Unox Bakerlux Shop Pro Vittoria TOUCH 6 Tray Convection Oven

The Unox Bakerlux Shop Pro Vittoria TOUCH is a six-tray convection oven built specifically for baking frozen and part-baked bakery products in commercial environments. It accepts six 600x400mm trays and is operated via a touch display that allows control over time, temperature, humidity, and fan speed. Programmes can be saved with names and images, which is particularly useful where multiple staff members are running the oven across a shift.

In practice, this oven is designed around the realities of fast-paced bakery and retail foodservice — where consistency across batches matters as much as throughput. The ability to store named programmes removes guesswork from the process, helps maintain product quality across different operators, and keeps service moving during busy periods. The humidity control is a meaningful feature here rather than a marketing addition; it directly affects crust development, crumb texture, and the finish on delicate pastry items.

Key operational advantages include:

• Programmable touch controls with named recipes reduce operator error during service
• Humidity, fan speed, and temperature managed independently for precise bake results
• Six-tray capacity supports continuous batch baking without excessive downtime between loads
• Stainless steel construction is robust and straightforward to keep clean to commercial hygiene standards
• Right-hand hinge with manual side-opening door suits most front-of-house or back-of-house bakery configurations

At 72kg this is a substantial unit, and installation will require a suitable power supply to support the 10.3kW draw — this should be assessed by a qualified electrician before ordering. The oven is not a light counter-top piece of kit; bench strength and positioning relative to ventilation should be considered during planning. The door opens to the left, so sufficient clearance on the left-hand side of the oven is needed for practical day-to-day use.

The Vittoria TOUCH is well suited to in-store bakery counters, café operations, and foodservice sites baking frozen products throughout the day. It is a practical choice where volume is consistent rather than extreme. For sites running very high continuous throughput — larger wholesale bakeries or high-volume catering operations — a higher-capacity alternative may be worth considering.

If you are unsure whether this model fits your service volume or want to talk through installation requirements before committing, our team is happy to help you work through it.