Pedra Mini 1 Storey Electric Deck Oven 60x80 cm
Electric Deck Oven
Stone Deck Quality in a Compact Space
Pedra Mini 1 is the most compact model in the series. It is designed for cafés, patisseries, bakeries and restaurants that want to bake on a stone deck. With a width of 105 cm, it fits easily into small kitchens.
It has a 60×80 cm baking area and holds 2 trays (40×60 cm). 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. With the 14-tray proofing cabinet in the base, dough preparation and baking take place in the same area.
For higher production capacity, see Pedra Mini 2 and Pedra Mini 3, which share the same baking area size.
| MODEL | IMP - 60x80 / 1KM |
| Tray Size | 40 x 60 cm |
| Tray Capacity | 2 pcs |
| Width | 105 cm |
| Depth | 129 cm |
| Height | 170 cm |
| Baking Area | 0,48 m2 |
| Baking Area Width | 60 cm |
| Baking Area Depth | 80 cm |
| Baking Area Height | 19 cm |
| Electrical Connection | 380 V - 3 Phase - 50 Hz |
| Oven Electrical Power | 5,5 kW |
| Energy Source | Electric |
| Steam Water Inlet | 3/4'' |
| Oven Steam Power | 1,5 kW |
| Weight | 140 kg |
| Proofer Tray Capacity | 14 pcs |
| Proofer Electrical Power | 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 Mini 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
- Extractor hood system that keeps the work environment fresh
- Removable tempered door glass for quick cleaning
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 Mini 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 products an evenly baked bottom. Top and bottom heat of the baking chamber 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.
Pedra Mini 1 is suitable for cafés, restaurants, bakeries and hotels with low-volume stone deck production. It bakes 2 trays per load. For businesses adding stone-baked products to their menu for the first time, it offers an easy start with a low investment cost.
Yes. Thanks to its modular design, you can add new decks to your Pedra series oven to increase production. All you need is the electrical and water connections required for the new deck.
The oven runs on a 380V, 3-phase, 50-60Hz power supply. The oven power is 5.5 kW, the steam power 1.5 kW and the proofing cabinet power 2 kW. Its external dimensions are 105 cm wide, 129 cm deep and 170 cm high.
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 Tray Electric Rotary Convection Oven
Electric Rotary Oven
With its special interior design, powerful air circulation and rotating rack system, Anemo 15 ensures that products bake evenly and to a high standard. Delivering flawless results with every bake, Anemo 15 is a reliable solution for professional kitchens.
Holding 15 trays of 40x60 cm, the oven fits easily into limited production spaces with its 95 cm width and 112 cm depth.
For the gas version, see Anemo 15 G.
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.
Kostan 9 Tray Electric Convection Oven
CONVECTION OVEN
Electric Convection Oven
Kostan 9 is an electric convection oven with fixed racks that delivers even baking for pastries and bakery products, thanks to its bi-directional fan system and specially designed air ducts. Ideal for a wide range of products such as simit, börek, croissants, muffins and cookies, Kostan 9 is used in patisseries, bakeries, cafés, hotel and restaurant kitchens.
It holds 9 trays of 40x60 cm. The 10 cm spacing between trays leaves plenty of room for products that rise. With a width of just 85 cm, it fits easily into compact kitchens. With the 10-tray proofing cabinet in the base, dough preparation and baking take place in the same area.
For the gas version, see Kostan 9 G; for a rotating rack alternative, see Anemo 10 E.
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.
Levia 20 Tray Vertical Proofing Cabinet
Vertical Proofing Cabinet
Levia 20 is a vertical proofing cabinet that lets dough rise evenly at the ideal temperature and humidity. With a width of 53 cm and a depth of 83 cm , it can be used even in tight spaces. Its capacity of 20 trays of 40x60 cm supports high-volume production. It is a good choice for bakeries, patisseries, supermarket chains and hotel kitchens.
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.
If you want to move the trays on a trolley and load them straight into the oven, see the trolley model Levia 20 T.
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.
120x80, 120x120 and 120x200 cm baking area options allow a total of 12, 18 or 30 trays (40x60 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.
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: 120x80 cm, 120x120 cm and 120x200 cm. These sizes bake 4, 6 or 10 trays (40x60 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.
