Rating of the best bakery cabinets for 2022

Cabinet for the manufacture of confectionery and bakery products, pizza is used not only as an independent unit, but also as a link in the technological line. The unit is indispensable for high-quality production:

• vegetable dishes;
• fish and meat dishes;
• poultry dishes.

In baking cabinets, you can stew, bake food.

How to choose the right oven

Depending on the volume of production, the required quality and additional features for ease of use, you should pay attention to individual points of characteristics.

• Number of layers

The optimal number of baking sheets is from 5 to 8 levels.

• Steam humidification

If the chamber contains a high level of steam during baking, then the surface of the dough during condensation is under moisture for a long time. The dextrins of the crust dissolve during this process, spread evenly over the surface with a thin film and give it a gloss. The crust is flexible, without cracks, does not burst when bent and broken off. The color of baking is far from gray, it has an appetizing look.

• Control

You can control the cooking process using mechanical rotary knobs with a scale or an electronic display with setting parameters and a timer.

• Temperature

The temperature scale varies from 30° to 260-270°. On many models, automatic shutdowns are installed when a predetermined limit is reached.

• Power

A large volume and number of levels, several fans, many modes and a steam humidification system require a large power consumption.

• Installation location

The manager should be consulted on the required installation standards, distance from walls and other kitchen equipment.

• Design and materials

To maintain a uniform kitchen style, the above parameters should be followed.

• Manufacturer

There are cabinets of Italian, German and a number of domestic manufacturers on the market, which affects the cost.

Errors when choosing

The convection oven evenly distributes the heat entering the chamber. Steam humidification makes the product airy and tender, and also extends the shelf life and freshness.

The rotary oven bakes and cooks by rotating the trolley pin around the axis, which gives a glossy blush to the outer layer of the product and even baking on each side. Bread ovens have two types of working chambers - octagonal and quadrangular.The choice of a rotary oven is not based on the size of the chamber, but on the trolley, which takes into account the size of the baking sheet, its format and the total number of sheets. Modern oven models may have a pair of carts. Steam generators that operate the humidification system increase the cost of the oven, but a range of products can be formed that do not require the use of this function.

The hearth oven, which came from Ancient Rus', allows you to adjust the temperature on each tier, the area of ​​\u200b\u200beach shelf - or hearth, is also different, which makes it possible to simultaneously cook several types of products.

The specialization of the company in pizza involves the use of separate equipment, the final product of which is crust. Depending on the number of levels and the size of the camera, you can get from 1 to 6 crusts.

The error lies in the incorrect definition of the scale of production and the purpose of the equipment. The adequate price of the furnace, the estimated payback period also play a key role in the selection.

Top Best Baking Cabinets

UNOX

Baking cabinets from the Italian manufacturer have a high level of optimization of the baking process.

The brand is represented by a wide range of models, further about some of them.

UNOX XB 813G

The cabinet with the BAKERLUX ™ oven, which has retained only the necessary functions for safety and reliability, is suitable for baking frozen bread, croissants, has manual control over the parameters of baking time, temperature, steam humidification concentration, air flow.

UNOX XB 813G
Volume	10
interlevel space, mm	80
frequency mode, Hz	50-60
Power consumption, kW	1
Weight, kg	134
source type	gas
type of control	Mechanics
steam function	+
connection to the plumbing system	+
built-in pump	-
Levels, number	10
Baking tray, mm	600x400
Temperature mode scale, °	from (+) 30 to 260
net. AT	220

• guarantee of a uniform level of readiness of the product, regardless of the volume of loading;
• chefs participated in the development, thanks to which the feature set is optimized;
• high level of hygiene.

• no indication of time and temperature.

UNOX XEFT-06-EU-ELRV

Cabinet with BAKERLUX oven ^shop  for baking confectionery, baking rolls and bread, various dishes, the oven has a stainless steel chamber with chrome rails, LED lighting, the possibility of automatic programming with saving programs.

Climate control system:

1. removal of moisture from the furnace chamber;
2. combined baking mode by type - convection with steam.

The door opens with a manual mechanism.

Required connection parameters:

1. distance from walls 5 cm;
2. distance from other devices - end panel 7 cm, side panels - 4.5 cm;
3. room temperature 5-35°С;
4. indoor humidity 70%;
5. the water supply should be 30 °, the pressure head is in the range of 150-600 kPa.

The unit is equipped with a control panel with steam protection, a USB connector, and a thermostat.

UNOX XEFT-06EU-ELRV
interlevel space, mm	75
rashmer: wxdxh, mm	800x829x682
Power consumption, kW	10.3
Weight, kg	72
control type	electronics
steam humidification system	+
connection to the plumbing system	+
Number of levels	6
Sheet, depth÷width, mm	400x600
Temperature range, °	(+) 30 ? 260
net. AT	380

• 1 year warranty;
• stores in memory the programs created during the operation;
• works in three steps when baking;
• air flow control in the chamber is carried out with the help of reversible fans, with the possibility of setting two speeds by the user;
• three baking modes - convection 30-260°, steam-convection 48-260°, with preheating;
• the presence of a mobile internal glass for easy cleaning and ensuring a high level of hygiene;
• maximum safety due to the absence of heating of the external surfaces of the glass, furnace;
• function of braking of the motor at the moment of opening of a door for energy saving.

• not identified.

UNOX XB 693

The budget version of the XBC while maintaining the level of reliability and durability on mechanical control.

Production materials:

1. stainless steel - chamber;
2. stainless steel - guides;
3. high-strength self-lubricating technopolymer - door hinges;
4. carbon fiber door lock.

For convenient communication with the water supply network, the stove is equipped with plastic holders, a water supply hose, a filter, a conical drain cap, self-tapping screws, and a key.

Required connection parameters:

1. distance from walls - 5 cm, from other devices - rear panel 7 cm, side panel - 4.5 cm;
2. temperature conditions of the room 5-35 ° C, with a humidity of 70%;
3. 30° supply water temperature at 150-600 kPa pressure and 7°f hardness.

Cooking time can be adjusted with a scale of 0-120 minutes.

UNOX XB 693
color background	silver
interlevel space, mm	80
Power consumption, kW	10.5
Weight, kg	80
source type	circuit
control	mechanical
steam humidification	+
connection to the plumbing system	+
Levels, number	6
Baking tray, sh÷g, mm	600x400
Temperature range, °	from (+) 30 to 260
net. AT	380

• halogen lighting;
• adjustment and direction of air flows inside the chamber is carried out with the help of reversible fans, with the possibility of setting two speeds by the user;

• There are no trays included with the oven.

Gierre Bake 500M

The baking cabinet from the Italian manufacturer is recommended for small businesses producing confectionery and bakery products.

The equipment has stainless steel, electronic lighting, halogen lighting, mounted on a stand or table.

Gierre Bake 500M
interlevel space, mm	80
size: wxlxh, mm	975x995x777
Power consumption, kW	7.9
Weight, kg	110
control type	Mechanics
presence of steam humidification	+
connection to the plumbing system	+
Levels, number	5
Baking tray, depth÷width, mm	400x600
Temperature conditions, range, °	(+) 30 ? 270
net. AT	380

• Has a steam function
• the air flow in the chamber is controlled by a reverse motion fan;
• the process is controlled from a mechanical panel;
• has a connection to the water supply system;
• the glass has an opening for easy cleaning and hygiene;
• maintaining the humidity regime for uniform baking, thanks to steam humidification;
• stylish design.

• no baking sheet included.

Wiesheu Dibas 64 Blue Le

The bakery oven from the German manufacturer is the final model of many years of development and production. For 48 years, the company has been improving, changing technologies, introducing innovations.

Dibas is a convection oven type that has become Wiesheu's flagship.

Three door options are available:

• classic type with plowing;
• manual servo;
• door hidden inside the case.

Wiesheu Dibas 64 Blue L
Power consumption, kW	19
Weight, kg	170
presence of steam humidification	+
Baking tray, widthxdepth, mm	600x400
Temperature scale, °	from (+) 30 to 250

• The standard version includes an automatic auto-cleaning system, which is started by a single push of a button;
• convenient and safe cleaning;
• purity guarantee;
• reduced labor costs;
• stylish design;
• LED lighting;
• USB connector;
• the presence of a reversible fan;
• convection on intelligent control;
• cascade type of steam humidification of a pipe-direct system;
• air conditioning system for cooling and removing excess moisture;
• high level of energy saving due to heating control and optimized thermal insulation;
• multi-touch display;
• guarantee of uniform baking.

• high price.

Abat ESH-4K

The Russian company, the leader in the professional kitchen equipment market sector, has been manufacturing and supplying units for 16 years.

Abat ESH-4K
connection network voltage, V	380
pods, quantity	4
Power consumption, kW	10.5
Weight, kg	510
source type	circuit
control type	Mechanics
power consumption, kW	220
guarantee	year
Levels, number	4
Baking tray, widthxdepth, mm	600x400
warm-up, time, min	40
Temperature scale, °	from (+) 200 to 270

• temperature of heating elements is regulated separately;
• automatic shutdown at around 320°С;
• the height of the legs is adjustable;
• case material – painted metal;
• holds 24 bread pans.

• one pod hosts one level.

Iterma PI-910RI

The cabinet with a steam humidification system has a simple design, its spare parts are freely available, which indicates its long service life.

Iterma PI-910RI
connection network voltage, V	380
levels, quantity	10
power, kWt	12
Weight, kg	141.5
source type	circuit
control type	Mechanics
power consumption, kW	220
guarantee	year
Levels, number	10
Baking tray, widthxdepth, mm	600x400
Temperature scale, °	from (+) 20 to 280

• the presence of three fans for flow direction, reverse type;
• a standard baking sheet is used;
• 10 cooking levels;
• on electromechanical control;
• equipped with a steam humidification system;
• installed on a stand;
• body material - high quality stainless steel;
• thermo glass on the door.

• no.

ESHP-1s(u)

Frying and baking is carried out on two lower and two upper heating elements, it is also possible to cook dishes.

The material of the two-component baking trays is black steel.

ESHP-1s(u)
Volume, m³	0.14
capacity, standard format	molding for bread No. 7
Power consumption, kW	5.5
Weight, kg	120
source type	circuit
control type	Mechanics
the presence of moisture	+
chamber, m³	0.77
net. AT	220

• Russian manufacturer, city of Lyubertsy;
• temperature is regulated stepwise;
• the temperature is maintained automatically;
• the ability to regulate the power of heating elements separately;
• belongs to the budget class;
• indispensable for canteens, cafes, kindergartens, restaurants, schools;
• material - galvanized steel.

• not identified.

GRILL MASTER

A series of baking and frying units from a Russian manufacturer.

Shzh E/3

Each section is equipped with two high-precision temperature controllers - from 50° to 320°C. The doors are equipped with tempered glass.

GRILL MASTER
sections, quantity	3
Power consumption, kW	16.2
Weight, kg	311
source type	circuit
control type	Mechanics
steam humidification	+
net. AT	220

• the presence of steam humidification;
• lighting in the chamber with halogen lamps;
• production simultaneously for one load of 72 units of products;
• the body is made of stainless steel;
• installation is made on a stand.

• no trays included.

The market of modern kitchen equipment provides ample opportunities both for private production and for obtaining high-quality confectionery and bakery products in public institutions.

Modern baking units are easy to operate, have a high quality guarantee and produce tasty products. Every person on the planet daily consumes flour, bakery or bread products, this is an incredibly large volume and specialized equipment helps to cope with it. The introduction of the latest technologies and materials, the use of humidification in chambers and the development of a stylish design have brought bakery equipment to a qualitatively new level of development.