SOLEO EVO with a pastry opening is the modular deck oven from the BONGARD range developed for pastry chefs.
It has been designed to optimise the baking area according to the number and format of the trays, thus making the equipment compact.
It is the ideal production oven for all pastry chefs looking for precise and gentle baking, and for Cafés, Hotels and Restaurants looking for a compact oven for baking bread that fits onto a professional work surface.
• Ergonomic design
• M2 model shop compact
• Environmentally conscious design
• Safe work environment
• Fluid & intuitive control panel
Thanks to its refractory deck, the SOLEO EVO oven
with baking opening offers all the power (18kg of
dough/m²/hour) and inertia necessary to obtain a
baking result close to that obtained in old-fashioned
High-quality steam is produced in just the right
amount thanks to one steam generator per deck and
to precise setting in millilitres.
The baking opening has been specially designed
for use with an integrated lifter and to facilitate the
loading and unloading stage. Thus, the window
opens and closes on passage of the loader, without
the need for the baker to operate the opening
handle. Loading can be carried out over the entire
width of the door, or on half-width to limit heat loss
caused by opening the window.
The surface of the slab is completely smooth right up
to the opening, to facilitate cleaning of the decks with
As required, to allow rapid cleaning, the windows
can be tilted. For more intensive cleaning, they can
be removed, without tools!