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  • Primary Use: Bakery
  • Decks: Model Dependant
  • Power: 415V

Modular Deck

Europa Edison 43 Electric Modular Deck Oven

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Europa Edison Modular Deck Oven.

The new line of electric modular deck ovens EDISON has been conceived to satisfy the needs of small and medium bakeries, confectioneries, pizzerias and restaurants which are looking for a high quality product with large possibilities of customization and a wide range of options.

Main Features

  • Baking capacity: 4 trays 60x40 / 3 trays 46x66 lateral / 3 trays 46x76 lateral
  • 3 trays 40x80 lateral / 2 trays 60x80 lateral.
  • 2 KIND OF BAKING CHAMBERS: chambers for PASTRY PRODUCTS (PS) and chambers for BREAD (PA) equipped with STEAM GENERATOR (standard) placed inside the chamber (without any jut). All chambers can be used for PIZZA baking.
  • GLASS DOORS opening upwards (standard) sliding up into the chambers or, alternatively, stainless steel doors (with window) opening downwards (option).
  • ADVANCED DIGITAL CONTROL PANEL WITH MULTI-FUNCTION ROTARY SELECTOR (standard) or, alternatively, electromechanical control panel (option)
  • The ADVANCED DIGITAL CONTROL features: easy rotary selector, LCD display, independent control of top/bottom/front heat, power economizer, 30 programmable product bake settings, daily/weekly warm-up timer, POWER BOOST for rapid temperature recovery.
  • STAINLESS STEEL BAKING CHAMBERS AND STAINLESS STEEL EXTERIOR.
  • Baking soles of 20 mm made with NATURAL STONE (standard).
  • Possibility to lay up to 5 decks.
  • Stainless steel RUNNER FITTINGS for setters.
  • High efficiency thermal insulation thanks to COMPRESSED ROCK WOOL PANELS.
  • Bread baking modules (PA) with BUILT-IN STEAM GENERATORS (standard).
  • Stainless steel DAMPER VALVES and flue.
  • Stainless steel under-oven PROVER (1 kW) fan assisted or, alternatively, STEAM PROVER WITH HUMIDITY CONTROL (1+1 kW) fitted with automatic humidity control and respective thermostat (all supplied with castors).
  • Stainless steel HOODS with halogen lamp, available also with EXHAUSTER and CONDENSING UNIT.
  • Stainless steel STANDS with castors, available in various heights, with or without trays-support.
  • TWO INSULATION MODULES (UPPER+LOWER) made of stainless steel with compressed rock wool panels inside.
  • “RM” VERSION: all chambers are available also with +30% POWERED ELECTRIC HEATING ELEMENTS (option)
Europa Edision 43 Modular Deck Oven
Module Weight Outside Dimensions (mm) Inner Chambers Dimensions (mm) Electric Power (kW)
  Kg Width Depth Height Width Depth Height A B
E4318PA 240 1780 1100 + 80 330 1420 850 180 10,7 4,6 (5,4)
E4324PA 270 1780 1100 + 80 390 1420 850 240 10,7 4,6 (5,4)
E4318PS 215 1780 1100 + 80 330 1420 850 180 9,1 4,6
E4324PS 245 1780 1100 + 80 390 1420 850 240 9,1 4,6
E43C 25 1780 1035 + 350 150          
E43CE 160 1780 1035 695       1 0,5
E43CEV 165 1780 1035 695       2 1
E43CED 180 1780 1035 845       1 0,5
E43CEDV 185 1780 1035 845       2 1
E43M2 30 1780 1035 50 A = Installed Power
B = Average consumption without ECONOMIZER (the data in brackets are referred to the average consumption when the steam generators are activated)
E43S94-R 70 - 90 1780 1035 940
E43S74-R 60 - 80 1780 1035 740
E43S54 50 1780 1035 540
E43S33 40 1780 1035 330
enquire about this Europa Edison 43 Download the Europa Edision 43 Oven PDF
  • Stone Deck Ovens
  • Convection Ovens
  • What are Rack Ovens?

Artisan style breads are best baked in a stone based deck oven. The stone will give you a good even heat, and the bottom heat, (elements under the stone)and the top heat, (ceiling elements in the chamber) can be independently adjusted. The stone deck oven will also bake all other products. They are available in gas or electric.

These ovens are standard fan forced ovens, where the trays are hand loaded into the oven. They are generally available in 4,5,6 or 10 tray capacity, and various tray sizes. These ovens are good for baking muffins, and pastries. They are a lot smaller and will go on a bench top. These ovens are generally your entry level commercial ovens.

Rack ovens are fan forced ovens, where the product is baked on trays, loaded in a rack, which can be wheeled in and out of the oven. This makes loading the oven quick and efficient, saving time. These ovens are best suited to high volume baking and generally take up less space than deck ovens. Rack ovens are available with rotating racks ( turning rack ) or static racks (doesn't turn). With the rotating rack ovens, you tend to get a more even bake than you would with a normal convection oven. Rack ovens with a variable fan speed, will allow you to bake "soft products" by adjusting the fan speed. Rack ovens are available in gas or electric.