Esmach Modular Electric Deck Oven EF-P

A High Temp Bread Oven that can also do Pizza Romana

Part of the EsmachLab family. Great for artisan bread, specialty pastry, pizza, ciabatta, and focaccias. This is a very versatile oven.

This Italian-engineered Esmach electric deck oven is modular and easily fits through a standard-size door. Its stable, stainless steel construction provides a long life cycle and easy maintenance. The flexibility of this oven is incomparable to others – you can independently combine decks with different crown heights or door styles. How does this benefit you? You can bake high, soft, chocolate-rich panettone in one deck, and another can be suited for pizzas, loaves of bread and more.

Each deck is controlled by its own control panel, allowing you to independently set bake time, temperature, steam, etc. Each deck enables you to set both the top and bottom temperatures. You can choose tempered glass or fully stainless steel for the door design.

This electric deck oven was designed with an eye on energy conservation. It allows you to more efficiently maintain temperature during downtime while also giving you an auto start-up programming feature.

Available with decks which fit European-sized- 400 x 600 mm- 2,3,4,6 or 8 trays with a maximum of 4 baking decks.

While this is a bread oven, a pizza deck can be added. If you are considering putting pizza into your lunch menu, this oven is to go with.

Good for pizza, bread, or pastry. The Esmach electric modular deck oven is customizable and reliable


Simple Control Panel

Each deck has its own digital control panel so you can independently control temperature, steam, and recipes. Comes with an automatic start-up, so you and your staff can sleep in

Durability that Last

Built to last. Designed by Italian engineers with over 50 years in the industry. Possibility to add more chambers as your business grow

Customize the Build to Your Needs

From pizza to panettone to bread, you can combine different decks to best suit the products you want to bake

Stone Heart

The porous stone floor absorbs humidity and results in homogenously baked and perfectly leavened bread

Fuel Source: Electricity

Electrical: 3-phase 220 V (compatible with 208 V), total power depends on model

Shipping weight: 160 kg (1100 lb)- 835 kg (1840 lb), depending on model

Steam: Optional, with independent control for each deck

Baking surface: Stone hearth

Baking area: 0.57 m2– 2.13 m2 per deck depending on model

Temperature range: Max 400°C (752°F)

Even baking: Yes

Air movement: Natural Convection

Control panel: Digital Control Panel

Modularity: Yes

Loader: Oven peel

Maintenance: Low maintenance and easy oven cleaning features

Safety: Temperature cool handle, high limit temperature auto turn-off

Customizable Features:

  • A steamer with independent operation for each deck can be installed upon request
  • It can be made with a built-in proofer or on stainless steel stand with or without tray slides

 

 

Weekdays: 8:30 - 5:00 PST

Weekends: Closed

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EM Bakery Equipment

2209 Springer Ave

Burnaby, BC V5B 3N1

admin@emequip.com

EM Bakery Equipment USA Inc.

6731 Baymeadow Dr.

Glen Burnie, MD 

21061

For Service/Support Contact:

oscar@emequip.com

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