Machines

The four-tray BakerTop PLUS for 60x40 sheets offers more extensive controls than the ONE version. In addition to convection, you can save baking programs and set baking phases, which is convenient for recurring products that must yield the same result every time. The four insertion levels provide space to bake bread, croissants, and pastries side by side. The 60x40 format corresponds to standard baking sheets. A good choice for bakeries, hotels, and sandwich shops that work with fixed recipes and consistent quality.

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Compact bakery oven from the BakerTop ONE series with four tray levels for 60x40 trays. The direct control allows you to set the temperature and time quickly, so you can bake without any fuss. With four levels, you can bake different products simultaneously using convection, from bread to croissants and snacks. The 60x40 format fits standard baking trays and racks. Due to its compact size, the oven also fits perfectly in smaller spaces. A great choice for lunchrooms, sandwich shops, hotels, and cafes with daily baking requirements.

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Bakery convection oven from the BakerTop MIND.Maps ONE line with four levels for 60 by 40 cm baking trays. Convection allows you to bake bread, croissants, savoury snacks, and small pastries evenly, while the simple ONE control panel keeps settings fast and clear. The four slide-in levels provide space to bake multiple trays at once. The standard 60x40 size matches common baking trays and racks. Intended for bakeries, sandwich shops, hotels, and cafes that want to bake fresh throughout the day.

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Extraction and condensation hood suitable for BakerTop MIND.Maps bakery ovens. The hood captures the steam released when opening the oven door, keeping the workspace drier and reducing fogging on surfaces. Especially useful when the oven is not located under a permanent extraction system. The stainless steel housing is resistant to warm, humid air and is easy to clean. A practical addition for bakeries, sandwich shops, and hotels that use a BakerTop oven without a separate extraction system.

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Stand with runners for ChefTop ovens, featuring rails on the sides for sliding in Gastronorm pans or grids. This allows the base under the oven to serve as storage space for GN equipment, keeping the kitchen organized. The stand brings the oven to working height and provides a stable setup. Stainless steel makes it sturdy and easy to clean. Useful for restaurants, hotels, and caterers who want to position their oven ergonomically and utilize the space underneath efficiently.

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Stand for ChefTop MIND.Maps ovens, designed as a stable base for the appliance to rest firmly upon. The stand keeps the oven at a fixed height and ensures the weight is distributed evenly. Made of stainless steel, the construction is sturdy, moisture-resistant, and easy to clean, even with daily use. This ensures the oven is set up safely and neatly in the kitchen. A practical support for restaurants, hotels, and caterers who want to position their ChefTop securely.

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Installation kit for connecting Uno models from the ChefTop and BakerLux lines. The set includes the components required for the installation and connection of the unit, ensuring that the necessary materials are immediately at hand during assembly. This makes placement and commissioning smoother. A useful addition when purchasing a Uno oven. Intended for installers and kitchen builders setting up a Uno Chef or Baker oven in restaurants, bakeries, or hotels.

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Set of castors that fits under LineMiss ovens, allowing you to easily move the appliance for cleaning or a different kitchen layout. The wheels turn a fixed setup into a mobile one, which makes cleaning behind and underneath the appliance much easier. Because the wheels steer in all directions, you can smoothly maneuver the oven into place even in tight spaces. A practical addition for bakeries, restaurants, and caterers who want to be flexible with moving their LineMiss oven.

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Low stand for ChefTop MIND.Maps ovens, designed for setups where the oven needs to be positioned lower or fits under a worktop. The construction provides a stable base while leaving space underneath for Gastronorm pans and racks. Stainless steel makes the unit sturdy, moisture-resistant, and easy to clean. This ensures the appliance is neatly and stably positioned, even in a compact kitchen. Useful for restaurants, hotels, and caterers who want to place their oven low while maintaining functionality.

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Medium-height stand specially designed for ChefTop MIND.Maps ovens. It brings the unit to a comfortable working height, allowing you to slide dishes in and out without bending over too far. The open design provides space underneath to store Gastronorm containers, grids, or other kitchen equipment. Made of stainless steel, it is sturdy, hygienic, and easy to keep clean. A practical base for the oven in restaurants, hotels, and catering kitchens that want to set up their workspace in an ergonomic and organized manner.

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With twenty slide-in levels for 1/1 GN and full PLUS control, this ChefTop is built for large-scale, standardized production. Saved programs, linked baking phases, and precise moisture and temperature control ensure consistent results, even with very high volumes. The twenty levels provide maximum capacity for hot air and steam within a single unit. The control system remains clear and intuitive during intensive shifts. Designed for central kitchens, hospitals, caterers, and large production facilities that operate based on recipes and volume.

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Twenty levels in 1/1 GN make this ChefTop MindOne an oven for large-scale production, such as in central kitchens and catering companies. The direct controls keep operation simple: you can quickly set convection, steam, or a combination. With twenty rack heights, you can prepare very large quantities at once, from baking to regenerating. As a tall oven, the unit primarily builds in vertical space. Intended for large-scale kitchens, hospitals, caterers, and central production kitchens that work with high volumes daily.

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The ChefTop PLUS with ten slide-in levels for 1/1 GN is designed for kitchens that need to deliver large batches with consistent quality. With saved programs, linked cooking phases, and precise humidity control, you maintain consistent results, even in high volumes. The ten levels provide significant capacity within a manageable footprint, featuring convection and steam. The control system offers a clear overview during busy shifts. A strong choice for large-scale kitchens, hotels, healthcare institutions, and caterers that operate based on recipes and volume.

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Ten levels in 1/1 GN combined with the full PLUS control system make this ChefTop a powerful oven for large kitchens that work with precision and volume. You can save recipes, link baking phases, and precisely regulate moisture and temperature, which keeps quality consistent at high volumes. The ten insertion levels offer ample capacity for hot air and steam. The control system remains clear, even under pressure. Designed for large-scale kitchens, hotels, healthcare institutions, and caterers with intensive production.

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With ten slide-in levels in 1/1 GN, this ChefTop MindOne is built for large-scale production. Operation remains simple, allowing the kitchen team to use convection, steam, or a combination without a long training period. The ten levels provide space to prepare and regenerate large batches simultaneously. Because the oven builds upwards, you save floor space for the rest of the kitchen. A reliable workhorse for commercial kitchens, hotels, healthcare institutions, and caterers with high volumes.

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Ten levels in 1/1 GN make this ChefTop MindOne a true production oven for large kitchens. The direct controls allow you to quickly switch between convection, steam, or a combination, without complicated menus. With ten insertion levels, you can prepare large quantities at once, from baking to steaming and regenerating. The appliance builds mainly upwards, keeping the footprint relatively limited. Intended for large restaurants, hotels, healthcare institutions, and caterers who provide many meals day in, day out.

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The ChefTop PLUS with seven slide-in levels in 1/1 GN is aimed at kitchens that want to deliver many dishes with consistent quality. In addition to convection and steam, you can work with saved programs and linked cooking phases, which is useful for recurring recipes on a large scale. The seven levels provide ample capacity within a manageable footprint. The control remains clear, even during peak service hours. Suitable for larger restaurants, hotels, and caterers that operate based on fixed recipes and volume.

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Seven levels in 1/1 GN and the complete PLUS control system make this ChefTop suitable for kitchens that work on volume and precision. You can save recipes, link baking phases, and precisely control humidity, which pays off for large batches that need to be identical. The seven slide-in levels provide space to prepare many dishes side-by-side using hot air and steam. The control system maintains an overview, even during peak times. A strong choice for restaurants, hotels, and caterers with intensive production.

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With seven rack levels in 1/1 GN, this ChefTop MindOne is built for fast-paced kitchens. Operation remains accessible: you select convection, steam, or a combination in just a few steps, so the entire team can work with it. The seven levels offer space to prepare and regenerate large quantities simultaneously. The unit builds upwards without requiring much floor space. A workhorse for restaurants, hotels, and caterers that process a high volume of dishes daily.

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Seven levels in 1/1 GN give this ChefTop MindOne plenty of capacity for a kitchen with high output. The direct controls keep things simple: convection, steam, or a combination can be set without any detours. With seven shelf levels, you can prepare large batches at once, from baking to regenerating, in a single unit. Despite the height, the footprint remains limited, making it easy to place in a standard kitchen. Intended for restaurants, hotels, and caterers with a robust daily production.

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The five-tray 2/3 GN ChefTop PLUS combines comprehensive control with a compact footprint. You can program recipes, combine baking phases, and precisely regulate humidity, all while the 2/3 GN size keeps space requirements to a minimum. With five slide-in levels, you can use convection and steam to prepare different dishes simultaneously. This makes the unit suitable for kitchens that want control without sacrificing too much space. A great choice for smaller restaurants, hotels, and caterers aiming for consistent results.

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Compact 5-level 1/1 GN combi steamer that packs the features of a larger oven into a smaller frame. Using hot air and steam, you can prepare a wide range of dishes, from baking and steaming to regenerating, all while the unit takes up minimal space. The five insertion levels provide enough capacity for a busy service. Because the appliance is built compactly, it fits even where a standard oven would not. Designed for restaurants, hotels, and caterers who want to maintain high volume despite limited space.

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Five levels in 1/1 GN combined with a 230V connection: you can place this ChefTop MindOne almost anywhere, even without three-phase power. The straightforward controls allow you to switch quickly between convection, steam, or a combination of both. With five insertion levels, you can work on multiple dishes at the same time, from baking to regenerating. Despite the capacity, the footprint remains limited. A practical choice for cafés, smaller restaurants, and caterers who want flexible setup options while still maintaining high volume.

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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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