HIGH-CAPACITY PROFESSIONAL OVEN FOR BAKERIES AND PASTRY PRODUCTION
Professional 16-tray 600×400 convection oven with removable trolley – VENTO 16
MORE CAPACITY. BETTER WORKFLOW. GREATER CONTINUITY.
VENTO 16 is designed for bakeries and pastry labs that need more from their production: higher capacity, smoother workflow and greater continuity between baking cycles.
With 16 levels for 600×400 mm trays — the standard 60×40 cm bakery format — a removable trolley, 90 mm tray spacing and three autoreverse motors, VENTO 16 is built for intensive production while maintaining an organised workflow and consistent baking performance.
A choice of control and ventilation configurations allows VENTO 16 to be matched to different products, production volumes and working methods.
WHY CHOOSE VENTO 16
Greater control for high-output production
Sixteen levels and trolley loading help streamline larger baking batches in professional bakery and pastry production. VENTO 16 uses 600×400 mm trays with 90 mm spacing between levels.
Consistency across 16 levels
Three motors with automatic reversing help distribute airflow evenly throughout the baking chamber, supporting consistent results from one tray level to another, even with larger batch loads.
Airflow matched to your production
Depending on the selected configuration, ventilation can be set to 1 speed, 2 speeds or inverter control, allowing airflow to be adapted to different products and stages of production.
Trolley loading for a smoother workflow
The removable trolley allows the complete load to be prepared and moved together, helping organise loading, unloading and the overall production flow more efficiently.
STEAM AND BAKING CONTROL
The right balance of airflow, heat and humidity
VENTO 16 uses adjustable direct steam injection to manage humidity inside the baking chamber throughout the baking cycle. This is particularly useful for bread, yeasted products, laminated dough and pastry, where the right balance of heat, airflow and moisture contributes to consistent product development and baking quality.
Baking parameters are managed according to the selected control panel, allowing each cycle to be adapted to the characteristics of the product and the requirements of production.
The Ventstop system stops ventilation when the door is opened, helping to reduce the release of hot air and steam during loading and unloading.
WHAT CAN YOU BAKE WITH VENTO 16?
More capacity, greater continuity from one baking cycle to the next
Croissants and laminated pastry
Adjustable ventilation and steam control help maintain consistent baking conditions across multiple levels, even when handling larger batches of croissants and laminated products.
Bread and leavened products
The 90 mm tray spacing, 16-level capacity and adjustable steam make VENTO 16 well suited to bread and yeasted products that require reliable performance across frequent baking cycles.
Pastry products
Cakes, tarts and individual pastries can be distributed across several trays, with control and ventilation options allowing the oven to be adapted to different products and production requirements.
Biscuits and baked goods
Three autoreverse motors support even airflow distribution across all 16 levels, helping maintain consistent results during repetitive baking cycles and larger production runs.
Baguettes and speciality breads
The 600×400 mm tray format, adjustable steam and 90 mm tray spacing make VENTO 16 suitable for baguettes, long loaves and speciality breads produced in frequent, high-volume baking cycles.
Frozen bakery products
Croissants, snacks and other frozen bakery products can be handled in larger batches, with programmable controls and adjustable ventilation helping maintain repeatability from one cycle to the next.
CONFIGURATIONS
Choose the VENTO 16 configuration that fits your workflow
VENTO 16 is available with manual, electronic, digital and Touch controls. The right configuration depends on the level of automation required, recipe management and the way production is organised in your bakery or pastry lab.
CONTROL PANEL
MANUAL
Direct control of power, temperature, baking time, steam and exhaust functions.
Ideal for: bakeries and pastry labs looking for simplicity, immediate control and straightforward manual operation.
ELECTRONIC
Ideal for: production environments that need greater precision while keeping operation simple and intuitive.
DIGITAL
Ideal for: repetitive production where commonly used baking settings need to be recalled quickly and consistently.
7" TOUCH SCREEN
Ideal for: bakeries and pastry labs working with a wider product range, multiple recipes, batches and operators throughout the day.
FAN SPEED
Airflow can be adapted to the characteristics of the product and to different baking requirements, helping achieve the right balance between intensity, consistency and product care.
Available ventilation options depend on the selected control panel. The most suitable combination of control and ventilation can be defined according to the products, production volumes and level of control required.
1 SPEED
Simple, direct airflow management for production requiring stable and consistent baking parameters.
2 SPEEDS
Greater flexibility in airflow management, allowing ventilation to be better matched to different products and baking phases.
INVERTER
Progressive airflow adjustment for finer control, particularly useful when working with more delicate products.
TECHNICAL DATA
VENTO 16 · Capacity and dimensions
Capacity | 16 trays
Tray size | 600×400 mm
Loading system | Removable trolley
Tray spacing | 90 mm
External dimensions WxDxH | 948 × 1170 × 1786 mm
Net weight | 315 kg
Motors | 3 with autoreverse
Maximum temperature | 270°C
VENTO 16 · Performance and configuration
Power supply | 380–400 V · 3N · 50/60 Hz
Heating power | 27 kW
Total power | 28,5 kW
Steam | Adjustable direct injection
Water connection | 1 × G 3/4"
Water pressure | 1.5–6 bar
Ventilation | 1 speed / 2 speeds / inverter
Control | Manual / Electronic / Digital / 7" Touchscreen
The data refer to VENTO 16 for 600×400 mm trays. Control panel and ventilation are selected according to the required production setup.
TROLLEY LOADING
A smoother, more organised production flow
The removable trolley is an integral part of the VENTO 16 workflow, allowing the complete 16-level load to be prepared, moved and handled as a single production batch.
Loading and unloading are faster and more organised, helping reduce handling between baking cycles and making day-to-day production more efficient.
For a well-organised workstation:
- allow sufficient space in front of the oven for trolley movement and full door opening
- • plan the flow of trays and trolleys before and after baking
A well-planned workstation helps make production smoother, safer and better suited to the working pace of the bakery or pastry lab.
Tell us about the space available and your production workflow: we’ll help you define the right configuration and installation requirements.
COMPLETE THE SETUP FOR A MORE EFFICIENT WORKFLOW
VENTO 16 can be completed with dedicated accessories designed to make everyday work more organised and efficient. From the baking trolley and trays to steam management, each element helps create a professional workstation built around your production needs..
16-LEVEL BAKING TROLLEY
Designed to handle larger production batches with ease, the 16-level trolley allows the complete load to be prepared, moved and loaded in an organised and efficient way. The 90 mm spacing between levels provides flexibility for different product heights.
TRAYS
Choose from different 600×400 mm tray types to match the product and baking result you want to achieve, from bread and viennoiserie to pastry and speciality production.
HOOD
A dedicated solution for managing steam released during baking and helping maintain a more comfortable working environment.
FAQ
Frequently asked questions about VENTO 16
VENTO 16 is designed for 16 trays measuring 600×400 mm, loaded on a removable trolley with 90 mm spacing between levels.
The 600×400 mm format is also commonly referred to as 60×40 cm.
For bakeries and pastry labs working mainly with 600×400 mm trays and looking for capacity, flexibility and straightforward operation without moving up to a larger rotary rack oven, VENTO 16 can offer a particularly well-balanced solution.
It can also be transferred directly into the proofing cabinet: while one trolley is in the oven, a second one can already be prepared or proofed, improving workflow continuity and reducing downtime between baking cycles.
VENTO 16 is available with manual, electronic, digital and 7-inch touchscreen controls. The digital control can store up to 30 multi-step baking programs, while the touchscreen version can store up to 48 programs.The control panel and ventilation configuration are selected together according to the required production setup.
From bread and other yeasted products to laminated pastry and desserts, steam becomes a valuable working tool for better control over product development, surface finish and consistency. The system operates without a steam generator, keeping steam management simple, direct and effective.
Yes. Depending on the selected configuration, VENTO 16 can be supplied with 1-speed, 2-speed or inverter-controlled ventilation. The most suitable solution depends on the control panel, the products being baked and the level of airflow control required.
The workstation should also be planned with sufficient space for safe trolley movement, including room for inserting and removing the trolley from the oven and for handling it safely when hot.
A dedicated hood is available for VENTO 16 to help manage steam released during baking and maintain a more comfortable working environment.
The extraction solution should therefore be assessed during the installation planning stage, taking into account the oven position, air renewal requirements and applicable local regulations.
DIRECT FROM THE MANUFACTURER
VENTO 16 is designed and manufactured in Italy by Helpan Forni for bakeries, pastry labs and professional production environments. Since 2006, we have been developing professional ovens built for continuity, reliability and direct support in both configuration and technical service.
Since 2006 | Designed and manufactured in Italy | Direct technical support
Let’s define the right VENTO 16 configuration for your production
Tell us what you produce, how many trays you handle per cycle and how your bakery or pastry lab is organised. We’ll help you define the most suitable VENTO 16 configuration and the space required for a smooth and efficient workflow.