Ovens (Rotary/Deck)
4 products
The oven is the heart of the workshop: its capacity and consistency determine what you can sell, not merely how much you can produce. Deck ovens work by direct contact; rotary ovens are more consistent at high volume.
Further information ↓
Deck oven 3 decks with loader
3 decks, 12 trays 40×60, red stone and steam, up to 300°C.
Deck oven 4 decks (Electric)
4 decks, 16 trays 40×60, 60 kW, steam & stone, loader, next-day auto start.
Convection oven (5/10 levels)
Convection oven for EN 600×400 trays. Temperature range 25–300°C. Available in 5 or 10 levels.
Italian pizza oven
Conveyor pizza oven. Even heating, stable output, easy maintenance.
Further information
- How to choose
- The number and spacing of decks decide real versatility: a tightly stacked oven bakes a lot but accepts few tall products. So check usable height per deck first, then the heat balance between top and bottom, which is what separates two ovens of the same nominal capacity.
- Integration
- An oven commits the building: heat extraction, air supply, dedicated electrical or gas supply, and above all access for installation — an oven that will not fit through the door is extremely expensive to bring in. These three checks happen before ordering, never after.
Common question — Deck or rotary — how to decide?
The deck oven is the traditional bakery choice; it delivers the rise and crust that are sought after. A rotary oven is justified when consistency and volume take priority, in continuous production and institutional catering.