Premium pastry shop ovens for professionals

Bakeit is your go-to reference for buying a professional pastry oven: we offer a selection of the best Made in Italy models, designed to ensure precision, even baking, and energy efficiency. The range includes rotary, convection, and modular ovens, all customizable to perfectly adapt to your production needs. In addition, our team is available to design your entire bakery workshop, supporting you in choosing the most suitable pastry equipment to optimize every stage of the process.

Types of professional pastry ovens

The strength of our range is versatility: every pastry shop has different needs, which is why we offer ovens with different baking technologies, designed to adapt to production volumes, spaces, and product types. In particular, our models fall into three categories:

• Rotary ovens: such as the Mini Rotor and the 15-tray Rotor, use a rotating rack inside the chamber. This way, heat reaches every side of the product, ensuring uniform browning even for large volumes. They are perfect for croissants, cookies, and festive leavened products that require consistent homogeneity.
• Convection ovens: the Zanolli Ànemos oven distributes heat through fans that keep the temperature constant. This technology reduces baking times and ensures consistent results, ideal for daily production of cakes, cream puffs, and more.
• Modular ovens: made up of several independent chambers, they allow you to bake different products at the same time, each with its own temperature and humidity level. A huge advantage for those who need to handle multiple processes simultaneously.

Thanks to these types, every pastry workshop can choose the solution best suited to its working method and production volume.

How to choose a professional pastry oven?

If you have not yet decided which oven is most suitable for your pastry shop, here you will find a comparison table that compares different Bakeit models, helping you identify the solution closest to your needs.

Frequently Asked Questions about Bakery Ovens

To help you choose more confidently, we have collected the answers to the most common questions about professional pastry ovens: from the best models to consumption and installation requirements.

What are the best pastry ovens?

The best pastry ovens are those that truly adapt to the specific needs of the workshop. There is no one-size-fits-all model, as every pastry shop has different requirements in terms of space, production volume, and the type of desserts to be made. A small workshop producing croissants and cakes daily will have very different needs compared to a pastry shop with large volumes of cookies or festive leavened products.

What really matters is that the chosen oven meets certain standards:

• Even baking across all trays
• Precise control of temperature and steam
• Energy efficiency to reduce consumption
• Ease of use
• Robustness to withstand intensive cycles

All Bakeit models have been selected precisely because they meet these fundamental requirements, while also offering specific features that allow every professional to find the solution best suited to their working method.

How much does a professional pastry oven cost?

The cost of a professional pastry oven varies depending on the model and production capacity. In the Bakeit catalog, the starting price for a professional pastry oven is €2,750 for the Zanolli Anemos electric convection model with a 6-tray 40x60 capacity. As production capacity increases, the price rises accordingly.

How much energy does a pastry oven consume?

Consumption depends on the chosen oven. A small rotary oven may consume around 8 kW per hour. Larger rotary ovens can reach around 12 kW/h. Modular ovens vary from about 3 kW to 7 kW per chamber.

Is a chimney required for a pastry oven?

For electric ovens, a true chimney is not required: a vent for baking vapors and odors is sufficient.

For gas or diesel models, however, regulations require two separate flues: one for combustion fumes and one for baking vapors.

What size should I choose for my workshop?

The choice of size depends on the available space and production volume. An artisanal pastry shop may choose compact models with 6–10 trays, while larger workshops benefit from higher-capacity solutions, such as 15-tray rotary ovens or modular ovens with multiple stackable chambers.