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Mono
Mono Static Rack Convection Oven 18 Tray 3 Phase
£18,843.00(£22,611.60 inc VAT)
Delivery Information
Price Match
The Mono static rack oven is a high-capacity convection baking oven designed for commercial bakery production. Rather than rotating the rack during baking, it holds the loaded rack in a fixed position while a combination of specially arranged heating elements and triple fans circulates heat evenly throughout the baking chamber. An integrated steam generating system is also included, allowing operators to introduce moisture at the appropriate baking phase for breads and rolls that require a glazed or crisp crust.
In a busy production bakery, in-store bakery, or large catering kitchen, consistency and throughput are the two measures that matter most. The static rack design allows a full 18-tray load to be baked in a single cycle, and because the heat distribution relies on fan circulation rather than rotation, the oven can handle both part-baked and scratch-made products reliably across the full load. Triple-fan circulation reduces the hot spots that are common in simpler single-fan ovens, which means less manual intervention during baking and more predictable results across large batches.
Key operational advantages include:
- 18-tray capacity within a footprint comparable to many conventional 10-tray ovens
- Triple-fan circulation for consistent heat distribution across the full chamber
- Integrated steam system for quality crust development on breads and rolls
- Eco Connect touchscreen controller with up to 240 stored bake programmes, each divisible into six phases
- Energy management features including auto shutdown, sleep mode, and a 7-day timer
This oven runs on a 3-phase electrical supply, which is a firm installation requirement — single-phase supply is not suitable. Given its size and weight, access routes and floor loading should be confirmed before delivery is arranged. Adequate ventilation to the installation area will also need to be assessed, as with any high-output commercial oven. It is worth noting that this oven is manufactured to order, which means lead times will apply and the unit is non-returnable once ordered — getting the specification right before committing is important.
This oven is well suited to in-store bakeries, wholesale bakery operations, large hotel kitchens, and contract catering sites where consistent, high-volume baking is a daily requirement. It is particularly practical where floor space is constrained but 10-tray capacity has become a bottleneck. For operations running continuous production across extended shifts, or requiring multiple simultaneous rack loads, higher-capacity solutions are available and worth considering.
If you are unsure whether this oven is the right fit for your production volume or kitchen setup, the team is happy to talk through the options before you place an order.
Frequently asked questions
Is this oven suitable for a site that currently runs a 10-tray convection oven?
It is a logical step up for operations where a 10-tray oven has become a production bottleneck. The static rack design accommodates 18 trays in a broadly similar footprint, so the transition is often practical without a major kitchen reconfiguration. The main prerequisites to confirm are a 3-phase electrical supply and adequate ventilation at the intended installation point.
What types of product does the static rack oven handle well?
It is well suited to both part-baked and lighter scratch-baked products — breads, rolls, pastries, and similar lines. The triple-fan circulation and integrated steam system give operators good control over crust development and internal bake across a full rack load. It is less commonly used for dense, long-bake items that require a deck oven environment.
What should we confirm before placing an order for this oven?
Because this oven is manufactured to order and is non-returnable, it is worth confirming your 3-phase supply capacity, available floor space, access route for delivery, and ventilation arrangements before ordering. If you have any uncertainty about whether the specification matches your production requirements, speaking to the team beforehand is the most straightforward way to avoid a costly mistake.
£18,843.00(£22,611.60 inc VAT)
£18,843.00(£22,611.60 inc VAT)
The Mono static rack oven is a high-capacity convection baking oven designed for commercial bakery production. Rather than rotating the rack during baking, it holds the loaded rack in a fixed position while a combination of specially arranged heating elements and triple fans circulates heat evenly throughout the baking chamber. An integrated steam generating system is also included, allowing operators to introduce moisture at the appropriate baking phase for breads and rolls that require a glazed or crisp crust.
In a busy production bakery, in-store bakery, or large catering kitchen, consistency and throughput are the two measures that matter most. The static rack design allows a full 18-tray load to be baked in a single cycle, and because the heat distribution relies on fan circulation rather than rotation, the oven can handle both part-baked and scratch-made products reliably across the full load. Triple-fan circulation reduces the hot spots that are common in simpler single-fan ovens, which means less manual intervention during baking and more predictable results across large batches.
Key operational advantages include:
- 18-tray capacity within a footprint comparable to many conventional 10-tray ovens
- Triple-fan circulation for consistent heat distribution across the full chamber
- Integrated steam system for quality crust development on breads and rolls
- Eco Connect touchscreen controller with up to 240 stored bake programmes, each divisible into six phases
- Energy management features including auto shutdown, sleep mode, and a 7-day timer
This oven runs on a 3-phase electrical supply, which is a firm installation requirement — single-phase supply is not suitable. Given its size and weight, access routes and floor loading should be confirmed before delivery is arranged. Adequate ventilation to the installation area will also need to be assessed, as with any high-output commercial oven. It is worth noting that this oven is manufactured to order, which means lead times will apply and the unit is non-returnable once ordered — getting the specification right before committing is important.
This oven is well suited to in-store bakeries, wholesale bakery operations, large hotel kitchens, and contract catering sites where consistent, high-volume baking is a daily requirement. It is particularly practical where floor space is constrained but 10-tray capacity has become a bottleneck. For operations running continuous production across extended shifts, or requiring multiple simultaneous rack loads, higher-capacity solutions are available and worth considering.
If you are unsure whether this oven is the right fit for your production volume or kitchen setup, the team is happy to talk through the options before you place an order.
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