Ovens

GRADE A1 - Culinox Bakery Convection Oven with Steam & Reversing Fans - For 600 x 400mm Trays Hardwired

Available New

GRADE A2 - Culinox YXD-8A-3 Bakery Convection Oven - 116 Ltr For 600 x 400mm Trays Hardwired

Available New

Smeg Professional Galileo Combi-Steam Oven - 10 Tray GN 1/1, Left-Hand Hinge, 3 Phase

• Total Precision: Advanced Galileo steam and convection technology
• Uniform Results: High-speed fans for consistent multi-tray cooking
• Massive Output: 10-tray capacity for high-volume service

Smeg Professional Galileo Combi-Steam Oven - 10 Tray GN 1/1, Right-Hand Hinge, 3 Phase

• Total Precision: Advanced Galileo steam and convection technology
• Uniform Results: High-speed fans for consistent multi-tray cooking
• Massive Output: 10-tray capacity for high-volume service

Smeg Professional SPO5L2SD Galileo Combi-Steam Oven - 5 Tray, GN 1/1, 3 Phase

• Combi-Steam Technology: Maximum versatility for cook, steam or roast
• Digital Touch Interface: Precise control over complex recipes
• 5 Tray GN 1/1 Capacity: Professional volume for main service

Hostek GXL6 Alfa Italian Single Deck Gas Pizza Oven - 6 x 14" Pizzas

• Gas-Powered Efficiency: Low running costs for high-output sites
• 6 x 14" Pizza Capacity: High-volume output for professional kitchens
• 720mm x 1080mm Deck: Large surface area for flexible production

Smeg Professional ALFA625H-2 Convection Oven with Humidity - 6 Tray, GN 1/1, 3 Phase

• 6-tray capacity suitable for EN 600 × 400 mm or GN 1/1 trays
• Direct steam injection for manual humidity control
• Two contra-rotating fans for uniform heat distribution

Smeg Professional ALFA1035H-2 Convection Oven with Humidity - 10 Trays, GN1/1, 3 Phase

• Holds 10 trays (600 × 400 mm or GN 1/1) for large-scale production
• Direct in-cavity steam injection for precise humidity control
• Three contra-rotating fans for consistent, even airflow

Smeg Professional ALFA420H-2 Humidified Convection Oven - 4 Tray, GN 1/1, 3 Phase

• Capacity for 4 trays (EN 600 × 400 mm or GN1/1, min. height 20 mm)
• Mechanical control panel for intuitive operation
• Direct in-cavity steam generation for humidity control

Hostek GXL4 Alfa Italian Single Deck Gas Pizza Oven - 4 x 14" Pizzas

• 720mm x 720mm Deck: Cooks four 14" pizzas per batch without pans
• 18kW Gas Burners: Delivers 61000 BTU for rapid recovery times
• Refractory Stone Base: Eliminates cold spots for crisp golden crusts

Hostek Nevo Italian Double Deck Pizza Oven - 8 x 13" Pizzas, 3 Phase

• 8 x 13" Pizza Capacity: High-volume output for twin deck service
• 3 Phase Power: High-voltage Hardwired performance for rapid recovery
• 660mm Wide Decks: Large surface area for flexible production

Hostek Nevo 2/50 Plus Italian Double Deck Pizza Oven - 8 x 8" Pizzas, 1 Phase

• High Throughput: Twin 540mm x 500mm decks bake eight 8" pizzas
• Heat Retention: Thick rockwool insulation maintains internal temp
• Even Baking: Refractory stone base distributes heat uniformly

Hostek Nevo Italian Double Deck Pizza Oven - 8 x 8" Pizzas, 1 Phase

• Dual Size Capacity: Bakes 2 x 18" or 8 x 8" pizzas simultaneously
• Single Phase Logic: High-output Hardwired performance for 1 Phase sites
• Wide-Format Decks: Flexible surface area for varied menu items

Available Refurbished

Hostek Nevo 44 Italian Double Deck Pizza Oven - 8 x 13" Pizzas, 1 Phase

• 8 x 13" Pizza Capacity: High-volume output for busy services
• Twin Deck Configuration: Independent cooking zones for maximum throughput
• 660mm Stone Decks: Authentic Italian heat retention and recovery

Hamoki PO-4-2 Double Deck Electric Pizza Oven - 8 Pizzas, 9.6kW, 980mm Wide, Single Phase Hardwired

• 8 x 14" pizza capacity: High-volume throughput for busy pizzerias
• Twin 700mm stone decks: Dual-layer cooking maximizes vertical kitchen space
• Independent deck thermostats: Allows simultaneous cooking at different heats

Hostek Nevo 6 Italian Premium Single Deck Pizza Oven - 6 x 13" Pizzas, 1 Phase, 660mm x 990mm Deck

• High Throughput: 660mm x 990mm stone deck bakes six 13" pizzas
• Heat Retention: Thick rockwool insulation maintains internal temp
• Even Baking: Refractory stone base distributes heat uniformly