Unox Bakerlux SHOP Pro Rossella LED 4 Grid product image

Unox

Unox Bakerlux SHOP.Pro Rossella 4 Grid Convection Oven

SKU: DW080

£2,149.00(£2,578.80 inc VAT)
Get a quote

Request a callback

Leave your details and we will call you back about Unox Bakerlux SHOP.Pro Rossella 4 Grid Convection Oven.

Delivery Information

Price Match

  • 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 can be connected to a single phase power supply – must be installed by a competent person
  • Equipment that should be connected to a suitably rated outlet - must be installed by a competent person

The Unox Bakerlux SHOP.Pro Rossella is a countertop convection oven designed for bakeries, cafés, and food retail environments where baking quality and customer-facing presentation both have a role to play. It accepts four 600x400mm trays and is built to handle a steady throughput of bread, pastries, and frozen bake-off lines throughout the trading day. The drop-down door with a full-glass viewing panel is a deliberate design choice for front-of-house settings, allowing staff to monitor bakes without interrupting the oven environment — and without breaking the sightlines of a retail counter display.

In a café or bakery context, consistency matters as much as output. The Rossella's Steam.Plus function delivers on-demand humidity during the bake cycle, which makes a practical difference when working with laminated doughs, crusty breads, or frozen puff pastry lines — all products that respond poorly to dry heat. The digital touch interface supports up to 12 quick-recall programmes, helping operators maintain repeatable results across different staff members and shifts without extended training overhead. Fan speed and humidity are adjustable through the same interface, giving enough flexibility for a varied product menu without unnecessary complexity.

From an operational standpoint, the key advantages of this oven are:

  • On-demand humidity control supports consistent results across a varied bake menu
  • Quick-recall programmes reduce reliance on individual operator knowledge across shifts
  • Drop-down door preserves heat and suits front-of-house counter visibility
  • Stainless steel construction is practical to clean and maintain between bakes
  • Compact counter footprint suits tighter retail and café installations

This is a hardwired unit requiring a dedicated electrical supply and professional installation — it cannot be run from a standard socket. If the Steam.Plus humidity function is needed, a plumbed mains water connection is also required. Both of these installation requirements should be confirmed with your electrician and plumber before ordering. The unit is substantial in weight, so bench load capacity and access routes are worth factoring in at the planning stage.

The Rossella is well suited to cafés, bakery shops, farm shops, and smaller food retail outlets that bake to order or run a regular frozen bake-off programme. It is not intended for high-volume wholesale production — operators running continuous, large-capacity schedules are likely to need a heavier-duty oven with greater throughput capacity. At the other end of the scale, very low-volume sites that would rarely fill four trays at once may find a smaller model offers better day-to-day economy.

If you would like to talk through whether this oven suits your menu, your service pattern, or your installation setup, our team is glad to work through the specifics with you.

Frequently asked questions

Does the Rossella need a plumbed water connection to operate?

A mains water connection is required if you intend to use the Steam.Plus humidity function, which is central to baking laminated pastries, crusty breads, and many frozen bake-off lines. If you plan to use the oven purely as a dry convection unit, this connection may not be essential — but it is worth discussing your menu with us before making that call, as humidity control makes a meaningful difference to product quality with a number of common retail bakes.

Is this oven suitable for a busy café running bake-off throughout the day?

Yes, the Rossella is well suited to a continuous bake-off operation across a trading day, provided the volume sits within the four-tray capacity per cycle. For sites with higher throughput demands — for example, a bakery supplying wholesale alongside retail — a larger-capacity oven would be a more practical fit, and we are happy to discuss the options.

What installation work is needed before the oven can be used?

The Rossella is a hardwired unit drawing 6.9kW, so it requires a dedicated electrical supply installed by a qualified electrician — it cannot be connected to a standard plug socket. If the Steam.Plus function is to be used, a plumbed cold water connection is also needed. Both should be arranged and confirmed with your installer ahead of delivery, along with a check that the counter or bench is rated to support the unit's weight.
Unox Bakerlux SHOP.Pro Rossella 4 Grid Convection Oven

£2,149.00(£2,578.80 inc VAT)

£2,149.00(£2,578.80 inc VAT)

The Unox Bakerlux SHOP.Pro Rossella is a countertop convection oven designed for bakeries, cafés, and food retail environments where baking quality and customer-facing presentation both have a role to play. It accepts four 600x400mm trays and is built to handle a steady throughput of bread, pastries, and frozen bake-off lines throughout the trading day. The drop-down door with a full-glass viewing panel is a deliberate design choice for front-of-house settings, allowing staff to monitor bakes without interrupting the oven environment — and without breaking the sightlines of a retail counter display.

In a café or bakery context, consistency matters as much as output. The Rossella's Steam.Plus function delivers on-demand humidity during the bake cycle, which makes a practical difference when working with laminated doughs, crusty breads, or frozen puff pastry lines — all products that respond poorly to dry heat. The digital touch interface supports up to 12 quick-recall programmes, helping operators maintain repeatable results across different staff members and shifts without extended training overhead. Fan speed and humidity are adjustable through the same interface, giving enough flexibility for a varied product menu without unnecessary complexity.

From an operational standpoint, the key advantages of this oven are:

  • On-demand humidity control supports consistent results across a varied bake menu
  • Quick-recall programmes reduce reliance on individual operator knowledge across shifts
  • Drop-down door preserves heat and suits front-of-house counter visibility
  • Stainless steel construction is practical to clean and maintain between bakes
  • Compact counter footprint suits tighter retail and café installations

This is a hardwired unit requiring a dedicated electrical supply and professional installation — it cannot be run from a standard socket. If the Steam.Plus humidity function is needed, a plumbed mains water connection is also required. Both of these installation requirements should be confirmed with your electrician and plumber before ordering. The unit is substantial in weight, so bench load capacity and access routes are worth factoring in at the planning stage.

The Rossella is well suited to cafés, bakery shops, farm shops, and smaller food retail outlets that bake to order or run a regular frozen bake-off programme. It is not intended for high-volume wholesale production — operators running continuous, large-capacity schedules are likely to need a heavier-duty oven with greater throughput capacity. At the other end of the scale, very low-volume sites that would rarely fill four trays at once may find a smaller model offers better day-to-day economy.

If you would like to talk through whether this oven suits your menu, your service pattern, or your installation setup, our team is glad to work through the specifics with you.