Unox Bakerlux SHOP Pro Stefania Touch 3 Grid product image

Unox

Unox Bakerlux SHOP.Pro Stefania Touch 3 Grid Convection Oven

SKU: DW073

£1,234.00(£1,480.80 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 Stefania is a compact countertop convection oven designed around baking from frozen in space-limited commercial environments. It holds three 460x330mm grids and is built for consistent, repeatable output — pastries, bread rolls, viennoiserie, and similar products — without requiring specialist operator knowledge. The touchscreen interface and programmable recipe storage make it a practical choice wherever staff turnover is high or training time is short.

In a food-to-go or retail bakery setting, the Stefania handles continuous batching well across the trading day. The convection system distributes heat evenly across all three levels, and recovery between loads is prompt enough to support back-to-back trays during a morning peak — the period when throughput most directly affects revenue. Stainless steel construction throughout holds up to daily commercial use without deterioration.

Translated into day-to-day operational terms, the key advantages are:

  • Up to 99 programmable recipes for consistent results regardless of who is operating it
  • Wi-Fi and USB connectivity for pushing programmes across multiple sites centrally
  • Drop-down door that suits counter installations where side clearance is tight
  • Minimal training requirement, making it well suited to lightly staffed or front-of-house positions
  • Compact footprint that fits most standard countertops without significant reconfiguration

Installation is straightforward relative to larger deck or rack ovens, but a few points are worth confirming before ordering. At 36kg, the counter surface needs to be rated to bear the load safely. The unit runs on an electrical supply — verify your available circuit against the power requirement. Ventilation above the oven is necessary; in enclosed counter positions, extraction or a ventilated canopy should be factored in. The depth of just under 670mm suits most standard worktops, though it is worth checking clearance if the unit will sit beneath overhead shelving.

The Stefania is well suited to cafés, sandwich bars, convenience retailers, forecourt shops, and similar operations baking from frozen throughout the day at moderate volumes. It is not sized for wholesale bakery production or high-turnover kitchens that need to push through large batches at pace — for those environments, a higher-capacity model would be the more appropriate choice. Where a site needs less output and has a tighter footprint, a smaller one- or two-grid alternative may be worth considering instead.

If you are working through whether this oven fits your service pattern or installation setup, our team is glad to work through the details with you before you order.

Frequently asked questions

Is the Stefania suitable for a busy café baking throughout the day?

It is well suited to cafés and food-to-go operations running continuous batches from frozen at moderate volume. The three-grid capacity and prompt recovery work well for steady throughput across a trading day, though it is not designed for sites that need to push through very large batches at pace — if that describes your operation, a higher-capacity model would be worth discussing.

What do I need to check before installation?

The main points to confirm are that your counter surface can safely support 36kg, that you have a suitable electrical circuit available, and that there is adequate ventilation above the unit. In enclosed counter positions, extraction or a ventilated canopy is advisable. The depth of just under 670mm suits most standard worktops, but check clearance if you are siting it beneath overhead shelving or cabinetry.

How useful is the Wi-Fi connectivity in a single-site operation?

For a single site, the Wi-Fi and USB connectivity is most useful during initial setup — programmes can be loaded quickly rather than entered manually, and if settings need updating they can be pushed without reconfiguring the unit at the controls. The feature becomes more operationally significant for operators running two or more sites who need consistent recipes across locations without visiting each one individually.
Unox Bakerlux SHOP.Pro Stefania Touch 3 Grid Convection Oven

£1,234.00(£1,480.80 inc VAT)

£1,234.00(£1,480.80 inc VAT)

The Unox Bakerlux SHOP.Pro Stefania is a compact countertop convection oven designed around baking from frozen in space-limited commercial environments. It holds three 460x330mm grids and is built for consistent, repeatable output — pastries, bread rolls, viennoiserie, and similar products — without requiring specialist operator knowledge. The touchscreen interface and programmable recipe storage make it a practical choice wherever staff turnover is high or training time is short.

In a food-to-go or retail bakery setting, the Stefania handles continuous batching well across the trading day. The convection system distributes heat evenly across all three levels, and recovery between loads is prompt enough to support back-to-back trays during a morning peak — the period when throughput most directly affects revenue. Stainless steel construction throughout holds up to daily commercial use without deterioration.

Translated into day-to-day operational terms, the key advantages are:

  • Up to 99 programmable recipes for consistent results regardless of who is operating it
  • Wi-Fi and USB connectivity for pushing programmes across multiple sites centrally
  • Drop-down door that suits counter installations where side clearance is tight
  • Minimal training requirement, making it well suited to lightly staffed or front-of-house positions
  • Compact footprint that fits most standard countertops without significant reconfiguration

Installation is straightforward relative to larger deck or rack ovens, but a few points are worth confirming before ordering. At 36kg, the counter surface needs to be rated to bear the load safely. The unit runs on an electrical supply — verify your available circuit against the power requirement. Ventilation above the oven is necessary; in enclosed counter positions, extraction or a ventilated canopy should be factored in. The depth of just under 670mm suits most standard worktops, though it is worth checking clearance if the unit will sit beneath overhead shelving.

The Stefania is well suited to cafés, sandwich bars, convenience retailers, forecourt shops, and similar operations baking from frozen throughout the day at moderate volumes. It is not sized for wholesale bakery production or high-turnover kitchens that need to push through large batches at pace — for those environments, a higher-capacity model would be the more appropriate choice. Where a site needs less output and has a tighter footprint, a smaller one- or two-grid alternative may be worth considering instead.

If you are working through whether this oven fits your service pattern or installation setup, our team is glad to work through the details with you before you order.