Unox Bakertop One BIG commercial oven - Washing system - Steam - 16 x 40 x 60 cm

The UNOX BAKERTOP pays for itself not only through savings on electricity bills but also through higher output, less waste, and fewer operating hours per bake.

On average, we experience:
+10–30% higher capacity
→ more bread/cakes without additional staff
1–3% less food waste
→ better utilization of raw materials
10–25% lower energy consumption
→ reduced operating costs
Less manual monitoring
→ frees up 10-60 min. per day
Less time spent on cleaning
→ The oven cleans itself
High operational reliability
→ Consistent processes and fewer errors

12–36 months payback
Fastest in production bakeries, busy bakeries, and classic artisan bakeries.

If you switch from an older oven to a Bakertop.

6 x 60 x 40 – "Compact operation"
Gain: + DKK 500/day

10 GN – "Professional standard" (Bestseller = Clearly best balance)
Gain: + DKK 1,500/day

16 x 60 x 40 – "High volume production"
Gain: + DKK 3,000/day
(Only if you can keep the oven full)

The difference between BAKERTOP ONE and PLUS is more evident the more you fill the oven and the more you use the oven.

• Frame, wheels, and water trap
• Water filter to be changed after 12 months or when empty (oven will notify)
• 10 x 1 liter soap, easily refilled in the soap dispenser
• Technical assembly in the workshop, so you avoid heavy lifting
• 180 cm long water hose with water coupling
• 150 cm long cable with CEE plug (can be longer)
• Installation by authorized technician for electricity, water, and drainage, as well as calibration
• Free subsequent training by an experienced chef at your location.

You need to provide:

• Drain DN 50 in wall or floor (preferably max. 1 meter from oven and max. 25 cm from floor)
• CEE socket (16/32/63 Amp depending on the oven)
• Extraction hood above the oven
• Tap 3/4" with stop (1.5 to 6 bar water pressure).

(Other installations apply to floor models with roll-in racks and stacked ovens.)

When choosing an oven: Don't look at average consumption, but at the time of day you are most pressured (peak load).

6 x 40 x 60 trays

For small and medium-sized kitchens with low volume (30-100 kg daily)

• Flexibility (bakes small batches and varied assortment)
• Oven does not run continuously

10 x 40 x 60 trays (Bestseller):

For busy bakeries/patisseries/supermarkets with high volume (100-200 kg daily)

• Can handle peak load (morning rush)
• Ideal for sourdough rolls
• Future-proof

16 x 40 x 60 with trolley:

Central bakery or large bakeries (200-250 kg/day)

• Mass production instead of flexibility (Morning peak: Everything must be out in 2-3 hours)
• Reduces manual handling
• High hourly efficiency is crucial

Use two ovens when:

• You are working with different cooking types simultaneously (e.g. rye bread and Danish pastries or sourdough and cookies)
• Downtime is critical (always a backup oven)
• You want to separate (gluten-free vs. gluten-containing)
• One oven is more than 80% loaded most of the day.
• You often "wait for the oven" in production
• You lose revenue due to capacity limitations
• You want to produce more in a short time/spread out production

Place on top of each other if floor space is limited. Otherwise, a side-by-side setup is always preferable.

In short:

• 6 trays: Small production / flexibility
• 10 trays: Standard professional operation
• 16 trays: High volume / industrial production

A digital combi oven only makes sense for you if you are willing to standardize your processes and create "fixed recipes/menus".

Book a demo with us or have Kenneth visit you with an oven. With his 18 years in a kitchen, he can challenge you and show you how to save time, avoid fewer errors, improve quality, and ultimately train staff faster. Essentially, how you can increase revenue and reduce your costs. He can also show you how other equipment becomes redundant. You will see the potential in practice and can better calculate the payback period of the investment.

Book via: info@cosina.dk

Many things can go wrong when buying a new oven. Most problems are not about the oven itself, but about everything around the oven that only becomes an issue once it's in place.

• Door width/access conditions
• Ventilation
• Cannot open the door completely/incorrect placement (min 5 cm to all sides)
• Insufficient counter space
• Not enough power in the electrical panel or issues with water/drainage
• Working height (Max 160 cm to the top shelf)
• Not considering tray sizes in conjunction with refrigeration and dishwashing, etc.

Book us to help you for DKK 749 ex. VAT per hour. It can save you a lot of money in the end.

Your oven is typically delivered by Danske Fragtmænd or a courier. Delivery takes place at the agreed time (+/-15 minutes) between 7 AM and 5 PM on all weekdays. Curbside delivery, unless you order indoor delivery.

Shipping costs (incl. handling)

• DKK 398,-

Do you have questions about delivery? Call us at +45 42 61 39 95.

• UNOX is the world's best-selling industrial oven, with 5,000 units installed across the country.
• They are energy-efficient, reliable, innovative, and provide kitchens with better overall economy.
• You get a lot of value for money compared to other brands sold here.
• Quick installation and free start-up with training.
• Spare parts warehouses in Aalborg, Aarhus, Odense, and Roskilde.
• Extensive service network used by major chains.
• Guaranteed spare parts for a minimum of 15 years. This ensures your uptime. If the oven stops, your earnings stop.