Electric Deck Bread Baking Oven POD Type

Electric Deck Bread Baking Oven POD Type — PISHTEKH LLC

Name: Electric Deck Bread Baking Oven POD Type
SKU: 362301
Availability: InStock

$900 - $5,400 USD

MOQ: 1 pieces

Supplier Information

PISHTEKH LLC

🇷🇺 📦 🏭 🛡️

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Description

The PischTekh POD series is a line of Russian-manufactured electric deck ovens designed for professional baking of bread, rolls, bagels, and pastry on a refractory stone hearth. Built by PischTekh LLC — a specialist food-equipment manufacturer operating since 1991 at its facility in Lyubertsy, Moscow Region — the POD ovens suit continuous service in commercial bakeries, catering kitchens, and integrated production lines.

The base model POD-KP is a single-chamber, 8 kW (380 V three-phase) deck oven fitted with a 15 mm-thick refractory stone sole that absorbs and radiates heat evenly for thorough bottom-crust development. An integrated steam-injection circuit with a mechanical steam-release damper lets bakers humidify the chamber at the critical opening phase of baking, producing the characteristic glassy crust of artisan loaves without any external attachment.

The chamber reaches temperatures up to 400°C in roughly 30 minutes from cold and maintains precise setpoints across a 45–400°C band via two independent mechanical thermostats controlling 12 sheathed heating elements. A single cycle accommodates two standard 600×400 mm baking sheets or 24 No.

7 bread-tin moulds within the 860×605×220 mm interior.

The series spans three variants: POD-KP (manual controls), POD-KP-D (programmable digital panel), and POD-KP-S (touchscreen controller). All share the same 1222×830×542 mm cabinet and accept optional height-adjustable stands for multi-tier stacking.

Each unit carries a 12-month factory warranty from the manufacturer.

Details & Equipment

POD-KP Deck Oven — Product Views

Exterior — without stand

The POD-KP shown without its optional stand accessory. The stainless-clad cabinet measures 1222×830×542 mm and weighs 118 kg; the glazed door provides a view into the lit baking chamber.

Front panel view

The standard manual-control front panel with two mechanical thermostats, a digital timer, and the steam-release damper handle; the same cabinet accepts digital (POD-KP-D) and touchscreen (POD-KP-S) panel upgrades.

Chamber and stone hearth

Interior view showing the 15 mm refractory stone sole and internal illumination; the chamber dimensions of 860×605×220 mm accommodate two 600×400 mm baking sheets or 24 standard bread-tin moulds per cycle.

Features

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15 mm Refractory Stone Hearth

A thick firebrick sole stores heat and radiates it evenly across the full 0.54 m² baking surface, replicating the results of a traditional masonry deck oven.

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Integrated Steam Injection

Built-in steam humidification system with a mechanical steam-release damper enables precise crust control without external attachments or additional plumbing.

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Dual Independent Thermostats

Two separate thermostats govern the top and bottom heating zones across a 45–400°C range, allowing independent upper and lower heat profiles for different product types.

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8 kW, 12-Element Heating Circuit

Twelve sheathed heating elements deliver 8 kW on a standard 380 V three-phase supply, bringing the chamber to working temperature from cold in approximately 30 minutes.

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Stackable Modular Cabinet

The compact 1222×830×542 mm enclosure is compatible with PP-12, PP-12/24, and PP-12/24/36 height-adjustable stands, enabling two- or three-tier configurations with shared floor space.

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Russian-Made, Three Control Variants

Manufactured in Lyubertsy since 1991, the POD line is offered with manual (POD-KP), digital programmable (POD-KP-D), or touchscreen (POD-KP-S) controls to match different operator preferences.

Buyer Benefits

Stone-hearth baking results comparable to traditional brick ovens, with superior bottom-crust colour and even heat distribution across the full baking surface
Low operational power draw — 8 kW on existing 380 V three-phase infrastructure — keeps energy costs predictable for high-throughput bakery operations
Wide temperature range of 45–400°C in a single unit covers artisan bread, pastry, bagels, pizza, and roasted goods without equipment changes
No drainage connection required: only a cold-water inlet is needed for steam generation, simplifying kitchen installation
Capacity for 24 standard No. 7 bread-tin moulds per batch; optional stacking stands multiply output with minimal additional floor space
30-minute heat-up from cold shortens morning pre-production preparation and reduces idle energy consumption between shifts
12-month factory warranty with direct Russian manufacturer and full spare-parts availability including heating elements, thermostats, and timers

Applications

Artisan and industrial bakeries requiring stone-hearth deck baking for traditional bread varieties Commercial bread production lines where the oven operates as a standalone unit or integrated line component Hotel and restaurant kitchens producing fresh bread rolls, baguettes, and pastry in-house Supermarket in-store bakery departments with continuous daily baking cycles Catering enterprises, school canteens, and corporate cafeterias with high bread output requirements Confectionery workshops baking bagels, short-crust pastry, and sweet buns Pizza production facilities requiring high-temperature stone-bake capability up to 400°C Food-service commissaries and central production kitchens supplying multiple outlets

Source: official manufacturer website