Steaming and baking form the final thermal processing stage for dough and bakery products — transforming mixed and formed dough into finished, packaged-ready food. TINDO offers two equipment categories for this stage: multi-tray steam cabinets for high-volume bun, dumpling, and rice production, and deck or convection ovens for bread, pastry, and pizza. Both are built from SUS304 stainless steel with digital temperature and time control, CE certified, and designed for continuous-duty operation in commercial bakeries, central kitchens, and food factories.

Commercial Steam Cabinets

Gas-heated or electric multi-tray steam cabinets for cooking buns, dumplings, rice, fish, vegetables, and meat in high-volume commercial and industrial settings.

Steam cabinets use direct steam injection — water in a reservoir at the base is heated by gas burners or electric elements, converting to steam that circulates through stacked trays via natural convection. This gentle, even cooking method preserves moisture, eliminates the need for oil, and allows simultaneous cooking of different products on separate trays.

Standard capacities range from 6-tray countertop units (small restaurants) to 32-tray industrial cabinets (factory-scale bun and rice production). All models feature SS304 cabinet and tray construction, digital timer with auto shut-off, and pressure-relief safety valves on gas models.

Key applications: Chinese steamed buns (baozi, mantou), dim sum, dumplings, rice, fish fillets, chicken, vegetables, and corn.

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Bakery Ovens

Deck ovens and convection ovens for bread, pastry, pizza, cake, and cookie production. Deck ovens use stone or steel baking decks heated by electric elements or gas burners below each deck — radiant heat from the deck surface and convection within the baking chamber combine to produce crusty bread with an open crumb structure. Convection ovens use fan-assisted hot air circulation for faster, more uniform baking of pastry, cookies, and cakes.

Electric and gas models available. Digital temperature control per deck (independent zones). Steam injection option on deck ovens for artisan bread crust development.

Key applications: Bread, baguettes, pizza, pastry, croissants, cakes, cookies, pies, and tarts.

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Not sure which equipment fits your production? Contact our team for a product-specific recommendation based on your menu, daily output, and kitchen layout.