Electric Salamander Oven is a commercial baking equipment designed for baking, high-temperature rapid coloring, and skin drying processes. It is particularly suitable for professional food production places such as pastry shops, pasta factories, and chain bakery stores. The size of the whole machine reaches 793×459×460mm. The shell is made of high-temperature resistant stainless steel. It adopts more efficient infrared quartz tube heating technology, large-size heating panel, dual-channel heating structure and expansion space design, allowing users to easily perform batch baking and greatly improve the efficiency of serving meals.

Professional-grade double infrared quartz heating tubes

Electric Salamander Oven is equipped with double sets of infrared quartz heating tubes, which can instantly release high-temperature radiant heat energy, have strong penetration and uniform heat transfer, and are suitable for baking surfaces, heating puff pastry, coloring pizza and other operations. Compared with traditional electric heating wire equipment, the start-up time of quartz tube heating is shortened by nearly 40%, with fast heating speed and sensitive response. In addition, the double-tube layout design allows for a wider heat coverage, taking into account the consistency of the temperature zone between the center and the corners of the equipment, and completely solving the problems of heating offset and uneven color. It is a high-quality choice for upgrading professional ovens.

Precise knob temperature control system

The Electric Salamander Oven is equipped with a knob control panel. Users can adjust the temperature from 50°C to 300°C accurately through knob adjustment, and is equipped with a timing control knob to support free setting of working time between 0-60 minutes. The system has fast response, intuitive adjustment, and small error. Even if the operator's technical level is different, it can be easily operated to ensure the color consistency and stable taste of each oven of baked food. In the high-paced environment of commercial kitchens, this control method is more direct and efficient than digital buttons, reducing the risk of misoperation.

Large-capacity operating space

The Electric Salamander Oven has a wide baking space of 793mm, which can accommodate multiple trays or large-sized baking trays at one time. It is particularly suitable for batch heating of toast slices, baked meat patties, and heating of Chinese pastry snacks. The inner cavity of the Electric Salamander Oven has a moderate height to ensure that the heat circulation efficiency is not affected when placing multi-layered ingredients, avoiding situations such as partial undercooking or scorched edges. The large space structure is particularly practical in the scene of mixed delivery of multiple categories and fresh baking and selling at the front hall window, which can save a lot of oven change time and significantly improve the unit time production capacity.

Thickened stainless steel body

In order to meet the needs of high frequency and long-term work, the entire shell of the Electric Salamander Oven is made of commercial-grade stainless steel material (thickness ≥1.2mm), and the surface is treated with anti-oil stains. It has good anti-corrosion performance. Even if it is in a high temperature environment or in contact with food grease for a long time, it is not easy to deform, rust or have odor. The structure design with no dead angle inside and outside the machine body is conducive to daily hygiene maintenance. After long-term use, it can still maintain an intact appearance and a stable structure, significantly extending the service life of the Electric Salamander Oven and reducing the maintenance and replacement costs of catering companies.

Bakery chain companies

In chain bakery companies such as 85°C, which have bread, cakes, and European pastries as their core products, the Electric Salamander Oven, as an auxiliary equipment for the main oven, can undertake precise processing tasks such as toast coloring, pastry baking, and cheese baking. The high-power quartz heating structure of the Electric Salamander Oven allows the bread to be crispy on the surface in just tens of seconds after it is baked, effectively speeding up the pace of serving. The multi-point temperature control and easy-to-operate structure also make it easy for operators in different stores to quickly master it, and improve the standardized management of unified brand products.

Chinese pastry factory

In traditional Chinese pastry processing factories such as Guangzhou Restaurant, the Electric Salamander Oven can be widely used in the baking and shaping of pastry products such as egg yolk pastries, wife cakes, and barbecued pork pastries. Its uniform heat output can prevent the dough from cracking or bubbling due to uneven heating, effectively improving the appearance and taste of the product. At the same time, the Electric Salamander Oven supports continuous operation and easy maintenance. It is particularly suitable for the rapid baking process at the end of the automated production line, providing reliable equipment guarantee for batch production.

Western restaurant kitchen

In the kitchen environment of Western restaurants such as TGI Friday’s, the Electric Salamander Oven can be used as a quick meal auxiliary tool for surface treatment of baked cheese pasta, baked chicken wings, and baked steak. Since this type of product needs to achieve a charred surface in a short time without affecting the internal temperature structure, the Electric Salamander Oven's rapid heating and upper radiant heat baking capabilities just meet such operational requirements. The flexibly adjustable temperature zone and dual-channel heating structure allow chefs to flexibly adjust the temperature and time according to different dishes to improve work efficiency.