SHOPYTHON
The oven is usually the most expensive machine in a bakery, and the hardest to change later. The good news is that the choice comes down to three main types: deck, convection and combi. Each one heats food in a different way, and each one suits a different menu.
The short answer
- Artisan bread, sourdough, pizza: a deck oven.
- Cakes, cookies, pastries, buns, several trays at once: a convection oven, ideally one with steam or humidity for bread and croissants.
- A café, hotel or central kitchen that bakes and cooks: a combi oven.
Deck ovens
A deck oven bakes on a hot stone or steel floor (the “deck”), with heating elements above and below. Heat goes straight into the base of the bread or pizza, which gives a crisp bottom crust and good oven spring. Top and bottom heat can usually be set separately.
Best for: hearth breads, sourdough, baguettes, pizza, and also cakes and tarts in trays.
Keep in mind: only one layer of trays per deck, so you need more decks (or more floor space) for higher output. Deck ovens also take longer to heat up.
Examples: Orimas GU-1M one-deck electric oven (3 kW, 240 V) from RM1,340; Bulli DSL-1K (one 600×400 mm tray, single phase) at RM1,899. Larger two- and three-deck models from Orimas, The Baker and EKA are available for bakeries.
Convection ovens
A convection oven uses a fan to move hot air around the chamber. The moving air bakes evenly on every shelf, so you can bake four, six or more trays at the same time, usually at a slightly lower temperature than a conventional oven.
Best for: cookies, cakes, muffins, puffs, croissants, buns, and anything baked in batches on trays.
Steam or humidity matters. Basic convection ovens bake with dry air. Models with steam injection or humidity control give bread and laminated pastry better volume and a glossy crust. If you bake bread or croissants, it is worth paying for.
Examples:
- Kitmens KM-CO50 (50 L, 8 rack levels), RM1,050: for home bakers and small home businesses.
- Innofood KT-BF1A (8 layers, 8 trays included), RM1,599.
- Soner SCO-4MF (4 trays, with steam injection), RM3,800: runs on a single-phase supply.
- UNOX LINEMISS XFT133 (4 trays, with humidity), RM5,150: Italian commercial build for cafés.
- Larger UNOX BAKERLUX and EKA convection ovens for bakeries, from 4 to 16 trays of 600×400 mm.
Combi ovens
A combi (combination) oven combines convection heat with steam, and controls humidity inside the chamber precisely. It can bake, roast, steam, proof and reheat, often all programmed. Smart models such as the UNOX CHEFTOP and BAKERTOP MIND.Maps ranges also clean themselves.
Best for: cafés, hotels, restaurants and central kitchens that bake bread and pastry and cook savoury food, and bakeries that want very consistent results with less skilled labour.
Keep in mind: combi ovens cost more, and need a water supply and drain, and often a three-phase power supply. Plan installation before you buy.
Example: UNOX BAKERTOP MIND.Maps XEBC-04EU-E1RM (4 trays 600×400, electric), RM24,205. The full combi oven range starts from about RM14,000.
Side by side
| Deck | Convection | Combi | |
| How it heats | Hot floor plus top heat | Fan-forced hot air | Hot air plus controlled steam |
| Best for | Bread, sourdough, pizza | Cakes, cookies, pastry, buns | Baking and cooking |
| Trays at once | One layer per deck | 4–16 trays | 4–20 trays |
| Starting price at SHOPYTHON | RM1,340 | RM1,050 | About RM14,000 |
Check these before you buy
- Power supply: small ovens run on a normal single-phase supply, but many commercial ovens need three-phase power or a dedicated circuit. Check the rated power (kW) against what your premises can supply.
- Tray size: 600×400 mm is the bakery standard; GN 1/1 is the kitchen standard. Choose an oven that matches the trays and racks you already use.
- Space and ventilation: measure the space, including clearance at the back and sides, and how you will get the oven through the door.
- Proofing: if you bake bread, plan a proofer too. A The Baker FX-13M2 fermenting box (13 trays) costs RM1,699, and many convection ovens can sit on top of a matching proofer.
- Installation and warranty: buy from an authorised dealer who can install, commission and service the oven in Malaysia.
Frequently asked questions
Which oven is best for a home bakery business in Malaysia?
For cakes, cookies and buns, a convection oven such as the Kitmens KM-CO50 or Innofood KT-BF1A is the most versatile start. If your business is bread or pizza, a single-deck oven gives a better crust.
Do I need a combi oven for a café?
Not always. If you only bake pastries and reheat food, a convection oven with humidity is enough. If you also roast, steam and cook to order, a combi oven replaces several appliances and saves space.
Can a convection oven bake bread?
Yes, especially models with steam injection or humidity control, which help bread rise and form a glossy crust.
Need help choosing?
Tell us what you bake, how many trays you need per hour and the power supply at your premises, and we will recommend the right oven. WhatsApp us on 017-805 6033, or browse all ovens.