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  • Primary Use: Bakery
  • Trays: 10, 600 x 400 mm
  • Power: 415V


Garbin 104 Convection Oven - 10 positions

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Stainless steel ovens for professional pastry baking

The care with which the new Garbin ovens have been designed is expressed both in their technical innovation and in their design. All ovens in the PRO line can be used with grids and trays with standard metric and imperial measurements. Ovens in the PRO line have TUV GS certification and the design of the front panel is covered by European patent. They are also awaiting USA certification. A reliable and elegant product that will become your tireless work companion: this is the Garbin oven in the PRO Gas Line.

Multi-speed. Standard for perfect results.

Attention to detail makes the Garbin PRO Pastry oven an instrument for cooking professionals. The digital and electro-mechanical versions of the ovens are provided standard with a fan that can be adjusted to three speeds: standard, 1/2 and 1/3, essential for cooking thin leavened doughs.

Garbin Convection :: Model 104

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Garbin 64

Garbin 44

Garbin 43

Stainless steel. Strength and beauty.

Designed according to criteria of Italian style, Garbin PRO ovens are synonymous with robustness and style. The company, which was established in 1982, offers thirty years of experience in design and in the final result. The “Made in Italy” design is enhanced by the elegance of black and transparency of glass. Seal, 10/10 thickness and 18-10 stainless steel ensure the long life of the chamber and of all the other components of the oven.


  • 10 positions . 600 x 400 mm
  • Equipped with 2 trays
  • Distance between trays: 80 mm
  • Three motors with reverse system
  • Manual humidifier


Garbin Model 104 Controls

P Mechanical
PE Digital with 20 programs (6 steps for each program + 1 manual)
PL Digital with knobs

Garbin 104 Technical
External Dimensions (w x H x D) 965 x 830 x 1070 mm
Weight 110 kg
Power 14.2 W
Power Supply 415V 3 Phase
enquire about this Garbin 104 Convection Oven Download the Garbin Oven PDF
  • Stone Deck Ovens
  • Convection Ovens
  • What are Rack Ovens?

Artisan style breads are best baked in a stone based deck oven. The stone will give you a good even heat, and the bottom heat, (elements under the stone)and the top heat, (ceiling elements in the chamber) can be independently adjusted. The stone deck oven will also bake all other products. They are available in gas or electric.

These ovens are standard fan forced ovens, where the trays are hand loaded into the oven. They are generally available in 4,5,6 or 10 tray capacity, and various tray sizes. These ovens are good for baking muffins, and pastries. They are a lot smaller and will go on a bench top. These ovens are generally your entry level commercial ovens.

Rack ovens are fan forced ovens, where the product is baked on trays, loaded in a rack, which can be wheeled in and out of the oven. This makes loading the oven quick and efficient, saving time. These ovens are best suited to high volume baking and generally take up less space than deck ovens. Rack ovens are available with rotating racks ( turning rack ) or static racks (doesn't turn). With the rotating rack ovens, you tend to get a more even bake than you would with a normal convection oven. Rack ovens with a variable fan speed, will allow you to bake "soft products" by adjusting the fan speed. Rack ovens are available in gas or electric.