| MODULAR DECK OVEN The oven adapted to all your pastry or baking needs

The SOLEO EvO range The SOLEO EVO range offers all the modularity required to best meet the needs of bakers, pastry chefs, hotels-restaurants and cafés (HORECA), without compromising on baking quality, which has made BONGARD famous since 1922. Thanks to its wider than deep format, these ovens will find their place in shops and professional kitchens as well as in bakeries designed lengthwise. Baking of bakery products This oven‘s deck baking allows you to bake fresh dough, cold dough especially if you are working with PANEOTRAD and, if necessary, with frozen raw dough. Baking of pastries For pastry...

An oven adapted to everyone’s needs The ovens in the SOLEO EVO range can be fitted with two different types of openings, one aimed at pastry chefs and opening outwards, the other opening inwards to facilitate loading and unloading, more suitable for bakers. It is also possible to choose between two opening heights depending on the height of the products to be baked. To adapt to your production, the SOLEO EVO range is modular from 1 to 5 decks and from 2 to 6 trays per deck. All ovens in the SOLEO EVO range have the following options: Combining THE SOLEO Evo oven with a pizza deck reaching 400...

The baking opening Thanks to the baking opening and its inward opening system, loading and unloading are easy, without the baker needing to operate the oven handle. It is the ideal oven for bakers wanting an oven fully customised to their specific needs. Once baking is complete, the baked goods and the pastries are golden, baked evenly; ready to be sold! Integrated lifter Baking regularity Abundant steam

Regular and precise baking Thanks to its refractory deck, the SOLEO EVO oven with baking opening offers all the power (18kg of dough/m²/hour) and inertia necessary to obtain a baking result close to that obtained in old-fashioned wood-fired ovens. High-quality steam is produced in just the right amount thanks to one steam generator per deck and to precise setting in millilitres. Optimized work comfort The baking opening has been specially designed for use with an integrated lifter and to facilitate the loading and unloading stage. Thus, the window opens and closes on passage of the loader, without...

The pastry opening SOLEO EVO pastry opening is the modular deck oven from the BONGARD range developed for pastry chefs. It has been designed to optimise the baking area according to the number and format of the trays, thus making the equipment compact. It is the ideal production oven for all pastry chefs looking for precise and gentle baking, as well as for Cafés, Hotels and Restaurants looking for a compact oven that fits on a worktop Once baking is complete, the products are regular, precisely baked and ready to be garnished or presented for sale! Gentle & regular baking Compact Ergonomic

An ergonomic design To increase the visibility of the baking in progress and thus cook with more precision, the trays are loaded side by side widthways. The door opens and closes effortlessly thanks to a cylinder assistance system. Its handle, which covers the entire width of the oven, is easily gripped. A compact oven for professional kitchens Thanks to its landscape format and small footprint, the Soleo EvO M2 shop oven is the ideal equipment for Café-Hotel-Restaurants since it fits perfectly onto the worktops of professional kitchens. This oven is perfectly suited to baking your breads, brioches...

Intuitive and touchscreen control The SOLEO EVO range is equipped as standard with a SENSITIV‘2 touch control which manages all of the oven‘s decks independently. Moreover, steam vent opening and steam injection are managed automatically by the control. If required, the oven can also be fitted with an electromechanical control for each deck. It is in particular possible to adjust the oven‘s power level according to the connection constraints of the bakery. Baking management in manual or recipe mode Scheduling of delayed baking start-ups per deck and per day Creation of custom profiles adapted...

Our experts at your service Our sales expertise Our sales and installation teams are here to help you carry out your project: equipment and bakery layout recommendations according to your production process. For the French market, we also offer a service dedicated to financial leasing: Bongard Finance. An agile financing method that preserves cash flow, a first in the bakery and pastry goods market. Our business expertise Our 320 m² showroom and laboratory at our head office in Holtzheim is available on request for you to test our equipment according to your own manufacturing process. Our expert...

Technical Data - pastry opening M2 shop EvO Element/steam generator/control side access All on the right Control units 7" Sensitiv'2 touch control (one central control) Ergocom control (one control per deck) 7” Sensitiv’2 touch control (one control per deck) Opening height - "Bottom" deck 180 mm - "Top" deck 240 mm Baking deck equipment Decompression and motorised vent on each deck Steam Independent steam generator per deck Top elements (strip or hood required) Ornamental headband Hood with or without extractor Bottom elements + technical module Technical module without base Base 475mm, 635mm,...

Technical Data - baking opening M2 EvO Element/steam generator/control side access All on the right Control units 7" Sensitiv'2 touch control (one central control) Ergocom control (one control per deck) 7” Sensitiv’2 touch control (one control per deck) Opening height - "Bottom" deck 180 mm - "Top" deck 225 mm Optional double handle per deck Baking deck equipment Decompression and motorised vent on each deck Steam Independent steam generator per deck Top elements (strip or hood required) Ornamental headband Hood with or without extractor Bottom elements + technical module Technical module without...