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.

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.

Commercial bakery ovens: Italian quality for your bakery

Zanolli electric convection oven mod. Ànemos

€2.750,00

Price on demand

+ VAT: €605,00 (ONLY FOR ITALY)

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Rotor classic electric or gas/oil oven 18 trays

€0,00

Price on demand

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forno elettrico modulare per pane e pasticceria

Modular electric oven for bakery and pastry

€0,00

Price on demand

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Electric fixed deck bakery oven

€0,00

Price on demand

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Steam annular tube deck oven

€0,00

Price on demand

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Commercial electric combi oven

€0,00

Price on demand

If you are looking for a professional bakery oven, in this section you will find only models selected from the most reliable brands in the sector: ovens designed to ensure even baking, energy efficiency, and durability over time, made to support every baker (from small artisanal workshops to large-scale production) with safe and high-performing solutions.

Features of our electric bakery ovens

When selecting Bakeit professional ovens, we identified a series of essential standards. These are the advantages every baker expects from a reliable tool—and all our models deliver them:

Energy efficiency: next-generation technologies and insulation systems reduce consumption without compromising performance, ensuring real savings in daily management costs.
Even baking: heat is distributed consistently, ensuring evenly baked bread and baked goods from the first to the last tray.
Build quality: sturdy materials such as stainless steel and components designed to withstand time ensure reliability even during intensive work cycles.
Precise control: intuitive digital panels, programmable settings, and independent management of temperature and steam allow you to adapt baking to every recipe and preparation.

Alongside these shared advantages, each oven then offers specific features designed to meet different production needs. The Bakeit selection has been designed to fully cover the main needs of the sector, guaranteeing the most suitable solution for every professional environment.Why choose an Italian bakery oven?

Main differences between Bakeit bread oven models

To help you make a more informed choice, we have collected in a comparative table the main differences between Bakeit models:

Model	Functioning	Power supply	Capacity
Convection oven	Convection: heat is distributed by fans that ensure even circulation.	Electric	6 or 10 trays 40×60
Rotary oven	Rotary: the rack rotates inside the chamber, receiving constant heat on all sides. Ensures uniformity even with large volumes.	Electric, Gas, Diesel	18 trays with different sizes, from 40×60 up to 80×120
Modular oven	Modular: each chamber works independently, with stone decks and separate temperature and steam control.	Electric	2/3/4/6 trays
Deck oven with fixed hearth	Fixed hearth: the direct heat from the resistances above and below ensures intense and precise baking. Allows you to switch on only the necessary chambers.	Electric	Minimum 18 trays 40×60, up to 90 trays
Deck oven with steam tube exchangers	Steam tubes: all chambers heat up together with diffused and constant heat, more enveloping and uniform.	Gas or Diesel	Minimum 18 trays 40×60, up to 110 trays
Combi oven	Combined: integrates multiple technologies (convection, modular, and proofing chamber) in a single tool.	Electric	Minimum 7 trays, maximum 12 trays

Frequently Asked Questions about Professional Bread Ovens

To help you choose the oven best suited to your bakery, we have collected answers to the most common questions about costs, consumption, installation requirements, and technical features.

What is the best professional bread oven?

The best oven depends on the specific needs of your workshop: there is no single model, but the right choice varies according to space, production volume, and the type of baking required.

For small and medium productions, the Zanolli Ànemos Electric Convection Oven ensures versatility, even baking, and energy efficiency in a compact footprint.
For medium to large productions with limited space, the Rotor Classic Oven is a compact but highly efficient solution: thanks to its rotating rack and ventilation systems, it ensures consistent baking across all trays.
For those seeking modularity and growth over time, we recommend the Modular Electric Oven: it allows stacking up to 5 chambers, offering over 50 baking combinations.
For continuous production and low consumption, the Electric Deck Oven with Fixed Hearth guarantees less than 1.8 kW/m² thanks to optimized insulation and durable components.
For large-scale artisanal and industrial production, choose the Deck Oven with Steam Tube Heat Exchangers: it ensures gentle and even baking with 30% energy savings compared to masonry ovens.
For maximum versatility in one tool, the best choice is the Professional Electric Combi Oven. This solution integrates convection, modular, and proofing chamber functions in a single multifunctional baking center.

To complement your oven, also explore our bakery equipment, designed to optimize every stage of production.

How much does a bakery oven cost?

The price of a bakery oven varies depending on size and production capacity.

Compact models, such as convection or modular ovens, range from about €3,000 to €15,000.

Larger ovens, such as rotary, steam tube, or fixed hearth deck ovens, cost between €15,000 and €75,000.

Industrial solutions can exceed €300,000, reaching up to €500,000 for large-scale systems.

How much energy does a professional bread oven consume?

Consumption depends on the type of oven chosen:

Convection ovens consume on average 5 to 7 kW/h.
Rotary electric ovens vary from about 17 to 45 kW/h.
Modular ovens depend on the number of installed chambers.
Deck ovens vary from about 7 kW/h to around 40 kW/h.

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

Electric ovens offer greater installation flexibility, as they do not produce combustion fumes and are therefore easier to place in different environments, provided basic safety regulations are met.

Gas or diesel ovens, on the other hand, are considered actual thermal power plants: they therefore require specific authorizations and stricter constraints on the environment where they are installed.

Do I need to install a chimney for a bakery oven?

Yes.

For electric ovens, a vent for vapors and baking odors is sufficient, connected to the outside or to an extraction system.

For gas or diesel ovens, two separate chimneys are required: one for combustion fumes and one for baking vapors. In general, the combustion flue must extend at least one meter above the roof ridge, but specifications may vary depending on local regulations.