Find professional baking ovens for bakeries, pastry shops and larger baking production. We carry baking ovens for 40 × 60 cm baking trays from UNOX – from compact convection ovens to combi baking ovens, hearth ovens and large plug-in ovens. We help you size the oven according to production, products and peak load and can provide delivery, installation and training. See all our professional ovens here.
14 products
Challenge: Hart wanted an oven that could match their creative approach to testing new recipes.
Solution: Hart has used 2 large BAKERTOP PLUS rack ovens. They provide full control over humidity, fan speed, and excellent steam. This allowed them to bake bread, cakes, and prepare fillings.
Result: Hart has continuously developed, and today has one of the world's leading selections of bread and baked goods.
Convection oven
Combi-baking oven
Rack oven
Deck oven
A convection oven distributes hot air in the oven chamber using fans. This provides an even heat distribution across the baking trays and makes this oven type suitable for buns, cakes, pastries, and bake-off items, among other things.
Convection ovens are available from small models with a few trays to larger professional baking ovens. They are particularly interesting for small and medium-sized production, where a compact oven with relatively high capacity is desired. Some models also have steam or moisture addition, which offers more options when baking, for example, bread and pastries.
See our selection of convection ovens.
A combi-baking oven combines hot air with precise control of steam and humidity. This provides greater control over the baking process and makes the oven particularly suitable for bakeries with a varied assortment or products where temperature, air, and moisture significantly impact the result.
This could include sourdough bread, croissants, and other butter-rich pastries. On more advanced models, baking programs can be saved and repeated, making it easier to achieve a consistent result – even when multiple employees use the oven. UNOX BAKERTOP is an example of this type of professional baking oven.
A rack oven is designed for bakeries with larger production. Instead of placing baking trays into the oven individually, they are placed on a rack trolley, which is then wheeled directly into the oven. This makes loading and unloading quick and allows many trays to be baked in the same batch.
Rack ovens are therefore particularly well-suited for the production of larger quantities of bread, buns, and other baked goods, where capacity and an efficient production flow are important. On the other hand, a rack oven requires more floor space and typically also more power (e.g., 63 amps) than a smaller convection or combi-baking oven.
When choosing a rack oven, it is especially important to consider the required capacity during the busiest production hours. A large daily production does not necessarily mean that a rack oven is needed if production can be spread over many hours.
A deck oven typically consists of one or more separate baking decks, where products are baked directly on the hearth or on trays. This oven type is particularly associated with professional bread baking and is popular for sourdough bread and other products where a strong bottom heat and a distinctive crust are desired.
The separate decks can also allow for baking different products at different temperatures. This makes the deck oven flexible in bakeries with a varied assortment, even if the workflow is different from that of a convection oven or rack oven.
A deck oven usually requires more space and a larger investment than a smaller baking oven. However, it can be the right choice when bread quality, high heat capacity, and the ability to control multiple baking chambers are more important than compact size.
The size of the baking oven should not only be chosen based on how many kilograms you bake per day. The decisive factor is how much you need to produce during the busiest hours. A bakery that produces most of the day's bread between 3 AM and 7 AM may therefore need a larger oven capacity than a bakery with the same daily production spread over 10 hours.
As a rule of thumb, oven sizes can be divided as follows:
However, capacity also depends on what you are baking. Large sourdough breads, for example, take up more space and may require greater distance between trays than rolls and smaller pastries. Therefore, the number of trays alone is not always an accurate measure of the oven's real capacity.
At Cosina, we dimension the baking oven based on products, quantities, tray size, and production at peak times. This reduces the risk of choosing an oven that is either too small for the morning's production or unnecessarily large for the actual need.
We also create special solutions where you get two smaller ovens in one stack, or combine a regular baking oven with a deck oven in the same oven stack.
For professional baking, 40 × 60 cm baking trays are one of the most commonly used sizes. They are widely used in bakeries, patisseries, cafes, and other establishments with regular production of bread, buns, cakes, and pastries.
An oven for 40 × 60 cm trays is therefore often the natural choice if the main task is baking. For cooking, on the other hand, GN 1/1 trays are typically used, which have a different format and are designed for gastronomy.
If you have both food production and baking, there are also solutions where you can work with both formats in the same oven. For example, on several UNOX BAKERTOP models, the oven can be configured for both 60x40 cm baking trays and GN 1/1. This can be an advantage in cafes, hotels, smaller bakeries, and combined kitchen/bakery environments.
Therefore, the most important thing is not just the size of the oven, but also which tray format best suits your production.
Steam plays an important role in professional baking, especially for bread, sourdough, croissants, and Danish pastries. When steam is added at the beginning of the baking process, the surface of the dough stays moist longer, allowing the product to rise better before the crust forms.
For bread, the right amount of steam can contribute to better volume, a more uniform crust, and the desired shiny appearance. For croissants and other butter-rich pastries, precise control of temperature, air, and humidity is important for a consistent result throughout production.
However, the need for steam depends on what you are baking. Cakes, cookies, and other dry products typically require less moisture than bread and pastries. Therefore, it is advantageous to choose a baking oven where steam and air circulation can be adapted to different products.
For more advanced and varied baking production, a professional baking oven with precise humidity control can make it easier to achieve the same result from bake to bake – even when multiple employees use the oven. Here, the UNOX BAKERTOP is in a class of its own.
UNOX BAKERTOP is available in different equipment levels. For many bakeries, the choice is between BAKERTOP ONE and BAKERTOP PLUS. Both are professional baking ovens with steam and automatic washing, but the PLUS is designed for more demanding production and offers more options for controlling and automating the baking process.
BAKERTOP ONE is therefore not necessarily a poorer choice. For a smaller bakery with experienced bakers and relatively simple production, ONE can be the most economical solution. If, on the other hand, you bake many hours a day, work with demanding products, or have several employees using the oven, the advantages of BAKERTOP PLUS will typically be greater.
If you are in doubt, we can help assess the choice based on your products, weekly production, number of users, and how many hours the oven needs to be in operation.
UNOX is an Italian brand that has exploded globally in recent years. They are known for being among the most innovative, and we must say that the technologies they develop are beneficial to bakers. Their BAKERTOP series, available in three different versions, frees up a lot of time for you as a baker because it has automated many processes that were previously manual. In addition, UNOX has developed ovens that reduce power consumption by about 20%, which has resulted in the Energy Star Certification.
If you are considering a new oven, you should book an appointment for a free demonstration/test, where you can see the oven in action.
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