Premium pastry shop ovens for professionals

Welcome to Bakeit, your trusted point of reference to discover high quality pastry ovens, strictly Made in Italy. We will guide you through the key features of our ovens and how to select the one best suited to your culinary needs.

On our website, you also find a vast selection of other pastry equipment, such as cream cookers or professional sheeter, thus completing your laboratory with everything you need to create high quality products.

Characteristics of professional pastry shop ovens

Our modular electric ovens, also available with gas/diesel, for bread and pastries are the result of refined and excellent Italian design. They are available in a wide range of configurations to suit every cooking scenario. Full glass doors, advanced control panels and stone cooking floors are the keys to their success, ensuring superior performance and uniform cooking .

Versatility is another strong point. Our model range includes ovens with different sizes and options to fit smaller or larger spaces. The goal is to allow every pastry professional to find the ideal oven, with the highest possible performance.

How to choose a professional pastry oven

Selecting the right oven represents a fundamental step for the success of your laboratory. When it comes to efficiency in limited spaces, consider a compact model with reduced energy consumption. Many of our ovens are also available with energy saving options and equipped with sophisticated temperature control technologies that guarantee uniform cooking with controlled consumption.

So, if you're looking for versatility in a limited space, a convection oven is an ideal choice. These ovens distribute heat evenly, significantly reducing cooking times, thus saving energy and gaining efficiency. Furthermore, with the possibility to choose between touch or mechanical models and different sizes you can customize your cooking experience according to your needs.

Practicality is essential. The easy rotation, the intuitive control panels and the integrated steamer for baking bread are some of the features to take into consideration. These elements make your work smoother, allowing you to focus on creating your masterpieces without distractions.

Choose Bakeit for your high quality Made in Italy pastry ovens and take your culinary art to new levels of excellence. With Bakeit, you transform your passion for baking into an extraordinary culinary experience. We care about your satisfaction and the success of your business, and we are ready to offer you the best tools to achieve your goals.

Frequently Asked Questions about Bakery Ovens

Discover all the essential information regarding Bakeit's Italian-manufactured bakery ovens:

• What are the main features of pastry ovens?

Pastry ovens are designed to meet the needs of pastry chefs, offering features such as convection and static ovens, steam and humidity control, programmable digital touch screen panels, and the convenience of new ovens at slightly higher prices than used ones.

• Which oven to choose for a pastry laboratory?

To maximize your pastry business, optimizing both production and product quality, you can choose from:

• modular electric oven;
• electric convection oven;
• mini rotary electric gas/diesel oven;
• rotary electric gas-diesel oven.

These recommended ovens are designed to work with standard Euronorm 40x60 trays, making them ideal for the needs of your pastry laboratory.

• What is a convection oven?

A convection oven is a type of oven that utilizes a ventilation system to circulate hot air within the cooking chamber. This uniform circulation of air allows food to be cooked more evenly and often more quickly compared to traditional ovens, which primarily rely on heat conduction and radiation.

Here are the main advantages of a convection oven:

• Even cooking: Thanks to its specially designed fan, hot air circulates consistently, eliminating hot and cold spots and ensuring that food is cooked evenly from all sides.
• Reduced cooking times: Convection speeds up the cooking process, allowing food to be prepared in less time than traditional ovens.
• Energy efficiency: Because it cooks faster and at lower temperatures, a convection oven can be more energy-efficient.
• Better cooking results: It is particularly effective for browning and roasting, making foods crispier on the outside while maintaining their softness on the inside.
  
  

• What is the best professional oven for pastry?

The best oven for pastry laboratory is the commercial electric or gas/oil Rotary oven. This oven, thanks to the rotation of the cart inside the oven itself, ensures uniform baking from the first to the last tray.

• How much does a bakery oven cost?

In Bakeit's catalog, the starting price for a professional bakery oven is €2,841 for the electric convection Anemos model with a capacity of 6 trays 40x60. As the production capacity of the models increases, the price increases accordingly.

• What are the differences between a modular electric deck oven and a Rotary/convection oven?

The main differences between the modular electric deck oven and the rotor or convection oven lie in the cooking method and heat transfer. The deck oven offers static baking, characterized by the stillness of the air inside the chamber throughout the baking process. In contrast, ventilated ovens such as the rotor oven and convection oven provide fan-assisted baking, where heat is evenly distributed through the airflow created inside the baking chamber, ensuring uniform and precise baking of the product.

• Do I need to purchase an oven with the capability to produce steam for pastry baking?

No, in the pastry industry, the use of steam for baking is not absolutely necessary.