Functional Overview
Often selected as a core oven for bread, buns, and specialty bakery formats with regular baking cycles.
This setup suits both store production and small-to-mid central kitchen operations.
1 / 1Deck oven for bakery lines that need stable baking surfaces and better batch control.
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Often selected as a core oven for bread, buns, and specialty bakery formats with regular baking cycles.
This setup suits both store production and small-to-mid central kitchen operations.
WhatsApp is for consultation, while the other buttons open the configured external channels for this product.

Cabinet proofer that stabilizes fermentation before baking on a bread line.
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Integrated bread line for stable output from feeding and forming through baking transfer.
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Dough rounder that keeps shape consistency before proofing or baking.
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Flatbread line for more stable shaping and transfer on thin, uniform products.
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Automatic line for mooncake and maamoul with more consistent filling and weight control.
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Encrusting machine for multi-component filled products with more flexible filling flow.
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Stuffed shortbread line for more stable output on small pastry formats.
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Spiral mixer for more stable bread dough mixing on mid-volume daily batches.
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Planetary mixer for cream, batter, filling, and lighter dough on commercial batches.
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Dough divider that reduces weight variation before the next shaping step.
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