Electrode Baking Oven

Electrode Curing Furnace

Self-Heating via Electricity, Uniform Inside & Outside Cooking
Directional Current, Aligned Fibers
Energy-Saving & High-Efficiency, Outstanding Quality
Needle-Shaped Particles, Strong Adhesion

The principle of electrode maturation is based on Ohm's Law. The dough serves as a conductor; when electrified, it generates heat internally, achieving simultaneous maturation from the inside out. Compared with conventional ovens, this process is more energy-efficient and produces no browned surface on the bread. When current passes through the dough in a consistent direction, the fibrous structure of the matured bread is neatly aligned. Bread crumbs produced from such a structured bread feature needle-shaped particles that are light, fluffy, and possess strong adhesion, along with the distinctive aroma characteristic of fermented foods.

Product Features

Self-Heating via Electricity, Uniform Inside & Outside Cooking

The dough generates heat through its own electrical conductivity, achieving uniform maturation from the inside out with no browned surface.

Directional Current, Aligned Fibers

The electrical current flows in a consistent direction, enabling the bread's fibrous structure to be arranged in an orderly, aligned pattern.

Energy-Saving & High-Efficiency, Outstanding Quality

Compared with conventional ovens, the equipment is more energy-efficient, producing bread with a uniform and stable internal structure.Compared with conventional ovens, the equipment is more energy-efficient, producing bread with a uniform and stable internal structure.