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Commercial 3-Deck 6-Tray Bakery Oven with Steam Injection – Stainless Steel, Professional Baking Performance
Commercial 3-Deck 6-Tray Bakery Oven with Steam Injection – Stainless Steel, Professional Baking Performance
Commercial 3-Deck 6-Tray Bakery Oven with Steam Injection – Stainless Steel, Professional Baking Performance
Commercial 3-Deck 6-Tray Bakery Oven with Steam Injection – Stainless Steel, Professional Baking Performance
Commercial 3-Deck 6-Tray Bakery Oven with Steam Injection – Stainless Steel, Professional Baking Performance
Commercial 3-Deck 6-Tray Bakery Oven with Steam Injection – Stainless Steel, Professional Baking Performance
Commercial 3-Deck 6-Tray Bakery Oven with Steam Injection – Stainless Steel, Professional Baking Performance
Commercial 3-Deck 6-Tray Bakery Oven with Steam Injection – Stainless Steel, Professional Baking Performance
Specifications
Model Number :
RW-60D
Payment Terms :
T/T
Size :
1220*820*1530
Price :
$925
Material :
stainless steel
Sheet thickness :
1.0 thickness
MOQ :
1 pcs
Delivery Time :
5-8 work day
Supply Ability :
5000per month
Brand :
Astar
Place of Origin :
Guangzhou,China
Brand Name :
Astar
Packaging Details :
wooden carton
Certification :
CE
Description
Product Description
Built for busy bakeries, cafés, and restaurant kitchens, our 3-deck 6-tray commercial oven with integrated steam system​ delivers consistent, professional-grade baking results. Engineered for high-volume output, it combines powerful deck baking technology with precise steam injection to help you produce artisan-quality bread with the perfect crust and crumb.

Key Specifications
  • Dimensions:​ 1220 mm (W) × 820 mm (D) × 1530 mm (H)
  • Construction:​ Full body crafted from 1.0 mm thick high-grade stainless steel​ for durability, corrosion resistance, and easy cleaning
  • Capacity:​ 3 independent decks, 6 trays (2 trays per deck) – bake multiple batches or different products simultaneously
  • Steam System:​ Built-in steam generator / steam injection for optimal crust development
Benefits of the Built-in Steam System
The integrated steam package creates a high-humidity, high-temperature environment during the critical first phase of baking. This brings several advantages:
  • Maximum oven spring:​ Steam keeps the dough surface soft and extensible, delaying crust formation so bread can rise fully and achieve greater volume.
  • Crispy, glossy crust:​ The moist heat develops a thin, crisp, shiny crust with an artisan "ear" and beautiful crack patterns.
  • Even browning:​ Steam improves heat transfer for uniform, golden color without dry spots or premature charring.
  • Open, airy crumb:​ Better expansion means a more open and even internal structure – never dense or heavy.
  • Professional results:​ Achieve bakery-shop quality loaves that look and taste authentic.
What to Bake WITH Steam (Highly Recommended)
Steam makes the biggest difference for lean-dough, crusty breads:
  • French baguettes & artisan loaves​ – essential for the classic crispy crust and soft interior
  • Sourdough & country bread​ – maximum oven spring for an open crumb and dramatic cracks
  • Ciabatta​ – helps the flat shape expand horizontally for large, irregular holes
  • Pretzels & rye bread​ – supports volume in bran-heavy or lower-gluten doughs
  • Focaccia​ – keeps the surface moist for a soft, glossy top
What NOT to Bake WITH Steam (Better Without It)
For soft, rich, or laminated goods, steam can do more harm than good:
  • Sandwich bread & toast loaves​ – these need a soft crust; the pan already traps moisture, so steam is unnecessary
  • Brioche, sweet rolls & enriched doughs​ – high fat and sugar content means steam slows browning and can make the surface sticky
  • Croissants & Danish pastries​ – dry, high heat is required to separate buttery layers; steam causes sogginess and collapse
  • Bagels​ – traditionally boiled before baking, they do not need oven steam
Pro Baking Tip
Use steam only during the first 10–15 minutes​ of baking (about the first third of the baking time). Once the loaf has fully risen and begun to color, vent the steam or switch it off. This ensures a thin, crisp crust rather than a thick, tough one.
Built to Last, Designed for Business
With its robust 1.0 mm stainless steel construction and compact footprint (1220×820×1530 mm), this 3-deck 6-tray oven fits seamlessly into professional kitchens. Whether you are running a neighborhood bakery, a hotel breakfast buffet, or a high-end café, it gives you the power, capacity, and control to bake like a master.

Commercial 3-Deck 6-Tray Bakery Oven with Steam Injection – Stainless Steel, Professional Baking Performance
Commercial 3-Deck 6-Tray Bakery Oven with Steam Injection – Stainless Steel, Professional Baking Performance
Commercial 3-Deck 6-Tray Bakery Oven with Steam Injection – Stainless Steel, Professional Baking Performance
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Commercial 3-Deck 6-Tray Bakery Oven with Steam Injection – Stainless Steel, Professional Baking Performance

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Product Detail
Model Number :
RW-60D
Payment Terms :
T/T
Size :
1220*820*1530
Price :
$925
Material :
stainless steel
Sheet thickness :
1.0 thickness
Contact Supplier
Commercial 3-Deck 6-Tray Bakery Oven with Steam Injection – Stainless Steel, Professional Baking Performance
Commercial 3-Deck 6-Tray Bakery Oven with Steam Injection – Stainless Steel, Professional Baking Performance
Commercial 3-Deck 6-Tray Bakery Oven with Steam Injection – Stainless Steel, Professional Baking Performance
Commercial 3-Deck 6-Tray Bakery Oven with Steam Injection – Stainless Steel, Professional Baking Performance

Guangzhou Xiangyuan Kitchen Equipment Co., Ltd.

Verified Supplier
3 Years
guangdong, guangzhou
Since 1998
Business Type :
Manufacturer, Trading Company
Main Products :
Kitchen Commercial Equipment, Snack Bar Equipment, Bakery Commercial Equipment
Total Annual :
1000000-7000000
Employee Number :
80~100
Certification Level :
Verified Supplier
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