Unox Bakertop One - Baking oven - Washing system - Steam - 6 x 40 x 60 cm

Unox SKU: Bakertop One - Pakke 6 (V)
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Regular price DKK 57.495,00
Regular price Sale price DKK 57.495,00
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  • In stock, ready to ship
  • Backordered, shipping soon
  • 1-3 working days
  • B:86 x D:96,7 x H:166,3 cm
  • Til standard brød og kager + Erfaren bager
  • 400V, 10,1 kw, 16 Amp, 3/4" Vand, Afløb: Ø30 mm

Add-on purchase

The Unox Bakertop One with 6 plugs is a high-tech combi oven that contains the most indispensable functions such as steam, humidity control, core temperature, washing system and saving recipes.

Get a 4-year spare parts warranty by buying a wifi kit and registering your oven with UNOX.

With this oven you can easily steam, bake, roast, grill, regenerate, sous vide, fry at a low temperature and much more. Perfection with consistent results every time.

Simple control panel with touch screen - set the oven, save a recipe or create your ideal cooking program and let your creativity run wild. Program fry time, Standby or night cooking. Variable fan speed and humidity control. Choose up to 9 phases in your program and almost any preparation is possible.

The smart thing about the oven is that you have your own personal recipe book. Easily repeat your program every time and save time. Store up to 380 programs and divide them into 16 groups. It could be according to who in the kitchen will use them or according to the type such as meat, fish, vegetables or dessert.

The oven is available in versions 4, 6, 10 and 16 plates 40 x 60 cm.

Efficient industrial oven that provides clear savings in time, energy consumption and manpower.

Specifications

  • W: 86 x D: 95.7 x H: 84.3 cm
  • Distance between connectors: 8 cm
  • 6 pcs. 40 x 60 cm
  • Left-hand hinged (can be reversed at extra cost + 1,350 ex. VAT)
  • Remove humidity from steam and from food can be removed in whole or in part. Thereby give your food the ideal crispness, color and texture and taste. Meat, fish and vegetables retain their characteristics even when cooked at the same time in the oven. ( Dry Maxi)
  • Add steam in whole or in part. Easy and precise from 35 to 260 degrees. Make healthy food with taste, color and texture. (S team Maxi)
  • Several high-performance fans that rotate in both directions distribute the heat ideally and ensure that the heat penetrates all the way to the core of the food and shortens the cooking time for meat, fish and vegetables. But at the same time controlled which ensures gentle ventilation for light preparations, browning and preparations that last overnight. ( Air Maxi)
  • Small sensors inside the chamber which closely follow the humidity and regulate in relation to the selected program during the preparation. For example, when steam is added. ( Climalux)
  • Data driven – the oven collects data every single day and analyzes your use of the oven. Connected to the internet (additional purchase), it will subsequently come up with inspiration for new recipes and ways of doing things.
  • Core temperature
  • Automatic washing system with integrated soap container
  • Save recipes
  • Four speed fan
  • Holds the door at a 60, 120 or 180 degree angle.
  • Highly insulated oven
  • AISI 304 steel inside
  • LED light in door
  • USB access
  • 70 kg
  • 400 V, 9.9 kW, 16 Amp

Download the quick guide to Operation

If you want more functions, you can suitably choose a Bakertop Mind Maps Plus oven instead

  • Up to 10 different timers that can be set (Multi.Time)
  • Setting so that each plate is finished at the same time. The oven suggests the sequence and time of insertion (Mise.En.Place)
  • Adaptive cooking – Sensors in the oven which register humidity, the amount of food and temperature. Ensures optimal cooking even with half-filled plates
  • Autosoft - Ensures a correct and soft temperature rise when making delicate products or large volumes
  • Smart preheat - Preheating that takes into account the selected parameter and what has gone before in the previous hours
  • Smart washing system - which itself suggests a program based on how dirty the chamber is.
  • Smart drain optional - Frys fatty products such as chicken where the fat is drained into a container
  • Hyper smoker XUC090 so you can prepare smoked food in the chamber, except for salmon.
Paid off in 12-36 months

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.

What's included in the package?
  • 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.)

Choose the right size

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
Book a free demo with an expert

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

Assistance with permanent installations, etc.

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.

Delivery at the agreed time (+/-15 minutes)

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 - the fastest growing brand
  • 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.
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