Commercial bakery ovens: Italian quality for your bakery

Have you already selected your bakery equipment and are now looking for the best bakery oven or a professional bread oven? Bakeit offers a wide range of innovative and high-quality solutions designed to meet the needs of every baker. From small artisanal workshops to large industrial productions, our professional ovens made in Italy represent the pinnacle in terms of efficiency, reliability, and energy savings.

Our industrial food ovens are designed to meet the needs of every business, available in various sizes and capacities. We offer ovens powered by gas, electricity, or diesel, equipped with advanced panels for temperature, ventilation, and humidity control, along with automatic ignition systems for added convenience. Built to withstand the most demanding working conditions, our ovens are designed to last.

The best professional bread ovens

Discover the full range of professional ovens, ideal for baking:

• Electric convection oven: Perfect for bread and pastry, it ensures even baking thanks to its convection system. It's the ideal choice for those seeking versatility and want to reduce energy consumption.
• Electric fixed deck oven: Equipped with advanced technology, this oven allows precise control of baking, combining energy efficiency with high-level performance.
• Steam annular tube deck oven: This oven stands out for its reduced consumption and the ability to impart a unique flavor to products, making it optimal for both industrial and artisanal production.
• Electric combination oven: Thanks to its multifunctionality, it adapts to various usage scenarios, combining a convection oven, modular features, and proofing chambers into a versatile tool.
• Rotary gas, diesel, and electric oven: Even in the mini version, it offers optimal professional performance even in limited spaces. Ideal for those seeking efficiency and flexibility, with the possibility of integrating a dedicated burner for gas or diesel models.

Why choose an Italian bakery oven?

Italian-made professional bread ovens are renowned for their unmatched quality and durability. Choosing Bakeit means opting for:

• Superior quality: Each bakery oven at competitive prices reflects the excellence of Italian craftsmanship, combining top-quality materials with cutting-edge technologies.
• Energy efficiency: Whether you're looking for an electric bakery oven or gas solutions, our ovens are designed to maximize output while minimizing consumption.
• Versatility: Suitable for various product types, from classic bread to pastry specialties, our professional bread ovens guarantee excellent results in any context.
• Bakery oven prices: The cost of a professional bread oven depends on its size, ensuring you always receive a high level of quality.

Everything you need to know about bakery ovens

Here are the answers to the most frequently asked questions about bakery ovens:

• How much does a bakery oven cost?

The cost of a bakery oven can vary significantly depending on production capacity and available space. You can choose a smaller oven, such as a convection oven or a modular electric oven, ideal for producing a few trays, with a cost ranging approximately from €3.000 to €15.000.

However, to increase production capacity, costs can rise to several tens of thousands of euros, from €15.000 to €75.000, for larger ovens such as rotary ovens, steam tube ovens, or fixed deck electric ovens. For industrial solutions, prices can reach €300.000 or €500.000, depending on the desired size and production capacity.

• What is the best oven for a bakery?

The best oven for a bakery depends on specific needs, production capacities, and individual preferences. It's important to select an oven that suits your working method and skills. However, it's the talent and mastery of the baker that truly make a difference in product quality.

• What are the differences between a fixed deck electric oven and a steam tube deck oven?

The main differences between a fixed deck electric oven and a steam tube oven are significant. Firstly, there's the modularity of baking. In the fixed deck electric oven, you can select the number of chambers to activate, allowing flexibility based on needs and workload. For example, with a four-chamber oven, you can activate one, two, three, or all four chambers as needed.

In contrast, in the gas or diesel steam tube oven, once turned on, all chambers are heated simultaneously, limiting modularity. However, the steam tube oven offers a more "gentle" and enveloping baking thanks to the complete coverage of the baking surface by steam tubes. Unlike this, the heating elements in the fixed deck electric oven are only positioned on the ceiling and deck, while they are absent on the sides, which affects the baking mode, making it slightly more "aggressive" compared to steam tube ovens.

• Is it better to choose a Rotary oven or a fixed deck oven?

The differences between a rotary oven and a fixed deck oven are significant and mainly concern the type of baking and the workflow process. The rotary oven is ideal for baking bakery products, small pastries, and large leavened products thanks to its ability to ensure uniform baking on the entire rack. It's particularly suitable for products that require precise internal drying.

The fixed deck oven, on the other hand, is generally used for the production of large bakery products that need to maintain good moisture during baking. Another significant difference is in the workflow process. In the rotary oven, once the rack is inserted and the baking time is set, the baker can engage in other activities as the oven will alert when baking is complete. In contrast, in the fixed deck oven, the baker must carefully monitor baking, as heat may distribute unevenly inside the oven, potentially requiring product rotation.

• Is it worth buying an electric or gas/diesel oven?

The choice between an electric, gas, or diesel oven mainly depends on the available energy supply. If electricity costs in your area are lower than gas or diesel, it's advisable to opt for the electric option. Conversely, if electricity costs are high, gas or diesel should be considered. It's important to assess costs by consulting your utility bill and calculating the cost per kilowatt-hour. This analysis will help determine the expected oven consumption and make an informed choice.

• What performance differences are there between gas/diesel and electric ovens?

In reality, performance between these types of ovens is very similar. Product baking experiences no significant variations depending on whether you choose a gas, diesel, or electric oven; the baking remains virtually unchanged.

• Can I install electric or gas/diesel ovens in any environment?

It should be considered that electric ovens can be installed in any environment, as they do not pose combustion risks like gas or diesel ovens. This makes them more flexible in terms of placement and compliance with safety regulations. In contrast, gas or diesel ovens must comply with strict safety regulations as they are actual heat plants. Consequently, installation locations may be limited by prevailing regulations.

• Do I need to install a chimney for the oven?

Yes. For electric ovens, a single pipe is required for the expulsion of vapors and aromas generated during baking, which can be directed outside or drawn in by a ventilation system. In contrast, gas and diesel ovens require two chimneys: one for expelling combustion fumes and the other for baking vapors. Generally, the chimney for gas or diesel ovens must extend at least one meter beyond the building's roof, although specific regulations may vary from place to place. Therefore, gas ovens require two chimneys to be installed, while electric ovens require only one.