Professional equipment
A deck oven bakes products directly on individual decks with controlled heat from above and below, giving bread a crisp crust and an evenly baked base. This range includes MIWE Condo electric deck ovens with separate top and bottom heat per deck and dedicated steam, and the four-deck Condo 4e with shallow chambers for front-of-shop baking.
The MIWE Condo ranges from 0.24 to 8.64 m2 of baking area, handling small pastries and rolls through to heavy breads.
Each Condo deck has steam with its own heater, so the chamber temperature does not drop while steaming, helping crusts colour and crisp evenly.
The Condo 4e combines four decks that each work like a separate oven. Its shallow chambers allow baking in view of customers, suiting mid-size kitchens, small plants and shops with limited space.
Yes. Top and bottom heat are set separately on each deck, so each deck can run its own temperature.
For full-rack batches, see the rack oven category, or convection ovens for croissant and Danish. MK Unigroup can compare options for your products and output.
