The HEA Series Industrial Electric Convection Oven is designed for large-scale bakeries, pastry factories, central kitchens and commercial food production facilities requiring high-volume baking and stable performance. Available in 8-tray, 10-tray and 12-tray configurations, this series features powerful electric heating, professional hot-air circulation and a large vertical chamber to support continuous production with consistent baking quality.
Available in 8, 10 and 12 tray models, the HEA Series provides flexible production capacity options for businesses ranging from medium bakeries to industrial food processing operations.
The high-efficiency convection system distributes heated air evenly throughout the chamber, reducing temperature differences and improving consistency between different tray levels.
The vertical cabinet design maximizes production capacity while reducing floor space requirements, making it suitable for commercial kitchens with limited installation areas.
Designed for professional production environments, the 380V electrical configuration provides stable power output for continuous high-volume baking operations.
Suitable for baking bread, toast, cakes, pastries, cookies, croissants, pizza and various bakery products requiring uniform heating.
Built with stainless steel materials and heavy-duty components to withstand intensive daily operation in bakeries, hotels, central kitchens and food factories.
The professional control system helps operators manage baking processes efficiently, reducing dependence on manual experience and improving batch consistency.
| Item | HEA-8 | HEA-10 | HEA-12 |
|---|---|---|---|
| Product Type | Industrial Electric Convection Oven | Industrial Electric Convection Oven | Industrial Electric Convection Oven |
| Model | HEA-8 | HEA-10 | HEA-12 |
| Tray Capacity | 8 Trays | 10 Trays | 12 Trays |
| Voltage | 380V | 380V | 380V |
| External Dimensions | 930 × 1350 × 1460 mm | 930 × 1350 × 1460 mm | 930 × 1350 × 1460 mm |
| Heating Method | Electric Convection Heating | Electric Convection Heating | Electric Convection Heating |
| Air Circulation | High-Efficiency Hot Air Circulation | High-Efficiency Hot Air Circulation | High-Efficiency Hot Air Circulation |
| Chamber Structure | Vertical Multi-Tray Design | Vertical Multi-Tray Design | Vertical Multi-Tray Design |
| Capacity Application | Medium-High Production | High Production | Large Production |
| Suitable Products | Bread, Cakes, Pastries, Cookies, Pizza | Bread, Cakes, Pastries, Cookies, Pizza | Bread, Cakes, Pastries, Cookies, Pizza |
The HEA Series Industrial Electric Convection Oven is developed for professional bakery and food production environments where efficiency, consistency and production capacity are critical. With 8, 10 and 12 tray options, the series provides flexible solutions for different production scales.
The powerful electric heating system combined with forced hot-air circulation ensures stable temperature distribution throughout the chamber. This helps operators achieve consistent baking quality even during long production cycles, making the HEA Series suitable for demanding commercial applications.
The HEA Series is widely used in industrial bakeries, pastry factories, central kitchens, hotels, supermarkets, catering companies, restaurants and food processing facilities.
It is suitable for producing:
For businesses facing increasing orders, labor costs and requirements for standardized production, the HEA Series provides an efficient solution for improving output and maintaining product consistency.
Large-scale bakery operations require equipment that can balance production capacity, energy efficiency and product quality. The HEA Series addresses these challenges through large tray capacity, stable electric heating and efficient convection airflow.
Compared with traditional static ovens, the hot-air circulation system improves heat penetration, reduces uneven baking and supports more consistent results between batches. The vertical cabinet structure helps maximize production output while saving valuable floor space.
With multiple capacity options, durable construction and professional performance, the HEA Series is suitable for international bakery projects, commercial kitchen contractors, distributors and OEM/ODM cooperation.
Place prepared dough, pastries or food products evenly onto suitable baking trays.
Insert the trays into the vertical rack system according to the required production quantity.
Adjust the temperature and baking settings according to different product requirements.
The electric heating system generates heat while the internal fan circulates hot air evenly throughout the chamber.
After baking is finished, remove the trays safely and clean the chamber regularly to maintain hygiene and equipment performance.
The main difference is tray capacity. HEA-8 provides 8 tray capacity, HEA-10 provides 10 tray capacity and HEA-12 provides 12 tray capacity. Businesses can select the appropriate model according to daily production volume.
Industrial convection ovens provide higher capacity, stronger airflow circulation and more stable temperature control compared with small commercial ovens. They are designed for continuous production and consistent product quality.
The HEA Series can bake bread, toast, cakes, cookies, croissants, pastries, pizza, baked snacks and frozen bakery products. It is suitable for various commercial and industrial food production applications.
Many bakeries face problems such as inconsistent product quality, increasing labor costs and growing production demand. The HEA Series helps solve these issues through large batch capacity, stable temperature control and efficient convection technology.
Yes. The HEA Series is designed for global commercial kitchen and bakery markets. With 380V industrial configuration, multiple capacity options and durable construction, it is suitable for distributors, bakery factories and large foodservice projects. OEM/ODM services including branding, packaging, electrical specifications and customized configurations can be provided according to different market requirements.
