Our Baking Products
12 Trays Commercial Electric Convection Oven | 24KW-380V Bakery Oven
Model:
E-12
POWER
24KW
380V
VOLTAGE
350 KG
N.Weight
480–860 Items/Day
Capacity
Electric
Energy
Specification
Power source
Electric
Shipping Port
Guangzhou China
Material
Stainless Steel
350 KG
Weight
1250*1020*1750 MM
Size
12 Trays
Functions
Certifications
CE/SABS/GSO/ISO
Capacity
480–860 Items/Day
Made in China
Place of Production
Description
12 Trays Commercial Electric Convection Oven for Bakeries and Restaurants
The E-12 is a full-size 12 trays commercial electric convection oven designed for bakeries, cafés, hotels and restaurant kitchens that need strong baking capacity in one compact unit. With a 24KW heating system, 380V power supply and a stainless steel cabinet, it delivers fast preheating, even heat circulation and reliable output for daily production of bread, pastries and baked snacks.
Compared with small countertop ovens, this industrial convection oven is built for continuous shifts, larger batch sizes and tighter temperature control, making it suitable for both independent shops and central production kitchens.
Core design highlights for commercial baking
Full 12-tray capacity in a single cabinet
The 12-tray chamber lets you load sizeable batches at once, which is ideal for shops with stable daily demand or for kitchens supplying multiple outlets. The footprint is still compact enough to fit in most bakery or hot kitchen layouts.
Convection fan baking for more even color
A convection system moves hot air across all trays, helping products bake more evenly from front to back and top to bottom. This reduces the need to constantly rotate trays and gives a more consistent crust color across the whole batch.
High power for quick recovery and short cycles
With 24KW installed power, the E-12 heats up rapidly and recovers temperature faster after loading. This is useful when you have back-to-back batches of bread, pastries or bakery snacks during peak hours.
Heavy-duty stainless steel body
The stainless steel construction is suited to humid bakery environments and repeated daily washing. Doors, interior panels and exterior surfaces are built for long service life under continuous commercial use.
Large viewing window and lighting
A big glass door and internal lighting allow staff to check product color development without opening the door, helping maintain stable baking temperature and improving finish quality.
Built for export and factory projects
The E-12 is designed for 380V three-phase power and is suitable for use in Africa, the Middle East, Southeast Asia and South America. For larger projects, voltage and plugs can be configured to local standards as part of a full oven line.
Product Image
Baking capacity and product examples
The E-12 12 trays convection oven can support a wide range of products, for example:
Bread: toast loaves, small baguettes, dinner rolls and soft sandwich rolls.
Pastries: croissants (with proper lamination), Danish pastries, puff snacks and pies.
Cakes: sheet cakes, sponge layers, muffins and cupcakes.
Snacks and convenience foods: cookies, biscuits, pizza slices, baked chicken wings or side dishes.
With typical baking cycles, daily output of 480–860 pieces is realistic for a single oven, depending on product size, baking time and how tightly you schedule your batches. In a central kitchen, multiple E-12 ovens can be arranged side-by-side to increase capacity without changing the working method.
When to choose a 12 trays convection oven instead of other oven types
In Yuemen’s oven range, the 12 trays E-12 convection oven sits between smaller 4–8 tray models and larger rotary or deck ovens. It makes sense to choose this oven when:
You need more capacity than a small shop oven but are not yet ready for a rotary rack oven investment.
Your product mix includes many small or medium pieces (rolls, cookies, small cakes) that benefit from convection airflow.
You want one oven that can handle both bread and pastry work for a mixed bakery or café menu.
Deck ovens are usually preferred for artisan crusty breads that need a strong bottom heat and stone deck, while rotary ovens are preferred once production reaches full rack volume and very high throughput. The E-12 convection oven is a flexible middle solution for growing businesses.
How the E-12 fits into a complete Yuemen bakery line
A typical configuration using this oven could look like:
Upstream: spiral dough mixer and dough divider/rounder to prepare dough pieces quickly and consistently.
Intermediate: dough sheeter or manual shaping tables, followed by proofing in a cabinet proofer or trolley proofer depending on volume.
Baking: the 12 trays E-12 oven handles the main baking load for bread, pastries and cakes.
Downstream: cooling racks, display showcases and packing tables.
Because the E-12 uses standard trays, it can be integrated easily with existing racks and working tables in most bakeries and restaurant kitchens. It is also suitable as a dedicated pastry oven alongside a main bread oven, or as a backup oven during seasonal peak periods.
Operating and usage tips to get better results
Allow full preheating before loading to ensure even color across all 12 trays.
Avoid overloading trays; leave enough space between items so air can circulate.
Use lower temperatures and slightly longer time for delicate products like cookies and sponge cakes to prevent over-browning.
Group products with similar baking curves into the same batch to reduce door openings and temperature swings.
Schedule simple daily cleaning once the oven has cooled: wipe interior panels, check door seals and inspect the fan guard so the airflow remains unobstructed.
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