ene
21,
2026
In 2026, the hospitality industry demands more agile, sustainable, and profitable businesses. Technology is no longer a luxury—it’s key to ...
Sorry for the inconvenience.
Search again what you are looking for
Call us: +34 667 605 204
Call us: +34 667 605 204
Our Services
100% Secure Payments
Money your card details to a much more sequred place
Trustpay
100% Payment protection easy return policy
Personalized Attention
Got a qustion? Look no further.Call us and we will answer any questions.
Our Latest News
dic
03,
2025
Christmas 2025 will be one of the strongest seasons for the hospitality sector. Is your business ready? Discover how to optimise your kitchen, ...
oct
20,
2025
Choosing hospitality equipment based on the business type (small bar, bakery, take-away) prevents loss of space, efficiency and money. The guide ...
jun
17,
2025
Discover 5 practical ideas to present your cold products in summer and increase sales with MBH refrigerated showcases and equipment.
may
19,
2025
Discover the most common mistakes when preparing your summer terrace and how to avoid them with MBH's professional equipment solutions.
may
13,
2025
Learn how to avoid costly mistakes when buying commercial kitchen equipment. Essential advice for restaurants, bars and catering businesses.
abr
25,
2025
Save money and operate efficiently by investing in second-hand hospitality equipment — a smart, practical and sustainable solution for your business.
abr
11,
2025
If you own a restaurant, bar, or hospitality business, industrial grills are key to providing fast and even cooking. In this guide, we’ll tell you ...
nov
18,
2024
Find out what a convection oven is, its advantages and why it is essential for your hospitality business. See the best models available!
nov
07,
2024
Find how to choose the perfect juice machine for your hospitality business. We explain the key aspects to consider: production capacity, type of ...
nov
09,
2023
Dive into the world of water and oil fryers and discover how these innovative machines can revolutionize your kitchen. From health benefits to ...
may
24,
2023
In the hospitality industry, choosing the right machinery can make a difference in the efficiency of your business. Discover how to select the ...
Ovens
Industrial Ovens for Hospitality: Precision and Performance
The oven is the technological heart of the modern kitchen. It's no longer just about heating, but controlling humidity, temperature, and time with millimeter precision. In this category, you will find everything from the versatility of convection and combi ovens (ideal for gastronomy) to the specific power of pizza and bakery ovens or the unmistakable charcoal cooking of charcoal ovens. Equip your business with machinery that guarantees consistent results in every service.
Subcategory
Gastronomic Convection Ovens
Speed and homogeneity are key in daily service. Our convection ovens use powerful turbines to distribute heat evenly, allowing cooking on multiple levels at once without odor mixing. They are the base tool for roasting, gratinating, and regenerating dishes in any restaurant or cafe.
Speed and uniform multi-level cooking.
High Technology and MyChef Combi Ovens
For those seeking total control, MyChef ovens represent the avant-garde. These combi ovens combine dry heat and steam, allowing for low-temperature cooking, sous-vide, and smart self-cleaning. Their compact and efficient technology makes them the perfect solution for kitchens with limited space but high gastronomic demands.
Smart cooking with steam and dry heat.
Industrial Pizza Ovens
The perfect pizza requires extreme temperatures. Our industrial pizza ovens, whether electric or gas, reach temperatures exceeding 350-400ºC. Equipped with a refractory stone hearth, they guarantee that characteristic crispy base, from compact single-chamber models to high-production conveyor ovens.
Refractory hearth for crispy crusts.
Specific Bakery and Pastry Ovens
Bread and delicate pastries need special treatment. Bread ovens are designed for 60x40 cm trays and usually feature humidifiers to generate the necessary steam that gives shine and crust to the bread. Their airflow is gentler to prevent dough from collapsing during cooking.
Specific machinery for bakeries.
Charcoal Ovens: Traditional Flavor
The gastronomic trend of the moment. Charcoal ovens allow cooking with charcoal inside a closed chamber. This not only provides unmatched smoky flavor but also seals food faster than an open grill, keeping meat and vegetable juices inside.
Barbecue flavor in a closed kitchen.
Dough Control: Proofers
Forget about untimely schedules. Proofers control temperature and humidity so that the dough rises at the exact moment. They are the indispensable complement under the bakery oven, allowing production scheduling and ensuring constant volume in croissants and loaves.
Perfect rising with humidity control.
Logistics: Trays and Trolleys
An oven without proper support loses efficiency. Equip yourself with Gastronorm (GN) or pastry (60x40) trays made of suitable materials (aluminum, perforated, non-stick). To move large productions, rack trolleys are vital, allowing you to remove 10 or 20 levels from the oven at once and let them cool neatly.
Organization and tray transport.
Frequently Asked Questions about Industrial Ovens
1. What is the difference between a convection oven and a combi oven?
Convection ovens only use ventilated hot air (dry heat). Combi ovens can inject steam into the chamber. This allows three modes: convection (roasting), steam (vegetables, steamed fish), and mixed (air + steam), ideal for juicy meats or bakery requiring moisture.
2. Is a water connection necessary to install an oven?
If it is a combi oven or has a humidifier function (common in bakery), yes, it needs water intake and drainage. Basic convection ovens or electric pizza ovens generally do not require a water connection, simplifying installation.
3. Why is refractory stone used in pizza ovens?
Refractory stone has the ability to accumulate a lot of heat and release it suddenly upon contact with cold dough, while absorbing moisture. This ensures the pizza base becomes crispy in a few minutes, mimicking a wood-fired oven floor.
4. What maintenance does a charcoal oven need?
Apart from daily ash cleaning, it is vital to clean the firewall and flue pipe weekly. Accumulated grease in the flue is flammable and is the main cause of duct fires. You should also check the condition of the interior racks.
5. Can I bake bread in a GN 1/1 gastronomic oven?
You can, but it is not ideal due to size. Standard bakery trays are 60x40 cm (Euronorm), while gastronomic ones (GN 1/1) are 53x32 cm. If you are going to bake bread professionally, choose an oven with guides for 60x40.
6. What is automatic washing in MyChef ovens?
It is a system where the oven cleans itself using specific detergent tablets. The oven heats water, dissolves the soap, recirculates it through the chamber with the turbine, and then rinses. It saves a lot of staff time at the end of service.
7. How long does a pizza oven take to preheat?
A good industrial pizza oven takes between 45 and 60 minutes to reach 350ºC and stabilize the stone temperature. It is recommended to turn it on an hour before service so the stone is saturated with heat when inserting the first pizza.
8. What is a proofer for if I can leave dough out?
Leaving dough "out" depends on the weather (humidity and ambient temperature), giving irregular results. The proofer creates a constant microclimate (e.g., 28ºC and 80% humidity), ensuring the dough always rises consistently and in the expected time, without drying out.
9. Gas or Electric for convection ovens?
The culinary result is identical (hot air). Gas is usually cheaper in consumption for large ovens (10-20 trays) but requires certified installation and more complex smoke extraction. Electric is easier to install and maintain in small ovens (4-6 trays).
10. What happens if I use very hard tap water in the combi oven?
Limescale is the number one enemy of steam ovens. It clogs injectors and coats heating elements, causing serious breakdowns. If water in your area is hard, it is mandatory to install a water softener before the oven's water inlet to maintain the warranty.