Commercial Convection Oven TEO-26

Designed for industrial-scale batch baking, precision thermal stratification, and continuous high-volume roasting in commercial foodservice operations, the commercial convection oven TEO-26 bakes artisan bread loaves, baguettes, pizzas, pastries, cookies, cakes, egg tarts, roasted poultry, meats, and baked pasta for bakeries, food processing plants, pizza shops, cake boutiques, fast-food chains, hotel banquet lines, and central production kitchens.

Constructed from heavy-duty commercial food-grade stainless steel with a massive 250 kg reinforced framework and a mobile wheeled undercarriage, this commercial convection oven withstands continuous high-heat baking cycles, provides outstanding thermal insulation to minimize exterior heat radiation, resists corrosion and grease buildup, and ensures effortless post-shift sanitization.

The commercial convection oven TEO-26 features a multi-deck independent layered baking architecture powered by a high-output 16 kW electric heating system, dual independent upper and lower heating tube controls per deck (0°C to 400°C / 32°F to 752°F), high-precision digital temperature display panels with integrated baking timers, explosion-proof tempered glass viewing windows with heat-insulated handles, internal illumination lamps, and heavy-duty 360-degree swivel locking casters.

✔ Industrial heavy-duty double-deck commercial electric baking and convection deck oven overall dimensions: 65.0″W x 32.1″D x 49.6″H (1650 x 815 x 1260 mm)
✔ Powerful 16 kW rapid heating system delivering massive thermal output, fast preheating, and rapid temperature recovery between large baking batches
✔ Independent layered deck design allowing simultaneous baking of different recipes at distinct temperature zones without flavor transfer
✔ Dual independent upper and lower heating element control (0°C–400°C / 32°F–752°F) per chamber for precise top browning and bottom crust baking
✔ Premium food-grade stainless steel chassis and baking chamber providing superior rust resistance, structural rigidity, and commercial food hygiene
✔ High-precision digital temperature display meters paired with intuitive rotary dials and integrated baking timer alarm switches
✔ Heavy-duty explosion-proof tempered glass inspection windows and internal chamber lighting for crystal-clear baking progress monitoring
✔ High-efficiency heating tubes mounted under high-density baking slates ensuring uniform radiant heat distribution and perfect crust formation
✔ Heat-insulated ergonomic front door handles ensuring operator safety and burn-free opening during intense commercial kitchen service
✔ Side-mounted cooling airflow louvers optimizing heat dissipation to safeguard internal electrical circuitry and components
✔ Reinforced tubular steel undercarriage base equipped with 360° swivel casters for effortless kitchen mobility and secure positioning
✔ Multi-tier commercial size series available: TEO-22 (858 x 580 x 770 mm / 6.4 kW / 60 kg), TEO-24 (1220 x 815 x 1260 mm / 13.2 kW / 140 kg), and TEO-26 (1650 x 815 x 1260 mm / 16 kW / 250 kg)
✔ Commercial electrical power compatibility: Operates on high-power commercial single-phase or three-phase electrical circuits (110V-240V / 380V, 50/60Hz)
✔ B2B wholesale & OEM supply: Custom stone deck slate installations, optional steam injection generator systems, custom voltages, private branding, and export-grade wooden crate packaging available upon request