HGB-90Q – 9 Tray – 3 Deck Gas Deck Oven – Commercial

The HGB-90Q – 9 Tray – 3 Deck Gas Deck Oven – Commercial is a high-capacity, triple-deck baking solution built to meet the demands of large-scale foodservice operations. Featuring three independently controlled decks, each chamber supports three 600 × 400 mm trays, giving you the flexibility to bake multiple products simultaneously. Powered by LPG gas and requiring only 220V / 1-phase electrical input, this unit offers efficient performance with precise control over baking temperatures.

Perfect for large bakeries, pastry production facilities, industrial kitchens, and pizza chains, the HGB-90Q delivers powerful output and dependable consistency. Its 9-tray capacity allows for bulk baking without sacrificing quality or efficiency. Each deck operates independently, so you can bake bread in one deck, pastries in another, and pizzas in the third—each at its optimal temperature.

What makes this oven truly stand out is its large chamber size, fast heat recovery, and wide 20–400°C temperature range, giving operators full control over a wide variety of baked goods. The sturdy construction, premium insulation, and LPG-powered heating system ensure both durability and low operating costs, making it an ideal investment for high-demand environments.

Key Features

• Model: HGB-90Q

• Capacity: 9 trays (600 × 400 mm trays included)

• Decks: 3 independent baking decks

• Tray Allocation: 3 trays per deck

• Voltage: 220V / 50Hz / 1 phase

• Power Consumption: 300 W

• Temperature Range: 20–400°C

• Gas Type: LPG Gas

• Construction: Shipped in carton + plywood frame for protection

Specifications

• Machine Dimensions: 1770*890*1705mm

• Chamber Size (per deck): 1300*670*230mm

• Tray Size: 600*400mm (9 trays included)

• Decks: 3

• Voltage: 220V / 50Hz / 1 phase

• Power: 300 W

• Temperature Range: 20–400°C

• Gas Type: LPG Gas

• Net Weight: 328 kg

• Gross Weight: 358 kg

Where to Use
The HGB-90Q is best suited for:

• High-capacity bakeries producing breads, rolls, cakes, and more

• Industrial pastry kitchens making croissants, tarts, and cookies

• Pizza restaurants and delivery kitchens

• Food production plants needing bulk, consistent baking

• Hotel bakeries serving large volumes of baked goods daily

Maintenance & Operational Tips

• Preheat each deck based on the product’s baking requirements for optimal efficiency.

• Clean all trays and internal chambers daily to maintain hygiene and performance.

• Check gas connections and burners regularly to ensure proper operation.

• Keep ventilation clear and ensure good airflow for safe gas usage.

• Use the lower deck for longer bakes and the upper decks for quicker items when managing time and efficiency.