Unox Bakerlux SHOP Pro Arianna Matic Touch 4 product image

Unox

Unox Bakerlux Shop.Pro Arianna Matic Touch 4 Grid Convection Oven

SKU: DW078

£1,784.00(£2,140.80 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 1
  • In the event of equipment failure an engineer will be sent for an onsite repair 1
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

The Unox Bakerlux Shop.Pro Arianna Matic Touch is a compact electric convection oven built specifically for baked goods production in commercial settings. It accepts four 460x330mm grids and is designed to bake, reheat, and finish pastry, bread, and similar products consistently across a full trading day.

In service, the oven reaches working temperature quickly and recovers well between successive loads, which matters when you are running continuous bakes during a breakfast or lunchtime peak. The CLIMALUX humidity management system and DRY.Plus function give operators genuine control over moisture levels inside the chamber — a meaningful advantage when working with laminated pastries, choux, or par-baked breads where humidity errors lead directly to spoiled product and wasted prep time.

The Matic Touch control panel stores up to 99 programmes, which makes it practical in kitchens where different staff members operate the oven across a shift. Recalled programmes reduce the likelihood of inconsistent results caused by manual re-entry of settings. Practical operational advantages include:

  • Consistent bake results across repeated loads without manual adjustment each time
  • Wi-Fi and USB connectivity for sharing programmes across multiple sites
  • Humidity control that reduces spoilage from over-steaming or excessive dryness
  • Side-opening door with auto-open function, suited to counter and display configurations
  • Stainless steel interior and exterior that supports straightforward daily cleaning

At 39kg with a counter-top footprint, the Arianna is realistic for sites with limited back-of-house space. It runs on an electrical supply, though you should confirm available circuit capacity and ventilation before installation, particularly in enclosed counter units or compact prep areas where heat management can be a constraint.

This oven is well suited to cafés, food courts, hotel breakfast operations, and small artisan bakeries with moderate daily output. It is not designed for high-volume wholesale production — sites with significantly heavier throughput demands would be better served by a larger-capacity model from the range.

If you would like to talk through whether this oven is the right fit for your operation or installation setup, the team is glad to help before you make a decision.

Frequently asked questions

Is this oven suitable for running continuous bakes throughout a busy breakfast or brunch service?

Yes, the Arianna is designed for consistent throughput across a full trading day. Its fan-driven heat and fast recovery between loads make it practical for continuous baking in moderate-volume operations such as hotel breakfasts, café counters, and food courts. It is not intended for high-volume wholesale production, where a larger-capacity model would be more appropriate.

What do I need to check before installation?

The oven runs on an electrical supply, so you will need to confirm that your available circuit capacity is sufficient before fitting. Ventilation is also worth reviewing, particularly if the unit is being installed inside an enclosed counter or in a compact prep area where heat can build up. If you are unsure about your installation setup, it is worth speaking to the team before ordering.

How does the humidity control system benefit different types of baked goods?

The CLIMALUX system and DRY.Plus feature let operators adjust moisture levels inside the oven chamber independently, which makes a practical difference when baking products with different requirements. Laminated pastries and choux benefit from tighter humidity management to maintain lift and texture, while par-baked breads need controlled drying to develop crust correctly. Without this level of control, it is common to see inconsistent results or spoilage when moving between product types.
Unox Bakerlux Shop.Pro Arianna Matic Touch 4 Grid Convection Oven

£1,784.00(£2,140.80 inc VAT)

£1,784.00(£2,140.80 inc VAT)

The Unox Bakerlux Shop.Pro Arianna Matic Touch is a compact electric convection oven built specifically for baked goods production in commercial settings. It accepts four 460x330mm grids and is designed to bake, reheat, and finish pastry, bread, and similar products consistently across a full trading day.

In service, the oven reaches working temperature quickly and recovers well between successive loads, which matters when you are running continuous bakes during a breakfast or lunchtime peak. The CLIMALUX humidity management system and DRY.Plus function give operators genuine control over moisture levels inside the chamber — a meaningful advantage when working with laminated pastries, choux, or par-baked breads where humidity errors lead directly to spoiled product and wasted prep time.

The Matic Touch control panel stores up to 99 programmes, which makes it practical in kitchens where different staff members operate the oven across a shift. Recalled programmes reduce the likelihood of inconsistent results caused by manual re-entry of settings. Practical operational advantages include:

  • Consistent bake results across repeated loads without manual adjustment each time
  • Wi-Fi and USB connectivity for sharing programmes across multiple sites
  • Humidity control that reduces spoilage from over-steaming or excessive dryness
  • Side-opening door with auto-open function, suited to counter and display configurations
  • Stainless steel interior and exterior that supports straightforward daily cleaning

At 39kg with a counter-top footprint, the Arianna is realistic for sites with limited back-of-house space. It runs on an electrical supply, though you should confirm available circuit capacity and ventilation before installation, particularly in enclosed counter units or compact prep areas where heat management can be a constraint.

This oven is well suited to cafés, food courts, hotel breakfast operations, and small artisan bakeries with moderate daily output. It is not designed for high-volume wholesale production — sites with significantly heavier throughput demands would be better served by a larger-capacity model from the range.

If you would like to talk through whether this oven is the right fit for your operation or installation setup, the team is glad to help before you make a decision.