PROFESSIONAL OVEN FOR PASTRY AND BAKERY
Professional 6 tray 600x400 convection oven - VENTO 6
VENTO 6 is a professional 6-tray 600×400 electric convection oven for bakeries, pastry shops and production labs, designed to deliver consistent baking results, flexible airflow control and reliable day-to-day performance.
Available for 6 trays 600×400 / 450×650 mm, or 400×800 mm in the VENTO 6L version, it features 90 mm tray spacing, adjustable direct steam injection and autoreverse ventilation.
Different control and fan-speed configurations allow the oven to be tailored to different production requirements.
400×800
WHY CHOOSE VENTO 6
Designed for everyday professional use
Essential technology, flexibility and professional construction for consistent results and efficient production. VENTO 6 is a professional oven for 6 trays 600×400 mm, a format also commonly referred to as 60×40 cm.
Even baking across all trays
Automatic fan reversal, combined with the geometry of the baking chamber, helps distribute hot air evenly and achieve consistent results from tray to tray.
More flexibility for different products
The 90 mm tray spacing also allows taller products to be baked comfortably. Depending on the selected configuration, VENTO 6 can be equipped with one or two fan speeds or inverter control to adapt the airflow to different products and baking requirements.
Built for durability and easy maintenance
The stainless-steel interior and exterior, double tempered-glass door and easy access to components are designed for daily professional use and to simplify routine maintenance.
STEAM AND BAKING CONTROL
The right balance of airflow, heat and humidity
VENTO 6 uses adjustable direct steam injection to help control humidity inside the baking chamber when baking bread, leavened products, croissants, laminated pastry and a wide range of pastry products.
Steam can be managed according to the product and the selected control configuration.
The Ventstop system immediately stops the fan when the door is opened, helping reduce the escape of hot air and steam from the baking chamber.
WHAT CAN YOU BAKE WITH VENTO 6?
One oven, many possibilities
Croissants and laminated pastry
Adjustable ventilation and steam help adapt the baking process to delicate laminated products.
Bread and leavened products
The 90 mm tray spacing and direct steam injection make VENTO 6 suitable for bread, focaccia and other leavened products.
Pastry products
Cakes, tarts, shortcrust products, individual desserts and many other pastry preparations can be managed by selecting the most suitable ventilation configuration.
Biscuits and baked goods
Even airflow distribution helps achieve consistent baking results across multiple trays.
Baguettes and speciality breads
Adjustable steam and 90 mm tray spacing make VENTO 6 suitable for baguettes, loaves and speciality breads.
Frozen bakery products
Also suitable for frozen croissants, snacks and other frozen bakery products, with baking parameters that can be adapted to different preparations.
CONFIGURATIONS
Choose the VENTO 6 configuration that fits your workflow
VENTO 6 is available with different control solutions, from simple and immediate operation to programmable baking recipes.
CONTROL PANEL
MANUAL
Direct control of power, temperature, time, steam and steam exhaust.
Ideal for: users looking for simplicity, immediate operation and direct control of the baking parameters.
ELECTRONIC
Electronic control of temperature, time, steam and steam exhaust, with automatic preheating.
Ideal for: bakeries and pastry labs looking for greater precision while keeping operation simple and intuitive.
DIGITAL
Digital control with storage for up to 30 baking programs.
Ideal for: repetitive production where frequently used baking settings need to be recalled quickly and consistently.
TOUCH SCREEN 7"
Intuitive touchscreen interface with up to 48 stored baking programs and factory programs.
Ideal for: production labs handling a wide range of products, recipes and operators.
FAN SPEED
Airflow can be adapted to the type of product and different baking requirements.
Available fan configurations depend on the selected control panel. Contact us to identify the most suitable combination for your production.
1 SPEED
For simple and straightforward airflow management.
2 SPEEDS
For greater flexibility when adapting airflow to different types of products.
INVERTER
For variable fan-speed control and more precise airflow management, particularly useful for delicate products
TECHNICAL DATA
VENTO 6 - 600x400 / 450X650 mm
Tray capacity | 6
Tray size | 600×400 / 450×650 mm
Tray spacing | 90 mm
Dimensions
W × D × H | 875 × 1183 × 810 mm - Net weight | 165 kg
Power supply | 380–400 V · 3N~ + PE · 50/60 Hz
Heating power | 9.0 kW - Total power | 9.5 kW
Motors | 1 with autoreverse
Temperature range| 50–270°C
Water connection | 1 × G 3/4"
Water pressure | 1.5 - 6 bar
VENTO 6L - 400x800 mm
Tray capacity | 6
Tray size | 400×800 mm
Tray spacing | 90 mm
Dimensions
W × D × H | 875 × 1383 × 810 mm - Net weight | 185 kg
Power supply | 380–400 V · 3N~ + PE · 50/60 Hz
Heating power | 9.0 kW - Total power | 9.5 kW
Motors | 1 with autoreverse
Temperature range| 50–270°C
Water connection | 1 × G 3/4"
Water pressure | 1.5 - 6 bar
VENTO 6L is available with the same control and ventilation configurations as VENTO 6.
STACKED OVENS
More baking capacity in the same footprint
The VENTO range can be configured in different stacked combinations, increasing baking capacity while making efficient use of the available workspace.
Available configurations:
- VENTO 6 + VENTO 6
- VENTO 10 + VENTO 6
Contact us to identify the most suitable configuration for your available space and production requirements.
COMPLETE YOUR CONFIGURATION
VENTO 6 can be combined with dedicated accessories to create a more complete and efficient workstation.
OVEN STAND
For practical and stable oven positioning.
PROVING CABINET
To optimise workflow and complete your baking station.
HOOD
Available for specific installation and extraction requirements
TRAYS
Available in different versions 600x400 according to the product and baking application.
FAQ
Frequently asked questions about VENTO 6
VENTO 6 is available for 6 trays 600×400 / 450×650 mm or, in the VENTO 6L version, for 400×800 mm trays, with 90 mm spacing between levels. The configuration can be selected according to the tray format used in your bakery or pastry lab.
The 60×40 cm format corresponds to 600×400 mm.
Yes, on request. Due to the installed power, the single-phase version requires a properly sized electrical line. For professional installations, three-phase power is generally recommended when available. The electrical configuration is checked during the quotation stage.
Yes. VENTO 6 is designed for pastry shops, bakeries and professional production labs and can be used for croissants and laminated products, bread and leavened products, biscuits, pastry and other baked goods. Steam and ventilation can be adjusted according to the product.
A 6 tray oven is a suitable choice for businesses that need more capacity than compact 4 tray models without moving up to a 10 level oven. It is particularly suited to diversified artisan production and medium-volume operations.
VENTO 6 combines this capacity with 90 mm tray spacing, direct steam injection and different ventilation configurations.
VENTO 6 can be configured with manual, electronic, digital or 7-inch touchscreen controls. The most suitable solution depends on the type of production, the desired level of automation and whether stored and repeatable baking programs are required.
The configuration mainly depends on the products you bake, tray format, production volume and desired level of control. Tell us what you produce and how you work, and we can help identify the most suitable VENTO 6 configuration for your needs.
Yes. VENTO 6 uses an adjustable direct steam injection system, particularly useful for bread, leavened products, croissants and laminated pastry.
By direct water injection, without a boiler.
Extraction requirements depend on the type of installation and local regulations. A dedicated hood is available for VENTO 10 to manage the steam generated during baking.
Yes. Depending on the selected configuration, VENTO 6 is available with 1 speed, 2 speeds or inverter control. This allows the airflow to be adapted to different products and baking requirements.
DIRECT FROM THE MANUFACTURER
VENTO 6 is designed and manufactured in Italy by Helpan Forni. Since 2006, we have developed professional ovens for pastry, bakery and foodservice applications, providing direct support in product configuration and technical assistance.
Since 2006 | Designed and manufactured in Italy | Direct technical support
Need help choosing the right configuration?
Tell us what you produce, the tray size you use and the capacity you need. We can help you identify the VENTO configuration that best fits your production.