What is the best commercial oven for pastry? Here's what to consider before buying

When considering the purchase of a pastry oven, one of the first decisions to make concerns the type of commercial oven: static, convection, rotary, deck, or combi. Each of these models has specific features suited to different kinds of products, production volumes, and workflow organisation.

Static commercial oven

The static commercial oven generates heat through elements placed at the top and bottom of the chamber, without forced air circulation. It’s ideal for delicate pastries that require slow and even baking, such as tarts, cookies, shortcrust pastries, and traditional cakes. However, it’s not the most efficient solution for multi-level baking: the lack of ventilation leads to uneven heat distribution, resulting in inconsistent outcomes depending on the tray’s position.

Convection commercial oven

Unlike the static oven, the convection commercial oven (also known as a fan or ventilated commercial oven) uses one or more fans to distribute hot air evenly throughout the baking chamber. This technology enables faster cooking times, excellent browning, and uniformity across multiple trays. It’s perfect for dry pastries, puff pastry, tarts, cakes, and leavened desserts. Caution is needed with very delicate items like soufflés or meringues, which can be affected by the intensity of the airflow.

Deck commercial oven (or modular)

The deck commercial oven is made up of independent chambers, each with separate temperature and humidity controls. Each deck operates autonomously, offering high precision and the ability to manage different bakes simultaneously, even with varying times and settings. It’s a traditional solution, often chosen for baking bread, pizza, and some pastry products, but it requires ample space and a certain level of experience to operate effectively.

Rotary commercial oven

Designed for large-scale production, the rotary commercial oven uses a rotating trolley inside the chamber to ensure uniform heat distribution across numerous trays. It’s particularly suitable for large bakeries and pastry labs, especially during seasonal production peaks (panettones, Easter doves, etc.). On the downside, it’s a bulky oven with high energy consumption, long preheating times, and less flexibility compared to more modern solutions.

Combi commercial oven

The combi commercial oven is today’s most advanced solution for pastry professionals seeking versatility, precision, and space optimisation. It’s a new-generation convection oven that allows extremely accurate control of temperature, airflow, and humidity levels. This means you can manage a vast range of preparations—from shortcrust to sponge cakes, cream puffs to breakfast pastries—adjusting every variable according to the recipe.

Is it possible to bake multiple products at the same time in the same oven without mixing aromas? With a professional combi oven, yes. These ovens are designed to guarantee perfectly separated simultaneous bakes, preserving the identity of each preparation, even the most delicate.

In summary, the choice of the type of commercial oven for your pastry kitchen depends on what you produce, the volumes you handle, and the space available. For many pastry chefs, the rotary oven is a well-established tradition, but more and more professionals today are choosing the combi oven as the ultimate solution: it offers flexibility, precision, energy efficiency, and top performance—even in small spaces.

In the next section, we’ll take a closer look at why combi ovens are redefining the standards of modern pastry-making.

When it comes to choosing the best commercial oven for pastry, one of the most common questions is: is it better to go for a rotary oven or a combi oven? Both technologies have their strengths, but they cater to different operational needs.

The rotary commercial oven has long been one of the go-to solutions for large-scale production. Its rotating trolley allows for uniform baking of multiple trays, making it useful in industrial labs or during seasonal peaks. However, it is a bulky machine, energy-consuming, with long preheating times and less precise control over temperature and humidity.

The combi oven, on the other hand, represents the most advanced technology for those looking for flexibility, precision, and process optimisation. It allows you to bake a wide variety of pastry products with maximum uniformity and precise control over every parameter. And that’s not all: today, there are high-capacity combi models capable of supporting even intense production rhythms.

An often-overlooked aspect is that having a large commercial oven in your pastry kitchen is not necessarily an advantage if it’s not used at full capacity. On the contrary, a stacked column with two combi ovens allows you to bake different recipes in parallel, with separate times and settings, optimising energy use, reducing waste, and tailoring production to the actual daily demand.

In conclusion, if you want maximum control, the ability to produce with greater flexibility, and a positive impact on energy consumption and quality, the combi oven is now the most strategic choice for the vast majority of pastry businesses—even those used to working with high volumes.

For a professional pastry chef, choosing the right oven means equipping yourself with a tool that guarantees precision, consistency, and repeatability—regardless of the type of product, quantity produced, or operator experience. Whether you run a small artisanal pastry shop or a high-output lab, the commercial oven is the most crucial factor influencing both the quality of the final result and the efficiency of your daily workflow.

Today’s professional combi ovens offer the most comprehensive response to these needs, thanks to their ability to adapt to every recipe, optimise time, reduce consumption, and provide full control over every baking parameter.

Let’s take a closer look at the key features to consider when choosing a commercial oven for pastry.

• Precise temperature control

How much does temperature precision affect the final result?

In pastry-making, even a few degrees can mean the difference between a perfectly baked product and a ruined one. Commercial combi ovens provide constant thermal stability and allow for highly accurate temperature adjustment, avoiding fluctuations that could compromise structure, rise, and colour.

• Humidity and steam control

The ability to adjust humidity levels inside the baking chamber is a key advantage for products that need to remain soft inside and crispy outside. This is especially useful for croissants, cream puffs, puff pastries, or sponge cakes, and it ensures consistent results even under changing conditions.

• Even baking performance

What technologies help ensure even baking across trays?

A commercial oven must offer absolute uniformity on every level, especially for multi-tray baking. Next-generation combi ovens manage airflow and heat distribution intelligently, delivering identical browning and rise on every tray—even when baking from frozen.

• Capacity and number of trays

A commercial oven’s productivity also depends on its capacity: it’s important to consider how many trays it can hold, but also how well it handles simultaneous baking. A professional combi oven allows you to bake multiple trays at once without compromising quality, optimising both time and workload. An artisanal pastry oven should accommodate at least 5–6 trays in the chamber, with the flexibility to handle various production types.

• Tray size compatibility for pastry production

Is the oven compatible with 600x400 mm trays or other standard formats?

It’s essential for a commercial oven to support the most common pastry tray sizes, such as the European 600x400 mm standard or GN 1/1 in the U.S. Even better if the oven allows for the use of multiple formats at once—as in the case of Unox professional ovens, which can combine pastry trays with GN trays, adapting flexibly to all types of production, from bite-sized pastries to breakfast leavened goods.

• Customisable automatic programs

Do commercial pastry ovens have automatic programs?

The most advanced models allow users to create, save, and share custom recipes with specific settings for each phase: temperature, fan speed, humidity, duration. Additionally, with pre-set programs, it’s possible to standardise results even across different operators or locations, reducing the risk of errors and training time. This is a major advantage—especially in pastry-making, where precision is essential.

• Automatic cleaning and easy maintenance

How do you clean a commercial pastry oven? Is an integrated washing system necessary?

Cleanliness is essential in any lab. Most modern combi ovens, such as those in the Unox range, feature integrated automatic washing cycles that ensure impeccable hygiene at the end of the day, while reducing downtime and labour costs. Chambers with rounded corners, accessible filters, and stainless steel surfaces also make daily maintenance easier.

• Energy efficiency

How much energy does a commercial pastry oven consume? Are there high-efficiency models?

Pastry labs operate for many hours each day, and energy consumption can have a major impact on costs. The latest-generation combi ovens for pastry are designed to minimise consumption by optimising preheating times, recovering heat, and managing resources intelligently.

And this leads to one of the most frequently asked questions among professionals: is it better to choose an electric or gas oven?

Choosing between a gas or electric commercial oven is one of the most important decisions for any pastry business. Traditionally, gas ovens are thought to heat up faster and offer greater temperature stability, especially during continuous baking cycles. However, thanks to the latest technologies, professional electric ovens now deliver high performance, rapid heating times, and precise temperature management.

That’s not all. Modern electric ovens are often easier to install, as they don’t require a gas line connection, and they offer greater energy efficiency—an increasingly critical factor for pastry labs operating at full capacity, often for 12 to 16 hours a day.

Even though energy costs may vary depending on the country or type of contract, electric commercial ovens are now the most sustainable choice for the pastry industry. They are compatible with renewable energy sources and make it possible to significantly reduce energy consumption, supporting a more responsible—and more profitable—operation.

To help you make an informed decision, Unox offers an Energy Consumption Calculator, available on our website. By entering a few simple parameters—such as energy costs and your oven usage habits—you can easily compare different models and identify the one that best suits your lab’s needs.

With the widest range of ENERGY STAR® certified ovens, Unox is now the go-to brand for pastry professionals seeking top performance, sustainability, and total control.

Every pastry business has different needs, depending on the type of production, daily output, available space, and the desired level of automation. Choosing the best commercial oven for your pastry kitchen means selecting one that not only delivers perfect results, but also helps optimise time, costs, and workflow efficiency.

Today, pastry ovens are no longer reserved exclusively for artisanal labs: the most modern and versatile solutions are successfully used by small and medium-sized businesses, as well as large-scale industrial producers, QSR chains, high-end hotels, and catering services. The broad range offered by Unox meets all these needs with intelligent, modular, and scalable technologies.

In this section, we analyse the main types of businesses in the pastry world and identify the most suitable Unox solutions for each.

For artisanal pastry shops working with small volumes but aiming to offer a wide and refined range of sweet products, choosing the right commercial oven is crucial. In these settings, what really makes the difference is flexibility: you need an oven capable of perfectly baking croissants, shortcrust pastries, cakes, and cookies—even in small batches—while always maintaining the same level of quality and consistency. Space is often limited and resources are tight, so it’s essential to rely on an intuitive interface and pre-set programs that simplify daily operations.

For these needs, Unox combi ovens from the CHEFTOP MIND.Maps™ range are the ideal solution for pastry shops and bakeries seeking precision, versatility, and maximum reliability. Available in various sizes, from 4 to 10 trays (600x400 mm), they allow you to customise every phase of the baking process and store over 300 programs, which can also be run simultaneously in the same baking cycle.

Advanced technologies like CLIMALUX™ ensure precise humidity control inside the chamber, while DRY.Maxi™ and STEAM.Maxi™ systems allow for instant transitions from 0% to 100% steam, guaranteeing the perfect texture for every preparation—from the crispness of a cookie to the shine of a glaze.

With ADAPTIVE.Cooking™, the oven automatically detects the quantity of product loaded and adjusts the cycle in real time, ensuring consistent results on every tray—even with partial or mixed loads.

For those seeking a higher level of automation and intelligence, the CHEFTOP-X™ oven introduces Individual.CHEFUNOX, a machine learning technology that learns from your post-baking feedback and progressively optimises every recipe. Thanks to the OPTIC.Cooking optical system, the oven can even automatically recognise the products being loaded—like a tray of croissants—and start the correct program without any manual input.

An intelligent assistant that reduces errors, improves quality, and simplifies the daily management of a pastry kitchen—where pastry-making, an art as precise as it is complex, allows no compromises.

In large-scale production environments—such as confectionery production centres or industrial pastry kitchens—needs shift dramatically. Here, the goal is to maximise productivity while maintaining high-quality standards, ensure consistency and reliability under pressure, and minimise downtime between baking cycles.

A Unox combi trolley oven for pastry, like the CHEFTOP MIND.Maps™ BIG, is specifically designed to efficiently meet the challenges of large-scale production. It offers high capacity, industrial-grade performance, and a robust build, engineered to withstand intensive workflows while maintaining the precision and consistency of an artisanal oven.

It’s the ideal partner for professionals who need to handle large volumes without compromising on quality: it can bake a full load of croissants—up to 192 pieces—in under 18 minutes, delivering the same perfect rise on every tray, from the first to the last. A result that can be replicated day after day, even with complex recipes.

To further simplify loading and unloading operations, the QUICK.Load trolley is also available. It allows you to handle up to 16 trays at once, streamlining operations and reducing physical effort—especially during peak production times.

Pastry and coffee service are increasingly merging, giving rise to compact corners where space is limited but quality must remain high. In these settings, speed is essential—but without compromising the final result: frozen products need to be regenerated, sweet and savoury snacks must be baked on the spot, often during busy breakfast rushes.

The more compact models from the CHEFTOP MIND.Maps™ PLUS range, such as the 4-tray 600x400 version, combine professional performance with operational flexibility in just a few centimetres, making it possible to serve fresh products even in the tightest of spaces.

For those working with frozen pastries or who need to quickly regenerate croissants, mini pastries, or breakfast buns, Unox offers several accelerated cooking ovens designed specifically for this type of service. SPEED.Compact™ ECO, for example, is ideal for corners or front-of-house stations: a small, quiet, and ultra-fast oven—perfect for regenerating pastries in front of customers with maximum efficiency.

If you're looking to combine speed with the versatility of a commercial oven, SPEED.Pro™, the first oven that combines convection and microwave technology, allows you to bake and regenerate croissants, puff pastries, and sweet snacks in just a few minutes—optimising time and results even during peak hours.

For those seeking top-tier performance and automation, SPEED-X™ is the most advanced solution: a combi oven with accelerated cooking that delivers artisanal-quality results in record time, with the added benefit of an integrated automatic washing system.

Many restaurants and hotels choose to produce their own desserts, breakfast pastries, or buffet items in-house. In these environments, needs are highly diverse: you need an oven that can handle different types of pastry while also adapting to complex workflows, with schedules and rhythms that vary depending on the service.

Unox stands out by offering one of the most extensive and versatile ranges of professional ovens on the market, designed to meet any kitchen challenge. From combi ovens—ideal for both gastronomy and bakery applications—with the CHEFTOP MIND.Maps™ range available in various sizes and capacities, to accelerated cooking ovens, perfect for fast service during breakfast, for example.

And to ensure 24/7 service, such as room service or operations in large-scale hospitality facilities, Unox has developed a unique hot-holding solution.

EVEREO® is the first-ever hot fridge in foodservice history: it keeps ready-to-serve dishes and desserts at serving temperature for up to 72 hours, eliminating the need for regeneration and optimising time, costs, and organisation. A chef doesn't need to be present to serve guests: when combined with the ultra-fast performance of SPEED-X™, it creates a hyper-accelerated service station capable of delivering express dishes anywhere in the hotel—from the lobby to the rooftop—even without a traditional kitchen or trained personnel.

For pastry chains operating across multiple locations and aiming to deliver a consistent experience everywhere, the oven is not just a baking tool—it’s a true strategic ally. It’s essential to guarantee the same quality in every store, even with non-specialised staff, and to manage everything remotely in a simple and centralised way.

Unox responds to these needs with advanced automation and control technology, integrated into our professional combi ovens. Thanks to an intuitive control panel, operation is easy and immediate for any staff member. In addition, platforms like Data Driven Cooking allow users to upload and share recipes across the entire oven network, monitor usage data in real time, track energy consumption, and act quickly in case of anomalies or deviations from standard procedures.

Complementing this is the collaborative approach of the Unox R&D team, which works closely with the technical and operational departments of pastry chains to develop tailor-made solutions that make a real difference—at any scale.

The cost of a commercial oven for pastry can vary significantly depending on the type, size, and features. Prices range from compact, more essential solutions—ideal for small labs or pastry corners—to next-generation ovens designed for intense, continuous production.

In general, a professional oven starts from a few thousand euros and can exceed ten thousand, especially for high-end combi models or rotary ovens intended for large-scale output. But it’s important not to stop at the initial price: when choosing, always consider the balance between investment, performance, and long-term operational costs.

For example, cooking with steam in a certified combi oven like Unox MIND.Maps™ delivers significantly better results than using a non-certified unit. According to Unox’s ESG Report, steaming in an ENERGY STAR® certified Unox electric combi oven can save up to 42% energy compared to a traditional steamer—and up to 80% water. This calculation is based on an average of 50 kilograms of food cooked per day over a ten-year period.

Additionally, a technologically advanced commercial oven, such as a smart oven from the X™ and MIND.Maps™ ranges, may have a higher upfront cost but enables optimisation of energy and water consumption, reduces waste, and speeds up processes—delivering a tangible economic return already in the medium term.

Elements like easy cleaning, durable materials, and fewer interruptions due to faults or extraordinary maintenance also play a crucial role.

Those who choose an efficient combi oven for their pastry business can manage production more flexibly, adapting to real demand—for example, by using two stacked ovens instead of a single large unit that always needs to be fully loaded. This translates to energy savings, less operational stress, and higher productivity per kilowatt consumed.

Finally, it’s worth checking for any tax incentives or innovation grants available at the time of purchase. In some cases, investing in technologically advanced equipment can entitle you to attractive deductions or contributions.

To get the most out of your commercial oven in pastry production, choosing the right machine is just the beginning: accessories also play a crucial role in baking quality and efficient workflow management. Trays, racks, supports, and trolleys that are well designed can make a real difference—especially in artisanal pastry labs, where every detail counts and directly impacts the final result.

Even the type of tray you use has a direct impact on baking quality. For example:

• Perforated trays are perfect for products that require a dry, crisp base, such as croissants, cream puffs, or mini pastries.
• Non-stick or silicone trays help manage more delicate doughs and preparations that tend to stick.
• Grids and supports allow for more efficient product placement during baking, improving airflow and reducing cooking time.

Unox offers a wide range of accessories specifically designed for the pastry sector: aluminium, stainless steel, and non-stick trays; panettone-turning moulds; and modular combinations such as DECKTOP (a static chamber for slow, crispy baking), LIEVOX (a professional proofer with climate control), and STEAM.Boost, an accessory that enables the oven to generate up to 50% more steam in the first minutes of the baking cycle—ideal for perfect proofing and an even crust on baked goods. Every item is engineered to enhance the performance of your professional oven and simplify the daily workflow of the lab.

There are also essential accessories designed to speed up operations, improve safety, and enhance organisation. For example, the BAKE.Rest trolley for panettone allows you to flip up to 25 units in seconds and leave them to rest safely, reducing both downtime and the risk of burns for operators. Or the QUICK.Load trolley, ideal for supermarkets with a bakery corner, designed to simplify and accelerate tray loading and unloading phases.

In short, the right accessories are not optional—they’re an integral part of your production strategy. Choosing the ones best suited to your products allows you to improve quality, reduce waste, and optimise every baking cycle.

The answer lies not only in the wide range of commercial pastry ovens we offer—from 3 to 20 trays to meet every need and budget—but in our practical approach, centred on listening to our customers and constantly pursuing innovation. Our goal is to provide solutions that not only deliver excellent results but help every lab work better, every single day.

Here’s what professionals appreciate most about choosing Unox for their pastry kitchens:

• Individual Cooking Experience

This is our free trial designed to let you test a Unox commercial oven directly in your own pastry lab before purchasing, together with one of our Active Marketing Bakers. You’ll be able to personally verify the baking uniformity, energy efficiency, and the real impact it can have on your recipes and daily operations.

• Energy Consumption Calculator

One of the most frequently asked questions by professionals is: how much energy does a commercial oven for pastry use? On our website, you’ll find a simple, free tool that allows you to simulate real consumption based on your usage and energy costs. Not only that—it also suggests more efficient alternatives based on your production goals.

• An investment that lasts

Choosing Unox means investing in build quality, reliability, and durability. Our ovens are designed with robust materials and supported by optional maintenance plans and fast technical assistance. The warranty is free for up to 4 years on MIND.Maps™ ovens, and for models in the X™ range, it can be extended up to 5 years by activating the DIGITAL.ID Premium programme.

• Tailored training

Thanks to the support of our Active Marketing Bakers, professionals with expertise specifically in pastry, we offer complete training that helps you make the most of every oven function—according to your recipes, workflows, and production needs.

What are you waiting for? Discover now which Unox pastry oven is right for you by visiting our dedicated page.