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.
Professional electric convection oven for restaurants and bakeries with 4-tray capacity and even heat distribution for consistent cooking results.
Professional electric convection oven with moisture injection for commercial kitchens. Reaches 300°C with timer alarm and includes 4 baking trays.
Professional electric convection oven with Cook & Hold function for commercial kitchens. Even heat distribution up to 250°C with timer and interior lighting.
Compact electric convection steam oven designed for professional kitchens requiring precise cooking control in limited counter space.
Compact electric convection oven with rotisserie function for professional kitchens. 42-litre capacity with precise temperature control.
Electric convection oven with humidifier for professional kitchens. Accommodates 4x GN 1/3 pans with 55-litre capacity.
Electric convection oven designed for professional kitchens with 4x2/3 GN capacity and 45-litre volume. Tabletop unit with knob operation and temperature range up to 250°C.
Compact electric convection oven for small kitchens and prep areas. Holds 4x1/2 GN pans with precise temperature control.
Professional electric convection oven with integrated humidifier for commercial kitchens. Accommodates 10x1/1GN pans with precise temperature control.
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.