A versatile five-level 1/1 GN combi steamer from the accessible ChefTop ONE series. Operation is straightforward: you can select convection, steam, or a combination with just a few simple steps. The five shelf levels offer space to bake, steam, and regenerate simultaneously, allowing you to use one appliance for many different purposes. The size fits into a standard kitchen layout. Suitable for restaurants, hotels, and caterers who prepare a wide variety of dishes daily and prioritize ease of use.

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The PLUS version of the five-tray 1/1 GN ChefTop gives you extensive control over every dish. Saving programs, linking baking phases, and fine-tuning humidity are all part of the package, which is especially beneficial for larger batches that need to be identical. The five shelf levels provide space to work with hot air and steam side-by-side. The controls remain intuitive, even when things get busy. A solid choice for restaurants, hotels, and caterers aiming for consistent quality.

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Five rack levels in the compact 2/3 GN format make this ChefTop MindOne suitable for kitchens looking for high capacity in a small space. The direct control interface allows you to choose between convection, steam, or a combination without any detours. This lets you prepare multiple dishes at the same time, from baking to regenerating. The smaller GN format fits well in a tight setup without compromising on the number of levels. Widely used in smaller restaurants, hotels, and by caterers with a changing menu.

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This ChefTop MindOne offers five 1/1 GN levels and a control system designed for deliberate simplicity. You can set convection, steam, or a combination in just a few steps, making the unit accessible to the entire kitchen team. The five rack levels provide space to bake, steam, and regenerate without the need for multiple appliances. The size remains practical for a standard kitchen layout. A reliable foundation for restaurants, hotels, and caterers preparing a wide variety of dishes every day.

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With five 2/3 GN levels and a 230V connection, this ChefTop MindOne is designed for kitchens where space and power are limited. The 2/3 GN size keeps the unit compact, while the five rack levels still provide significant capacity. You can select convection, steam, or a combination via direct controls, without complex menus. The 230V connection makes installation easy in almost any location. A great choice for food trucks, smaller restaurants, and caterers who want to work in a versatile and mobile way.

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Combi steamer from the ChefTop ONE line with five 1/1 GN levels, to be connected to 230V. This connection makes placement simple, even in places without three-phase power. The simple controls allow you to switch quickly between hot air, steam, or a mix of both. Five shelf levels provide space to bake, steam, and regenerate simultaneously. This allows you to get quite a bit of capacity out of an appliance with a limited footprint. Useful for smaller restaurants, cafés, and caterers who want flexible setup options.

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Five levels in 1/1 GN and the extensive PLUS control system make this ChefTop a flexible workhorse for the professional kitchen. You can save recipes, combine baking phases, and precisely control humidity, which helps with larger batches that need to be consistent every time. With five rack levels, you can prepare a variety of dishes side-by-side using hot air and steam. The control system keeps everything clear, even during busy periods. Suitable for restaurants, hotels, and caterers that focus on volume and consistent quality.

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The five-level 1/1 GN ChefTop Compact combines a full-fledged combi steamer with a smaller housing. Despite its compact footprint, you can work with five insertion levels and the familiar convection and steam functions. This allows you to bake, steam, and regenerate large quantities without needing a large oven. The size fits well in kitchens where space is tight but demand is high. A practical solution for restaurants, hotels, and caterers who want to prepare a lot in a small amount of square footage.

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This ONE-series ChefTop has five 2/3 GN levels, a convenient size when you need more production than a small appliance offers but space is limited. Using convection, steam, or a combination, you can prepare a wide variety of dishes, while the direct control interface works without any detours. The five rack levels provide plenty of space for baking, steaming, and regenerating simultaneously. The 2/3 GN size keeps the footprint compact. Designed for smaller restaurants, hotels, and caterers who serve a significant number of plates throughout the day.

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Three levels in 1/1 GN and the extensive PLUS control system make this ChefTop a versatile combi steamer for the professional kitchen. You can program recipes, combine baking phases, and precisely regulate humidity, which helps with dishes that need to deliver the same result every time. The compact housing fits into a small footprint while still offering three shelf levels. This allows you to bake, steam, and regenerate multiple dishes side-by-side. Suitable for restaurants, hotels, and caterers who focus on consistent quality.

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With three 1/1 GN levels, this ChefTop MindOne is a versatile combi steamer for kitchens with limited space. You can work with convection, steam, or a combination, all set via a clear and intuitive control panel. The three shelf levels make it possible to prepare or bake different dishes simultaneously. Because the unit requires little floor space, it fits into even the tightest layouts. A reliable workhorse for cafés, smaller restaurants, and caterers who serve a rotating menu daily.

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Compact combi steamer from the ChefTop ONE series with three levels in 1/1 GN format. The simple operation allows you to quickly choose between convection, steam, or a combination of both, without scrolling through menus. Three slide-in positions provide space to bake, steam, and regenerate dishes simultaneously, while the unit fits on a small footprint. A great choice when you want to cook versatilely but kitchen space is limited. Widely used in smaller restaurants, hotels, and by caterers with varying menus.

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The ChefTop MIND.Maps PLUS with three 1/1 GN levels offers more advanced controls than the ONE version. In addition to convection and steam, you can save programs and run multiple cooking phases in sequence, which is useful for recurring dishes. With three shelf levels, you can cook, bake, and regenerate different dishes in a single, space-saving appliance. The PLUS control system provides finer precision over temperature, humidity, and time. An excellent choice for restaurants and caterers who work with set recipes and want consistent results.

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Combi steamer from the ChefTop MIND.Maps ONE line with three 1/1 GN levels, designed for connection to a standard 230V circuit. The ONE control panel is deliberately kept simple: you can set hot air, steam, or a combination without complicated menus. With three slide-in positions, you can bake, steam, and regenerate multiple dishes at once, while the unit takes up minimal floor space. The 230V connection makes placement easy, even where no three-phase power is available. Suitable for smaller restaurants, cafés, and caterers who want to cook versatile dishes in limited space.

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This condensation hood is designed for the ChefTop Compact combi-steamer and captures the steam released when the oven door is opened. Its compact size makes it well-suited for tight kitchens where every centimeter counts. The hood vents the moisture, keeping the environment drier and preventing surfaces from fogging up. The stainless steel material is easy to clean and resistant to the hot air from the appliance. Useful for smaller catering businesses, caterers, and kitchens without fixed extraction above the oven.

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For the more compact 2/3 GN size ChefTop combi steamer, this is the matching condensation hood. It sits on top of the appliance and extracts the steam that escapes when the door is opened, keeping the workspace drier. The smaller size fits the 2/3 GN model perfectly, keeping the setup compact. Stainless steel makes it resistant to moisture and heat and easy to clean. A logical choice for smaller kitchens, food trucks, and businesses without a permanent extraction system above the oven.

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Extraction and condensation hood suitable for the ChefTop MIND.Maps 1/1 GN combi oven. The hood captures steam released when opening the oven door, keeping your kitchen drier and more comfortable. Especially useful when the combi oven is not placed under an existing extraction system. The stainless steel casing fits onto the top of the unit and is resistant to hot, humid air from the oven. A practical addition for restaurants and caterers working without a fixed extraction system.

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The Camilla Master from the BakerLux series is a bake-off convection oven with a more comprehensive control panel than the LED version. Hot air allows you to bake fresh bread, croissants, and savory snacks throughout the day, while you can save programs for recurring recipes. Bakeries, lunchrooms, and hotel kitchens use it to manage peak times without having to adjust settings every time. The Master control provides greater control over temperature, time, and baking phases. A reliable choice for those who regularly bake small batches and want consistent results.

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Convection oven from the BakerLux line, configured as the Camilla model with LED controls. This bake-off oven allows bread, croissants, and small pastries to rise and brown evenly thanks to hot air circulation. The LED version features a clear control panel that lets you quickly set the temperature and time. Convenient for bakeries, sandwich shops, hotels, and cafés that want to bake fresh goods throughout the day without a full-sized bakery oven. Compact enough for behind the counter or in a smaller kitchen, and built for daily use in a busy environment.

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Bakerlux Shop Vittoria in the Master version, the most comprehensive control option in this line, intended for those who want to precisely manage the baking process. In addition to baking bread, pastries, and snacks, the Master control provides the capacity to fine-tune and save various programs, which is useful for a wider assortment. The circulating hot air ensures an even, crispy bake. A suitable choice for bakeries, shops, and lunchrooms that bake a wide variety of fresh products.

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Bakerlux Shop Vittoria with LED control, a convection oven for baking bread, viennoiserie, and snacks via an electronic panel. With adjustable programs, you can bake various products with consistent results, even with changing operators. The circulating hot air ensures even and crispy baking. A practical choice for bakeries, shops, and lunchrooms that bake fresh products with repeatable settings.

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Bakerlux Shop Rossella with LED control, a convection oven for baking fresh products with an electronic control panel. Through the programs, you can set fixed baking settings, which provides a consistent result and simplifies operation. The circulated hot air ensures an even, crispy bake. A practical choice for bakeries, shops, and lunchrooms that want to bake fresh products with repeatable settings.

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Bakerlux Shop-oven in the Rossella model with GO control, a convection oven for baking and finishing bread, pastries, and savory snacks. The circulating hot air bakes evenly and provides a crispy crust, while the GO control features simple settings. This allows you to quickly bake fresh products, even without extensive programming. A practical choice for shops, lunchrooms, and gas stations that offer freshly baked products.

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Bakerlux Shop Elena with LED control, a convection oven for baking bread, croissants, and snacks via an electronic panel. With adjustable programs, you keep baking results consistent, even when different employees operate the oven. The circulating hot air ensures even and crispy baking. A practical choice for bakeries, shops, and lunchrooms that want to bake fresh with repeatable settings.

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Bakerlux Shop-oven, Elena model with GO control, a convection oven for baking and finishing fresh products such as bread and pastries. The circulating hot air ensures even browning and a crispy crust, while the GO control features simple, direct settings. This allows you to quickly finish fresh products without complex programming. A practical choice for shops, lunchrooms, and gas stations that want to serve freshly baked goods.

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Bakerlux Shop Arianna with LED control, a convection oven for baking bread, viennoiserie, and snacks with an electronic control panel. You can set and recall programs via the display, which is useful if you frequently bake the same products and want consistent results. The circulating hot air bakes evenly and crisply. A practical choice for shops, bakeries, and lunchrooms that want to bake fresh with repeatable settings.

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Bakerlux Shop-oven in the Arianna model with GO control, a compact convection oven for baking and finishing bread, croissants, and other fresh products. The circulating hot air ensures even browning and a crispy result, while the GO control panel works with simple, clear settings. This allows you to bake fresh products quickly, even without extensive programming. A practical choice for shops, gas stations, and lunchrooms that want to offer freshly baked goods.

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Cleaning kit from the Uno line for the ShopPro oven, composed for thoroughly cleaning the oven interior. Regular cleaning keeps the oven hygienic, prevents caked-on grease and baking residue, and helps maintain a consistent baking result. The kit is intended as a consumable for maintenance. Useful for bakeries, shops, and lunchrooms that work with a ShopPro oven.

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Installation kit from the Uno line for the ShopPro oven, containing the parts needed to properly connect and commission the oven. The kit brings the necessary connections together, simplifying installation and getting the oven ready for use faster. Intended as an accessory for bakeries, shops, and lunchrooms that are putting a ShopPro oven into operation.

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Extractor hood for ShopPro ovens, designed to capture steam and odors released during baking above the oven. This keeps the air around the baking area clearer and more pleasant, which is beneficial in places where customers are nearby, such as in a shop or lunchroom. The hood connects to the ShopPro setup. A practical addition for bakeries, shops, and lunchrooms that use this oven line.

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Steam condenser for ShopPro ovens, a component that collects and removes the steam released during baking. Because the steam is condensed, the oven does not necessarily need to be connected to an external exhaust, making installation more flexible. This keeps the area around the oven more pleasant and drier. A practical addition for bakeries, lunchrooms, and shops that use a ShopPro oven.

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Base with stand for the Bakerlux oven, a support that places the appliance stably at working height. Elevating the oven makes it more comfortable to load and unload without having to bend down low repeatedly. The version with a stand is intended as a sturdy base for the oven. A practical addition for bakeries, lunchrooms, and kitchens that work with a Bakerlux oven and want a permanent setup.

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Stand for the Bakerlux oven with space for eight 60 by 40 cm baking trays, allowing you to elevate the oven while storing ample baking trays underneath. The convenient working height makes loading more comfortable, while the trays remain neatly organized and within reach. This keeps your workspace tidy and efficient. A practical addition for bakeries, commercial kitchens, and caterers working with the Bakerlux line.

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Stand for the Bakerlux oven with space for eight 46 by 33 cm baking trays, which brings the oven to working height and provides storage space at the bottom for trays. This reduces the need to bend over when loading and unloading and keeps your baking trays organized and within reach. This makes working around the oven more efficient. A practical addition for bakeries, lunchrooms, and kitchens that work with the Bakerlux line.

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Wheel set for the Bakerlux line, designed to make a stand or oven mobile so that you can easily move the unit. Useful when cleaning behind and under the appliance or when rearranging the kitchen; the brake then secures the setup during use. The set is a practical addition to the equipment around a Bakerlux oven. Suitable for bakeries, lunchrooms, and kitchens that work with this line.

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Stand for the Bakerlux oven, allowing you to place the appliance at a convenient working height and creating space underneath to store baking trays or accessories. By raising the oven, you can work more comfortably when loading and keep your workspace organized. The stand is a practical base for setting up a Bakerlux oven. Suitable for bakeries, lunchrooms, and kitchens that work with this line.

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Cleaning kit for the Chef and Bakerlux line ovens, designed to thoroughly clean the inside of the oven. Regular cleaning keeps the oven hygienic, prevents baked-on grease and food residue, and helps maintain baking temperature and results. The kit is intended as a companion consumable for maintenance. Useful for bakeries, lunchrooms, and kitchens that work with a Chef or Bakerlux oven.

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Stand for the Linemiss oven with space for eight 60 by 40 cm baking trays, which brings the oven to a comfortable working height and provides storage space for trays at the bottom. By raising the oven, you can work more comfortably when loading and unloading, while keeping the trays neatly within reach. This keeps the workspace tidy and efficient. A practical addition for bakeries, commercial kitchens, and caterers working with the Linemiss line.

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Stand for the Linemiss oven with space for eight 46 by 33 cm baking trays, allowing you to place the oven at working height while storing trays underneath. This reduces the need to bend down when loading and keeps baking trays organized and within reach. The storage space under the oven makes the workspace more organized. A practical addition for bakeries, lunchrooms, and kitchens that work with the Linemiss line.

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Wheel set compatible with equipment from the Linemiss line, designed to make a stand or oven mobile. With these wheels, you can easily move the unit for cleaning or rearranging the kitchen, while the brake keeps the setup in place during use. The set is a practical addition to the layout around a Linemiss oven. Suitable for bakeries, lunchrooms, and kitchens that work with this line.

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Convection oven with a four-level design for 60 by 40 cm baking trays, intended for kitchens with high baking capacity. Hot air is circulated around the dishes, ensuring that the trays on all levels are baked evenly for a uniform result. With four large trays at once, you maintain a high throughput, which makes a difference during busy times. A suitable choice for bakeries, commercial kitchens, and catering companies that do a lot of baking every day.

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Convection oven with space for three 60 by 40 cm baking trays, allowing you to evenly bake and finish larger dishes using circulating hot air. The spacious tray size accommodates large portions, while the forced-air circulation ensures even browning and cooking. This allows you to bake multiple trays at once without having to work in batches. A practical choice for bakeries, lunchrooms, and caterers who want to work with larger baking trays.

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Convection oven with space for four 60 by 40 cm baking trays, a larger size suitable for kitchens with high baking volume. The circulating hot air ensures that the trays bake evenly and dishes brown uniformly, even on multiple levels at once. With the spacious tray size and four levels, you can process large quantities at once. A practical choice for bakeries, commercial kitchens, and caterers looking to bake or finish-bake in large volumes.

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Convection oven with space for four 46 by 33 cm baking trays, a model with more capacity for kitchens that want to bake more at once. Thanks to the circulated hot air, the trays bake evenly, ensuring pastries, rolls, and snacks brown uniformly. The four levels mean higher throughput without needing to work in multiple batches. A practical choice for bakeries, lunchrooms, and caterers with a steady flow of baking.

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Convection oven with space for three 46 by 33 cm baking trays, allowing you to bake or finish multiple dishes at once using circulating hot air. The heat is distributed evenly around the food, ensuring that rolls, pastries, and snacks brown uniformly and cook simultaneously. The size is suitable for kitchens with an average volume of baking and finishing work. A practical choice for lunchrooms, bakeries, and caterers who need to be able to bake quickly.

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Convection oven with space for three 34.2 by 24.2 cm baking trays, a compact model that bakes and heats evenly with circulating hot air. Because the air moves all around the food, items like bread rolls, quiches, and snacks brown evenly, and you can cook multiple trays at once. The size fits well on a countertop in a smaller kitchen or behind a service counter. A practical choice for lunchrooms, cafés, and smaller kitchens that need to bake and finish products quickly.

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Contact grill from the Ceram-II series, a more spacious model with a larger grill surface for those who want to prepare multiple sandwiches or dishes at the same time. The ceramic-coated plates reduce sticking and are easy to clean, which is convenient for intensive use. With the top plate resting on the food, you grill from both sides and work more quickly. A practical choice for busy lunchrooms, cafés, and snack bars with high lunch traffic.

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Contact grill from the Ceram-I range with a ceramic-coated grill plate, designed for quickly grilling paninis, toasted sandwiches, meat, and vegetables. The coating ensures that food is less likely to stick and makes cleaning up after service quick and easy. The heated top plate rests on the food, allowing you to cook from above and below simultaneously. A practical choice for cafes, lunchrooms, and snack bars that have warm sandwiches and grilled dishes on the menu.

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