Our Baking Products
Electric Small 4 Trays Commercial Countertop Convection Oven | 220V 4.5kW
Model:
ES-4
POWER
4.5KW
220V
VOLTAGE
40 KG
N.Weight
160–290 Items/Day
Capacity
Electric
Energy
Specification
Power source
Electric
Shipping Port
Weight
Material
Stainless Steel
675*640*500 MM
Functions
Size
Capacity
Certifications
CE/SABS/GSO/ISO
Made in China
Place of Production
Price
Guangzhou China
40 KG
4 Trays
160–290 Items/Day
$600-$18,000
Description
Small 4 trays commercial countertop convection oven (ES-4)
ES-4 is the smallest “real commercial” convection oven in your tray oven line. It is for buyers who need a true 4 tray workflow, but do not have space, budget, or electrical capacity for 380V larger tray ovens. It is also a good fit for test kitchens and “second oven” stations that bake small batches all day.
What ES-4 is best for
Small batch baking with frequent menu changes
If you bake many SKUs in small quantities (cookies, pastries, snack buns, small cakes), a compact convection oven reduces waiting time and makes daily production more flexible.Limited space kitchens
The footprint is designed for countertop placement or a dedicated oven stand. It fits kiosks, cafe back rooms, convenience stores, and small bakery corners.220V only sites
When the site cannot support 380V equipment, ES-4 provides a commercial tray format on 220V.
Typical products (realistic use cases)
Bakery: buns, rolls, puff pastry snacks, cookies, brownies, tray cakes
Cafe: croissants, muffins, cookies, reheating and finishing baked items
Restaurant and catering: tray-baked sides, desserts, hot snacks, finishing bread service
Test kitchen: pilot batches, seasonal menu trials, R and D production
Why “small 4 tray” can outperform bigger ovens in daily operations
Less idle time between batches
Many small businesses do not lose output because the oven is too small. They lose output because they wait to accumulate enough product for a large bake. A 4 tray oven often increases daily throughput because you can bake more frequently, keep products fresh, and avoid overproduction.
Cleaner station workflow
A small oven is easier to place close to prep tables and cooling racks. This reduces handling time and keeps the bake loop tight.
Lower “risk per batch”
When you test new items, a 4 tray batch reduces waste if the first run needs adjustment.
Capacity planning buyers can trust
The “items per day” number depends on what an item is. Use a tray-based method instead.
Daily pieces = (pieces per tray) x 4 trays x (batches per hour) x (working hours)
Batches per hour depend on your full cycle, not only bake time. Full cycle = bake time + loading/unloading + recovery time. Example planning logic (replace with your actual product data). If your average full cycle is 20 minutes, you can plan about 3 batches/hour. If you load 12 pieces per tray, output per hour = 12 x 4 x 3 = 144 pieces/hour.
This is more honest than comparing “items/day” across different ovens.
Product Image
How to set up the ES-4 station (simple layout that boosts output)
Recommended layout in one straight line
Prep table -> ES-4 oven -> landing table -> cooling rack
If you produce yeast buns
Mixer -> rest -> portioning -> proofing -> ES-4 -> cooling
The oven is only one station. If proofing is slow, the oven will sit idle. Balance the line.
Model selection inside your tray oven range
ES-4 (this page)
Choose when you need the smallest footprint, 220V, and a light oven that still uses a tray workflow. It is the best choice for small kitchens, kiosks, and test production.E-4 (big 4 trays)
Choose when you want a larger chamber and heavier-duty body, still 4 trays and 220V, and you have more space.E-5 (5 trays electric)
Choose when you need more batch capacity, and your site supports 380V. This is a step up for higher daily volume.E-Rotary 5 (5 trays rotary)
Choose when your top problem is tray-to-tray color difference, and you want rotation to reduce the need to swap trays during baking.
Buyer checklist
Electrical readiness
Confirm you have stable 220V supply for 4.5kW equipment.Space and placement
Even though it is “countertop”, 40 kg still needs a stable stand or reinforced table. Plan door opening clearance and landing space for hot trays.Tray standard
Confirm your tray size and your preferred loading method so the tray guides match your operation.Product mix and bake rhythm
List your top 5 products, typical bake time range, and working hours. This determines whether 4 trays is enough or if you should move to 5 trays or rotary.Output goal
If your peak hour demand is high, the station design matters more than the oven itself. You need fast loading, a landing table, and a cooling plan.
FAQ
Is ES-4 a countertop oven or a floor oven?
It is a countertop format by size. In commercial use it is typically placed on a stainless steel stand or a reinforced worktable for stability and safe tray handling.What power supply does ES-4 require?
220V electric supply, 4.5kW rated power. Confirm breaker capacity and wiring with your electrician.How many trays can it bake at once?
4 trays per batch.What is a realistic daily output?
The page gives a reference of 160 to 290 items/day, but the accurate number depends on pieces per tray, bake time, recovery time, and working hours. Use: pieces per tray x 4 trays x batches per hour x working hours.Should I buy ES-4 or E-4 if both are 4 trays and 220V?
Choose ES-4 if your priority is minimum footprint and lighter equipment. Choose E-4 if you want a larger chamber and heavier body and you have enough space.When should I upgrade to E-5 or a rotary model?
Upgrade to E-5 when you need more trays per batch and your site supports 380V. Upgrade to a rotary model when your main issue is uneven color between tray positions and you want rotation to reduce manual tray swapping.What information should I send to get an accurate quotation and recommendation?
Your tray size, main products and target output per day, typical bake time range, your power standard, and a simple photo or sketch of available space.
More Information
