Used commercial ovens

What is a bakery oven?

A bakery oven, or baking oven, is an industrial oven with efficient fans that can steam and bake evenly throughout the oven. Typically, a real bakery oven is a large oven, where you drive in a whole trolley with, for example, 20 trays. In bakeries, a lot of baking has to be done in just a few hours in the morning, which requires an oven with a large capacity. However, there are quite a few canteens, cafés and micro-bakeries that want to bake their own bread, and therefore quite a few smaller bakery ovens are made with, for example, 5 or 10 trays, which can also be used for other tasks in the kitchen. Here, UNOX BAKERTOP is an ideal solution because it is made for baking trays in bakery dimensions of 40x60 cm, but also has a washing system, effective steam programs, a meat thermometer and á la carte functions.

French quality ovens for 30 years

The oven is the heart of the bakery and without it your business will come to a standstill. That is why it is important that you choose one that is reliable , can withstand intensive use , but most importantly, that it can do what you need it to do. One of them is the French Eurofours oven, which we have been working with for a number of years now. They have been a dominant player in the market for 30 years because the ovens are reliable and because they bake very precisely.

UNOX - The world's best-selling

UNOX is an Italian brand that has exploded on a global scale in recent years. They are known for being among the most innovative, and we must say that the technologies they develop are something that bakers benefit from. Their Bakertop series, which comes in three different versions, frees up a lot of time for you who bake, because it has automated many of the processes that were previously manual. In addition, UNOX has developed some baking ovens that lower power consumption by around 20%, which has resulted in the Energy Star Certification.

If you are considering a new oven, you should stop by our showroom in Aarhus, where you can try all our ovens, preferably with your recipes. Call 42613995 if you would like to book an appointment in our demo kitchen.

Deck oven

The deck oven is excellent for baking sourdough bread, which is very popular. Cold proofed since the day before. Baking directly on the deck gives an optimal texture and crispness. More delicate items can be baked on a baking sheet. You can run different temperatures at the top and bottom and start with one floor and expand with more floors over time if the need arises. If you end up with three or four floors, we recommend using a lift. If you also want to bake sweet cakes and cookies, we can create a solution for you with an oven column consisting of a hearth oven and two convection ovens.

Oven

Space-saving oven with trolley for 16 x 40 x 60 baking trays. The oven has steam and the option of an adjustable fan for macarons and cookies. Powerful oven and quick temperature rise (important when opening doors/heat loss). Can bake everything from small buns and cakes to larger bread. With touchscreen and built-in recipes you ensure the same delicious baking results every time. Works really well next to one or two proofers as the proofing time is double the baking time for yeast bread.

Convection oven

Convection oven for 5 or 10 trays 40 x 60 cm. With steam and the option of an adjustable fan for macaroons and cookies. Powerful oven and quick rise to temperature (important when opening the door/heat loss). Can bake everything from small buns and cakes to baguettes and larger bread. With a touchscreen and built-in recipes, you ensure the same delicious baking results every time.

Combi ovens

A combi oven gives you some advantages over a convection oven. A combi oven can bake with and without steam, and combine the two, so you can cook anything you can think of.

• When baking dry, without steam: to bake biscuits, cookies, dehydrate fruit and vegetables, dry products such as meringues and puff pastry.


• With moisture content (or mixed): for most bakery products such as croissants, sponge cake, bread and leavened products, pastries.


• When baking with steam: for pre-baking pizza crusts, sous-vide preparations or for baking ingredients to fill baked products.

Bakery ovens from Cosina

When you buy commercial ovens, it is important that you get the right advice to choose the right type and model. And once you have your oven, you need a supplier who will get you started. That is why we offer a number of important advantages:

• 3-year spare parts warranty, and 1-year full warranty on Eurofours.


• Up to 5 years spare parts warranty, and 2 years full warranty on selected UNOX models upon registration.


• 30 years of experience in bakery machinery.


• Service network and internal technicians at our own workshop.


• Showroom where you can see ovens and other bakery machines.