Our Baking Products
3 Door Cabinet Type Dryer Oven | Commercial & Central Kitchens
Model:
JF1860A
POWER
1080W
220V/380V
VOLTAGE
200 KG
N.Weight
300 L
Capacity
Electric
Energy
Specification
Power source
Electric
Shipping Port
Weight
Material
Stainless Steel
1860*790*2130 MM
Functions
Size
Capacity
Certifications
CE/SABS/GSO/ISO
Made in China
Place of Production
Price
Guangzhou China
200 KG
Temp Range: 0~25℃
300 L
$600-$18,000
Description
3 Door Cabinet Type Dryer Equipment for Commercial & Central Kitchens
This three-door air-drying cabinet is designed for bakeries, pastry shops, hotels and central kitchens that need to dry large quantities of trays, pans and utensils quickly after washing. Instead of leaving items stacked to dry naturally, the cabinet uses controlled airflow and warm air to remove surface moisture more efficiently, helping prevent rust, water spots and mold in humid environments.
You can position it beside your washing area or in a hygiene corner so that clean items go directly into a dedicated drying space before returning to production or display.
Key advantages for bakery and kitchen use
Efficient drying compared with natural air
Instead of piling washed items on open racks and waiting for them to dry, you can load them into the cabinet and run a drying cycle. Controlled airflow helps water evaporate faster, which:
Reduces the time trays and pans stay wet
Lowers the chance of watermarks on stainless surfaces
Keeps production moving in tight schedules
Helps protect against rust and mold
In many bakeries and central kitchens, humidity is high and stacked trays can stay damp for hours. By drying them in an enclosed cabinet with warm air and ventilation, you:
Reduce rust risk on steel trays and tools
Limit moisture accumulation that can promote mold growth
Support better overall hygiene in the production area
Three-door design for organized storage
Three separate doors make it easier to organize items inside the cabinet:
One section can be dedicated to baking trays
One section to pans and moulds
One section to utensils or small removable machine parts
This improves workflow, reduces searching time, and makes it easier for staff to follow “clean equipment only” procedures.
Supports hygiene and inspection requirements
Many food factories and larger bakeries already separate dirty and clean zones. Using a dedicated air-drying cabinet:
Keeps clean equipment in a protected space instead of exposed open racks
Makes it easier to demonstrate clear cleaning and drying procedures during inspections
Fits well into HACCP-style hygiene systems that require clear separation of washing and storage
Flexible installation near washing or prep areas
The cabinet can be placed:
Beside the dishwashing or tray washing area so items go directly from wash to dry
In a clean storage room as the final step before trays return to the production line
Near display preparation areas where you need dry tools and moulds ready throughout the day
For bakeries, this often means positioning it between the sink or tray washer and the main preparation benches.
Product Image
Recommended applications
Bakeries and pastry shops
Dry baking trays, bread pans, cake moulds and small tools after each washing cycle
Keep delicate moulds and rings dry so they do not warp or stain
Hotels and restaurant kitchens
Dry GN pans, utensils and small cookware used in buffet and banqueting operations
Keep reserve stock dry and ready near the hot kitchen or pastry section
Central kitchens and food factories
Integrate as part of your washing and hygiene line: wash – air-dry cabinet – clean storage
Use several cabinets in parallel when the washing area serves multiple production rooms
Supermarkets and chain cafés
Dry bakeware used in in-store bakeries
Keep tools dry between shifts when space is limited and open racks are exposed to dust and customers
How to use in a daily workflow
After washing
Shake off excess water from trays, moulds and utensils. Load them on the cabinet racks in a single layer where possible, avoiding tight stacking.
Set drying time and temperature
Use your standard program for typical loads. For heavy or very wet loads, extend the drying time slightly.
Run the drying cycle
Close the doors fully, then start the cabinet. Warm air and circulation will remove surface moisture from all sides more uniformly than open racks.
Unload and store
Once the cycle ends, check that items are dry. Move them to clean storage racks or use them directly in production.
End-of-day cleaning
Wipe the cabinet interior, drain any water collected in the bottom tray if your design has one, and keep doors slightly open after shutdown if recommended by the manufacturer to release remaining humidity.
Selection and layout tips
Choose a three-door cabinet when your daily volume of trays and pans is high and one or two open racks are no longer enough.
Position the cabinet so that staff with wet hands do not have to cross dry production areas to reach it.
Combine the cabinet with a clear colour system or labels on racks, so everyone on the team knows which section holds which items.
In humid climates, treat the air-drying cabinet as part of your core hygiene equipment, not an accessory. It will help protect expensive bakeware and reduce long-term replacement costs.
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