EO12 Commercial Electric Oven | 1 Deck 2 Tray 400℃ Baking Oven For Bakery

Q1. How does the independent top and bottom heat control work on the EO12?

A1. The EO12 has two separate control knobs - one for the upper (surface) burners and one for the lower (hearth) burners. You can set the top and bottom temperatures independently, which is essential for pizza (hot bottom, moderate top) versus bread or

pastries (even heat). The LED display shows the current chamber temperature so settings stay accurate.

Q2. What is the maximum temperature and how many heating tubes are fitted?

A2. The EO12 reaches a maximum of 400 degrees C. Each deck is equipped with 12 stainless heating tubes (6 upper and 6 lower), powered by a 6.96 kW element array that gives fast recovery between loads.

Q3. How many trays fit and what is the usable interior size?

A3. The single deck holds two trays. The internal chamber measures 86 x 66 x 22 cm (L x W x H), giving enough headroom for tall loaves or deep-dish pizza while accepting standard 60x40 cm style bakery trays.

Q4. What is the difference between this analog version and the digital version?

A4. This EO12 variant uses mechanical knobs with a digital temperature readout and an integrated timer. The digital EO12-D variant replaces the knobs with a backlit touch panel for one-button setting of top heat, bottom heat, timer and lamp.

Both share the same chamber, 400℃ max, 12 tubes and 6.96 kW power.

Q5. What power supply is required for installation?

A5. The oven supports 220V or 380V (factory configurable to your local supply) at 6.96 kW. It must be hard-wired by a qualified electrician on a dedicated circuit with proper grounding, per local codes.

Q6. How do I clean and maintain the oven?

A6. Once cooled, wipe the stainless exterior and chamber with a damp cloth and mild detergent. Remove crumbs from the deck after each shift, keep the side ventilation slots clear, and check the door seal. The stainless chamber resists oil buildup and is easy to wipe down after baking.

Q7. Is the EO12 built for continuous commercial use?

A7. Yes. The food-grade stainless steel body, 72 kg heavy-duty frame, adjustable leveling feet and continuous side ventilation are designed for back-to-back service in restaurants, pizzerias and central kitchens rather than intermittent home use.