Electric Modular Oven for Bread, Pastry, and Pizza

If your bakery, pastry shop, or pizzeria needs to bake different products simultaneously at varying temperatures while always ensuring the perfect "hearth baking" effect, the Bakeit electric modular oven is the ultimate choice.

Designed in Italy to offer maximum flexibility, this deck oven adapts perfectly to workspaces and workflows, ensuring consistently flawless results over time.

Features of the electric modular oven

Our electric modular oven is designed to revolutionize productivity within artisan laboratories. Every single technical detail has been engineered to optimize workflows, drastically reduce energy consumption, and ensure a final product of the highest quality:

• Glass doors opening upwards
• Stainless steel doors (equipped with 1 or 2 portholes) opening downwards
• Cement and clay baking decks for gentler bottom baking
• Extra-thick refractory material baking decks
• Stainless steel facade and outer casing
• Insulation with high-density rock wool panels
• Independent steamer for each baking chamber
• Manual steam exhaust valves
• Pizza specifications: upgraded heating elements / heat shield flap
• Automatic dual daily ignition.

Maximum modularity: up to 50 custom combinations

The main strength of the modular oven is its incredible versatility. It is possible to stack from a minimum of 1 to a maximum of 5 independent baking chambers, choosing the ideal size for each deck:

• Small chamber: capacity of 2 trays (40x60 cm)
• Medium chamber: capacity of 4 trays (40x60 cm)
• Large chamber: capacity of 6/7 trays (40x60 cm).

Furthermore, each individual chamber can be customized and configured based on the type of product to be baked.

Installed power and average hourly consumption

Each baking chamber operates with total autonomy, not only thermally but also energetically. Smart heat management optimizes power draw, settling the average hourly consumption at around 50% of the nominal power.

Below is the reference technical data:

Digital control panel and smart resource management

All professional modular ovens in the line are equipped with a latest-generation digital control panel, featuring a touch interface and an integrated LCD screen. The proprietary software ensures total optimization of resources:

• Separate top/bottom control: allows independent adjustment of power percentages (top % and bottom %) and continuous monitoring of the internal temperature.
• Energy optimization: by adjusting the power zones based on the load, actual consumption is maintained within 50% of the installed power.
• Programming: up to 50 storable programs and a weekly ignition timer (with 2 daily starts).

Types of baking chambers available for the modular oven

The modular oven allows you to combine different types of chambers, each engineered with specific materials and technologies to maximize the characteristics of the baked product.

Chambers for bread and pastry (up to 300°C)

Designed to ensure a "gentle" and perfectly uniform thermal conduction, they reach a maximum temperature of 300°C. They are fitted with cement and clay baking decks and have a standard usable height of 18 cm (available at 24 cm upon request, ideal for large leavened products). Both versions come standard with internal rails for hooking baking frames.

• Bread configuration: includes an independent steamer for each chamber, ideal for the baking development of artisan bread, and an upward-inward swinging glass door. This solution recreates the perfect environment for dough development, with quality standards fully comparable to specialized bakery ovens.
• Pastry configuration: features the same structural characteristics as the bread chamber but comes without a steamer. It creates the dry and controlled baking environment typical of the best professional pastry ovens, ideal for shortcrust, cream puffs, biscuits, and small pastries.

Chambers for pizza (up to 400°C)

Available exclusively in 2 and 4 tray (40x60 cm) formats, these chambers are designed to master extremely high temperatures, easily reaching up to 400°C.

They are also equipped with extra-thick refractory material baking decks, essential for delivering exceptional thermal boost and the flawless "hearth effect" that characterizes professional pizzeria ovens. The sturdy steel door opens downwards and features an integrated inspection porthole, allowing continuous visual monitoring without causing harmful heat loss.

Frequently Asked Questions about the electric modular oven

To help you configure the perfect setup for your production needs and resolve any technical doubts, we have gathered answers to the most frequently asked questions from professionals who choose Bakeit.

What accessories can I use to complete the modular oven?

To maximize ergonomics and workflows in your laboratory, you can customize your oven setup by choosing from the following original accessories:

• Stainless steel support on wheels: available with or without an integrated tray rack to facilitate movement.
• Proofer: a heated and humidified active support for perfect proofing control.
• Extractor hoods: if the premises have exhaust outlets, you can complete the oven by choosing between a classic natural draft hood or a version equipped with motorized extraction for superior performance.

What is the purpose of the steam condensation hood?

If your laboratory or point of sale is located in a historic center or in a space without a flue or external exhaust pipes, the hood with a steam condenser is an essential accessory.

Thanks to its high capacity for breaking down and absorbing fumes and humidity, this technology allows you to install the Bakeit modular oven anywhere and in any room, eliminating the need for external exhausts and ensuring total health and hygiene compliance.