Sheeba Equipments

UNOX makes professional / commercial ovens for bakeries, pastry shops, restaurants, cloud kitchens and more — not just regular home ovens. 

They offer multiple oven types depending on need:

• Convection ovens — with fans to circulate hot air uniformly, great for pastries, frozen bakery items, bread, snacks. 

• Convection ovens with humidity / steam + convection — ideal for breads, croissants, items needing steam + air for proper crust and texture. 

• Combi ovens — extremely versatile: can do steam cooking, baking, roasting, dehydrating, grilling, etc. Essentially “all-in-one” ovens for serious kitchens. 

• Speed ovens / combi-speed ovens — for rapid cooking or reheating, mixing hot air + microwave, helpful for quick-service kitchens. 

Their top-models use smart tech: e.g. adaptive cooking that senses load, humidity and airflow control, optimized preheating — to ensure consistent cooking quality, energy efficiency, uniform results even across large batches or many trays. 

Hygienic, durable build with stainless-steel chambers, easy cleaning features — important for commercial kitchens / bakeries

 

Commercial Microwave Oven – Definition:

A Commercial Microwave Oven is a high-capacity, fast-cooking appliance used in restaurants, hotels, cafes, and catering kitchens to quickly heat, cook, or reheat food. It is designed to handle heavy-duty, continuous use, unlike domestic microwaves.

 

These ovens are typically made with stainless steel exteriors, digital controls, and sometimes convection or combination cooking options for efficient and uniform heating.

A stone base pizza oven typically includes:

Stone Cooking Surface  

The bottom of the oven chamber is made of a stone slab or pizza stone (often cordierite, ceramic, or natural stone) that heats evenly and retains high temperatures for consistent baking.

 

This surface absorbs moisture from the dough and transfers heat into the crust, producing a crispy, well-cooked base — a key characteristic of artisan pizzas.

 Oven Styles 

There are different styles available:

 

Electric stone base ovens – compact electric units with a stone floor (good for kitchens or small pizzerias).

 

Gas stone base ovens – use a gas burner with a stone base for high heat (often used in commercial settings).

 

Wood-fired stone ovens – outdoor ovens built with refractory stone and bricks for authentic wood-oven pizza experience. (Common in DIY and outdoor kitchens.)

 

Sizes & Capacities 

Stone base pizza ovens come in many sizes — from small countertop electric units that make a couple of pizzas at once, up to larger commercial ovens with multiple decks for restaurants.

 

 

Benefits of a Stone Base 

 Even heat distribution — Stone spreads heat uniformly across the pizza bottom, reducing hot spots and under-cooked dough.
 Crispy crust — The stone draws moisture out of the dough while baking, giving that classic crispness.
Retains heat — Once heated, stone holds heat well, allowing multiple pizzas to bake evenly without long reheating cycles.
Versatile cooking — Works well for breads, flatbreads, and other baked goods

Product Description:

Voltage: 230V, Power: 3KW3 Sides OpenWorking Height: Min 90/Max 245mm.Cooking Surface:495x375 mmDimensions: 600x640x590 mm

An Electric Single Deck 2 Tray Oven is a commercial baking oven with:

• 1 Deck (baking chamber) — a single oven chamber.

• 2 trays capacity — can hold two standard baking trays simultaneously, boosting baking volume compared to single-tray models.

• Electric heating elements for even, controlled heat distribution. 

These are often used in bakeries, cafes, restaurants, hotels, and kitchens for baking bread, pizzas, cookies, cakes, pastries, and more.

Conveyor Pizza Oven – Definition:

A Conveyor Pizza Oven is a commercial oven designed to cook pizzas and similar baked products continuously and evenly. It uses a conveyor belt system to move the pizza through a heated chamber, ensuring consistent cooking without manual handling.

This oven is widely used in pizzerias, restaurants, hotels, and catering units for high-volume pizza production. It can operate using electricity or gas and often features adjustable temperature controls and belt speed settings.

 conveyor pizza oven uses a conveyor belt that moves pizzas through a heated tunnel — instead of a static deck where you manually put and remove pizzas. The belt carries the pizza through even heating, giving consistent cooking every time.

Heating is by electric elements, and many ovens allow you to adjust temperature and belt speed — which helps bake different sizes or styles of pizzas (thin crust, thick crust, etc.) optimally. 

Because of the conveyor belt + controlled heating:

• Pizzas come out uniformly cooked with even crust and toppings. 

• They’re relatively fast and efficient — good for high‑volume output (restaurants, pizzerias). 

• It reduces manual work and monitoring compared to traditional ovens: you load pizzas on one end, and they automatically exit fully baked from the other.

 

A hot griddle plate is a flat, heated metal plate used for cooking food directly on its surface. It’s essentially a griddle — a broad, smooth surface that gets hot and cooks food evenly

 

 Key Features

 

Flat, even cooking surface: Ideal for foods like pancakes, eggs, dosa, burgers, meats, vegetables, and more.

Direct heat: Food cooks directly on the plate, not inside a pot or pan.

Commercial or home use: Available as standalone units or built into kitchen equipment (gas or electric).

Materials: Usually made from stainless steel, cast iron, or mild steel, which retain heat and distribute it evenly.

These are widely used in restaurants, hotels, cloud kitchens, and home kitchens because they can cook large batches quickly and consistently.

A combi oven combines steam and convection (dry-heat) cooking — i.e. it can act as a steamer and as a convection oven, or use both simultaneously. 

The “combi” capability gives enormous flexibility: you can steam vegetables gently, roast meats with crisp crusts, bake breads or pastries, grill, even reheat or regenerate pre-cooked food — all in the same machine. 

Because moisture (steam) helps transfer heat more evenly and quickly, food often cooks more evenly, stays juicier (especially meats or fish), and loses less moisture than in a typical dry-heat oven.  

Versatility: With one unit, kitchens can steam, bake, roast, grill, and reheat — useful if you run a restaurant, bakery, or catering service. Rational Online+2Rational Online+2

Consistent Quality: Modern models use sensors to monitor temperature, humidity, and cooking progress — even automatically adjusting parameters based on load size or food type for consistent results. 

Efficiency & Time Savings: Cooking times are typically shorter; moisture control reduces cooking losses; pre-programmed functions and multi-rack cooking help in high-volume operations. 
Better Food Quality: Juicier meats, better-baked breads/pastries, evenly cooked vegetables — overall improved texture, moisture retention, and taste. 

Space Saving: Instead of needing a separate steamer, oven, and grill, one combi oven does the job — ideal for kitchens with limited space. 

Electric Convection Oven

An Electric Convection Oven is a commercial baking oven that uses electric heating elements and a powerful fan to circulate hot air evenly inside the chamber. This ensures uniform cooking, faster baking, and consistent results, making it ideal for professional kitchens.

🔹 Key Features

• Even heat distribution with high-speed convection fan

• Faster cooking time compared to conventional ovens

• Precise temperature control for consistent baking

• Stainless steel body for durability and easy cleaning

• Multiple tray capacity (commonly 4, 6, 10 trays)

• Auto cut-off & safety thermostat

• Transparent glass door for easy monitoring

🔹 Applications

• Bakeries & pastry shops

• Hotels & restaurants

• Cafés & cloud kitchens

• Pizza, bread, cookies, cakes, pastries, croissants, roasted items

🔹 Common Specifications (can vary by model)

• Power: Electric

• Voltage: 220–415V

• Temperature Range: 50°C to 300°C

• Tray Size: Standard 600 × 400 mm

• Capacity: 4 / 6 / 10 / 20 trays

• Control Type: Digital / Manual

🔹 Advantages

• Consistent baking quality

• Energy efficient

• Less manpower required

• Suitable for high-volume production

Electric Convection Oven

An Electric Convection Oven is a commercial baking oven that uses electric heating elements and a powerful fan to circulate hot air evenly inside the chamber. This ensures uniform cooking, faster baking, and consistent results, making it ideal for professional kitchens.

🔹 Key Features

• Even heat distribution with high-speed convection fan

• Faster cooking time compared to conventional ovens

• Precise temperature control for consistent baking

• Stainless steel body for durability and easy cleaning

• Multiple tray capacity (commonly 4, 6, 10 trays)

• Auto cut-off & safety thermostat

• Transparent glass door for easy monitoring

🔹 Applications

• Bakeries & pastry shops

• Hotels & restaurants

• Cafés & cloud kitchens

• Pizza, bread, cookies, cakes, pastries, croissants, roasted items

🔹 Common Specifications (can vary by model)

• Power: Electric

• Voltage: 220–415V

• Temperature Range: 50°C to 300°C

• Tray Size: Standard 600 × 400 mm

• Capacity: 4 / 6 / 10 / 20 trays

• Control Type: Digital / Manual

🔹 Advantages

• Consistent baking quality

• Energy efficient

• Less manpower required

• Suitable for high-volume production