Apuro JB189-A 100 litre bakery convection oven with manual humidity injection

Apuro Bakery Convection Oven with Humidity 100L – JB189-A

Name: Apuro Bakery Convection Oven with Humidity 100L – JB189-A
Brand: Nisbets
SKU: JB189-A
Price: 2357.39 NZD
Availability: OutOfStock

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$2,357.39 - $2,357.39

$2,357.39

$2,357.39 - $2,357.39

$2,357.39

SKU JB189-A

The Apuro JB189-A is a compact four-tray commercial convection oven built for bakeries, cafés and production kitchens that need full 600 × 400mm bakery-tray capacity without stepping into a larger programmable oven. Fan-forced heat supports even tray-to-tray baking, while push-button humidity injection adds moisture when lift, surface elasticity and colour matter.

Four tray positions for 600 × 400mm bakery trays or GN 1/1 pans
100 litre stainless-steel cooking chamber
70–250°C temperature range
Fan convection for even heat distribution
Push-button manual humidity injection
Integrated water supply—no fixed water connection required
Double-glazed door, reinforced hinge and overheat protection

Why Choose This Product

Choose the JB189-A when full-size bakery trays and useful humidity control matter more than programmable automation. It lets a café or small bakery move between bread, pastry and savoury production using 600 × 400mm or GN 1/1 formats, while the self-contained water supply removes a plumbing requirement. It is a particularly practical step up from a dry convection oven for operators who want better control over rise and crust development without investing in a combi oven.

Simply Hospitality Notes

Simply Hospitality note: This is a strong fit for cafés and small bakeries that need true 600 × 400mm tray capacity and occasional humidity without the cost or complexity of a combi oven. Its controls are manual, so it rewards a team that can standardise load size, temperature, time and the point at which humidity is added. Confirm 400V three-phase power, ventilation, clearances and bench loading before purchase; electrical connection must be completed by a suitably qualified contractor.

Product Guide

Preheat fully before loading, then keep product size and tray loading consistent so air can move evenly through the cavity. For bread and selected pastries, apply humidity early to support lift and delay surface setting, then allow the bake to finish dry for colour and crispness. Record the successful time, temperature and humidity routine for each product. Refill the integrated supply with clean potable water, wipe the cavity and door seal after service, and keep the fan area clear of baked-on residue.

Brand Guide

About Apuro: Apuro makes practical commercial kitchen equipment for hospitality operators who need straightforward controls, useful core features and serviceable construction at an accessible investment. The range is particularly well suited to cafés, takeaways, bakeries and smaller professional kitchens where dependable daily output matters more than advanced automation.

Product Details

The JB189-A combines a 100 litre cavity with four full-size bakery tray positions in a relatively compact bench footprint. Manual time and temperature controls keep operation direct, making it well suited to repeatable recipes where the team already understands the required bake profile.

Baking Format and Workflow

The oven accepts four 600 × 400mm bakery trays or four GN 1/1 pans. This dual-format capacity is valuable in mixed production: pastry and bread can stay on standard bakery trays, while savoury items and prepared foods can move through the same oven on gastronorm pans. For the most consistent results, use similar product weights across each load and leave room for air to circulate around the trays.

Humidity Injection

A push-button system introduces moisture from the integrated water supply, so no fixed water connection is required. Used early in a bake, added humidity can delay surface setting and support lift, surface elasticity and finish. This is manual humidity injection rather than automatic combi-oven steam control, so results depend on the operator applying a consistent amount at the correct stage of the recipe.

Controls and Daily Operation

Fan-forced convection distributes heat through the cavity, while separate manual time and temperature controls make the oven straightforward to set and monitor. The double-glazed door supports heat retention and visibility, and smooth internal surfaces simplify end-of-shift cleaning. Allow the oven to preheat fully, avoid overloading the cavity and document successful settings for repeatable production.

Installation Requirements

This is a 400V three-phase, 4.6kW appliance and requires connection by a suitably qualified electrical contractor. Before ordering, confirm the site has adequate electrical capacity, an appropriate final connection, suitable ventilation and clearances, and a bench or stand capable of safely supporting the 45kg oven plus a loaded tray set. The integrated humidity reservoir must be filled with clean potable water and maintained as part of the daily cleaning routine.

Technical Specifications

Model	JB189-A
Capacity	100 litres
Tray capacity	4 × 600 × 400mm bakery trays or 4 × GN 1/1 pans
Temperature range	70–250°C
Electrical supply	400V 3N~, 50/60Hz
Power	4.6kW
Dimensions	760 W × 686 D × 558 H mm
Net weight	45kg
Construction	Stainless steel and glass
Humidity system	Manual push-button injection from integrated water supply
Warranty	2 years parts and labour, subject to supplier terms

Documents

Product Specification & Installation Guide – JB189-A (PDF)

Tray Capacity 4 × 600 × 400mm or 4 × GN 1/1
Temperature Range 70–250°C
Power Supply 400V 3N~, 4.6kW
Dimensions 760 W × 686 D × 558 H mm
Dimension 760 W × 686 D × 558 H mm
Weight 45kg