CAT // 5264 — CATEGORY
Bakery ovens
Bakery ovens are the foundation of consistent bread, pastry, and cake production. Whether you need convection for even heat distribution, steam injection for crust development, or humidification for moisture control, the right oven scales with your output—from small artisan bakeries to high-volume production.
Choose between electric and gas models, and select capacity based on your GN tray count and daily batch requirements.
Bakery ovens from ecaterstore include electric and gas convection models with humidifier or steam injection, capacities from 5 to 10 GN trays. Suited to artisan bakeries, hotels, and high-volume pastry operations. Key spec: GN capacity and power rating determine output and steam capability.
When selecting a bakery oven, consider your fuel source (electric or gas), production volume, and the specific baking processes you run. Convection ovens circulate hot air for uniform browning; steam and humidifier models add moisture to achieve proper crust and crumb structure. Capacity is measured in GN (Gastronorm) tray positions—5×1/1 GN suits smaller bakeries, whilst 10×1/1 GN handles higher throughput.
Key factors to compare:
- Energy source and power rating (kW or gas output)
- GN tray capacity and interior dimensions
- Steam or humidifier function for crust control
- Temperature range and recovery time
- Depth and footprint for your space
All ovens are priced ex VAT for B2B buyers and are available for delivery across Ireland and the EU.
FREQUENTLY ASKED
Common questions
What's the difference between a humidifier model and a steam oven?▾
Humidifier models inject moisture into the chamber during baking. Steam ovens have integrated steam generation for precise humidity control. Steam models offer greater control for laminated doughs and crisp finishes.
Should I choose electric or gas?▾
Electric models suit kitchens without gas infrastructure; gas models offer higher capacity and lower running costs. Electric ranges 3.3–12.6kW; gas ranges 19–19kW. Check your utility setup and volume requirements.
What capacity do I need for a medium bakery?▾
5 GN (1/1) capacity suits 50–100 covers per service. 10 GN capacity suits higher-volume operations or multiple bake cycles. Check your peak production hours and average batch size.
Are these ovens suitable for artisan bread and pastries?▾
Yes. Convection models with humidifier or steam capability suit both. Steam injection helps achieve crust development on bread; humidity control supports pastry lamination and moisture retention.
What's the typical price range for a 5-tray model?▾
Electric convection with humidifier: €4,428–€5,105. Electric steam: €6,999. Gas convection with humidifier: €7,780. Gas steam: €9,791. Prices include Irish VAT.