HEO · Countertop
2 modelsFor cafés and small bakeries where the counter is the only space left.
Commercial convection & speed ovens
One control panel.
Twelve models.
Countertop, full-size and speed ovens built on the same cabinet logic — so a second oven is not a second training problem.
Ranges
Three ranges. One spare-parts list.
Every model shares the same cabinet logic and the same control layout. An operator who can run the countertop oven can run the rack oven on the first shift.
HEA · Full-size
7 modelsFor production bakeries running several batches from the first mix to close. Stackable, 4 to 16 trays.
UMO · Speed
3 modelsFor service counters that need a plate out before the queue turns.
Before you choose
Four things buyers actually ask about.
Not features. Constraints. These four decide which oven a kitchen can live with, long after the invoice is paid.
We have no floor space left.
Countertop cabinets fit under a 900 mm pass; full-size cabinets stack. Four to sixteen trays in one footprint.
Every new hire needs retraining.
One control layout across all three ranges. The settings an operator learns on Monday still apply on the rack oven.
Energy is a line item we cannot ignore.
Doors, seals and elements are replaceable parts with published numbers — not a sealed cabinet you replace whole.
The same recipe comes out different on Friday.
Reversing airflow and a flat temperature profile across the deck, so tray position stops being a variable.
What we can be checked on
No claims about quality systems. Only what a buyer can verify.
Ask for the certificate number and we send the file with the quotation — before any deposit is discussed.
2018Building these ovens since
12Models across three ranges
1Control layout to train on
The range
Every configuration, in one table.
Model codes are the same on the data sheet, the invoice and the spare-parts list. No commercial name that changes between documents.
| Series | Format | Models | Codes | Data sheet |
|---|---|---|---|---|
| HEA | Full-size, stackable · 4–16 trays | 7 | HEA-4D · 4DT · 4DM · 6D · 10D · 10R · 16R | |
| HEO | Countertop · single cabinet | 2 | HEO-21 · HEO-23 | |
| UMO | Speed · programmable | 3 | UMO-T2 · two further models |
Applications
Where these ovens end up.
Six settings cover most of what our customers run. If yours is the seventh, tell us — it is usually a matter of tray size.
BakeryIMAGE: bread batches in rack oven, warm light
Bread, viennoiserie and laminated pastry, baked in batches through the night.
Pastry & caféIMAGE: croissants on cooling rack, front of house
Front-of-house baking with no full kitchen behind it.
Restaurant & hotelIMAGE: plated dish beside speed oven at service
Service that peaks twice a day and cannot wait on a cold oven.
Convenience & forecourtIMAGE: bake-off cabinet in small shop
Long opening hours, thin staffing, fast restock between shifts.
Central kitchenIMAGE: par-baked trays on racks, chillers behind
Par-bake and finish, then chill for the outlets you supply.
Supermarket & deliIMAGE: morning bake-off in supermarket deli
Bake-off in the morning, hot food at noon, from one cabinet.
Quotation
Tell us what you bake.
We will match the model.
Tray size, batch size and your power supply decide the model faster than a catalogue does. Reply within one working day.
- 01The model that matches your tray and batch
- 02The signed data sheet for that model
- 03The spare-parts list, so you can price upkeep
Support
Spare parts, not a service contract.
Doors, seals, elements, fans and thermostats are listed with part numbers. Any competent technician can fit them; we keep the list public so nobody is locked in.
IMAGE: spare parts detail
doors · seals · elements · fans · thermostats