About BRESSO
BRESSO has continuous R&D and design capabilities, and has accumulated 31 years of experience in R&D and manufacturing of special baking equipment, as well as more than 30 related product patents.
We have a 3,000-square-meter workshop and R&D center in Seoul, South Korea and Henan Province, China. In 2017, we established a 5,500-square-meter production base in Shanghai, China. In order to ensure the precision of the equipment, we imported advanced sheet metal processing equipment and robots from Bystronic Group from Switzerland. Bending equipment; We have a leading production technology, established a sheet metal factory, an assembly factory and an operation center. We hold the world’s leading processing technology and manufacturing equipment, and have passed the ISO9001 and CE, FCC and other international certifications.
From 1991 to the present, our baking equipment has spread all over the bakery stores in South Korea and China, and our cooperation with MORE than 300 well-known brands at home and abroad. At the same time, our international market has covered North America, South America, Europe, Southeast Asia, Africa and other overseas markets, and have been highly praised by overseas customers. We look forward to your becoming our close partner for mutual benefit and win-win!
Our Products
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Medium Capacity 3 Deck 9 Tray Asian Oven 24kW for Growing Bakeries
Model: HBVO
Parameters: 8870954900
12-Tray European Deck Oven HBWO-4003 – High Capacity 4x3 Production
Model: HBWO
Parameters: 1354960483
18-Tray Compact Retarder Proofer Air HBDC-2018AIR for Boutique Bakeries
Model: HBDC Air
Parameters: 3862281191
32-Tray High-Capacity Retarder Proofer Air HBDC-2032AIR for Busy Bakeries
Model: HBDC Air
Parameters: 606137951X
Dual-Use Retarder Proofer Air HBDC-1618AIR for Chilled and Frozen Dough
Model: HBDC Air
Parameters: 2575088615
Company Gallery
Certifications & Awards
Success Stories & Case Studies
distributor
Perfectly overcame the fatal impact of Singapore's year-round high heat and humidity on baking (especially for pastry flakiness and crusty breads). With an exceptionally high revenue-per-square-foot ratio, it helped mall-based stores save precious kitchen space in a premium real estate market. The equipment's high efficiency and extremely low failure rate easily handled intense continuous bake-off demands during peak brunch hours, drastically reducing the distributor's high local labor costs for after-sales service.
Excellent exhaust valve design and hot air circulation quickly extract excess moisture from the chamber, ensuring long-lasting crispy, non-soggy baguettes and croissants even in a humid tropical climate.
distributor
Perfectly withstood the test of Mongolia's extremely cold and dry climate. Even with lower indoor temperatures during winter, the oven maintained a rapid heating speed without significantly increasing energy consumption. The paired proofer provided excellent humidity compensation, completely solving the issue of dough skinning caused by the dry local climate. The extremely low equipment failure rate helped the distributor save massive cross-border after-sales maintenance costs.
Features an extra-thick, high-density insulation layer that firmly locks in chamber heat, remaining unaffected by the freezing external environment and ensuring consistent baking quality.
Bakery
Enabled simultaneous "high-temp milk bread baking on the top deck and low-temp chiffon cake baking on the bottom deck" within a minimal footprint. Greatly increased revenue per square foot and helped owners manage diverse morning bake-offs smoothly.
Flexible modular design allows starting with just two decks and adding more as the business grows. Each deck features independent temperature control and exhaust valves, ensuring zero flavor transfer when baking different products simultaneously.
Bakery chain
Croissants on every tray achieve perfectly uniform golden color, distinct flaky layers, and a crispy texture. It completely frees up the baker—no more standing by the oven to rotate trays midway through baking.
The convection airflow is abundant yet gentle, ensuring delicate pastry layers aren't blown out of shape. The double-glazed insulated door offers excellent sealing, keeping temperature fluctuations within ±1°C.
Factory
Highly precise top and bottom heat means a tray of milk bread bakes with perfectly even color; no more frequent tray rotation midway, greatly reducing the baker's workload.
Fast heating, good insulation, and an easy-to-understand control panel. Even novice apprentices can quickly master it, lowering training costs for the shop.
Shop owner
Maintained zero-failure, stable operation during peak hours; reduced energy consumption by 20% compared to older equipment, saving significant utility costs for the chain stores.
Intelligent and precise temperature control with independent top/bottom heat adjustment and rapid heating; modern design and compact footprint, ideal for space-constrained mall or street bakeries.
End user
Increased production efficiency by 30%; produced breads with a perfect caramelized, crispy crust and even crumb structure, significantly boosting customer repurchase rates.
Powerful independent steam system, exceptionally uniform heat distribution from the stone deck, and outstanding heat retention for continuous baking without temperature drops.
Company & Product Videos
Company Introduction & Factory Tour
⏱ Duration: 3:45 | 👁 Views: 15,230
Product Demonstration - Kestrel K-1
⏱ Duration: 5:12 | 👁 Views: 28,450
Technology Innovation Showcase
⏱ Duration: 4:30 | 👁 Views: 12,890
Customer Testimonials & Success Stories
⏱ Duration: 6:20 | 👁 Views: 9,650
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