CECLE Machine

OV-1/2/3 Pizza Deck Oven for Bakeries & Pizzerias

Name: OV-1/2/3
Brand: CECLE
Price: 850.0 USD
Availability: InStock

$850.00 USD

Sale Sold out

Taxes included. Shipping calculated at checkout.

Model OV-1 OV-2 OV-3

Voltage 380V50hz(One layer with two plates)

Shipping method DDP by sea to door about (25-35 days)

Quick Answer: The CECLE OV-1/2/3 engineering & Manufacturing Highlights.

CECLE OV-1/2/3 vs. Traditional / Generic Alternative

Where the CECLE OV-1/2/3 stands out against manual or generic pizza deck oven — measured on the dimensions buyers care about most.

Pressure Consistency

CECLE OV-1/2/3The CECLE Pizza Deck Oven holds working pressure steady across batches, cutting weak-output rejects.

Inconsistent Contact PressureForce drifts part to part, causing weak seals or incomplete transfer.

Output Speed & Throughput

CECLE OV-1/2/3It is tuned for continuous commercial throughput with minimal idle time.

Slow Manual CyclingLoading and cycling depend on operator pace, capping real throughput and raising labor cost.

Operational Mechanism & Drive

CECLE OV-1/2/3Its drive removes operator-dependent variation, so output stays consistent.

Manual Lever OperationOutput depends on operator strength and drifts between shifts.

Chassis Rigidity & Vibration Resistance

CECLE OV-1/2/3The frame is built rigid to damp vibration and hold alignment under load.

Lightweight Sheet Metal ConstructionProne to chassis flex, frame warping over time, and seal leakage.

Technical Specifications

Food Category	Recommended Top / Bottom Heat	Baking Time	Baking Gear & Setup	Target Result & Chef Tips
Thin-Crust Italian Pizza	Top 230°–250°C / Bottom 250°–280°C	7–10 mins	Perforated pizza pan or Cordierite stone	Crispy leopard-spotted base, melted caramelized cheese
Chiffon Cake (8″ / 10″)	Top 150°–160°C / Bottom 150°–160°C	45–55 mins	Anodized aluminum round cake molds	Uniform slow rise without cracking; no shrinkage on cooling
Sandwich Loaf Toast (450g)	Top 190°–200°C / Bottom 200°–210°C	30–35 mins	Standard corrugated lidded toast tins	Square, even golden crust with soft shredded crumb structure
Portuguese Egg Tarts	Top 210°–220°C / Bottom 190°–200°C	20–25 mins	Standard 400 × 600 mm baking sheet	Flaky layered pastry with caramelized brûlée custard spots
Cantonese Mooncakes	Top 200°–210°C / Bottom 170°–180°C	18–22 mins	Flat non-stick baking sheet (egg washed)	Crisp, defined pattern contours without collapsing or dome
Roasted Whole Chicken / Ribs	Top 200°–220°C / Bottom 190°–200°C	35–45 mins	Deep stainless pan with wire fat rack	Penetrating core heat renders juices; glossy, crisp skin

Technical Parameters	OVE-01 (1-Deck 2-Tray Standard)	OVE-02 (2-Deck 4-Tray Efficiency)	OVE-03 (3-Deck 6-Tray High-Capacity)
Baking Decks & Capacity	1 Deck (Fits 2 Trays)	2 Decks (Fits 4 Trays)	3 Decks (Fits 6 Trays)
Baking Sheet Standard	400 × 600 mm (16″ × 24″ Commercial)	400 × 600 mm (16″ × 24″ Commercial)	400 × 600 mm (16″ × 24″ Commercial)
Rated Heating Power	6.6 kW (~8.8 HP)	13.2 kW (~17.7 HP)	19.8 kW (~26.55 HP)
Rated Voltage	220V 1-Phase / 380V 3-Phase (50/60Hz)	380V 3-Phase (50/60Hz)	380V 3-Phase (50/60Hz)
Temperature Range	Ambient to 300°C (Dual Zone)	Ambient to 300°C (Per Deck Indep.)	Ambient to 300°C (Per Deck Indep.)
Timer Range	0–99 Min Independent Timer with Alarm	0–99 Min Independent Timer with Alarm	0–99 Min Independent Timer with Alarm
Chamber Size (L×W×H)	870 × 630 × 230 mm (34″×25″×9″)	870 × 630 × 230 mm (Per Chamber)	870 × 630 × 230 mm (Per Chamber)
Overall Size (L×W×H)	1250 × 820 × 570 mm (49″×32″×22″)	1250 × 820 × 1300 mm (49″×32″×53″)	1250 × 820 × 1450 mm (49″×32″×57″)
Chassis & Deck Materials	Brushed Stainless Exterior + Alum Deck	Brushed Stainless Exterior + Alum Deck	Brushed Stainless Exterior + Alum Deck
Door Construction	Double Tempered Glass + Insulated Grip	Double Tempered Glass + Insulated Grip	Double Tempered Glass + Insulated Grip
Recommended Venue	Coffee bars, small pizzerias, studios	Mid-sized bakeries, bistros, tea cafes	Central bakery plants, hotel banquets

Compatible Applications & Materials

industrial products — primary target products for this Pizza Deck Oven line
Standard industrial materials compatible with the machine's rated spec range
B2B production lines and contract manufacturing workshops

Standard Operating Procedure (SOP)

Setup: connect the required power / air supply and verify the control display.
Parameter preset: set speed / temperature / pressure per the product spec.
Material loading: place the product in the correct fixture / mold slot.
Execution: start the cycle; monitor for stable, repeatable output.
Quality check: inspect the first units; adjust if deviation appears.
Safety & cooldown: use Emergency Stop on abnormality; allow cooldown before maintenance.

Engineering FAQ

How do I choose between OVE-01 (1-deck), OVE-02 (2-deck), and OVE-03 (3-deck)?
A: Your decision depends on available electrical supply, floor space, and peak production volume : Choose OVE-01 (1-Deck 2-Tray) : Best for compact cafes, specialty pizza shops, or boutique pastry studios running single-recipe menus and standard 220V single-phase electrical supply; Choose OVE-02 (2-Deck 4-Tray) : The industry sweet spot for artisan bakeries and busy bistros, enabling simultaneous multi-temperature baking (e.g., bread on one deck, cookies on another) for venues serving 100–300 customers daily; Choose OVE-03 (3-Deck 6-Tray) : Essential for wholesale production bakeries and central kitchens requiring vertical space efficiency and massive simultaneous tray output.

Can this deck oven bake authentic Italian thin-crust (Neapolitan) pizza directly?
A: Yes, absolutely. With a chamber depth of 630 mm and width of 870 mm, it accommodates multiple 10″ to 12″ pizza screens. By placing optional commercial cordierite pizza baking stones directly on the deck and setting the bottom heat between 280°C and 300°C, the stone delivers intense conductive heat to produce an authentic crispy crust with characteristic leopard-spot char in 5–8 minutes.

What should I do if baking coloration is slightly uneven between the front and back?
A: While heating tube geometry is optimized for even distribution, opening the door naturally introduces minor temperature differences near the entrance. To ensure perfection: Leave a 3–5 cm gap between adjacent trays for convective air movement rather than jamming them against the chamber walls; For delicate items like chiffon cakes or macarons, rotate the baking trays 180° once the dough has set (around 60% through the baking cycle).

What routine maintenance keeps the OV-1/2/3 stable for long production runs?
A: Keep the working area clean, verify the rated power/air supply before each shift, and inspect wear parts per the technical manual. Stable input conditions are the main factor in consistent output and long service life.

Which product sizes and formats can the OV-1/2/3 handle?
A: The machine is configured for its rated specification range (see Technical Specifications). For formats outside the standard range, CECLE can advise on tooling or model selection.