A range of high performance bakery deck ovens
Panimatic proposes a range of bakery deck ovens for bread and baguettes. Are you a baker or pastry chef? Discover our selection of bakery deck ovens, along with the whole range of our products designed for optimal baking, worthy of your know-how and creations.
Bakery deck ovens with refractory oven bottoms are designed for baking baguettes and bread fresh dough. The oven bottom is the heated floor of the baking chamber where bakers load their bread. Most bakery professionals use this type of electric ovens.
Panimatic offers several models adapted to your particular activity. The Compagnon deck oven is pre-assembled at the factory and is available from 3 to 6 decks. Each baking chamber is independently controlled by its electronic control panel, steam generator and lighting. Different inlet opening widths are possible for the Compagnon deck oven: 600, 700, 750, 900 and 2 x 600.
Equally, learn more about our T461 and T482 series of bakery deck ovens with refractory oven bottoms, with or without steam for adapted baking of bread and Viennese pastry.
Panimatic partners professional bakers and pastry chefs with quality design and manufacture, reliable, robust and high performance equipment. Our equipment is designed for every activity within the bakery and pastry industries, from negative cold and positive cold conservation, dough work, to chocolate work, etc.