Modular ovens for bread and pizza

The Cimav of modular electric ovens represents excellence in professional baking for bread and pizza, combining advanced technology, high-quality finishes, and maximum energy efficiency. The modular cooking chambers, fully independent and stackable up to 4 per model, allow you to adapt the oven to any production need, optimizing space and resources.

Each chamber, with full finishing, guarantees uniform baking up to 400°C and is suitable for products in trays or directly on the plate, including round pizza, bread, and sweets. The stainless steel front houses a side control panel (standard on the right, optional on the left) and a stainless steel door with inspection glass, available in three heights (18 / 25 / 30 cm). All models include handles on both sides, except the MD model which has only one.

The external structure is entirely stainless steel, insulated with rock wool, and fitted with stainless steel seals to ensure thermal efficiency and durability over time. The cooking chamber is made of aluminized sheet metal, illuminated by halogen lamps, with granite cement plates reinforced with metal mesh (also available in refractory material upon request).

Stainless steel armored heating elements, distributed between top and bottom, ensure consistent performance and precise control of baking. The side electrical panel is easily accessible and can be equipped, on request, with a power regulator allowing automatic oven ignition, independent power adjustment (top/bottom), and baking time control, reducing energy consumption by up to 50%.

Professional equipment is completed by the rear steamer (manual or automatic), stainless steel extraction hood (with optional motorized extractor), wheeled proofing chamber, and support stand, both customizable with removable tray carts and tray racks.

Designed for the most demanding artisan laboratories, the modular electric ovens combine design, power, and versatility for consistently perfect results.