Rating of the best bakery cabinets for 2020

The 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 quality production:

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

In baking cabinets, you can stew, bake food.

How to choose the right bakery cabinet

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

• Number of layers

The optimal number of trays is considered to be from 5 to 8 levels.

• Steam humidification

If the chamber contains a high level of steam during baking, then the surface of the dough is permanently moist during condensation. In a similar process, the dextrins of the crust dissolve, spread evenly over the surface with a thin film and give it a gloss. The crust turns out to be flexible, without cracks, does not burst when bent and breaking off. The color of the pastry 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 ranges from 30 ° to 260-270 °. Many models have automatic shutdowns when the limit is reached.

• Power

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

• Place of installation

You should consult with the manager for the required installation standards, the distance from walls and other equipment of the kitchen room.

• Design and materials of manufacture

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

• Manufacturer

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

Selection errors

The convection oven evenly distributes the heat entering the chamber. Steam humidification makes the product airy and tender, and also prolongs 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 an even bake on each side. Bread ovens have two types of working chambers - octahedral and quadrangular. The choice of a rotary oven is based not 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 can have a pair of carts. Steam generators that provide a 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 furnace, which came from Ancient Russia, allows you to regulate the temperature on each tier, the area of ​​each shelf - or hearth, is also different, which makes it possible to simultaneously cook several types of products.

The company's specialization 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 chamber, you can get from 1 to 6 crust.

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

Top best bakery cabinets

UNOX

Bakery 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, below 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, concentration of steam humidification, air flows.

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 management	Mechanics
steam humidification function	+
connection to the water supply system	+
built-in pump	-
Levels, number	10
Baking tray, mm	600x400
Temperature mode scale, °	from (+) 30 to 260
net. IN	220

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

• no indication of time and temperature.

UNOX XEFT-06-EU-ELRV

BAKERLUX oven cabinet ^shop  for baking pastries, baking rolls and bread, various dishes, the oven has a stainless steel chamber with chrome guides, LED backlighting, the ability to automatically program with saving programs.

Climate control system:

1. removing moisture from the oven chamber;
2. combined baking mode by type - convection with steam.

The door is opened manually.

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 supplied water should be 30 °, the pressure head under pressure in the section 150-600 kPa.

The unit is equipped with a control panel with steam protection, USB connector, 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 water supply system	+
Number of levels	6
Sheet, depth ÷ width, mm	400x600
Temperature range, °	(+) 30 ? 260
net. IN	380

• 1 year warranty;
• stores programs created during operation in memory;
• works in three steps when baking;
• air flow in the chamber is controlled by reversing fans, with the ability to set two speeds by the user;
• three baking modes - convection 30-260 °, steam-convection 48-260 °, with preheating;
• mobile inner glass for easy cleaning and ensuring a high level of hygiene;
• maximum safety due to the lack of heating of the external surfaces of glass, oven;
• function of braking the motor at the moment of opening the door for energy saving.

• not identified.

UNOX XB 693

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

Manufacturing 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 hose for supplying water, 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. room temperature 5-35 ° С, with humidity 70%;
3. water supply temperature 30 ° at a pressure of 150-600 kPa and a hardness of 7 ° f.

The cooking time can be adjusted on 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 water supply system	+
Levels, number	6
Baking tray, w ÷ g, mm	600x400
Temperature range, °	from (+) 30 to 260
net. IN	380

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

• there are no trays included with the oven.

Gierre Bake 500M

A bakery cabinet from an Italian manufacturer is recommended for small businesses for the production of confectionery, bakery products.

The equipment has stainless steel, electronic lighting, halogen lighting, can be installed on a stand or table.

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

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

• no baking sheets included.

Wiesheu Dibas 64 Blue Le

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

Dibas is a convection oven that has become the flagship of Wiesheu.

Three door options are available:

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

Wiesheu Dibas 64 Blue L
Power consumption, kW	19
Weight, kg	170
presence of steam humidification	+
Baking tray, widthx depth, 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 illumination;
• 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 savings due to heating control and optimized thermal insulation;
• multitouch display;
• guarantee of uniform baking.

• high price.

Abat ESh-4K

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

Abat ESh-4K
connection mains 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, widthx depth, mm	600x400
warm-up, time, min	40
Temperature scale, °	from (+) 200 to 270

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

• one pod contains one level.

Iterma PI-910RI

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

Iterma PI-910RI
connection mains 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, widthx depth, 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 levels for cooking;
• electromechanical control;
• equipped with a steam humidification system;
• installed on a stand;
• case material - high quality stainless steel;
• thermal glass on the door.

• not.

EShP-1s (u)

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

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

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

• Russian manufacturer, the city of Lyubertsy;
• the temperature is regulated in steps;
• 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 regulators - from 50 ° to 320 ° C. The doors are equipped with tempered glass.

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

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

• no trays included.

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

Modern bakery units are easy to operate, have a high quality guarantee and give tasty products at the end. 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 the chambers and the development of a stylish design have brought bakery technology to a qualitatively new stage of development.