With up to ten decks and deck depths up to 2400 mm, the triple-width INFRA EE offers a total baking surface of up to 43.2 m². This provides superb capacity and outstanding conditions for taking advantage of synergy effects obtained when combined with the professional full- or semi-automated loading technology of the COMFORT series. The electrically-heated INFRA deck ovens offer exceptional flexibility in providing the amount of baking area required. Each deck is individually thermostatically controlled. Baking plates in a 15-mm mineral composite material and high-quality flat ceramic heating elements as standard ensure high levels of heat retention, stable temperature behavior with minimal losses and the potential for differentiation through sales-boosting ‘stone oven bread’ and the effective advertising that this enables.

Masters of variety for top-notch bakery products:

• Bake with electricity and avoid the need for burners, circulator motors and their regular servicing, expensive flue gas stacks and costly emissions restrictions
• Unique flat ceramic heating elements for gentle and sustained heat transfer, allowing even greater consistency and repeatability of high-quality baked goods
• Each baking chamber acts as an independent oven: Top and bottom heat and steam injection can be controlled separately for each deck.
• Energy-saving mode as standard: INFRA power locking offers a reduction in connected load of about one third - compared to many other systems on the market - without restriction of baking performance
• Saturation with steam at any time - without loss of temperature in the deck: the steam box is decoupled from the baking chamber and heated separately
• Solid and safe: all-round stainless steel cladding, baking chamber welded and absolutely gas-tight
• DMS 3 GLAS deck control: intelligent, robust and with touch display

• W-TURBO
• ICT (Infrared Ceramic Technology)
• Stone oven arched fireclay chamber
• Pullout decks
• COMFORT loaders and unloaders

• COLUMBUS
• INFRA AE
• INFRA CE