FM Bakery Ovens

FM Industrial ST Bakery - G gas convection oven combines the functionality of the ST Bakery series specialised in pastry with the economy of gas heating. The gas version is ideal for bakeries and pastry shops with high production volumes and an available gas connection.

Gas heating – energy efficiency for large volumes

Gas heating in convection ovens is a more economical solution compared to electric heating, as natural gas is usually a cheaper energy source – depending on the specific energy tariffs, this difference can reach a significant amount per year, especially in large production environments where the oven operates throughout the work shift. In bakeries and pastry shops where the daily baking volume is high, reducing energy costs with gas heating can be an important business decision. Gas heating also ensures sufficiently quick reheating after opening the chamber to maintain the baking rhythm. A precise comparison of energy costs between the electric ST Bakery and gas ST Bakery - G depends on the specific tariff conditions – consult BHS specialists.

Pastry-specialised functions in ST Bakery - G

The ST Bakery - G series inherits the pastry-specific advantages from the electric ST Bakery – precise temperature control and, in many models, the possibility of steam injection. Steam injection in a gas oven chamber is technically more complex to implement than in the electric version, but FM Industrial has integrated it into the ST Bakery - G range. Steam injection is critically important for bread (to form a fine crust), croissants (to preserve the layered structure) and bagels (to create the traditional shiny crust). The temperature profile for baking pastry products in a gas oven differs from the electric version – gas heating produces a more intense initial heat impulse, which is an advantage for some products.

Installation requirements for gas ovens

Installing the FM Industrial ST Bakery - G requires a natural gas connection that matches the oven’s heating capacity. The room where the gas oven is installed must have adequate ventilation – both for exhausting the gases produced by the equipment and for ensuring sufficient air supply. Compared to the electric ST Bakery, the gas version requires a more complex installation process, but operating costs may be lower. For additional accessories and fittings, see the Accessories for FM Industrial Ovens section.

HoReCa applications

In bakeries with large production volumes – where hundreds of loaves and bakery products are baked daily – the economy of gas heating is a business necessity, as energy costs represent a significant expense. In pastry businesses with high production volumes of croissants, Danish pastries and layered products, ST Bakery - G meets pastry-specific requirements with gas efficiency. In-house bakeries of restaurants and hotels with their own production can benefit from the gas version if the building has a gas connection and the daily baking volume is large enough for the gas tariff advantage to offset the complexity of installation.

Frequently asked questions

What type of gas is used in FM Industrial ST Bakery - G – natural gas or liquefied? The FM Industrial ST Bakery - G version is typically available in a natural gas variant, but some models also offer a liquefied gas variant.

Are the ST Bakery - G and the electric ST Bakery version interchangeable with the same tray sizes? Both versions belong to the same ST Bakery series with analogous chamber capacity. For specific comparable models and their specifications, consult BHS consultants.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.