The HGB-416Q 16-Tray Gas Deck Oven is a premium-grade baking solution built for serious commercial production. With a spacious 4-deck layout and 16 included aluminium baking trays (600×400mm), this oven is designed for maximum output and consistency in busy bakery and foodservice environments. Its 20–400°C temperature range and LPG gas heating system ensure efficient, even baking across all decks, perfect for a wide variety of baked goods.
This oven is the ideal choice for bakeries, cafés, hotels, restaurants, pizzerias, and institutional kitchens that require large-capacity baking without compromising on precision. It handles everything from bread loaves and pastries to pizzas and cakes, allowing operators to bake different products simultaneously.
What sets the HGB-416Q apart is its combination of high capacity, energy efficiency, and uniform heat distribution. Its LPG system offers faster heat-up times and reduced operational costs compared to electric models. The heavy-duty construction ensures durability for daily, high-volume use, while the independent deck controls give you complete flexibility in managing varied baking requirements at once.
Key Features:
- Capacity: 16 trays (600×400mm) – trays included
- Design: 4-deck configuration for high-volume production
- Temperature Range: 20–400°C for versatile baking applications
- Gas Type: LPG Gas – cost-effective and powerful heating
- Voltage: 220V, 50Hz, 1 Phase with 400W electric control power
- Durable Build: Heavy-duty construction for long-term commercial use
- Even Heating: Superior insulation and heat distribution for perfect results
Specifications:
- Brand: Commercial Kitchen Equipment
- Model: HGB-416Q
- Capacity: 16 trays (600×400mm)
- Machine Dimensions: 1770*1160*2155mm
- Chamber Size: 1300*920*230mm
- Gas Type: LPG Gas
- Voltage: 220V, 50Hz, 1 Phase
- Power: 400W
- Temperature Range: 20–400°C
- Net Weight: 450kg
Where to Use:
Perfect for artisan bakeries, commercial bread and pastry production facilities, pizza kitchens, hotel catering, and large-scale institutional cooking where speed, volume, and consistency are critical.
Maintenance & Operational Tips:
- Always preheat chambers to ensure consistent results.
- Load trays evenly to maintain airflow and uniform baking.
- Clean decks and trays daily to prolong lifespan.
- Perform regular safety checks on gas connections.
- Use supplied aluminium trays for best heat transfer and durability.
