Electric Oven (Bake Off By Brika)

Bake off ovens finish par-baked bread, pastries and viennoiserie on site, so a counter can sell fresh product without running a full bakery. These Brika electric models suit cafes, delis, grocery counters and hotels working in a small footprint.

Check tray size and the number of levels against your peak batch, and confirm the electrical supply the model needs.

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Brika electric combi oven with touchscreen control, supplied by A3 Equipment

Bake Off by Brika

Brika by Bake Off Electric Ovens for Commercial Kitchens

Brika by Bake Off electric ovens are commercial combi ovens that combine convection heat with steam in one cooking chamber. They are built for bakeries, cafés, restaurants, grocery and convenience stores that want programmable baking and cooking in a compact electric unit.

Request a quote Call (778) 512-5098
Electric onlyno gas line needed, but confirm voltage and phase per model
Convection + steamdry heat, steam, or both together in one chamber
4 to 20 trayscountertop café units up to roll-in production ovens
Touchscreenprogrammable recipes on the larger models, manual mode on all

The range runs from small countertop-style models suited to snack and café production to larger units with a wider pan capacity and a touchscreen. All models are electric, so they do not need a gas line. They do need the correct electrical supply, and the product specification sheet lists the voltage and phase for each model.

A3 Equipment carries Brika by Bake Off electric ovens for kitchens across Canada. This page explains what the range offers, how the models differ and what to check before you order.

What Is a Brika by Bake Off Electric Oven?

A Brika by Bake Off electric oven is a commercial combi oven that bakes and cooks with circulated hot air, steam, or both together. The fan system moves heated air through the chamber, and steam can be added by the operator or through automatic steam control, depending on the model.

That mix suits baking in particular. Steam helps with crust development on bread and viennoiserie, while dry convection heat handles pastry, cookies and general roasting. Because the same oven covers both, one unit can switch between products without changing equipment.

Convection and steam in one chamber

In convection mode, fans circulate hot air for even baking across the racks. In steam mode, the oven adds moisture for steaming and humidity-controlled cooking. In combination mode, both run together. Models such as the Snack 4T add steam control as a percentage, which lets the operator set the level of moisture in the chamber.

Programmable and manual operation

Larger models include a touchscreen, a preloaded recipe book and the option to load custom programs, including by USB. Every model can also be run manually, so a cook can set temperature, time and steam directly.

Combi, not just convection

A convection oven circulates dry air only. These Brika units add steam, so they can bake, steam or combine both, and that is the reason to choose one over a plain convection oven. Compare them against our commercial combi ovens if you want a larger chamber.

Featured Brika by Bake Off Electric Oven Models

The two models below show how the range scales. Confirm exact specifications on each product page before ordering.

 Bistrot 6T VisionSnack 4T
Capacity6 rack guides; fits 18 x 26 in. bun pans and smaller4 trays
Cooking modesConvection, steam (manual injection), semi-static cookingConvection, steam and combination
Controls7 in. touchscreen, manual modeManual operation with automatic dry/steam control
ProgrammingUp to 10 cooking phases, preloaded recipes, USB and online custom programsAutomatic preheating
Fan system5 fan speeds, fan inversionBakeAIR multi-fan system
Maximum temperature270°C / 520°FSee product page
Suited toRestaurants, bakeries and kitchens with mixed productionSmall cafés, grocery stores and convenience stores
  • Bistrot 6T VisionA full-size electric combi oven with a 7-inch touchscreen. It supports up to 10 cooking phases in a single program, a multi-timer for mixed loads, automatic preheating and delayed start. Its interior measures 20-7/8 x 28 x 22-1/4 in., and its exterior footprint is 33-1/2 x 36-5/8 in. wide and deep.
  • Snack 4TA compact combi oven for lower-volume production. It uses a rounded-corner chamber, double low-emissivity glass and high-efficiency thermal insulation, and it can be stacked. An oven stand is available as an accessory.

Brika Electric Ovens at A3 Equipment

Four of the tray sizes we stock. A condensation hood for the Bistrot range is listed in the grid above as well.

Brika B-B16T-V electric 16 tray roll-in combi oven
B-B16T-V, 16 trayRoll-in, rack included, 240v three phase. Automatic washing and drain kit.
 Brika B-B6T-V electric 6 tray oven with touchscreen
B-B6T-V, 6 tray7-inch touchscreen, automatic washing and drain kit, filtration system.
 Brika B-B10T-V electric 10 tray oven with touchscreen
B-B10T-V, 10 tray7-inch touchscreen, automatic washing and drain kit, filtration system.
 Brika B-G20T-V electric 20 tray oven
B-G20T-V, 20 trayThe production end of the range, with automatic washing and drain kit.

Key Features of Brika by Bake Off Electric Ovens

  • Convection and steam cookingRun dry heat, steam or both, depending on whether you are baking bread, steaming vegetables or finishing a roast.
  • Multi-speed fan controlAdjustable fan speeds let you match airflow to the product, from delicate pastry to denser loads.
  • Programmable recipesLarger models store multi-phase programs, so recurring products bake the same way across shifts.
  • Automatic preheating and delayed startReduces waiting time at open and supports early-morning production.
  • Compact electric designNo gas connection required, and the smaller models are designed for limited floor space.
  • Manual overrideOperators can take direct control of temperature, time and steam when a product needs it.

How to Choose the Right Electric Oven

The right model depends on your daily volume, the pans you use, your menu, your electrical supply and your available space.

  • Capacity and pan sizeCount the pans you need in the oven at once during peak production. Check the rack guides and the maximum pan size against your bakeware.
  • Electrical supplyConfirm the voltage and phase required by the model against what your kitchen has available.
  • Menu and cooking styleA bakery running several products per day may value multi-phase programming. A café reheating and baking a small menu may do well with a compact manual model.
  • ControlsDecide whether you want a touchscreen with stored programs or simple manual controls.
  • Space and installationMeasure the footprint and clearances. Combi ovens also need a water supply and drainage, so check these before delivery.

If you are unsure which model fits, send A3 Equipment your menu, daily volume and kitchen details, and our team can help you compare options.

Brika B-B16T-V electric 16 tray roll-in combi oven with rack

Why Buy Brika by Bake Off Ovens from A3 Equipment?

A3 Equipment supplies commercial foodservice equipment to kitchens across Canada. Our team can help you compare Brika by Bake Off models against your menu, production volume and available utilities, so you choose a configuration that fits how your kitchen works.

You can also look at related ovens, such as combi ovens and convection ovens, on the same site when you compare options.

Browse the range above, or contact A3 Equipment for help choosing a model.

Request a quote

Brika by Bake Off Electric Oven FAQs

What is a Brika by Bake Off electric oven?

It is a commercial electric combi oven that combines circulated hot air with steam. Models range from compact café units to larger touchscreen ovens, and they suit baking, roasting, steaming and reheating.

What can you bake in a Brika by Bake Off oven?

Bread, pastries, viennoiserie, cookies and similar bakery products, along with roasted and reheated foods. Steam support helps with bread crust, while convection handles dry baking.

What is the difference between a combi oven and a convection oven?

A convection oven circulates dry air only. A combi oven adds steam, so it can bake, steam or combine both. Choose a combi if your menu needs humidity control.

Do Brika by Bake Off electric ovens need a water connection?

Combi ovens use steam, so they typically need a water supply and drainage. Check the specifications and installation requirements for your model before ordering.

What pan sizes do these ovens accept?

It depends on the model. The Bistrot 6T Vision has six rack guides and accepts 18 x 26 in. bun pans and smaller. Check each product page for tray size and capacity.

Can I program recipes?

Larger models such as the Bistrot 6T Vision store multi-phase programs and a preloaded recipe book, with custom programs loaded by USB or online. Smaller models focus on manual operation with automatic preheating.

What electrical supply do these ovens need?

Requirements vary by model. The spec sheet on each product page lists the voltage and phase, and your installer should confirm your supply before delivery.

Does A3 Equipment ship across Canada?

Contact the A3 Equipment team for delivery timelines and freight details for your location.

Not sure which Brika oven fits your kitchen?

Send us your menu, the trays you need at peak production and the electrical supply you have on site. We will come back with the models that fit and a delivery quote for your address.

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