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EB-1M
JIEGUAN
A commercial electric deck oven uses direct radiant heat from top and bottom elements to bake evenly. It is designed for consistent crust texture and repeatable results.
Best for you if you need:
Stable baking for high-turnover service
Simple controls for new staff
A compact footprint for small kitchens
Reliable throughput: Quick recovery between bakes helps reduce wait time.
Consistent quality: Even heat supports repeatable color and crust.
Easy to scale: Standardized operation supports multi-store rollouts.
Private label ready: You can request OEM branding and packaging.
Specs are customizable for your market and power standards. Share your target voltage, tray size, and capacity.
| Item | Standard Option (Reference) | Custom Options |
|---|---|---|
| Deck layers | 1 layer | Multi-layer available |
| Heating type | Top + bottom electric elements | Independent zone control |
| Temperature range | Up to ~350°C (662°F) | Market-specific limits |
| Control type | Mechanical or digital | Timer, PID, presets |
| Chamber material | Food-contact stainless steel | Upgraded insulation |
| Stone / deck | Optional baking stone | Thickness and material |
| Power / voltage | 220–240V typical | 110V, 50/60Hz options |
| Use case | Countertop or back-of-house | Built-in or stand option |
Bake time target: ~90–240 seconds (recipe dependent)
Preheat target: ~10–20 minutes (model dependent)
Temperature stability target: tight control with insulated body
Top-and-bottom heat supports balanced browning. You can tune heat to your dough and toppings.
A small footprint helps you fit the oven in tight prep lines. This is useful for kiosks and takeout stores.
Clear controls reduce training time. Your staff can follow a repeatable bake workflow.
Insulation helps reduce heat loss. A robust body supports frequent door cycles.
You can use this unit for:
Pizza slices and personal pizzas
Flatbread and focaccia
Baked snacks and small pan items
Typical buyers include:
Restaurant groups
Franchise operators
Catering suppliers
Importers and distributors
Food equipment wholesalers
Decide your peak-hour demand. Then define the target bake time.
Choose a chamber size that fits your pizza diameter. Leave space for airflow.
Share your country and outlet standard. Confirm voltage, phase, and frequency.
Mechanical controls are straightforward. Digital controls improve repeatability.
Jieguan supports B2B customization so you can sell under your own label.
Common OEM options:
Logo plate, panel printing, and carton artwork
Control panel language and icons
Voltage and plug type matching your region
Accessories: stone deck, peel, racks, stand
ODM support can include:
Housing adjustments for your product line
Control logic and preset profiles
Safety and compliance planning for target markets
You need equipment that aligns with commercial food operations. Follow your local certification needs during procurement.
Good practice checks you can request:
Heating element durability verification
Insulation and surface temperature review
Electrical safety inspection reports
Incoming QC and final functional testing records
For food-service handling and sanitation guidance, you can reference the U.S. FDA Food Code: https://www.fda.gov/food/fda-food-code/food-code-2022
Packaging options
Export-grade carton with foam protection
Optional wooden crate for long routes
Palletizing for container efficiency
Typical shipment support
HS code and commercial invoice coordination
Drop-shipping to your forwarder
Spare parts kit planning for after-sales
Send your target market, voltage, and capacity needs.
Confirm reference specs and customization items.
Review your quotation and production lead plan.
Approve artwork and labels (if OEM).
Arrange inspection, balance payment, and shipment.
You get clearer pricing when you provide:
Expected order quantity per SKU
Destination port and incoterm
Certification requirements in your market
It is used for pizza and flatbread baking. It delivers direct heat for consistent crust.
Yes, if you size it correctly. Choose power and chamber size for your peak demand.
Many commercial units reach around 350°C. Your best range depends on your recipe and market rules.
Yes. You can add your logo, carton design, and control panel language.
Often yes. Share your voltage, frequency, and plug type for confirmation.
Standardize temperature settings and bake time. Use a consistent dough and loading method.
It is optional. A stone can improve heat transfer and crispness for some recipes.
Common items include heating elements, thermostat parts, switches, and door seals. Your usage rate decides the kit size.
A commercial electric deck oven uses direct radiant heat from top and bottom elements to bake evenly. It is designed for consistent crust texture and repeatable results.
Best for you if you need:
Stable baking for high-turnover service
Simple controls for new staff
A compact footprint for small kitchens
Reliable throughput: Quick recovery between bakes helps reduce wait time.
Consistent quality: Even heat supports repeatable color and crust.
Easy to scale: Standardized operation supports multi-store rollouts.
Private label ready: You can request OEM branding and packaging.
Specs are customizable for your market and power standards. Share your target voltage, tray size, and capacity.
| Item | Standard Option (Reference) | Custom Options |
|---|---|---|
| Deck layers | 1 layer | Multi-layer available |
| Heating type | Top + bottom electric elements | Independent zone control |
| Temperature range | Up to ~350°C (662°F) | Market-specific limits |
| Control type | Mechanical or digital | Timer, PID, presets |
| Chamber material | Food-contact stainless steel | Upgraded insulation |
| Stone / deck | Optional baking stone | Thickness and material |
| Power / voltage | 220–240V typical | 110V, 50/60Hz options |
| Use case | Countertop or back-of-house | Built-in or stand option |
Bake time target: ~90–240 seconds (recipe dependent)
Preheat target: ~10–20 minutes (model dependent)
Temperature stability target: tight control with insulated body
Top-and-bottom heat supports balanced browning. You can tune heat to your dough and toppings.
A small footprint helps you fit the oven in tight prep lines. This is useful for kiosks and takeout stores.
Clear controls reduce training time. Your staff can follow a repeatable bake workflow.
Insulation helps reduce heat loss. A robust body supports frequent door cycles.
You can use this unit for:
Pizza slices and personal pizzas
Flatbread and focaccia
Baked snacks and small pan items
Typical buyers include:
Restaurant groups
Franchise operators
Catering suppliers
Importers and distributors
Food equipment wholesalers
Decide your peak-hour demand. Then define the target bake time.
Choose a chamber size that fits your pizza diameter. Leave space for airflow.
Share your country and outlet standard. Confirm voltage, phase, and frequency.
Mechanical controls are straightforward. Digital controls improve repeatability.
Jieguan supports B2B customization so you can sell under your own label.
Common OEM options:
Logo plate, panel printing, and carton artwork
Control panel language and icons
Voltage and plug type matching your region
Accessories: stone deck, peel, racks, stand
ODM support can include:
Housing adjustments for your product line
Control logic and preset profiles
Safety and compliance planning for target markets
You need equipment that aligns with commercial food operations. Follow your local certification needs during procurement.
Good practice checks you can request:
Heating element durability verification
Insulation and surface temperature review
Electrical safety inspection reports
Incoming QC and final functional testing records
For food-service handling and sanitation guidance, you can reference the U.S. FDA Food Code: https://www.fda.gov/food/fda-food-code/food-code-2022
Packaging options
Export-grade carton with foam protection
Optional wooden crate for long routes
Palletizing for container efficiency
Typical shipment support
HS code and commercial invoice coordination
Drop-shipping to your forwarder
Spare parts kit planning for after-sales
Send your target market, voltage, and capacity needs.
Confirm reference specs and customization items.
Review your quotation and production lead plan.
Approve artwork and labels (if OEM).
Arrange inspection, balance payment, and shipment.
You get clearer pricing when you provide:
Expected order quantity per SKU
Destination port and incoterm
Certification requirements in your market
It is used for pizza and flatbread baking. It delivers direct heat for consistent crust.
Yes, if you size it correctly. Choose power and chamber size for your peak demand.
Many commercial units reach around 350°C. Your best range depends on your recipe and market rules.
Yes. You can add your logo, carton design, and control panel language.
Often yes. Share your voltage, frequency, and plug type for confirmation.
Standardize temperature settings and bake time. Use a consistent dough and loading method.
It is optional. A stone can improve heat transfer and crispness for some recipes.
Common items include heating elements, thermostat parts, switches, and door seals. Your usage rate decides the kit size.
