Mono Commercial Ovens

28kW. 18 Tray Capacity

2.3kW. 3x baking surfaces - 470x470mm

2.9kW. 13A single phase. 4 trays included

6.2kW. 32A Single Phase. 4 Tray Capacity

2.7kW. 3 Tray Capacity

The Mono Eco is a single-phase convection oven designed for bakeries, patisseries, and catering kitchens that need consistent, controllable bake results across a moderate daily output. It replaces Mono's earlier Classic range and carries forward the same core reliability in a more refined package, with a 7-inch colour touchscreen controller replacing the older analogue controls. The oven accommodates four or five trays depending on configuration, making it a practical fit for operations that run a steady volume of baked goods without needing the footprint of a full rack oven.

In a working kitchen environment, the Eco holds temperature well across consecutive loads, which matters when you're running back-to-back bakes during a morning service. The combination of fan-forced heat, steam injection, and a controllable damper gives operators meaningful influence over crust development and moisture retention — useful whether you're finishing bread, baking pastries, or running savoury items through the same unit across a shift. The touchscreen can store up to 100 programmes, which reduces reliance on individual knowledge and helps maintain consistency across different staff.

From an operational standpoint, the Eco offers several practical advantages worth noting:

• 100-programme memory supports consistent results across different staff and shifts
• Sleep mode reduces energy draw during quiet periods without a full shutdown
• Auto shutdown prevents the oven being inadvertently left running at the end of service
• LED internal lighting uses less energy than conventional bulbs and improves visibility
• Toughened full-length glass door allows monitoring without opening and losing heat

The oven runs on a single-phase supply, which simplifies installation in sites where three-phase power is unavailable or impractical. It is a substantial piece of equipment — stainless steel construction and a 110kg operating weight mean you'll need a suitable surface or dedicated stand before installation. Compatible stands are listed separately in the accessories section. Ventilation requirements should be reviewed with your installation team, as convection ovens with steam functions will need appropriate extraction or canopy provision above them.

This oven suits craft bakeries, hotel kitchens, school catering operations, and similar environments running a consistent daily bake at moderate volume. It is well matched to sites where single-phase power is a constraint and where a programmable controller adds real value. For higher-output sites baking continuously across multiple shifts, a larger-capacity or three-phase model may be worth considering. Equally, for very low-volume use, a smaller unit might represent better value.

If you're unsure whether this model fits your production volumes or site requirements, the team is happy to work through the details with you before you commit.

The Mono Eco is a forced-air convection oven designed for professional bakery and foodservice kitchens. It replaces Mono's long-established Classic range and accepts four or five trays depending on configuration. The right-hand hinged door suits kitchens where workflow moves from right to left, and the three-phase supply makes it well suited to sites already running commercial-grade electrical infrastructure. Control is handled through a 7-inch colour touchscreen, which stores up to 100 programmes and gives clear access to temperature, time, steam injection, and damper settings — useful in bakery environments where those four variables change frequently across different product types.

In a busy production kitchen the ability to recall saved programmes quickly is a genuine operational advantage. Operators baking across multiple product lines can move between croissants, bread rolls, and pastries without manually resetting parameters each time. The steam injection function helps with crust development and dough lift, while the adjustable damper gives control over humidity within the chamber during the bake. Recovery between loads is supported by the 7.5kW element, which helps maintain consistent chamber temperatures during back-to-back baking sessions.

From a day-to-day operational standpoint, the Eco range includes a number of features that reduce both running costs and risk:

• Sleep mode returns the oven to standby temperature between production runs, reducing energy draw
• Auto shutdown prevents the oven being left on unintentionally at the end of service
• LED door lighting consumes less energy than conventional bulbs and gives a clear view of product without opening the door
• Full-length toughened glass door allows product monitoring throughout the bake
• Touchscreen interface reduces reliance on operator memory for repeat programmes

Installation requires a three-phase supply, which should be confirmed before ordering. At 110kg the unit needs careful positioning and adequate floor loading — this is not a lightweight counter-top oven. Stands are not included with the unit but compatible options are available separately under the accessories tab. The footprint is broad, so measure the intended space carefully, particularly if the oven is to be stacked or positioned alongside other equipment.

The Mono Eco in this configuration is well suited to artisan bakeries, hotel kitchens, school catering operations, and contract caterers with a regular pastry or bread programme. If your site runs continuous high-volume production across extended shifts, a larger-capacity model from the range may be worth considering. Equally, if three-phase supply is not available, a single-phase variant exists within the Eco range.

If you're unsure whether this model matches your production volumes or site supply, we're happy to talk it through before you commit to an order.

The Mono Eco is a forced-air convection oven designed for professional baking and pastry production. It succeeds Mono's Classic range and retains the same core reliability while bringing a more modern operating interface. The left-hand hinged door configuration suits kitchens where bench layout or traffic flow makes right-hand opening awkward, so it is worth confirming which hinge orientation works for your space before ordering.

In a busy service environment, the fan-assisted heat distribution produces consistent results across all tray positions, which matters particularly when baking in batches through a full service period. The oven runs on three-phase power, meaning the 7.5kW load is spread across phases rather than drawing heavily on a single circuit — this supports more stable temperature recovery between consecutive loads and is generally better suited to a commercial installation than a single-phase equivalent.

The Eco range introduces a 7-inch colour touchscreen controller with a clear graphical layout covering temperature, time, steam, and damper settings. Up to 100 programmes can be stored, which is practically useful in any operation running multiple bread or pastry lines. Other features worth noting from an operational standpoint:

• Sleep mode reduces standby energy consumption during quieter periods
• Auto shutdown prevents the oven being left on unintentionally
• LED interior lighting for visibility without additional heat load
• Full-length toughened glass door for monitoring bakes without opening
• Stainless steel construction throughout for durability and hygiene compliance

At 110kg, this is a substantial piece of equipment. Installation requires a three-phase supply and adequate ventilation — in most commercial kitchens this means positioning within an extraction canopy. A compatible stand is available separately; the oven should not be operated directly on the floor. Confirm your electrical supply capacity and ceiling clearance before installation.

The Mono Eco 4/5 tray is well suited to craft bakeries, hotel kitchens, and catering operations with a regular baked goods output. It is a practical choice for medium-volume production. For higher-output sites running continuous baking shifts, a larger-capacity model from the range may be worth considering. Equally, lighter-use operations may find a smaller single-phase oven more cost-effective to install and run.

If you are unsure whether this configuration fits your kitchen layout or production volume, the team is happy to talk it through before you commit.

The Mono Eco is a single-phase convection oven designed for professional baking environments. It accepts four to five trays and is built around a 7-inch colour touchscreen controller that replaces the rotary and push-button interfaces found on older Mono Classic models. The left-hand hinge configuration suits kitchens where the door swing direction matters for workflow or access.

In a working bakery or production kitchen, the oven handles continuous baking schedules across a full service period. The fan-assisted convection system promotes even heat distribution across all tray positions, which is important when running full loads where temperature variation between top and bottom trays would otherwise cause inconsistency. The sleep mode function reduces energy draw during quieter periods, and the auto-shutdown facility prevents the oven from being left running unattended — both are practical considerations for operators managing energy costs and kitchen safety.

The touchscreen interface stores up to 100 programmes, which is a genuine operational advantage in kitchens producing a consistent range of baked goods. Operators can recall a stored programme rather than re-entering settings for every run. Additional practical features include:

• 7-inch HD colour touchscreen with graphical controls for temperature, time, steam and damper
• Up to 100 stored baking programmes for consistent repeatability
• Energy-saving sleep mode to reduce standby consumption
• Auto-shutdown to prevent accidental unattended operation
• LED in-door lighting and full-length toughened glass door for clear load visibility

Installation requires a single-phase supply, which makes this oven more accessible than three-phase alternatives for sites where electrical infrastructure is a limiting factor. At 110kg the unit requires appropriate floor loading consideration and at least two people for positioning. A compatible stand is available separately — it is worth confirming the stand specification before delivery if you are working with a fixed countertop height. The stainless steel construction is straightforward to clean and suited to the daily hygiene demands of a commercial environment.

This oven is well suited to craft bakeries, hotel kitchens, school catering operations, and contract caterers running structured baking programmes. The four-to-five tray capacity sits in the mid-range — suitable for moderate output rather than high-volume industrial production. For sites requiring greater throughput or three-phase flexibility, a larger-capacity model may be worth considering.

If you are unsure whether this oven is the right fit for your operation — particularly around tray capacity, hinge direction, or how it integrates with your existing kitchen setup — our team is happy to talk it through before you commit to an order.

The Mono Eco is a 10-tray convection oven built around the 40x60cm tray format and designed for serious production baking and catering environments. It replaces Mono's long-established Classic range, carrying forward the same operational DNA in a redesigned cabinet with a more contemporary profile. Three-phase power delivery supports the output levels expected in high-demand production settings, and this configuration is supplied with a left-hand hinged door — worth confirming against your kitchen layout before ordering.

In a busy bakery or catering production kitchen, consistency across a full load matters as much as raw temperature. The Eco's forced-air circulation system is designed to deliver even heat distribution across all ten tray positions simultaneously, which is important when running mixed loads or tight batch turnarounds. The independent steam and damper controls give operators meaningful adjustment over crust development and moisture retention — particularly useful in bread, pastry, and viennoiserie production where these variables directly affect the finished product.

From a practical standpoint, the 7-inch colour touchscreen controller stores up to 100 programmes, which allows consistent results across shifts and reduces reliance on individual operator knowledge. Other features that contribute day-to-day:

• Energy-saving sleep mode reduces standby consumption during quieter periods
• Auto shutdown prevents the oven being left running unattended
• LED in-door lighting supports clear load visibility without heat loss
• Toughened full-length glass door provides durability under repeated daily use
• Programme storage supports consistency across different operators and shifts

Installation requires a three-phase supply, so this is not suitable for sites with single-phase electrical infrastructure. At 250kg, the unit will need appropriate floor loading assessment and suitable access to the installation area. A compatible stand is available separately via the accessories tab — the oven is not designed to sit directly on the floor. Ventilation requirements should be confirmed with your installer, particularly in enclosed kitchen spaces.

This oven is well suited to production bakeries, hotel kitchens, contract caterers, and food manufacturers running consistent high-volume output. For smaller operations or sites with single-phase supply only, a lower-capacity model from the range may be more appropriate. Equally, sites running very large continuous production volumes may want to consider a higher-capacity or rack oven configuration.

If you are weighing this against other options in the range or need to confirm it fits your electrical setup and workflow, our team is happy to talk it through with you before you place an order.

The Mono Eco is a ten-tray deck convection oven built around the 40x60 tray format, designed for sustained production baking and high-volume catering operations. It replaces Mono's long-established Classic convection range with a refined design and updated controls, while retaining the operational reliability that made the Classic a common sight in professional bakeries and catering kitchens across the UK.

In a busy production environment, consistency across a full load matters as much as raw throughput. The Eco's forced-air convection system is designed to deliver even heat distribution across all ten tray positions, supporting consistent results whether you're running bread, pastries, savoury products, or banqueting items back to back across a full service period. The three-phase power supply supports the 17kW element in maintaining working temperature under repeated door openings and successive loads — a practical consideration in any kitchen running continuous production rather than occasional batches.

From an operational standpoint, the Eco introduces several features that make a real difference across a shift:

• 7-inch full-colour touchscreen with storage for up to 100 programmes, reducing reliance on operator memory across product types
• Steam and damper controls directly accessible from the main screen for precise atmosphere management
• Energy-saving Sleep Mode and auto-shutdown to reduce consumption and prevent the oven being left running unattended
• LED in-door lighting for clear visibility of product without opening the door
• Full-length toughened glass door for monitoring progress during baking cycles

This unit is three-phase only and draws 17kW, so an adequate three-phase supply with appropriate isolation is a firm installation requirement — it is not suitable for single-phase sites. At 250kg, correct positioning before connection is important; moving the unit after installation is not straightforward. The right-hand door hinge is fixed as specified, so kitchen layout should be confirmed before ordering. A compatible stand is available separately and listed under the accessories tab — the oven is not supplied with one.

The Mono Eco 10-tray is well suited to craft bakeries, hotel production kitchens, contract caterers, and central production units with consistent daily baking volumes. For lighter or more intermittent use, a smaller tray capacity may be more appropriate. For very high-volume continuous production sites, it is worth discussing whether a larger rack oven configuration would better match throughput requirements.

If you're working through kitchen layout, tray format compatibility, or three-phase supply questions, the team is happy to talk it through before you commit to an order.