Commercial Baking Oven: CHINENG 8065 Series — Convection, Deck & Proofer, Up to 400°C, 1–10 Trays

CHINENG Commercial Kitchen Equipment  |  July 2026  |  5 min read

  Table of Contents

  1. Four Series at a Glance

  2. Deck Oven (XN & YB) for Bakeries

  3. Convection Oven (PWRFL) with Steam

  4. Oven + Proofer Combo (DF)

  5. Which Oven for Your Operation

  6. Installation & Safety

  7. FAQ

  8. Request a Quotation

A commercial baking oven is the centrepiece of any bakery, pastry kitchen, or restaurant with an in-house baking programme. The CHINENG 8065 series spans deck ovens, convection ovens with steam injection, and oven-proofer combinations — all with 201 stainless steel construction, SUS 304 heating elements, and temperature capability up to 400°C. Whether you are baking bread, pastries, pizza, or roasting meats, there is a configuration sized to fit your operation and budget.

1. Four Series at a Glance

2. Deck Oven (XN & YB) for Bakeries

The most common commercial oven configuration — stacked heated decks with independent temperature control per layer. The XN series uses a 400×600 mm tray format with rotary knob control. The YB series uses a larger 870×630 mm tray format with an analogue instrument panel. The DI series adds 6 programmable memory presets for repeat batch consistency.

All deck oven models include a 0–99 minute timer, high-temperature sealed probe, heat-resistant interior light, and anti-slip silicone feet. The DI smart models include 6 memory presets — ideal for bakeries that cycle through multiple recipes. All models are available for sale with tray sizes matching your production needs.

3. Convection Oven (PWRFL) with Steam

The PWRFL series is a hot-air circulation oven with a built-in steam spray system. A rear-mounted fan circulates heated air evenly through all tray levels — no need to rotate trays mid-bake. The steam function maintains humidity inside the chamber, preventing the surface of bread and pastries from drying out before the interior is fully baked.

All three models: 380 V, 99-minute smart timer, push-button control panel, temperature range room temperature to 400°C. The 5-tray model suits small bakeries and café kitchens; the 10-tray model supports high-volume commercial production.

4. Oven + Proofer Combo (DF/DFJ)

For bakeries that proof and bake in sequence, the DF and DFJ series combine a deck oven with a 10-tray fermentation cabinet in a single stacked unit. The proofer maintains 20–110°C with humidity control — dough proofs in the lower cabinet, then transfers directly to the oven above without leaving the workstation.

The DFJ variant uses a digital computer controller for the oven; the DF variant uses an analogue instrument panel. Both include the 10-tray proofer cabinet with independent temperature control.

5. Which Oven for Your Operation

· Small bakery or café: XN 1-layer deck oven (4.4 kW, 220 V) with 400×600 mm tray. Compact footprint, single-phase power — fits under standard extraction hoods. For bread and pastries: XN 202D 2-layer for simultaneous baking at two temperatures.

· Mid-size bakery or pizza restaurant: YB 2-layer deck oven (6.6–13.2 kW, 220/380 V) with larger 870×630 mm trays. The wider format accommodates multiple loaves or pizza pans per tray. The 204D configuration handles commercial production volumes.

· Pastry kitchen or multi-purpose operation: PWRFL convection oven with steam. The circulating hot air eliminates the need to rotate trays. The steam function is essential for crusty bread and moist pastries. The 5-tray model fits most commercial kitchens.

· Production bakery: YB 309D 3-layer 9-tray deck oven (24 kW) or PWRFL-10D 10-tray convection oven. Both require dedicated 380 V three-phase supply and reinforced flooring.

6. Installation & Safety

· Electrical: Single-layer and some 2-layer models: 220 V single phase. 3-layer and large-format models: 380 V three phase. All require a dedicated circuit with appropriate air switch (included or specified). Panel capacity must be verified before ordering.

· Ventilation: Install under a commercial extraction canopy rated for oven use. The oven door seals are high-temperature rated, but ambient heat radiation is significant — ensure minimum 15 cm clearance on all sides.

· Floor loading: A 3-layer 9-tray YB 309D weighs approximately 270 kg. Verify that the installation surface can support the concentrated load.

· Safety: All models include high-temperature sealed door gaskets, heat-resistant interior lighting, and over-temperature protection. 1-year comprehensive warranty on all 8065 series ovens.

7. FAQ

Q: What is the maximum temperature of the CHINENG commercial oven?

All 8065 series ovens reach 400°C, suitable for Neapolitan pizza (typically 380–400°C), artisan bread, and high-temperature roasting. The digital thermostat maintains set temperature within ±2°C — critical for consistent baking results across batches.

Q: Do the deck oven layers operate independently?

Yes. Each layer on XN, YB, DI and DJ models has independent temperature control. You can bake bread at 220°C on the top deck and pastries at 180°C on the bottom deck simultaneously. This is the primary advantage of a deck oven over a single-chamber convection oven.

Q: What is the difference between a deck oven and a convection oven?

A deck oven uses static heat from elements at the top and bottom of each chamber — ideal for bread, pizza, and items requiring direct radiant heat. A convection oven uses a fan to circulate hot air — faster, more even baking, ideal for pastries, cookies, and multi-tray production. The PWRFL series adds steam injection for bread crust development.

Q: Does the proofer combo include everything needed for dough fermentation?

The DF/DFJ proofer cabinet provides temperature control (20–110°C) and humidity regulation. The 10-tray capacity matches a typical batch size for the paired oven. The proofer operates on the same 380 V supply as the oven — no additional electrical connection is required.

8. Request a Quotation

From a compact 1-tray deck oven for a café to a 10-tray convection oven with steam for a production bakery, the CHINENG 8065 series covers every commercial baking requirement — with 400°C capability, independent layer control, and SUS 304 heating elements across all models.

 Contact CHINENG for commercial oven pricing and specification sheets

Sales enquiries: +86 135-2862-7820

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