HGB-60Q – 6 Tray – 3 Deck Gas Deck Oven – Commercial

The HGB-60Q – 6 Tray – 3 Deck Gas Deck Oven – Commercial is a high-performance, gas-powered baking oven engineered for the demands of professional commercial kitchens. With three independently controlled decks and space for six 600×400mm trays, this unit offers exceptional flexibility, volume capacity, and energy efficiency through LPG heating. Ideal for busy bakeries and foodservice operations, it delivers consistent, even baking across all levels with minimal energy waste.

This model is specifically designed for large bakeries, hotels, food production facilities, pastry kitchens, and pizza shops needing multi-deck, high-volume oven performance. Each deck functions separately, allowing you to bake different items simultaneously at different temperatures—saving time, improving workflow, and expanding menu offerings without compromising quality.

The HGB-60Q stands apart from conventional models with its three-deck structure, independent temperature controls, and robust LPG gas system. Built with a durable stainless steel body and insulated chamber design, it provides long-lasting heat retention and reliable operation over years of service. The wide temperature range of 20–400°C supports diverse baking needs, from soft pastries to crisp pizzas.

Key Features

• Model: HGB-60Q

• Capacity: 6 trays (600 × 400 mm trays included)

• Decks: 3 independent baking decks

• Tray Allocation: 2 trays per deck

• Voltage: 220V / 50Hz / 1 phase

• Power Consumption: 300 W

• Temperature Range: 20–400°C

• Gas Type: LPG Gas

• Construction: Strong housing with carton + plywood frame for shipping

Specifications

• Machine Dimensions: 1330*890*1705mm

• Chamber Size (per deck): 860*640*230mm

• Tray Size: 600*400mm (6 trays included)

• Decks: 3

• Voltage: 220V / 50Hz / 1 phase

• Power: 300 W

• Temperature Range: 20–400°C

• Gas Type: LPG Gas

• Net Weight: 265 kg

• Gross Weight: 305 kg

Where to Use
The HGB-60Q is the ideal solution for commercial operations needing volume and flexibility. Perfect for:

• Artisan bakeries baking bread, cakes, and pastries in high volume

• Pastry kitchens with multiple products requiring unique temps

• Hotel kitchens that require dependable batch baking

• Pizza restaurants needing consistent crusts across multiple decks

• Catering companies that bake in large batches daily

Maintenance & Operational Tips

• Preheat each deck individually to reduce gas usage when not all are in use.

• Clean baking chambers and trays daily to maintain hygiene and performance.

• Periodically inspect gas lines and temperature controls to ensure proper function.

• Use ventilation or flue systems as required to safely operate gas ovens.

• Do not overload trays—maintain airflow for even baking results.