The line of Cimav bread ovens was designed to meet the needs of large artisan bread production and allows flexible baking management.

• Main aspects of electric bread ovens :
• maximum temperature 350 °C
• insulated chamber with large thickness and high density rock wool powerful internal illumination of the chambers
• refractory concrete baking plate that keeps the temperature optimal
• special resistances for refractory surfaces
• double temperature control at the top and bottom
• temperature control in percent
• economical management for work breaks in eco mode
• thermally insulated outer surface
• manually operated steam valve for homogeneous and controlled release of steam
• daily ignition timer
• 49 customizable baking programs
• steam outlet with a diameter of 250 mm
• steam generators placed under the baking chambers
• all-glass door with double opening to manage excess steam and allow baking with the rail chargers.