How to Choose All-in-One Bakery Equipment: Steam, Convection, Pizza Oven and Proofer Combinations for Compact Shops

Many cafés, convenience stores and small bakeries want to offer fresh bread, pastries and pizza, but they face a serious limitation: very little kitchen space. Traditional bakery layouts with separate ovens, steamers and proofers are often too large and expensive for compact shops. That is where all-in-one bakery equipment becomes a smart solution.

By combining steam, convection baking, pizza oven functions and a proofer in one stacked or integrated unit, you can run a complete mini-bakery in just a small footprint. This guide shows you how to choose the right combination for your business, and how to balance space, menu variety and workflow.

Who should consider all-in-one bakery oven and proofer combinations?

All-in-one bakery equipment is ideal for operators who need maximum flexibility in minimum space, including:

• Cafés and coffee shops adding fresh pastries and small pizzas
• Compact bakeries and bakery corners in busy city locations
• Convenience stores and fuel stations with bake-off programs
• Hotel lobby cafés and bar kitchens with limited back-of-house space
• Ghost kitchens and dark kitchens focused on delivery
• Small restaurants and bistros wanting an in-house bakery section

If your shop is compact but your ambition for bakery products is big, an all-in-one bakery oven and proofer combination can help you upgrade your menu without expanding your footprint.

What do we mean by all-in-one bakery equipment for compact shops?

In this guide, all-in-one bakery equipment refers to stacked or combined units that bring together several functions usually found in separate machines: steam baking, hot air convection baking, pizza baking and dough proofing.

Instead of having individual ovens and a standalone proofer, compact shops use vertical combinations such as a convection oven with proofer, a steam convection oven plus pizza oven above a proofer, or similar integrated systems. The goal is to save floor space while still covering multiple product types.

Steam Function Steam helps bread and small rolls develop a glossy crust and good volume. Many all-in-one bakery ovens include a steam injection function.

Convection Baking A convection oven uses hot air circulation to bake pastries, cookies, croissants and small bread items evenly and quickly.

Pizza Oven Function A dedicated pizza oven deck or pizza mode allows you to bake thin-crust pizzas and flatbreads at higher temperatures.

Proofer / Fermentation A warm, humid proofer under the oven controls dough fermentation, especially useful for frozen dough and bake-off programs.

What all-in-one oven and proofer configurations work best in compact shops?

Compact shops use several typical configurations to combine steam, convection, pizza baking and proofing in one tower. The cards below show popular setups and the kind of shops they serve.

Convection Oven with Under-Oven Proofer A hot air convection oven stacked on top of a proofer cabinet. Common in cafés, small bakeries and convenience stores. Bake pastries, cookies and small bread items on top Proof dough or recover frozen dough below Compact footprint with a simple workflow from proofer to oven	Steam Convection Oven + Proofer Tower A convection oven with steam function stacked over a proofer. Suitable for small bread, rolls and bake-off programs. Steam improves crust and volume for bread and rolls Ideal for part-baked and frozen dough products Good option for supermarket bakery corners
Pizza Oven + Convection Oven + Proofer Column A small pizza deck on top, a convection oven in the middle and a proofer at the bottom. Perfect for shops selling pastry by day and pizza in the evening. Pizza and flatbread on the top deck Pastries, cookies and small bread in the convection section Dough proofing and frozen dough recovery in the base	All-in-One Bake-Off Station A compact tower designed specifically for bake-off frozen products in convenience stores and fuel stations. Convection oven with simple controls for rotating staff Under-oven proofer or holding cabinet Handles croissants, small bread, snacks and mini pizzas

How do different all-in-one bakery combinations compare?

The table below compares common all-in-one bakery oven configurations for compact shops.
It can help you match your menu and space to the right tower design.

What questions should you answer before investing in all-in-one bakery equipment?

Before you choose a specific all-in-one bakery oven and proofer, write down clear answers to these questions:

• What are your main products: pastries, bread, pizza, snacks or a mix?
• Do you work mostly with fresh dough, frozen dough or par-baked items?
• How many trays or pizzas do you need to bake at your busiest time?
• How much floor space and height can you allocate to a tower unit?
• Is electricity or gas more stable and accessible in your location?
• How experienced is your team with combi or programmable baking equipment?
• Do you need the equipment to be visible to customers as part of your concept?

What features should you look for in compact all-in-one bakery ovens?

Small shops need equipment that is not only compact but also easy to use and reliable.
When comparing all-in-one bakery equipment, focus on features that directly impact daily operation.

Capacity & Flexibility Check how many trays, racks or pizzas each section can handle. Flexible tray spacing and adjustable shelves help you adapt to different products.

Controls & Programs Decide whether simple manual controls are enough, or whether you need programmable recipes for staff who rotate often. Clear displays reduce training time and errors.

Cleaning & Maintenance Look for smooth interior surfaces, removable trays and accessible components. Easy cleaning keeps your equipment in good condition and supports food safety routines.

How can different compact shops build their all-in-one bakery setup?

The best configuration depends on your concept and product mix. The table below gives example setups for different types of compact businesses.

How should you integrate all-in-one bakery equipment into your workflow and shop design?

An all-in-one bakery tower works best when it is positioned logically within your shop.
The goal is to minimize walking distance while keeping hot surfaces safe and, if needed, visible to customers.

Consider these points when integrating your equipment:

• Place the tower near your prep table and dough storage to reduce extra movement.
• Ensure there is enough clearance around doors for safe loading and unloading.
• Plan ventilation and heat management so the area remains comfortable for staff.
• If you want customers to see the baking process, choose a location that is both visible and safe.
• Organize small tools, trays and ingredients within arm’s reach of the tower.

This guide is for general information and planning purposes. Please review specific all-in-one bakery equipment models, installation conditions and local regulations with your equipment supplier.