Used baking furnaces for sale (317)

Condition: excellent (used), Year of construction: 2006, machine/vehicle number: 06.2431.771, functionality: fully functional, We are delighted to present this Revent 724 O/G IOC Rotary Oven, built in 2012 and maintained in very good condition. Klsdpfx Ameyi D Ameper The oven comes complete with five working racks, all in good condition and ready for immediate use. For further details, specifications, or to arrange a viewing, please feel free to contact us by phone or message — we will be happy to assist you

Condition: excellent (used), Year of construction: 2022, Rack oven for 400 x 800 mm tray size, 15 levels, with 3 carts Klodey Dfmkopfx Amper

Condition: as good as new (ex-display), Wiesheu Stonefloor Combi Oven 60x80 Year:2017 Klodpfxsp Sr S Tj Ampjr

Year of construction: 2017, condition: excellent (used), functionality: fully functional, Wiesheu EBO 60x80 Combi Oven Year 2017 - Euromat 64 L 2600-A-FBBBCBAA - Ebo 68 M X1625-A-BBADA Klsdpfx Asp Sr N Rsmpjr

Year of construction: 2020, condition: excellent (used), functionality: fully functional, machine/vehicle number: 2500-A-BBBBCBAB/2600-A-FBBBCBAA, Wiesheu Duo baking oven in very clean condition. Concerns baking ovens; - Euromat 64 S Backofen 2500-A-BBBBCBAB - Euromat 64 L Backofen 2600-A-FBBBCBAA Kledpfx Amjt R Tlxspjr For more information please contact.

Condition: excellent (used), Zanolli Pizza oven in good working condition. For further questions don't hesitate to contact us. Kljdpfsuanqtjx Ampjr

Condition: like new (used), Miwe Econo: Electric, 400 volts, year of manufacture: 2022, consumption: 16.1, for trays 60x40 cm, for 10 trays, with hood, baking chamber and steam condenser, in very good electrical condition. Ksdpfxjy Avpge Ampslr

Condition: like new (used), Miwe condo 80x60 stonefloor oven with steam function in good working condition if you have further questions please sent an request Kledpfx Ajumm Nvsmpsr

Condition: like new (used), Cuppone Pizza Baking Oven in very good working condition for further information please sent an request Kljdpjumm Iljfx Ampor

Condition: like new (used), Wiesheu EBO Stonefloor Baking oven with steam function in good working condition for more information please sent an request Kedpfeumm Skex Ampjlr

Condition: like new (used), Miwe Combi Backofen with stonefloor and convection oven and steam function in very good working condition if you have further questions please sent an request! Ksdpfx Amoumm N Nopelr

Condition: like new (used), Mondial Forni Stonefloor oven 120x150 year 2016 just used a few times Ksdpfx Aewf Ix Sompelr

Condition: like new (used), Miwe Condo 60x80 with proofer underneath Kodpjwycb Dsfx Ampjlr

Condition: like new (used), Miwe Econo baking oven for 10 trays with proofer Kljdpswyccbjfx Amper

Condition: excellent (used), J4 tunnel oven from year 2012, disassembled and ready for shipment. For more information, please send an email. Kljdpfjw Elytsx Ampsr

Condition: used, Year of construction: 2009, machine/vehicle number: Bongard Cervap 600/9.222, The Le Bongard Cervap (model 600/9.222) is the benchmark oven for French artisanal bakeries, renowned for its exceptional durability. It features 3 baking decks, each divided into 3 chambers, for a total of 9 openings. Kodpsy Du I Defx Ampjlr

Condition: used, Year of construction: 2020, machine/vehicle number: LF 4.3.2, -12 mouths -4 decks -Control panel Kedsy Du Eiepfx Ampolr -This Logiudice Forni oven (reference LF 4.3.2) is a professional deck oven of Italian manufacture, designed for high-output artisan bakeries.

Condition: used, machine/vehicle number: Bongard 10.16, functionality: fully functional, This oven is a Bongard 10.16 deck oven, a true classic in artisan bakeries. This model features 4 independent baking decks. Kedpfx Ajy Duzwompelr

Condition: used, Year of construction: 2010, functionality: fully functional, This is a professional bakery oven from the French brand Bongard. It is a model from the Cervap range. Kodpfx Amey Duyaopelr

Condition: used, Year of construction: 2012, VapoReal model by Real Forni, equipped with 12 doors. 220 cm. Kedpey Dt S Ijfx Ampjlr

Condition: used, - External dimensions (LxWxH): 1082x1052x1117 mm - Capacity: 20 x GN1/1 - 20 levels: 540x330 mm - Combi oven for 1 trolley - 3 cooking modes: steam, convection, combined - 5 air circulation speeds - Voltage: 400 V - Weight: 336 kg Kedpfx Aewx Rw Rjmpslr

Condition: used, -Model: NG 144 -Capacity: 90 to 252 baguettes -Trolley dimensions: 600x800 mm -Dimensions (LxWxH): 1500x1560x2200 mm -Year: 2000 -Serial No.: 144NGA035 -High-grade top hanging hook -Power: 2 kW -Heating capacity: 90 kW -Voltage: 400 V -Weight: 1,320 kg -Suitable for baking bread, pastry, and viennoiserie -Burner: C10 gas Kedpfjwxl H Hex Ampslr -Insulated with rock wool panels -Double glazed 8 mm, tempered 'Securit' glass -400 mm stainless steel access ramp Lrey Tdewxl H Hoxugsr -Equipped with steam evacuation valves -Fully stainless steel refractory heat exchanger -2 steam units for optimal distribution over the products -4 heat distribution turbines for improved baking -Front, hood, and extractor made of stainless steel -Stainless steel sheathed heating elements -High-temperature resistant silicone electric wiring harnesses.

Condition: used, - Type: Professional deck oven with open front - Configuration: 5 levels × 3 decks = 15 doors - Energy supply: Triple energy (gas / wood / diesel) - Heating system: Annular tubes for uniform heat distribution - Useful depth: 2,200 mm - Condition: Near new, only used for commissioning and ignition tests - Previous usage: No commercial production, exclusively technical trials - Structure: Fully stainless steel, durable and easy to maintain - Baking surface: Refractory stone deck - Controls: Manual adjustment - Working temperature: Up to 300°C - Insulation: High-density, minimizing heat loss and energy consumption - Overall dimensions: Large build suitable for production facilities - Production capacity: Ideal for high-throughput baking (bread, pizza, viennoiseries, etc.) - General condition: Excellent - New value approx. €120,000 Kodpfx Amoyg H A Repelr The Continental Forni 5 x 3 deck professional deck oven is a benchmark for artisan bakeries and high-volume production units. Made in Italy, it combines robustness, performance, and versatile energy options. With its 5 levels and 15 independent chambers, it ensures even and continuous baking of bread, pizza, or viennoiseries. A powerful, versatile deck oven This open-front deck oven operates with three energy sources: gas, wood, or diesel. Its annular tube heating system ensures uniform heat distribution across the refractory stone surfaces, guaranteeing traditional, golden, and crisp baking while optimizing energy consumption. Main features • Brand: Continental Forni • Type: Professional deck oven with open front • Configuration: 5 levels × 3 decks = 15 doors • Useful depth: 2,200 mm • Heating system: Annular tube • Energy: Gas, wood, or diesel • Refractory stone baking surface for traditional results • Construction: Full stainless steel • Maximum temperature: 300°C • High-density insulation for energy savings • Manual controls • Condition: Near new, only used for ignition tests Production advantages • Even and consistent baking in every chamber • Flexible operation depending on available energy (gas, wood, or diesel) • Ideal for large-scale baking of bread, pizza, and viennoiseries • Durable, low-maintenance stainless steel structure • Italian quality oven, renowned for its reliability and longevity Recommended applications • Artisan and industrial bakeries • High-output bread production lines • Cooperatives and central baking kitchens Why choose the Continental Forni deck oven This 5 x 3 deck oven is designed to deliver power, precision, and efficiency. Its 2.2-meter depth allows baking large quantities in a single batch. It is the perfect choice for bakers seeking traditional baking with an almost new oven at a reduced price. FAQ – Frequently Asked Questions Does the oven only run on gas? The listing was translated automatically. Translation errors are possible.

Condition: used, - Trolley dimensions: 600 x 800 mm - Electromechanical control panel - Bongard 8.62 gas oven Kjdoyhqd Iopfx Ampslr - Capacity: 144 to 180 baguettes - Supplied with gas burner Optimize Your Production with a Professionally Refurbished Oven, Ready for Use! - Trolley Dimensions: 600 x 800 mm – Compatible with standard bakery trolleys for easy handling. - Electromechanical Control Panel: Simple and intuitive for precise baking control. Production Capacity: - 180 baguettes of 250g on 19 baking levels – Maximize your bread production with a capacity suited for high-volume bakeries. - Supplied with Gas Burner: Versatile gas-powered oven, providing even and efficient baking. Why Choose the Bongard 8.62 Oven for Your Bakery? This professional oven is designed to meet the demands of modern bakeries, whether artisan or industrial. With high capacity and proven reliability, it ensures consistent baking results for superior quality bread. Dsdcusyhqd Io Ti Enjkh Don’t miss this opportunity to upgrade your bakery with a pre-owned Bongard oven. Contact us now for more information and to receive a tailored offer to meet your needs.

Condition: used, - Serial number: 10114243 - 2 levels, 5/10 trays, 400x600 mm - Year: 04-2007 - Model: Haube.SC - Programmable digital control panel - LED lighting - 8-speed ventilation - Steam injection - Steam function - Voltage: 230V - Refurbished equipment: The equipment is reconditioned upon order; lead times for servicing and delivery are agreed upon at that time (please inquire for the post-refurbishment price) Kjdpfxeyabi So Ampjlr - Professional convection oven Wiesheu is widely used for baking all types of bakery products: bread rolls, croissants, cookies, etc. The Wiesheu Euromat is a classic convection oven featuring intelligent controls. The steam system ensures baked goods with a golden, crisp and highly appetizing crust. Furthermore, this oven can serve as an attractive centerpiece for any pastry shop, bakery, or retail counter thanks to its appealing design, while the visibility of the baking process helps increase sales of all products. - Optimal air distribution ensures uniform baking results in the hot air oven. HUMIDIFICATION: Rapid steam generation with the right amount of moisture for each type of pastry.