What Are the Main Technical Trends in Commercial Bakery Ovens 2023-2025? 

From 2023 to 2025, the commercial bakery ovens industry has been in a period of dynamic transformation. With the global push towards sustainability and the continuous evolution of consumer demands, the sector has witnessed a flurry of technological advancements.

Deep-penetration of Intelligence: The integration of AI algorithms and Internet of Things (IoT) technology has promoted the upgrading of equipment. The precision temperature control error rate can be reduced to within ±5℃. Remote operation and maintenance, as well as energy-consumption optimization, have become standard configurations. Intelligent ovens account for an increasing proportion of the market, and some high-end models can also achieve standardized baking processes through cloud-based recipe libraries.

Innovation of Low-carbon Technology: The industry is accelerating its transformation towards green development. Low-energy-consumption models account for more than 60% of the market. Some brands have achieved a reduction in energy consumption of more than 20% through flexible power distribution technology. With the implementation of policies such as the Food Processing Machinery Energy Efficiency Limit and Energy Efficiency Grade in 2025, more enterprises are adopting variable-frequency energy-saving technology to meet the requirements of energy conservation and environmental protection.

Improvement of Scenario-based Solutions: In response to the needs of chain catering, central kitchens, and other scenarios, enterprises have launched modular-designed products. These products support the linkage management of multiple devices, and the capacity of the models ranges from 2-layer to 5-layer, which can better adapt to different-scale and types of commercial scenarios. For example, some brands can provide customized baking solutions according to different types of dough, helping users improve production efficiency and product quality.

Application of New Heating Technologies: New heating technologies are being applied, such as graphene heating films. Ovens using this technology have a thermal efficiency of up to 92%, which is 41% more energy-saving than traditional metal heating tube products, and are expected to have a penetration rate of 35% by 2027.

These technological advancements not only redefine baking efficiency and product quality but also reshape the industry's competitive landscape. A notable example is the collaboration between University of Cambridge engineer Mark Williamson and the Ferrero Group, which developed a cutting-edge electric-powered industrial baking oven. With an efficiency exceeding 80%-at least double that of traditional gas-fired models-this oven revolutionizes heat management by recycling wasted thermal energy. Its innovative conveyor heat retention system saves approximately 30 kilowatts, equivalent to 25% of the oven's normal power consumption, setting new standards for sustainable industrial baking.