Oveniva Background Breads
Engineering Innovation

Masterfully Engineered.
Artfully Baked.

Discover global-standard industrial baking systems. Built for absolute thermal retention, even air distribution, and long-term durability.

Explore Products Find Your Oven
300°C Max Temperature
18 Trays Max Capacity
-25% Energy Saving
Oveniva Commercial Rotary Oven render
Active Technology AeroFlow™ Active
Scroll Down
Core Capabilities

The Pillars of Oveniva Engineering

Our design choices target structural heat management, lowering bakery fuel costs while raising overall quality consistency.

AeroFlow™ Dynamics

Dual reverse-cycle airflow distributes convective heat uniformly throughout the chamber. Trays bake concurrently without rotating manually.

ThermaShield™ Insulation

Dual-layer compressed rock wool blankets are surrounded by extra-thick steel casings to prevent heat loss, saving up to 25% energy.

HydroSteam™ Precision

Pressurized micro-vapor steam injection instantly coats the dough surface, creating a beautiful glaze, crisp texture, and volume expansion.

Interactive Selection

Find Your Perfect Baking System

Answer a few questions about your production output, capacity needs, and facility structure, and we will match you with the ideal oven config.

Oven Selector Assistant Step 1 of 3

What is your primary baking product?

What is your daily capacity requirement?

What is your primary energy resource?

Featured Ranges

Selected Oveniva Baking Solutions

Excellence across all scales. From industrial heavy duty rotary systems to artisan modular stone deck chambers.

Oveniva Rotary Rack Oven
Industrial Rack Systems

Oveniva Rotary Rack Oven

Highly reliable heat-exchanger design delivering high capacity output. Perfect for uniform baking of baguettes, breads, and buns.

Capacity: 12, 14, 16, 18 Trays
Standard Trays: 60x80 cm
Energy: Gas, Diesel, Electric
Max Temperature: 300°C
Technical Blueprint
Oveniva Stone Deck Oven
Artisan Deck Systems

Artisan Stone Deck Oven

Independent modular baking decks. Refractory fireclay plates replicate historic brick ovens, giving crusty sourdoughs unmatched texture.

Chambers: 2, 3, 4 Modular Decks
Steam System: Independent per Deck
Energy: Clean-grid Electric
Stone Plates: Natural Fireclay 20mm
Technical Blueprint
Comparison Matrix

Technical Range Overview

Compare variables side-by-side to understand which model suits your baking requirements best.

Oven Model Tray Options Ideal Products Heat System Steam Injector Footprint Size
Rotary Rack Oven 12 / 14 / 16 / 18 Trays Baguettes, Loaves, Toast Convective airflow (rotating) High-volume active steam Medium (1450 x 2200 mm)
Rotary Convection Oven 10 / 16 Trays Croissants, Pastries, Rolls Convective airflow (rotating) Adjustable spray pulse Compact (1100 x 1650 mm)
Stone Deck Oven Modular hearth decks Sourdough, Stone Bread, Pita Direct contact conduction Independent per chamber Large (1900 x 2400 mm)
Convection Oven 5 / 8 / 10 Trays Croissants, Cookies, Cakes High-speed fan circulation Integrated manual/auto spray Boutique (850 x 950 mm)
Combined Baking Station Fully customizable Multi-product retail, Patisserie Hybrid (convection + conduction) Dual zone injectors Vertical (space-saving)
Production Lines

Turnkey Bakery Solutions

Oveniva provides complete equipment configurations tailored for your bakery scale. From boutique cafes to industrial factories.

Artisan Sourdough Setup

Artisan Sourdough Suite

Refractory stone deck ovens combined with spiral mixers and prep benches. Perfect for traditional, crusty sourdough loaves.

  • • Stone Deck Oven (3 Chambers)
  • • 40L Spiral Dough Mixer
  • • Up to 800 loaves per day
View Turnkey Specs
Industrial Factory Setup

Commercial Baguette Line

Large rotary rack ovens linked with heavy mixers, baguette moulders, and automated loaders for wholesale supply.

  • • 16-Tray Rotary Rack Oven
  • • 80L Heavy Duty Spiral Mixer
  • • Up to 2,500 loaves per day
View Turnkey Specs
Baking Science

Telemetry & Baking Applications

Programmed parameters designed to maximize browning, volume rise, and crust hydration consistency.

🍞

Artisan Sourdough

Stone deck baking at 240°C with 12 seconds initial steam injection for standard blistered crusts.

View Telemetry Guide →
🥐

Puff Pastry & Croissant

Convective loop bakes at 180°C with pulse vaporization to protect butter layering.

View Telemetry Guide →
🍕

Neapolitan Pizza

Radiant stone floor conduction baking at 380°C for authentic 90-second crust blisters.

View Telemetry Guide →
Engineering Support

Oveniva Academy & Layout Support

We supply custom CAD/Revit symbol block designs to coordinate with your architectural builders, and dispatch field crews to assemble machinery worldwide.

Learn About Services
Enterprise SLA

Professional B2B Services

Our relationship with your commercial kitchen continues long after startup installation. We offer custom preventative checkups, direct parts delivery, and telemetry diagnostics to ensure zero downtime.

✓ CAD Planning 2D & 3D clearances blocks.
✓ Field Crews Worldwide certified installers.
✓ IoT Maintenance Live diagnostics via telemetry.
✓ Chef Training Oveniva Academy tutorials.