Technical Description • Model: ASTAR WDQ-5C • Type: Professional convection oven • Capacity: 5 trays • Energy system: Dual electric and gas system (2-in-1) • Machine dimensions: 1220 × 900 × 730 mm • Packing dimensions: 980 × 1450 × 830 mm • Packing volume: 1.18 CBM • Power supply: 220 V / 50 Hz • Auxiliary electrical power: 0.65 kW Commercial Description The ASTAR WDQ-5C professional convection oven is designed for bakeries, pastry shops, and professional kitchens that require a compact and flexible solution for daily production. Its 5-tray capacity and dual electric and gas energy system allow the equipment to be adapted to the available infrastructure and operating conditions of each professional facility. Convection technology promotes uniform circulation of hot air throughout the baking chamber, contributing to consistent baking of bread, fermented dough, bakery, and pastry products. Its compact format makes it suitable for artisan bakeries, cafés, pastry workshops, and small food production facilities where space optimization and operational efficiency are important factors. Thanks to its configuration, the ASTAR WDQ-5C is suitable for searches such as professional convection oven, 5-tray bakery oven, electric and gas 2-in-1 oven, dual fuel bakery oven, electric and gas convection oven, compact bakery oven, and professional pastry oven, providing a professional solution for businesses seeking energy flexibility, space efficiency, and consistent baking performance.

Technical Description • Model: ASTAR WDQ-5C • Type: Professional convection oven • Capacity: 5 trays • Energy system: Dual electric and gas system (2-in-1) • Machine dimensions: 1220 × 900 × 730 mm • Packing dimensions: 980 × 1450 × 830 mm • Packing volume: 1.18 CBM • Power supply: 220 V / 50 Hz • Auxiliary electrical power: 0.65 kW Commercial Description The ASTAR WDQ-5C professional convection oven is designed for bakeries, pastry shops, and professional kitchens that require a compact and flexible solution for daily production. Its 5-tray capacity and dual electric and gas energy system allow the equipment to be adapted to the available infrastructure and operating conditions of each professional facility. Convection technology promotes uniform circulation of hot air throughout the baking chamber, contributing to consistent baking of bread, fermented dough, bakery, and pastry products. Its compact format makes it suitable for artisan bakeries, cafés, pastry workshops, and small food production facilities where space optimization and operational efficiency are important factors. Thanks to its configuration, the ASTAR WDQ-5C is suitable for searches such as professional convection oven, 5-tray bakery oven, electric and gas 2-in-1 oven, dual fuel bakery oven, electric and gas convection oven, compact bakery oven, and professional pastry oven, providing a professional solution for businesses seeking energy flexibility, space efficiency, and consistent baking performance.