Commercial cooking, considered

UNOX ovens built around your menu.

Compare UNOX combi and convection ovens for restaurant service, café baking and food production. Plan tray format, controls and capacity before choosing your setup.

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Explore your equipment options

Explore the UNOX range

Shop all UNOX equipment

CHEFTOP combi ovensExplore GN tray cooking for varied menus and busy service. BAKERTOP combi ovensCompare bakery tray formats and batches for your product range. BAKERLUX convection ovensPlan baking and finishing around tray size and service volume.

Match the workload

Compare model format and capacity with your busiest service.

Plan the whole station

Consider access, adjacent equipment and the way staff work.

Check site requirements

Confirm the selected model’s services, clearances and installation scope.

A starting point for your shortlist

Compare featured UNOX models

Check each model’s current specifications, then discuss the right fit with our team.

CHEFTOP combi ovens

Unox CHEFTOP MIND.Maps PLUS 5 Tray GN 1/1 Electric Combi Oven – XEVC-0511-EPRM

~~RRP $12,140.00~~ $9,588.08 Save $2,551.92

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BAKERTOP combi ovens

Unox BAKERTOP MIND.Maps PLUS 6 Tray Electric Combi Oven – XEBC-06EU-EPRM

~~RRP $17,320.00~~ $13,741.08 Save $3,578.92

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BAKERLUX convection ovens

Unox BAKERLUX SHOP.Pro LED Rossella Convection 4 Tray Oven – XEFR-04EU-ELDV

~~RRP $5,195.00~~ $4,080.08 Save $1,114.92

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Before you buy

Start with your menu. Then size the equipment.

The busiest service, tray mix and production schedule shape the shortlist.

Menu, cooking methods and busiest service period
Tray or pan format, batch size and floor space
Utilities, water, drainage and ventilation

Get help matching a model

Your questions, answered

Choosing your UNOX

Which capacity should I choose?

Start with peak batches, tray or pan format and turnaround between dishes. Share these with our team to compare models.

Electric or gas equipment?

Compare the selected model with the services available on site. Check connection requirements and installation scope.

What needs checking before installation?

Confirm utilities, water treatment, drainage, ventilation, access and clearances for the selected model.

Hospitality tools

Put numbers behind your equipment plan

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Running costs

Equipment Energy Calculator

Compare equipment power, operating hours and your electricity rate.

Use this tool Menu planning

Food Cost & Overheads Calculator

Explore ingredient costs, selling prices and menu margins.

Use this tool Wash-up planning

Dishwasher Capacity Finder

Estimate rack demand and the handling time behind a busy service.

Use this tool

From selection to installation

A model is only part of the plan.

Discuss the site requirements, delivery, installation and ongoing service needs before finalising your equipment choice.

Site access, equipment position and operating clearances
Utilities and the selected model’s installation requirements
Cleaning, staff training and service arrangements

Read the kitchen design guide

ICE Group project experience

Kazzi Beach Greek, Mosman

See ICE Group’s wider kitchen delivery experience: a café and Greek eatery fitout at Balmoral Beach, including equipment supply and custom fabrication.