Three Layer Six Plate Standard Electric Oven

The ACL-3-6D Three Layer Six Plate Standard Electric Oven is built for commercial baking operations that require higher output than compact models while maintaining controlled, consistent baking performance. Featuring a triple-deck structure with six-tray capacity, this oven is well suited for bakeries and food service facilities balancing productivity and space efficiency.

Typical Applications

  • Medium-scale commercial bakeries

  • Central kitchens and food service facilities

  • Hotels and catering operations

  • OEM projects and equipment supply

Key Features

Efficient Multi-Tray Production
With three baking layers and six trays, the oven supports continuous baking cycles and improves workflow efficiency during busy production periods.

Stable Heat Control Across All Decks
Each deck is designed to maintain reliable temperature stability, helping ensure uniform baking results across different trays and product types.

Commercial Electric Heating Performance
High-quality electric heating elements provide steady heat output and fast temperature recovery, supporting uninterrupted daily operation.

Durable Construction for Commercial Use
The reinforced metal body is engineered for long-term use in demanding kitchen environments, offering reliability, heat retention, and easy maintenance.

Optimized Vertical Layout
The three-layer vertical design maximizes output capacity without significantly increasing floor space, making it suitable for professional kitchens with limited room.

Model Note Voltage Power Capacity Tray Size Dimensions
ACL-1-1D 96-level temperature control 220V 3.2 kW 1 Deck / 1 Tray 400 × 600 mm 880 × 580 × 380 mm
ACL-2-2D 96-level temperature control 220V 6.4 kW 2 Decks / 3 Trays 400 × 600 mm 880 × 580 × 750 mm
ACL-3-3D 96-level temperature control 380V 9.6 kW 3 Decks / 3 Trays 400 × 600 mm 880 × 580 × 1050 mm
ACL-1-2D 96-level temperature control 380V 6.6 kW 1 Deck / 2 Trays 400 × 600 mm 1220 × 790 × 560 mm
ACL-1-3D 96-level temperature control 380V 8 kW 1 Deck / 3 Trays 400 × 600 mm 1650 × 790 × 560 mm
ACL-1-4D 96-level temperature control 380V 8 kW 1 Deck / 4 Trays 400 × 600 mm 1650 × 1010 × 560 mm
ACL-2-4D 96-level temperature control 380V 13.2 kW 2 Decks / 4 Trays 400 × 600 mm 1220 × 790 × 1235 mm
ACL-2-6D 96-level temperature control 380V 16 kW 2 Decks / 6 Trays 400 × 600 mm 1650 × 790 × 1235 mm
ACL-2-8D 96-level temperature control 380V 16 kW 2 Decks / 8 Trays 400 × 600 mm 1650 × 1010 × 1235 mm
ACL-3-6D 96-level temperature control 380V 19.8 kW 3 Decks / 6 Trays 400 × 600 mm 1220 × 790 × 1460 mm
ACL-3-9D 96-level temperature control 380V 24 kW 3 Decks / 9 Trays 400 × 600 mm 1650 × 790 × 1460 mm
ACL-3-12D 96-level temperature control 380V 24 kW 3 Decks / 12 Trays 400 × 600 mm 1650 × 1010 × 1460 mm
ACL-4-16D 96-level temperature control 380V 32 kW 4 Decks / 16 Trays 400 × 600 mm 1650 × 1010 × 1850 mm
Are standard electric ovens suitable for long-term commercial use?
Yes. Standard electric ovens are designed for professional kitchens and bakeries, offering stable performance and durability for daily, long-hour operation.
What types of businesses typically use standard electric ovens?
They are commonly used in commercial bakeries, pastry shops, restaurants, hotels, central kitchens, catering services, and food production facilities.
Can multi-layer electric ovens bake different products at the same time?
Yes. Multi-layer designs allow simultaneous baking on separate decks, helping businesses handle multiple products and improve production efficiency.
Are standard electric ovens suitable for OEM or project procurement?
Yes. Standard electric ovens are widely used in OEM supply, distributor channels, and project-based installations, with flexible configuration options for different markets.
What tray sizes are commonly supported?
Most standard electric ovens support widely used commercial tray sizes, such as 400 × 600 mm, ensuring compatibility with existing baking tools.
How should buyers choose the right oven capacity?
Buyers should consider daily output requirements, kitchen space, and workflow. Smaller operations may choose single-layer ovens, while higher-volume kitchens benefit from multi-layer configurations.

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