Pedra 3 Storey Electric Deck Oven
Electric Deck Oven
Pedra 3 is a 3 storey electric deck oven designed for bakeries, patisseries and hotel kitchens producing a wide range of bread, pastry and dessert products in high volumes. Its three independent decks allow bread to bake on one deck while different products bake at different temperatures on the others.
120×80, 120×120 and 120×200 cm baking area options allow a total of 12, 18 or 30 trays (40×60 cm) to be baked in a single load. Top and bottom heat are adjusted separately on each deck. The baking stone spreads heat evenly for a consistently baked base.
The Pedra series can be built with up to 4 decks to suit your needs. For fewer decks, see Pedra 2; for limited spaces, see Pedra Mini 3.
| MODEL | IMP - 120x80 / 3KM | IMP - 120x120 / 3KM | IMP - 120x200 / 3KM |
| Tray Size | 40 x 60 cm | 40 x 60 cm | 40 x 60 cm |
| Tray Capacity | 3x4=12 pcs | 3x6=18 pcs | 3x10=30 pcs |
| Width | 170 cm | 170 cm | 170 cm |
| Depth | 125 cm | 165 cm | 245 cm |
| Height | 195 cm | 195 cm | 195 cm |
| Baking Area | 3x0,96=2,88 m2 | 3x1,44=4,32 m2 | 3x2,4=7,2 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 | 3x9,8=29,4 kW | 3x13,2=39,6 kW | 3x20,7=62,1 kW |
| Energy Source | Electric | Electric | Electric |
| Steam Water Inlet | 3/4'' | 3/4'' | 3/4'' |
| Oven Steam Power | 3x3=9 kW | 3x3=9 kW | 3x4,5=13,5 kW |
| Weight | 700 kg | 900 kg | 1400 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 3, products bake directly on a high-temperature-resistant baking stone. The stone stores heat from below and transfers it evenly to the base, giving bread, flatbread and pizza a crisp, evenly baked bottom. Top and bottom heat for each deck are 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. Since the three decks work independently, different products can be baked at the same time.
The right choice depends on your daily output and the space you have available. The oven is 170 cm wide and 195 cm high in all options; only the depth changes:
– 120x80: 4 trays per deck, 12 trays in total. Oven depth 125 cm.
– 120x120: 6 trays per deck, 18 trays in total. Oven depth 165 cm.
– 120x200: 10 trays per deck, 30 trays in total. Oven depth 245 cm.
Share your floor plan and daily production target with us, and we will help you choose the most suitable size.
All size options run on a 380V, 3-phase, 50-60Hz power supply. The required power varies depending on the size.
Both models offer the same baking area options and the same stone deck system. The difference is the number of decks. With three decks on the same footprint, Pedra 3 offers 50% more production capacity than Pedra 2, while its overall height increases by only 15 cm. If you want to increase your output without using more floor space, Pedra 3 is the right choice.
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.
REQUEST A QUOTE
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.
Related Products
Anemo 15 (R) Tray Rotary Rack Oven
Electric Rotary Rack Oven
With its rotating rack trolley, Anemo 15 R allows products to be loaded into and unloaded from the oven quickly and easily. Its rotary design and balanced internal air circulation deliver high-quality baking results for users aiming for serial production. It is designed for bakeries and patisseries with continuous production.
The rack trolley is compatible with the Levia 20 T proofing cabinet. You can load proofed products straight into the oven on the trolley. For the fixed-rack version, see Anemo 15 E.
Anemo 10 Tray Electric Rotary Convection Oven
Electric Rotary Oven
Anemo 10 is an electric rotary convection oven designed for bakeries, patisseries and cafés with medium-scale daily production. Its rotating rack system distributes hot air evenly across all trays, so you get the same colour and texture with every bake.
It holds 10 40x60 cm trays, with an optional 45x65 cm tray version available. Thanks to the 14-tray proofing cabinet in the base, you can proof your dough right below the oven and bake it in the same area. With a width of just 95 cm, it fits easily into compact kitchens. It does not require a natural gas line.
For the gas version, see Anemo 10 G; for higher capacity, see Anemo 15 E.
Anemo 5 Tray Electric Rotary Convection Oven
Electric Rotary Oven
Anemo 5 is a compact electric oven that brings the baking quality of a rotating rack system to small-scale businesses. It is suitable for boutique patisseries, cafés, and hotel and restaurant kitchens. With its blower fan and tray rack rotating on its own axis, hot air is distributed evenly across all trays, delivering high-quality products with every bake.
It holds 5 40x60 cm trays. With the 14-tray proofing cabinet in the base, dough preparation and baking take place in the same area. It has a 380V three-phase electrical system with a power of 9 kW.
For the gas version, see Anemo 5 G; for higher capacity, see Anemo 10 E.
Homojen 5+4 Multi-function Oven
Multi-function Oven
Homojen 5+4 combines a 5-tray rotary convection oven and a 2 storey deck oven in a single body. It is designed for businesses that produce pastries alongside bread, flatbread and pizza at the same time.
The upper rotary section holds 5 trays of 40x60 cm and provides even heat distribution for products such as croissants, savoury pastries and cookies. The two deck sections in the middle each have a 60x80 cm baking area, offering a total capacity of 4 trays and creating a crisp base for all products, especially bread. All sections of the Homojen oven work independently of each other. With the 10-tray proofing cabinet at the bottom, the entire process, from dough preparation to baking, can be completed in one area.
Homojen 5+2 Multi-function Oven
Multi-function Oven
Homojen 5+2 combines a 5-tray rotary convection oven, a single storey deck oven and a proofing cabinet in one compact body. It is designed for businesses that want to bake a variety of products in the same oven. At 105 cm wide and 129 cm deep, it brings rotary and deck baking together in kitchens with limited space.
The rotary oven in the upper section takes 5 trays of 40x60 cm, making it easy to bake products such as croissants, savoury pastries, simit and cookies. The deck oven in the middle section, with a 60x80 cm internal baking area, holds 2 trays. Alongside dough products such as sourdough bread, flatbread and pizza, it also lets you bake desserts like baklava to a high standard. Thanks to the 14-tray proofing cabinet at the bottom, you can complete the entire process, from proofing to baking, in one area.
If you need more deck capacity, see Homojen 5+4.
Levia 20 Tray Vertical Proofing Cabinet with Trolley
Vertical Proofing Cabinet with Trolley
Levia 20 T is a vertical proofing cabinet loaded with a tray trolley. It comes as standard with a 20-tray trolley. Dough is placed on the trolley trays, and the whole trolley is wheeled into the cabinet.
The 15-tray trolley of the Anemo 15 R rotary rack oven also fits into Levia 20 T. This way, the dough proofs on the same trolley and goes straight into the oven. Since the trays are not transferred by hand in between, time is saved. Levia 20 T is designed for bakeries and patisseries with high-volume production.
A level-controlled atmospheric humidifier maintains balanced humidity inside the cabinet. The temperature can be set up to 90°C. Strong thermal insulation retains the internal temperature and reduces energy consumption. It runs on 220V single-phase power.
Moven Trio Artisan Bread Oven
Türkiye’s First Artisan Bread Oven
Moven Trio is a 3 storey stone deck oven designed for home bakers, boutique bakeries, patisseries, cafés and restaurants that want to bake sourdough and artisan bread to professional standards. It runs on 220V single-phase power, so no three-phase installation is needed. It has a water tank for steam, so no separate water connection is required either. Installation is easy: simply plug it in and start baking.
Each deck has a 60x40 cm baking stone, and the decks work independently of each other. Top and bottom heat are adjusted separately on each deck, so different types of bread can be baked at the same time. At just 74 cm wide, the oven takes up very little space.
The oven has a power rating of 4 kW, and its strong insulation keeps heat loss and energy consumption to a minimum. Depending on usage, its hourly energy consumption is around 2.5–3 kWh.
For a smaller model, see Moven Duo; for our industrial deck ovens, see the Pedra series.
Pedra Mini 2 Storey Electric Deck Oven 60x80 cm
Electric Deck Oven
Stone Deck Quality in a Compact Space
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.
