Forni DAVID pastry ovens: unmatched versatility.
The different chamber heights (15, 18, 25 cm and up to 30 cm for some models) allow you to bake everything from biscuits to leavened foods (e.g. panettone) in a single batch!
Practical and smart, our pastry ovens facilitate your work by allowing you to set up to 10 cooking modes for each chamber. As such, you can cook cakes, buns, biscuits, and other sweet treats, all at the same time. This saves you time, while still maintaining the quality of your customers’ favorite recipes.
Our ovens are certifiably Made in Italy and made to give you the best results and with the lowest power consumption.
The Forni DAVID touch
You’re spoiled for choice, with a range of different models and sizes to suit the needs of your kitchen. We also offer both static and rotary pastry ovens. Additional Forni DAVID features include:
- Oven floor in rusticated steel for uniform, moderate temperature cooking
- Low power consumption: about 1 kW per 60×40 cm tray
- Reliable and durable, made entirely of stainless steel
- Condenser (comes standard) and steamer (available for all models)
Which oven is best for your pâtisserie?
Our pastry ovens were born from listening to the needs of small artisan workshops and semi-industrial production sites. We offer you only the best ovens, built specifically for your production needs.
DAVID PROGRESS SWEET
Static electric deck pastry oven for large pâtisseries
12 sizes | Modular | 1 kW per tray
A solution for every pâtisserie! Thanks to the insulated resistance system the DAVID PROGRESS oven allows for maximum temperature control during cooking.
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DAVID AVANGARDE
Rotary oven ideal for open-kitchen cooking, supermarkets, and semi-industrial productions
8 sizes | Up to 18, 80×80 trays | Electric, gas, or diesel
A perfect convection oven for cooking large quantities, particularly brioches, biscuits and leavened products, as well as fresh or frozen foods. Plus, with our smaller oven sizes, this is an ideal choice for open-kitchen cooking.
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DAVID BREADY
Electric deck oven for small productions
Full crystal door | Choice of oven floor material | 99 cooking programs
Independent chambers, with a base choice of refractory cement, refractory material, or rusticated steel. The DAVID BREADY oven is also excellent for open-kitchen cooking thanks to its modern design and bright interior.
See detailCan’t decide on the best oven for your pâtisserie?
Ask our experts for advice!
Guiding you to success
From installation to standardized production.
