Rack Ovens (Electric) - Mono Mx
Rack Ovens (Electric) – Mono MX is an Electric Rack Oven configured for commercial bread and pastry production in Oman. Designed to hold a single rotating rack of up to 18 trays, it enables consistent batch baking supported by forced air convection and integrated steam control. The system is suitable for retail bakeries, hotel kitchens, and institutional catering units requiring stable heat performance and efficient production cycles.
The Electric Rack Oven – Mono MX supports structured baking in bakery operations across Muscat and Sohar. Its ceiling-mounted rotating rack improves airflow uniformity, allowing heat and steam to circulate evenly around each tray. This configuration helps maintain consistent crust color and product texture across full loads.
The integrated steam system ensures balanced moisture distribution, which is important for volume expansion and surface finish in bread products. The oven accommodates up to 18 trays per cycle and recovers temperature quickly between batches, supporting steady production throughput.
The Eco-Touch controller includes programmable scheduling to align with daily production routines. LED lighting improves chamber visibility while reducing energy usage. Stainless steel construction supports hygiene and durability, and the drainless design simplifies installation. This makes the oven suitable for supermarket bakeries, hospitality kitchens, and catering units operating across Oman.
Technical Specifications
| Specifications | Electric |
| Width (mm) | 1,431 |
| Depth (mm) | 1,200 |
| Weight (kg) | 1,200 |
| Number of Programmes | 240 |
| Footprint area (sq.m) | 1.89 |
| Inside clear diameter (mm) | 1,000 nominal |
| Height inside (mm) | 1,920 |
| Fan diameter (mm) | 225 x 92 |
| Fan speed (rpm) | 2,800 |
| Fan drive | Belt driven |
| Tray size (mm) | 760 x 460 600 x 400 |
| Rack carrier | Mono system 4 roller - top hung |
| Steamer system | High mass water injection solenoid operated supply |
| Water Pressure | |
| Minimum | 2.0 |
| Maximum | 5.5 bar(80 psig) |
| Water flow | 3.4 Litres/20 seconds (set with gauge) |
| Damper | Solenoid operated trapdoor type. Automatic |
| Electrical system | Membrane operated dedicated |
| Control panel | Microprocessor integrated system, with umbilical to electrical panel |
| Electrical panel | 415V 3pH 50Hz mains, 24V DC auxiliaries |
| Noise level | Less than 85 db |
| Power - UK | |
| Total power (kW) | 50 |
| Heating (kW) | 45 (36 optional) |
| Power supply | 415V, 3 phase N plus E, 50Hz, 45kW, 65 amps per phase |
Key Features
- Rotating rack capacity up to 18 trays
- Ceiling-mounted rack drive system
- Integrated steam distribution mechanism
- Rapid temperature recovery capability
- Programmable Eco-Touch control panel
- Forced convection airflow system
- Double-glazed viewing door
- Removable access ramp
- Drainless installation design
Rack Ovens (Electric) - Mono Mx
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Frequently Asked Questions
The oven is suited for supermarket bakeries, hotel kitchens, and institutional catering units in Muscat. Its 18-tray rack capacity supports structured batch production while maintaining uniform heat distribution across all levels.
Forced air circulation distributes heated air evenly within the chamber, reducing variation between upper and lower trays. This supports consistent browning and internal texture in breads and pastries.
Yes. The drainless configuration simplifies installation in locations where floor drainage is limited. This can be advantageous in retail units or hospitality kitchens located in existing commercial buildings.
The double-glazed door helps maintain internal heat while reducing external surface temperature. It also provides visibility into the chamber without opening the door, minimizing heat loss during inspection.
Regular inspection of steam distribution bars and related components ensures even moisture release. Maintaining these systems supports stable crust formation and consistent baking outcomes.
Yes. The programmable controller and stable airflow allow operators to adjust bake parameters for bread, pastries, and confectionery items, supporting diversified production schedules.
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