Variant cyclothermic deck ovens have been tried and tested by hundreds of bakers. Ideal for baking classic artisan bread.


The radiant heat accumulated in the ceramic baking plate can manage dense rye bread, loose dough as well as white wheat products. Variant are particularly popular on account of their versatility, since with a baking area of 8 to 35 m2, they offer a sufficient choice for small artisan bakeries as well as industrial operations with assemblies of fully automatic bread lines with continuous proofers.

Technical design

  • Robust design
  • Powerful steam units
  • Thick insulation layer with minimal energy loss
  • Deck height 200 mm or 230 mm
  • Deck width of 160 or 180 mm
  • Heating medium: natural gas or oil





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  • Good temperature flexibility for rye and rye-wheat bread
  • Uniformity of baking thanks to adjusting flaps and program baking
  • Universal use in small and industrial bakeries
  • Wide range of sizes
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