Engineering Catalog

Oveniva Professional Oven Ranges

Precision-engineered commercial baking ovens for artisan bakeries, patisseries, hotels, and industrial bread production lines.

Looking for turnkey packages? Explore our B2B Complete Production Line Packages (integrated dough mixers, deck setups, and bread slicers).

Oveniva Rotary Rack Oven
Industrial High-Volume

Oveniva Rotary Rack Oven

Engineered for large-scale production. Utilizing continuous product rotation and double-fan convective airflow to achieve perfectly consistent baking profiles across all rack levels. Ideal for crusty baguettes, toast bread, rolls, and biscuits.

  • • Heavy-duty stainless steel build (AISI 304)
  • • Double glass viewing window with energy-saving low-E layer
  • • High-performance steam injection box
  • • Easy roll-in ramp system
Tray Capacity12, 14, 16, or 18 Trays
Standard Tray Sizes60x80 cm / 74x98 cm
Max Temperature300°C
Burner Output (Gas)90 kW (77,400 kcal/h)
Electric Power75 kW (Electric heating option)
Control SystemDigital controller with bake schedules
Electricity Feed380V / 3-Phase / 50Hz (5kW for gas, 80kW for electric)
Water Connection3/4" water inlet pressure 2-4 bar
Drain PipeØ 50 mm heat-resistant drain
Chimney DuctØ 200 mm high-temperature flue pipe
Oveniva Rotary Convection Oven
Retail & Supermarket

Rotary Convection Oven

Combines the rapid bake cycles of convection with rotational tray movement. Delivers beautiful, flaky pastry finishes and uniform crust browning. Ideal for supermarkets, shopping center baking stations, and commercial pastry suppliers.

  • • Dynamic rotation mechanism preventing cold pockets
  • • Touch screen controls with up to 99 recipe pre-sets
  • • High-density insulation ensuring outer panels remain cool
  • • Internal high-efficiency steam spray nozzles
Tray Capacity10 or 16 Trays
Tray Sizes40x60 cm / 60x80 cm
Max Temperature280°C
Electric Heating36 kW (10 Trays) / 48 kW (16 Trays)
Steam GeneratorBuilt-in cascade vaporization system
Door SafetyAutomatic rotation stop upon opening
Electricity Feed380V / 3-Phase / 50Hz (Standard connection)
Water Feed3/4" water inlet with soft pressure line
Drain RequirementHeat-resistant drain output pipe
Air VentilationRequires an exhaust hood overlay
Oveniva Stone Deck Oven
Artisan Bakery Core

Artisan Stone Deck Oven

The ultimate machine for baking traditional crusty loaves and stone-baked pizza. Replicates classic brick chambers by heating bread directly on 20 mm thick refractory fireclay plates. Each deck behaves as an independent oven with customizable settings.

  • • Independent steam generation systems per chamber
  • • Heavy heat-retaining natural stone baseboards
  • • Smart control panel allowing unique top & floor heat ratios
  • • Integrated modular design: expand by adding more decks later
Chambers2, 3, or 4 independent stone decks
Stone Plate Thickness20 mm thick premium ceramic composite
Deck Height Choices18 cm (standard) / 22 cm (high dome)
Max Temperature350°C
Heating ElementsHigh durability armored electric elements
Steam InjectionsPneumatic button trigger per deck
Power Grid380V / 3N~ / 50Hz (variable load based on deck count)
Baking Load24 kW to 55 kW total electric capacity
Water pressureDedicated tap line, minimum 2.5 bar
Drain connectionDirect heat-resistant safety runoff pipe
Oveniva Professional Convection Oven
Boutique & Countertop

Professional Convection Oven

Sleek, high-performance baking in a small footprint. Engineered with reversing high-speed convective fans to optimize warm air loops. Extremely popular in patisseries, coffee shops, hotels, and display baking stations.

  • • Compact vertical stack footprint fits standard countertops
  • • Dual reversing fan system ensuring no warm hot spots
  • • Double glass inspection door with simple clean snap design
  • • Internal halogen lighting to showcase rising bakes
Tray Capacity5, 8, or 10 Trays
Standard Tray Sizes40x60 cm
Fan Motors2 reversing motors with speed controllers
Heating Load9 kW (5 Trays) / 15 kW (10 Trays)
Steam sprayAutomatic timed water vapor spray
Cabinet MaterialRust-free AISI 304 food-grade steel
Electricity Feed380V / 3-Phase / 50Hz (Single-phase 220V for 5 trays)
Water Connection3/4" fresh water connection pipe
Baking ventilationCompatible with condensation hood setups
Safety spacingRequires 10 cm space clearance from walls
Oveniva Combined Baking Station
Modular Hybrid Power

Combined Baking Station

The Swiss Army knife of gourmet baking centers. Allows you to bake croissants on convection sheets while stone-baking sourdough breads below, and proving dough in the base cabin. Fully integrated vertical tower layout requiring minimal shop floor area.

  • • Fully customizable stack configurations
  • • Integrated steam extraction condensation hood
  • • Shared heavy-duty support stand and lockable caster wheels
  • • Base proofer cabinet with independent climate settings
Upper Section5-Tray Convection Oven (40x60 cm)
Middle Section2-Deck Stone Oven (independent chambers)
Lower Section10-Tray Climate Proofer Cabin
Total Electric LoadAround 30 kW (depending on modules selected)
Control SystemDual control panels (Convection + Deck)
Condensation HoodIntegrated vapor extraction fan
Electricity FeedConsolidated 380V / 3-Phase / 50Hz grid input
Water SupplyDual 3/4" water feeding lines (Deck & Convection)
Drain connectionHigh-temperature heat runoff tube required
Total HeightApprox. 2100 mm (including top extractor)