Bakery Baking Pastry a Commercial Industrial ELectric Combi Oven Gas Progessional Convection Oven with Proofer Steam Box Steamer

Technical specifications

Customization guide

Adjustable parameters include:

• Temperature zones (customize baking/steaming zones for simultaneous tasks)
• Shelf configurations (repositionable racks for variable load sizes)
• Material finishes (stainless steel variants for extreme environments)

Get inspired

With its stackable design and rolling casters, the R&M Combi Oven optimizes kitchen space while enabling seamless mobility. The integrated steam box and convection system ensure even heat distribution, ideal for everything from artisan bread to delicate pastries.

Choose your model

Supplier's note

1. Triple-Function Proofer: The Pro Model’s integrated proofer (with humidity control) reduces bread production time by 25% compared to standalone systems.
2. Enhanced Safety: All models feature CE-certified auto-shutoff, but the Pro Model adds real-time temperature alerts for critical process monitoring.
3. Scalability: The stackable design of the Advanced and Pro Models allows bakeries to expand capacity without increasing footprint.

Optimal Version Selection:

• Base Model: Ideal for small cafes needing basic baking/steaming (e.g., baguette bakeries).
• Advanced Model: Perfect for mid-sized restaurants requiring proofing and multi-zone cooking (e.g., pizzerias).
• Pro Model: Best for high-volume operations (e.g., industrial bakeries) needing rapid throughput and tower stacking.

With the Pro Model’s 30% faster steam generation, you can handle peak demand while maintaining product quality. Pair its programmable presets with stainless steel durability to ensure consistent results in 24/7 commercial environments.