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  • Primary Use: Bakery
  • Decks: 8
  • Power: GAS

Fixed Deck

Europa Volta Multiple Loading GAS Deck Oven

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... a Turning Point in baking

Main Characteristics: Absolutely Unique

  • An oven combining the speed of a rack oven’s loading and unloading operations, together with the traditional baking quality of a deck oven.
  • An instrument suitable for the baking of any type of bakery product.
  • 8 baking decks of (baking surface 9m²)
  • DIRECT baking on the sole (loading/unloading multiple system combined with 8 setters) or INDIRECT baking on trays.
  • Minimized external dimensions (Width 1,4 m only)
  • Front and baking chamber made of stainless steel.
  • EXCELLENT steam generation.
  • "Effort-free" door opening/closing system.
  • Horizontal rack insertion without ramps.
  • Digital control panel (options: electromechanical).

Strict controls and numerous tests are the basis of Euopa production, in order to assure our Customers that they will work with reliable and very productive instruments.

Europa Volta, with door open. Multiple Loading Deck Oven

Europa Volta TECHNICAL DATA
Model Trays Setters Image
Qty mm Qty
VOLTA C 8
16
24
800 x 1200
600 x 800
400 x 800
8 Volta C
VOLTA CT 16
32
48
800 x 1200
600 x 800
400 x 800
16 Volta CT
enquire about this Volta Multiple Loading GAS Deck Oven Download the Europa Volta Multiple Loading 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.