Electric 3-Deck Oven with Hood SNOVA
CODE 19066
A highly energy-efficient electric 3-deck oven with hood, featuring special alloy baking stones and independent temperature/steam control.
Model Code
SNOVA
Energy Source
Electric
Electrical Connection
380 V / 50-60 Hz / 3 Phase
Cooking Area (Single Deck)
2.45 m²
Product information
Last updated:
Technical specifications
| Model Code | SNOVA |
| Energy Source | Electric |
| Electrical Connection | 380 V / 50-60 Hz / 3 Phase |
| Cooking Area (Single Deck) | 2.45 m² |
| Capacity (Single Deck / 8 Hours) | 720 Pieces |
| Electrical Power (Single Deck) | 16 kW (+4 kW Steam Generator) |
| Internal Dimensions (Single Deck) | 120 x 206 x 22 cm (W x L x H) |
| External Dimensions (Single Deck) | 165 x 260 x 33 cm (W x L x H) |
| Deck Opening Dimensions | 120 x 20 cm |
| Temperature Range | 50 - 300 °C |
| Outer Body Material | AISI 304 Stainless Steel |
| Control System | Digitally Programmed |
| Water Inlet | 1/2″ |
| Steam Flue Outlet | 11.5 cm |
| Weight (Single Deck) | 460 kg |
| Stand Dimensions | 165 x 260 x 72 cm (W x L x H) |
| Hood Dimensions | 165 x 40 x 38 cm (W x L x H) |
Product description
Designed for professional bakery and pastry businesses, the SNOVA electric deck oven offers independent heat and steam control on each deck, allowing different products to be baked at the same time. Thanks to condensing ceramic heating element technology and the static heating principle, it provides high energy savings and balanced baking performance. With its AISI 304 stainless steel exterior and durable interior, it offers long-lasting use in intensive commercial kitchen operations.
Is it enough for your needs?
Enter your business's needs and evaluate the product's estimated capacity.
Capacity (Single Deck / 8 Hours)720 PiecesCatalog value
Awaiting resultEstimated result · not guaranteed
%—Enter your details to see the estimated capacity result.
Sample capacity scenarios
Enter the items per tray and cooking time; the scenarios are calculated with these values.
- Calculation assumption: 1 piece per person, 2 hours of service
- Calculations are based on catalog capacity and the service conditions you select. Actual results may vary due to preparation, waiting and operational interruptions.
- Theoretical output: number of trays × items per tray × (60 ÷ cooking time).
Usage areas
Solutions for Your Business
Highlighted usage areas for professional businesses.
01Restaurant kitchenIn the hot kitchen, main courses and side dishes are prepared by baking them in the oven before service.
02Pastry shopIn pastry shops, baked goods and desserts go into the oven in batches throughout the day.
03Hotel kitchenHotel kitchens run banquet and à la carte menus by planning them around the same oven setup.
Is this product right for your needs?
Let us answer your questions about the product's usage areas and features.
Similar products
Let's prepare your quote
Add the product to your quote list, or consult our sales team.