HEA · FULL-SIZE CONVECTION
Seven full-size ovens. One cabinet logic.
Four to sixteen trays, stackable, built for production bakeries that run batch after batch — on one control layout from first hire to last.
WHAT EVERY HEA SHARES
Three decisions we made once, for all seven.
- 01 The airflow — A reversing fan and a flat temperature profile across the deck, so tray position stops being a variable and Friday bakes like Monday.
- 02 The steam — Water drips onto the fan, is flung into droplets and flashes to steam above 150 °C: humidification without a boiler, and one less thing to descale.
- 03 The control — One touch panel across the range, with preset recipes and stored programs. The program an operator learns on the countertop still runs the sixteen-tray rack oven.
THE RANGE
Seven models. Pick by tray count.
Tray format 600 × 400 mm. Codes are the same on the data sheet, the invoice and the spare-parts list.
| Model | Trays | Details |
|---|---|---|
| HEA-4D | 4 | Details |
| HEA-4DT | 4 | Details |
| HEA-4DM | 4 | Details |
| HEA-6D | 6 | Details |
| HEA-10D | 10 | Details |
| HEA-10R | 10 | Details |
| HEA-16R | 16 | Details |
Model pages go live batch by batch as factory spec sheets are finalised. The data sheet for any model travels with the quotation — ask with your inquiry.
QUOTATION
Tell us what you bake. We will match the HEA.
Tray size, batch size and your power supply decide the model faster than a catalogue does. Reply within one working day.