CONVOTHERM Pastry Oven

CONVOTHERM Pastry Oven — the CONVOTHERM pastry oven is a specialised solution for patisserie and bakery businesses that require precise heat control and consistent, repeatable results; this equipment allows for the preparation of large product volumes simultaneously while maintaining high pastry quality every time; BHS supplies CONVOTHERM pastry ovens.

How the CONVOTHERM pastry oven works

CONVOTHERM Pastry Oven — the CONVOTHERM pastry oven combines hot air convection with precise humidity (steam) control, which is especially important for baking pastry items. Hot air convection — forced air circulation ensures even heat distribution; biscuits bake uniformly on all sides; see CONVOTHERM Convection Ovens. Humidity control — the steam injector prevents pastry products from drying out during baking; cakes and biscuits retain their softness; see accessories for Convection Ovens. Programmes and recipes — the CONVOTHERM control system allows saving cooking programmes; recipes can be reproduced with high precision every time; see CONVOTHERM spare parts.

When a specialised pastry oven is needed

CONVOTHERM Pastry Oven — the CONVOTHERM pastry oven is suitable for businesses where patisserie is a primary or significant area of operation. Patisserie businesses — large-scale production of cakes, tarts, pies and biscuits; precise temperature for different products in a single shift; see CONVOTHERM Convection Ovens. Bakeries and cafés — baking bread, pretzels and pastries; using steam to achieve the perfect crust; see accessories for Convection and Pastry Ovens. Restaurants with an extensive dessert menu — preparing desserts for holidays and banquets; the equipment allows for large dessert volumes to be prepared.

Pastry oven maintenance and cleaning

CONVOTHERM Pastry Oven — regular maintenance of the CONVOTHERM pastry oven ensures stable results and equipment longevity. Chamber cleaning — fats and sugar from pastry products leave burnt-on deposits when baked; daily cleaning with appropriate agents; see CONVOTHERM Cleaning Agents. Steam system maintenance — limescale deposits can clog the steam injector; regular cleaning is necessary; see CONVOTHERM Convection Ovens. Replacement of spare parts — under regular use in a pastry environment, fan and steam system parts wear out; see CONVOTHERM spare parts.

CONVOTHERM pastry oven in the HoReCa sector

CONVOTHERM Pastry Oven — the CONVOTHERM pastry oven is widely used in various HoReCa segments that supply or serve pastry products. Shift work in patisseries — the ability to save recipes and programme cooking cycles autonomously; see accessories for Convection Ovens. Patisserie supermarket sections — baking layered cakes and pies for daily sales; large volumes and consistent quality.

Frequently asked questions

Can different pastry products be prepared simultaneously in a CONVOTHERM pastry oven? CONVOTHERM Pastry Oven — CONVOTHERM equipment with multiple shelves allows for the simultaneous preparation of products of different sizes; however, products with very different baking temperatures and times should be prepared separately; the CONVOTHERM programme system facilitates planning for various products; see CONVOTHERM Convection Ovens.

How often is technical maintenance required for a CONVOTHERM pastry oven? CONVOTHERM Pastry Oven — daily cleaning after each shift; deeper cleaning and technical inspection once per quarter or more frequently in cases of intensive use; the condition of the steam system and fans should be checked regularly; see CONVOTHERM spare parts.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.