Baxter OV450W Electric Deck Oven - 208V, 3 Phase
- Reinforced 12-cm-thick stone withstands temperatures as high as 287°C.
- Independent settings to heat top and bottom of each deck separately.
- For crisper crusts, steam is standard.
- Stack up to four decks in height
- Easy to operate
- Glazed stone baking surface
- Glass loading door with illuminated baking chamber
- 208V / 60 Hz / 3 Phase
Chicago-style pizzas, hearth-style breads—Baxter Deck Ovens are perfect for any product where the crust is King.
OPTIMAL, EVEN BAKING MADE SIMPLE.
The reliable heating elements that Baxter is known for are designed and sized to provide an optimal, even bake in every Baxter Deck Oven. The oven does the hard work for you, distributing heat evenly throughout for consistent baking and browning. High-capacity steam is available at a moment’s notice during the bake cycle. And the steam doesn’t come from a boiler. Instead, atmospheric steam is under your control, ensuring that everything you bake has the perfect finish. And because independent elements are used to generate steam, oven temperature is recovered in a flash.
It’s easy to lure in customers, too—a full glass door gives them an unobstructed view of whatever’s baking. That glass door is split for easy cleaning as well.
THE VARIETY IN THE OVEN RESULTS IN THE CONSISTENCY IN YOUR PRODUCT.
For the Baxter Deck Oven, the key to versatility is control. You can control the crispiness of crusts because the oven’s steam system does not retain excess water—that means no boil-off effect at the end of a bake cycle when steam is not wanted.
Need to bake two different types of products, such as thick-crust and thin-crust pizzas, but need to get both done quickly? Each deck operates independently, allowing different heat settings. The operator can also individually set the amount of top and bottom heat within each deck to better control the bake of the product in each. The oven interior can withstand heat as high as 287°C.
|Max Temperature||287°C / 550°F|
|Water Inlet Size||3/8 inches|