electric bakery machine

1. 8 trays, 2. Easy, safe and stable to operate, 3.Durable and good quantity, 4.Excellent baking effect, 5.Fashion design - details see: https://www.machineto.com/electric-bakery-machine-10003752

Place of Origin:Guangdong China (Mainland)	Brand Name:SanLida	Model Number:SLH-8D	Usage:Bread
Type:Deck Baking Oven	Power Source:Electric	energy:electric	material:stainless steel
Specification:8 trays	Dimention:90012001120mm	Power:13kw	Voltage:380V 3N~
Tray size:40060025mm	Colour:original	MOQ:total 6	Appliance:hotel,restaurant,home

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Convection oven series

Baking scope:Pastry, toasted bread, hamburger, bride cake short crust pastry, biscuit moon cake, toasted French bread and more.

Character:

1.Aesthetic and luxurious in appearance, multiple in function and small in size.

2.Low energy consumption with high productivity, well-distributed baking and adjustable tier height, featuring strong illumination, steaming, limit temperature protection.

3.Foot rests or 5-tray fermentation box could be supplemented.

4.Integration of the perception box and the oven saves space to the maximum extent.

5.Inside as a whole stainless steel and the shell is made of stainless steel and plastic.

Model	SLH-5D	YSL-5Y	SLH-8D	SLH-8Y
Voltage	380V 3N~	220V	380V3N~	220V
Power	9kw	0.6kw	13kw	0.5kw
Dimension	9001200760	9001230760	90012001120	90012301230
Yield	5	5	8	8
Baking dishes size	40060025mm	40060025mm	40060025mm	40060025mm

What is a Convection Oven? What is Convection Oven Cooking?

A convection oven differs from a conventional oven and microwave. As food heats, the heat exchange between hot air, cold food, and moisture evaporation causes a cool blanket of air to form around the food. This slows the cooking process.

Heat dispersion controls how a standard oven and convection oven cooks. In a typical electric oven, heat comes from elements at the bottom and top of the oven, reflects off of the oven walls, and then circulates randomly. Since heat rises and gets trapped in the top of the oven, top-shelf foods cook faster. For best results in a standard electric oven, place baked goods on a single shelf in the center of the oven.

In comparison, convection oven cooking uses an internal oven fan at the back of the oven that forces hot air to circulate around, under, and over the food. This air sweeps away the cold-air blanket and re-circulates hot air inside the oven chamber. Resulting heat transfer makes cooking with a convection oven faster, more even, and more efficient provided the food is uncovered. Hot air needs direct contact with the food for convection ovens to work properly.