Pedra 1 Storey Electric Deck Oven
Electric Deck Oven
Pedra 1 is a single storey electric deck oven offering a large baking area on one deck. Capable of baking all kinds of bread, pastry and desserts, Pedra ovens are ideal for patisseries, flatbread restaurants, pizzerias and hotel kitchens. Three baking area options are available to suit your production volume: 120×80 cm, 120×120 cm and 120×200 cm. These sizes bake 4, 6 or 10 trays (40×60 cm) per load respectively.
Top and bottom heat are adjusted separately, providing ideal baking conditions for every product. The baking stone spreads heat evenly to create a balanced, crisp base, while strong insulation keeps heat loss to a minimum. With the 14-tray proofing cabinet in the base, dough preparation and baking take place in the same area.
For higher capacity, see Pedra 2; for limited spaces, see Pedra Mini 1. The Pedra series can be built with up to 4 decks to suit your needs.
| MODEL | IMP - 120x80 / 1KM | IMP - 120x120 / 1KM | IMP - 120x200 / 1KM |
| Tray Size | 40 x 60 cm | 40 x 60 cm | 40 x 60 cm |
| Tray Capacity | 4 pcs | 6 pcs | 10 pcs |
| Width | 170 cm | 170 cm | 170 cm |
| Depth | 125 cm | 165 cm | 245 cm |
| Height | 170 cm | 170 cm | 170 cm |
| Baking Area | 0,96 m2 | 1,44 m2 | 2,4 m2 |
| Baking Area Width | 120 cm | 120 cm | 120 cm |
| Baking Area Depth | 80 cm | 120 cm | 200 cm |
| Baking Area Height | 19 cm | 19 cm | 19 cm |
| Electrical Connection | 380 V - 3 Phase - 50 Hz | 380 V - 3 Phase - 50 Hz | 380 V - 3 Phase - 50 Hz |
| Oven Electrical Power | 9,8 kW | 13,2 kW | 20,7 kW |
| Energy Source | Electric | Electric | Electric |
| Steam Water Inlet | 3/4'' | 3/4'' | 3/4'' |
| Oven Steam Power | 3 kW | 3 kW | 4,5 kW |
| Weight | 250 kg | 350 kg | 500 kg |
| Proofer Tray Capacity | 14 pcs | 14 pcs | 14 pcs |
| Proofer Electrical Power | 2 kW | 2 kW | 2 kW |
Choose the Right Base Module for Your Business
You can configure the base of your oven with two different options to suit your production needs:
Model with Proofing Cabinet: A professional heat- and humidity-controlled system that proofs your dough to the ideal consistency before baking.
Model with Stand: A durable, functional base stand built from premium-grade materials, keeping your trays and equipment neatly organised.
Pedra Deck Oven Features
Control
- Digital control panel for easy use
- Automatic start for convenient daily use
- Standard 4 program memory slots for baking
- Manual steam damper system for oven humidity control
- Manual or automatic steam system based on product needs (optional)
- 100 customizable baking programs, each with 5 stages (optional Touchscreen Panel)
Temperature and Baking Performance
- Operating temperature up to 300°C for baking a wide range of products
- Heat-resistant baking stone for even base heat distribution and balanced baking
- Independently adjustable top and bottom heat in each deck for ideal baking conditions
- Modular structure allows each deck to operate independently, enabling multiple product types to be baked simultaneously
Insulation and Energy Efficiency
- Heat-resistant door gasket that prevents heat loss
- High-quality thermal insulation for energy savings and internal temperature retention
Ventilation and Cleaning
- Removable tempered door glass for quick cleaning
- Extractor hood system that keeps the work environment fresh
Durability and Safety
- Piston door handle for long-lasting use
- Safe operation with protection relay against voltage fluctuations
- Lockable heat-resistant casters for stable and secure positioning
Touchscreen Panel
- Different Language Options
- 5 Step Baking Option
- Automatic Steam Control
- 100 Baking Programs
Frequently Asked Questions
In Pedra 1, products bake directly on a high-temperature-resistant baking stone. The stone stores heat from below and transfers it evenly to the base, giving all products, especially flatbread, pizza and bread, a crisp, evenly baked bottom. Top and bottom heat can be set separately from the control panel. The steam system helps develop the bread crust, while the steam damper lets you control humidity inside the oven.
All size options run on a 380V, 3-phase, 50-60Hz power supply. The oven power varies depending on the size.
The right choice depends on your daily output and the space you have available. The oven is 170 cm wide and 170 cm high in all options; only the depth changes:
– 120x80: 4-tray capacity. Oven depth 125 cm.
– 120x120: 6-tray capacity. Oven depth 165 cm.
– 120x200: 10-tray capacity. Oven depth 245 cm.
Share your floor plan and daily production target with us, and we will help you choose the most suitable size.
The Pedra series is built with 1 to 4 decks, all with the same baking area options. In multi-deck models, the decks work independently, and capacity multiplies on the same footprint. If needed, more decks can be added to your existing oven later.
We manufacture professional ovens for the bakery and patisserie industry: rotary convection ovens, deck ovens, artisan bread ovens, convection ovens, multi-function ovens and vertical proofing cabinets. Our range covers capacities from 2 to 20 trays and is available in both electric and gas versions. Share your daily production target and available space with us, and we will recommend the most suitable model.
220V and 380V, 50-60Hz are standard in our production. Gas models run on 220V, while electric ovens are produced in 220V or 380V depending on the model and capacity. Gas models can be configured for natural gas or LPG. When requesting a quotation, please specify your electrical supply and gas type so that your oven is built to these specifications from the start.
All İmproven ovens are manufactured at our own facility in Bursa, Türkiye, in accordance with international quality and safety standards, and carry CE certification. Every oven is tested before it leaves our factory.
Standard models are dispatched directly from stock when available. If not in stock, production takes 10 working days after order confirmation. For customised or high-capacity models, this can take up to 20 working days, and for bulk orders, 3 to 5 weeks depending on the model. Delivery time varies by destination; once you share your delivery address, we will inform you about the transit time as well.
Yes. We can work with all Incoterms, including EXW, FOB, CIF and DAP, and arrange sea, road or air freight to your port or address. For export shipments, each oven is secured on an ISPM-15 compliant, heat-treated wooden pallet. We provide the commercial invoice, packing list and certificate of origin, along with an A.TR movement certificate for EU countries or a EUR.1 certificate for countries with a free trade agreement, allowing you to benefit from reduced customs duties.
Before delivery, we send you the technical drawing and installation requirements for your model so you can prepare your site. You will need a forklift at the delivery address to unload the oven from the truck. In addition, please make sure the following are ready: a level floor with sufficient load capacity, an electrical connection matching the oven’s power rating, an extractor hood above the oven, a water inlet for the steam system and, for gas models, a gas line.
We can send a technician to your site for installation and commissioning; travel and accommodation costs are covered by the buyer and can be included in the quotation. Within Türkiye, installation and commissioning are free of charge. Every oven is delivered with a user manual, and our team provides operator training during commissioning. After installation, we continue to provide technical support via WhatsApp, Telegram, email and video call, so you can reach us quickly whenever you need assistance.
All İmproven ovens come with a 2-year warranty from the date of delivery, covering all electrical components and manufacturing defects. After the warranty period, spare parts or their equivalents remain available for 10 years.
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Delivery, Installation and Commissioning Policy
1. Export Packaging and Shipping Every oven is tested at our factory before dispatch and prepared for export: it is secured on an ISPM-15 compliant, heat-treated wooden pallet and protected against impact during transit. We ship by sea, road or air under the Incoterm agreed in your quotation, such as EXW, FOB, CIF or DAP. Our export team prepares the commercial invoice, packing list and certificate of origin, as well as an A.TR or EUR.1 certificate where applicable.
2. Site Preparation and Installation Before delivery, we send you the technical drawing and installation requirements for your model so you can prepare your site. Unloading at the destination and the electrical, water and gas connections are arranged by the buyer in line with local regulations. On request, we can send a technician to your site for installation; travel and accommodation costs are covered by the buyer and can be included in the quotation.
3. Commissioning and Performance Testing Once the oven is installed, it is commissioned either by our technician on site or with remote guidance from our team via video call. All functions, including heat balance, air circulation, the steam system and the control panel, are checked to make sure the oven runs at full efficiency.
4. Training and After-Sales Support Every oven is delivered with a user manual. During commissioning, your staff receive training on correct use, maintenance and safety procedures, either on site or via video call. When installation is carried out by our technician, the process is completed with a signed handover form. After installation, our team continues to provide technical support via WhatsApp, Telegram, email and video call.
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Pedra Mini 2 is a 2 storey electric deck oven designed for businesses new to stone baking or working in limited space. It is ideal for cafés, restaurants, pizzerias and boutique bakeries. With a width of 105 cm, it fits easily into small kitchens.
Each deck has a 60x80 cm baking area and holds 2 trays (40x60 cm). The decks work independently, and top and bottom heat can be adjusted separately on each deck. The baking stone spreads heat evenly for consistent baking performance. With the 14-tray proofing cabinet in the base, dough preparation and baking take place in the same area.
For a larger baking area, see Pedra 2.
