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1 Deck 17cm, 1 Deck 22cm Crown Height
New
1 Deck 17cm, 1 Deck 22cm Crown Height
1 Deck 17cm, 1 Deck 22cm Crown Height
1 Deck 17cm, 1 Deck 22cm Crown Height

Polin 4 Tray (40cm x 60cm) Stratos XP High Control Modular Deck Oven - 2 Deck (2 Trays wide)

1 Deck 17cm, 1 Deck 22cm Crown Height


See Variations
CONTACT FOR PRICE
Special order item
12 Months
parts and labour warranty
  • Available with Mist Steam System
  • Manufactured in Italy
  • Multiple Deck Configurations Available
  • Suitable for 40cm x 60cm Trays
  • Suitable for Modular Construction Onsite
Brand
Brand
Polin
Model
Model
2STA4060-2
Capacity
Capacity
4 Trays
Single/ Three Phase
Single/ Three Phase
Three Phase
Dimensions
Dimensions
W1220mm X D910mm
Gas / Electric
Gas / Electric
Electric

Product overview

For every baker the key piece of equipment in their bakery is the oven and the XP draws on nearly a century of oven manufacturing to offer a quality bake. The Polin philosophy is that the bake is as much a part of the overall process as the mix and prove time, that it's important to retain the character and qualities of the product throughout the bake and add value to the product within the oven.

The 'Stratos XP' features the same benefits of a standard modular electric deck oven but with an upgraded design and new features, it's perfect for the baker looking for higher control of the baking profile in their range of end products.

With independently controlled decks and a new 'zonal baking' adjustment, the XP provides greater control and flexibility for a variety of end products across bread, pastry and confectionery categories, using both tins/trays and the oven surface. Stone baking soles produce a quality, authentic and consistent bake by drawing the heat and power from the elements across the oven surface to create a strong bake profile and finish. Optional mist steam systems allow injected water to pass over the elements, instantly creating abundant steam within each chamber to create perfectly crusted products every time.

This modern looking model, which comes in satin black, textured blue or matte bronze effect, has a glass viewing panel that is not only stylish and perfect for creating theatre in open plan concept style bakeries, but also offers visibility of baking progress without heat loss. It's slim build means it has a compact footprint and a touch screen digital control panel offers adjustment and control over the main functions of temperature, top and bottom heat distribution ratio, bake time and steam delivery as well as memory for100 programme functions for consistent use.

The ovens are available in various deck configurations and the popular 40cm x 60cm tray model allows for each deck to accept three trays, or the equivalent deck space for oven bottom products. Each deck is available in either an 17cm or 22 cm crown height and ovens can be specified to combine a mixture of these two sizes. Modular construction allows for each oven to be built inside the bakery, allowing for additional decks to be added alongside the expansion of a bakery business, as well as being convenient for delivery where space is an issue. Both integrated and manual loading options allow for setter loading.

Ovens are configured to order and can accommodate optional prover bases and a choice of extraction hoods. They can also be fitted with an integrated loading system if required; useful for settings where higher output is required.

Download for more information

Product features/benefits

  • Manual Setter Loading Option
  • Optional Prover Base Available to some Models
  • Self-Condensing Hoods and Hoods with Fan Extraction Options
  • Accommodates 2 Trays per Deck
  • Accommodates 40cm x 60cm Trays
  • Interior Lighting and Viewing Window
  • Strong Stainless-Steel Electric Elements
  • Max Temperature of 300°c

I purchased the new Polin Stratos XP oven because of its extra features. The oven features an integrated loader system, which was the extra seller for me and has allowed me to focus more on the quality and consistency of bakes, whilst also saving time. Since getting the deck oven 3 weeks ago, I have been baking in abundance sourdough, focaccia, and more!
Westgate Sourdough, Stephen Gadd