Bakery Ovens
Bakery ovens come in a variety of types to suit different baking operations, including convection ovens, artisan deck ovens, standard deck ovens, oven/proofer combos, and rack ovens. A bakery convection oven is one of the most efficient and consistent ways to bake bread, muffins, and other pastries. These ovens circulate hot air using a fan - either automatic or programmable - to ensure even heat distribution. (Also check out our pizza deck oven section.)
Programmable convection ovens may include a reverse-airflow fan that alternates direction every two minutes to reduce the risk of baking issues like muffin blow-over. In automatic convection ovens, you may need to manually rotate your trays or racks to achieve uniform results, especially with delicate or batter-based items.
For higher-volume operations, consider a double-deck convection oven. Smaller bakeries may find a single-deck oven more suitable. Many models include digital controls and programmable settings, allowing you to fine-tune temperatures and baking times for a wide range of products.
Rack ovens are another popular choice for commercial bakeries. Like convection ovens, they feature a fan system for even airflow - but they’re designed for larger capacity. These ovens allow you to load full racks of baked goods directly into the chamber. Once inside, the racks rotate to distribute heat evenly. Some brands, such as Doyon, even offer models with automatic rack rotation and reverse-airflow technology for optimal performance.
In addition to their functionality, rotary rack ovens also offer visual appeal. Their large viewing windows and rotating racks can serve as a standout feature in any bakery setting.
For bakers specializing in artisan-style products, deck ovens offer a different approach. These ovens use heated synthetic stone surfaces rather than circulating fans. The stone absorbs and distributes heat evenly across the cooking surface, which is ideal for artisan breads, cakes, and pastries.
Most artisan deck ovens support standard pan sizes (18" x 26") and feature zoned temperature controls for each corner of the chamber, giving you precision control over the baking environment. These ovens can run on electricity, natural gas, or liquid propane - with gas being the most common choice.
Many models also include a water inlet to add moisture during the baking process, so you’ll need to connect the oven to your building’s water line. Be sure to also confirm electrical compatibility, especially for imported models. Artisan deck ovens, for example, are often shipped from Europe or Asia, where electrical standards may differ from those in North America.
Not sure which oven is the right fit for your bakery? Call us at 1-855-380-6342 or send us a message - we’re here to help you choose the best option for your kitchen.
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Programmable convection ovens may include a reverse-airflow fan that alternates direction every two minutes to reduce the risk of baking issues like muffin blow-over. In automatic convection ovens, you may need to manually rotate your trays or racks to achieve uniform results, especially with delicate or batter-based items.
For higher-volume operations, consider a double-deck convection oven. Smaller bakeries may find a single-deck oven more suitable. Many models include digital controls and programmable settings, allowing you to fine-tune temperatures and baking times for a wide range of products.
Rack ovens are another popular choice for commercial bakeries. Like convection ovens, they feature a fan system for even airflow - but they’re designed for larger capacity. These ovens allow you to load full racks of baked goods directly into the chamber. Once inside, the racks rotate to distribute heat evenly. Some brands, such as Doyon, even offer models with automatic rack rotation and reverse-airflow technology for optimal performance.
In addition to their functionality, rotary rack ovens also offer visual appeal. Their large viewing windows and rotating racks can serve as a standout feature in any bakery setting.
For bakers specializing in artisan-style products, deck ovens offer a different approach. These ovens use heated synthetic stone surfaces rather than circulating fans. The stone absorbs and distributes heat evenly across the cooking surface, which is ideal for artisan breads, cakes, and pastries.
Most artisan deck ovens support standard pan sizes (18" x 26") and feature zoned temperature controls for each corner of the chamber, giving you precision control over the baking environment. These ovens can run on electricity, natural gas, or liquid propane - with gas being the most common choice.
Many models also include a water inlet to add moisture during the baking process, so you’ll need to connect the oven to your building’s water line. Be sure to also confirm electrical compatibility, especially for imported models. Artisan deck ovens, for example, are often shipped from Europe or Asia, where electrical standards may differ from those in North America.
Not sure which oven is the right fit for your bakery? Call us at 1-855-380-6342 or send us a message - we’re here to help you choose the best option for your kitchen.
