Apuro JB189-A 100L Commercial Bakery Convection Oven with Steam 4.6kW | 4-Tray Oven

Achieve light crusts, beautiful volume, and perfectly risen bakes with the Apuro JB189-A 100L Commercial Bakery Convection Oven with Steam Humidity. Purpose-engineered for commercial artisan bakeries, patisseries, cafes, pizzerias, and high-volume catering kitchens, this heavy-duty 4.6kW convection oven delivers rapid heat recovery and uniform airflow across large baking batches.

Dual-Standard Tray Capacity (600x400 mm & GN 1/1)

Versatility is built into the internal rack runners. The spacious 100-litre chamber directly accommodates 4 x 600x400 mm European bakery patisserie trays or 4 x full-size 1/1 GN Gastronorm pans. This dual-standard sizing gives kitchen operators complete flexibility to transition seamlessly between baking artisan baguettes, croissants, and Danish pastries in the morning, and roasting savoury meats or holding banquet dishes for lunch and dinner service.

Manual Push-Button Steam Injection (No Plumbing Required)

Creating a crisp, glossy crust and ensuring oven spring in sourdoughs, crusty rolls, and choux pastry requires moisture at critical stages of the bake. The Apuro JB189-A features an intuitive push-button steam humidity injection system fed by an internal water reservoir. Bakers can inject bursts of steam mid-cycle on demand without needing an expensive mains water supply connection or specialized water filtration lines.

Uniform Airflow & Thermal Efficiency

Equipped with a high-performance commercial convection fan, the oven circulates hot air continuously across all four tiers, eliminating localized hot spots and ensuring uniform browning across every tray. The heavy-duty stainless steel cabinet features energy-efficient double insulation paired with a double-pane glass door, retaining heat inside the chamber to reduce kitchen ambient temperatures and lower daily operating costs.

Key Features & Benefits

• Dual Tray Standard Compatibility: Fits up to 4 x 600x400 mm bakery patisserie trays or 4 x full-size 1/1 GN pans for ultimate batch flexibility.

• Push-Button Steam Humidity Injection: Injects moisture on demand via an internal water reservoir—no expensive mains water plumbing connection required.

• High-Performance Convection Fan: Drives rapid heat-up and uniform hot air circulation to eliminate hot spots for consistent bakes.

• Energy-Efficient Double Insulation: Double-insulated body and double-pane glass door retain chamber heat, cutting energy waste.

• Wide Temperature Spectrum (+70°C to +250°C): Fine-tune heat for low-and-slow pastry drying up to high-heat roasting and bread crusting.

• Rugged Stainless Steel & Reinforced Construction: Stainless steel interior and exterior paired with reinforced door hinges withstand continuous commercial kitchen usage.

• Illuminated Monitoring & Safety: Double-glazed glass door and internal lighting provide clear visibility, backed by integrated overheat thermal protection.

• Powerful 4.6kW Three-Phase Power: Engineered for continuous commercial operation with fast initial preheating and quick recovery rates between door openings.

Technical Specifications

Daily Care, Maintenance & End-of-Shift Sanitisation

To ensure food hygiene, preserve internal heating efficiency, and prevent grease and sugar caramelisation:

1. Power Down & Cool Off: At the end of baking shifts, switch off the thermostat and timer, isolate the unit at the mains electrical isolator switch, and let the chamber and glass door cool to a safe handling temperature (under 40°C).

2. Tray & Rack Removal: Slide out all wire shelves, baking sheets, and internal side runners. Wash them in a commercial pot-wash sink with warm water and a neutral, food-safe kitchen degreaser. Rinse thoroughly with fresh water and dry completely before reinserting.

3. Chamber Sanitisation: Wipe down the internal stainless steel walls, fan guard, and base deck with a soft microfibre cloth dampened with warm water and an approved commercial kitchen cleaner. For baked-on grease or caramelised sugar, use a non-scratch nylon scouring pad. Never use steel wool or caustic oven cleaners that can pit or etch stainless steel surfaces.

4. Water Reservoir & Steam Care: Empty and clean the internal steam water reservoir regularly to prevent mineral scale build-up. Always use filtered or distilled water in the reservoir to minimise limescale accumulation over the steam injection nozzle.

5. Glass Door & Exterior Cleaning: Clean the inner and outer glass panes using a commercial, food-safe streak-free glass cleaner and a soft cloth. Wipe down the external stainless steel casing with a clean microfibre towel.

6. Electrical Safety: Never hose down the oven, immerse it in water, or spray it with a commercial pre-rinse washdown hose.

Benchtop Placement & Electrical Guidelines

The Apuro JB189-A is designed for integration into commercial bakeries, cooklines, and prep benches:

1. Three-Phase Hardwiring Requirement: Operating at a powerful 4.6kW on 400V 3N~ (50Hz), this oven requires permanent hardwiring to a dedicated three-phase electrical circuit by a licensed electrician. It is not fitted with a standard single-phase plug and cannot be connected to a standard 10A or 15A wall socket.

2. Sturdy, Level Countertop Positioning: Place the unit on a flat, level, sturdy, and heat-resistant commercial stainless steel equipment stand or heavy-duty workbench capable of supporting its 45 kg net weight plus a fully loaded 4-tray payload. Ensure all rubber feet sit firmly on the surface to eliminate vibration.

3. Thermal Clearances & Heat Dissipation: Maintain a minimum clearance of at least 100 mm at the rear and sides of the unit to ensure adequate ventilation for electrical components and proper cooling of the outer cabinet.

4. Commercial Kitchen Ventilation: Operate the convection oven under an approved commercial kitchen exhaust hood compliant with AS 1668.2 to extract hot air, steam, and baking vapours safely from the kitchen environment.

Freight & Delivery Notice

Standard commercial road freight delivery is available Australia-wide to commercial business addresses with level ground access or loading docks. For deliveries to residential or non-commercial addresses, please contact our friendly commercial sales team prior to ordering to obtain a customised courier quote and confirm delivery logistics.

Frequently Asked Questions

Does this bakery oven require a mains water plumbing connection for the steam function?

No. The Apuro JB189-A utilizes an integrated internal water reservoir rather than a permanent mains plumbing feed. You simply fill the internal tank with clean, filtered water, and staff can inject steam on demand via the front push-button control, saving on expensive plumbing installation costs.

Can I plug this oven into a standard Australian power point?

No. The oven draws 4.6kW and operates on a 400V three-phase electrical supply (400V 3N~ 50Hz). It requires professional hardwiring to a dedicated three-phase isolator switch by a licensed commercial electrician.

What size trays fit inside the Apuro JB189-A?

The internal rack system supports two industry standards: four standard 600 mm x 400 mm European bakery patisserie trays or four standard full-size 1/1 GN Gastronorm pans, making it versatile for both pastry baking and savoury food prep.  Trays and pans are sold separately please ask us for a quote.

How does the convection fan improve baking results compared to static ovens?

The high-velocity internal convection fan circulates hot air continuously throughout the 100L cavity. This eliminates cold spots, ensures identical temperatures from the top shelf to the bottom shelf, accelerates heat transfer, and produces a more uniform, golden rise across all items.

Does this unit have overheat safety protection?

Yes. The Apuro JB189-A incorporates built-in overheat thermal cut-out protection. If internal temperatures exceed safe operational thresholds, power to the heating elements is automatically interrupted to protect internal wiring and components from thermal damage.

N.B Images are for illustrative purposes only. Specifications are subject to change without notice.