Baker Max ME2ST-1D Stackable Steam Deck Oven – 2×600×400mm, 8.6kW

Ideal for artisan bakeries, patisseries, and café operations producing 50-200 loaves daily with space constraints requiring stackable solutions. Not suitable for high-volume commercial bakeries needing continuous production or facilities limited to single-phase power. Installation requires 415V 3-phase electrical supply and adequate ceiling clearance for stacking configuration.

Best for:

• ✓ Artisan bakeries doing 50-200 loaves per day
• ✓ Patisseries requiring steam for croissants and pastries
• ✓ Café operations with limited floor space needing stackable units
• ✓ Small commercial kitchens wanting modular oven expansion

Not ideal for:

• ✗ High-volume production bakeries (lacks continuous feed capability)
• ✗ Single-phase power locations (requires 415V 3-phase)
• ✗ Operators wanting gas-fired equipment (electric only)

Outdoor installations or uncovered locations due to electrical components. Single-phase power facilities (unit requires 415V 3-phase connection). Ceilings below 2800mm when stacking multiple units. Locations without adequate ventilation clearance around electrical components. Operations requiring gas-fired equipment exclusively.

The BakerMax ME2ST-1D delivers professional deck oven performance in a compact, stackable design. Each unit accommodates two 600×400mm trays with independent upper and lower heating element control from 0-380°C. The optional steam injection system enables proper crust development for artisan breads and flaky pastries. Digital microcomputer controls provide precise temperature management with memory function for consistent batch results. Heavy-duty castors allow kitchen repositioning, while the stackable design maximises production capacity within limited floor space.

Constructed with stainless steel housing and double-glazed tempered glass viewing windows for durability and heat retention. The internal chamber measures 860×623×215mm per deck, engineered to standard 600×400mm tray dimensions. Efficient heating tube design ensures even heat distribution across the baking surface. The rear smoke baffle inter-layer design prevents rapid temperature loss during door opening. Optional stone sole upgrade available for enhanced bottom heat transfer. Digital microcomputer controller delivers accurate temperature regulation with memory function for recipe consistency.

Manufactured to commercial kitchen electrical standards for 415V 3-phase operation. The unit's electrical components and construction methods align with typical Australian commercial kitchen requirements. Steam injection system designed for food-safe operation in commercial environments. Contact KW for specific compliance certifications and state-based installation requirements.

• Preheat deck thoroughly for 20-30 minutes before first bake to ensure even temperature distribution
• Use steam injection sparingly - excessive steam can create soggy bottom crusts on bread products
• Clean stone sole (if installed) with dry brush only - never use water on hot stone surface
• Check door seals weekly and replace if damaged to maintain consistent chamber temperature
• Rotate tray positions mid-bake for products requiring even browning across multiple items
• Allow proper clearance between stacked units for electrical component ventilation and service access

• 2-tray capacity per deck with 600×400mm tray compatibility
• Stackable up to 3 units for modular capacity expansion
• Steam injection system for artisan bread and pastries
• Separate upper/lower heating element controls with 0-380°C range
• Heavy-duty castors for kitchen mobility
• Requires 415V 3-phase electrical connection

Call 1300 001 366

Or chat with EVA to:

• Validate fit for your kitchen
• Get delivery ETA by postcode
• Check AU compliance for your state
• Get a custom ROI estimate for your operation