|---|---|---|---|---|
| CVO-101 | 1 | 10 × 400×600 mm | — | Pastry rooms |
| CVO-001 | 2–3 | 12–16 | Optional | Cookie and pastry plants |
| CVO-201 | 3+ | 16 | Injection | Multi-product bakeries |
Typical values — deck count and tray format configured to your product mix.
Programmable Recipes
More than 30 stored recipes carry temperature, time, and fan speed per product — every operator on every shift bakes from the same program, not from memory.
Convection, Rotary, or Tunnel
Convection decks win on cookies, pastries, and small bread; bread loaves on racks belong in the RTO rotary oven; continuous throughput is the TNO tunnel oven. Batters arrive from the PLM planetary mixer, laminated sheets from the SHT sheeter. The full range is on the bakery equipment hub.
FAQ
Convection wins on evenness at volume: moving air gives uniform color across every tray, which is why cookies, biscuits, and pastry programs favor it. Deck ovens win on hearth bread crust and bottom heat. If your range is pastry and tray goods led, convection is the right first oven; if rustic breads lead, look at deck or rack ovens instead.
Yes, steam injection is available for crust development on bread and roll programs. The honest fit: convection with steam covers hybrid menus that mix bread with pastry volume. Pure high-volume bread houses get better crust economics from rack or tunnel ovens with heavier steam systems.
Tray count per cycle depends on chamber size and rack spacing, and spacing should follow product rise rather than be maximized. Overloading the chamber blocks airflow and evens out nothing: air has to move between trays to work. We size the chamber against your trays per hour target.
Almost always airflow blockage: too many trays, trays loaded edge-to-edge, or a fan speed that does not match the load. Leave airflow lanes between products, keep to the rated tray count, and check that vents are set per recipe. If one side of every tray is pale, airflow distribution needs attention at the next service.
Running cost is heating elements plus fan power, and the variables are your bake temperature, cycle length, and how fully you load each cycle. A full chamber bakes cheaper per kilo than a half-loaded one because most of the energy goes into the chamber, not the product. We give the power rating for your configuration so you can cost it against your local rate.
Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.
TAKE THE FIRST STEP.
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