Electric ovens for professional bread and large leavened products

If you want to finally get that crunchy crust and the typical alveolation of artisanal bread making, the bread ovens of the line Neptune Macte Ovens are the ultimate solution. Often the domestic oven represents the real technical limit between a simple experiment and a professional result: thanks to the extra-high 17cm chamber, These models are designed to guarantee your leavened products the thermal space necessary to develop in volume and fragrance, without compromise.

Everything is fine electric bread oven The Macte Ovens Nettuno series is designed to replicate the performance of large laboratory ovens in a compact format. The real advantage for a baker is not just power, but the ability to maintain constant and evenly distributed heat. Thanks to the generous air volume of the 17 cm chamber and the separate heating element management, you can perfectly adjust the heat between the "top" and "bedplate."

This balance is essential to ensure the bread has the initial push needed to develop the alveoli and, subsequently, to form a fragrant, golden crust without drying out the heart of the product.

The versatility of the series Neptune Its unique ability to adapt to every baking challenge lies in its ability to adapt to every baking challenge. Thanks to its unique combination of chamber height (17 cm) and heat output (up to 510°C), this tool effectively replaces various professional equipment:

• Large Leavened Products (Panettoni, Colomba, Brioche): The Nettuno is an indispensable ally for the holidays. The vertical space allows for generous and generous baking of the baking cups, while the thermal precision of the Advanced models ensures the center of the cake bakes perfectly without burning the dome due to its proximity to the heating elements.
• True Neapolitan Pizza: Despite its generous volume, Neptune is not afraid of high temperatures. The stone in Casapulla biscuit and the 510°C peak temperature allows you to bake pizzas with a honeycomb crust and cooking in 60-90 seconds, exactly like in ovens dedicated exclusively to pizza.
• Focaccia and Pan Pizza: The tall chamber facilitates the use of professional baking pans with high edges, ensuring even heat distribution that makes the base crispy and the interior soft and hydrated.
• Breakfast pastries: From croissants to puff pastry, the separate control between the top and bottom allows you to manage delicate cooking that requires constant and never aggressive heat to preserve the structure of butter and puff pastry.