Bakeries

Best Commercial Ovens For Bakery

It is vital for a bakery to invest in a proper commercial oven for the best production of quality and quantity of cakes, pastries, bread, pies, and so on. Commercial ovens work the best for bakeries because they may have special features that your regular ovens do not have and such features are important to meet your baking needs that can help in customer satisfaction in the long run. They are also best for mass production if you need to produce several batches for your bakery. 

We are going to first talk about the different types of commercial ovens for a bakery to give you a bit of an idea about their differences and their functions, and give you a list of the best commercial ovens in the market afterwards. 

Types Of Commercial Ovens For Bakeries

  • Deck Ovens 

Deck ovens have a heated stone shelf where you can place your baking products on top of it, and have other heated elements above and below the baking chamber. These heating elements are adjustable on its own therefore you can set each of their baking rates for the top and the bottom of your food. 

Deck ovens are one of the two major varieties of ovens found in most professional pastry kitchens and are used primarily for baking breads, baked custard desserts, and cheesecake souffles, which most bakeries prefer because it is ideal for controlled baking and mass production of the same type of baking products. 

Pros Cons
  • Great for cooking quiches and pies for crispier crust and well-cooked filling
  • Also great for baking artisan bread due to its stone deck
  • Have multiple decks which is great for commercial bakeries that needs to produce a large quantity of baking products
  • Takes time to preheat and reheat therefore you may need to keep it turned on and running continuously if you need to prepare multiple batches
  • May develop cold spots

Subcategories of Deck Ovens

  • Steam Tube Deck Ovens

Steam Tube Deck Ovens are best to be used for baking breads, rolls, and other baking products thanks to their innovative pipe system. This type of deck oven is best for bakeries that intend to bake and mass-produce large loaves of bread and bread rolls. 

Pros Cons
  • Better thermal mass
  • More accurate control in temperature
  • Refractory brick-lined firebox provides better and even heating
  • Automatic loading system
  • Multiple decks perfect for mass production
  • Individual chambers under same temperature
  • Modular Electric Deck Ovens

The Modular Electric Deck Ovens are perfect for bakeries that want to sell a variety of baking products such as any type of bread, other confectionery items, pastries, and cakes as well; it features four insulated and independent chambers which is great for bakeries as it can cook different types of baking products at the same time. 

Pros Cons
  • Easy operation
  • Advanced tech and versatility helps with cost savings
  • High density insulation
  • Requires a loader and extra labor to load and unload them in the oven
  • Electric Deck Ovens

Electric Deck Ovens are just like the modular electric deck oven except it differs in design, size, operation, etc and it is also excellent for baking products of any sizes, even the smallest and the largest ones, and still cooks them perfectly. This type of oven is also great for bakeries located in malls as they may not be allowed to use propane or natural gas because of safety concerns inside the mall. 

Pros Cons
  • Flexible in terms of independent temperature control
  • Low cost operation and power efficiency
  • Ceramic-insulated 
  • Different chambers under same conditions
  • Cyclothermic Deck Ovens

Cyclothermic Deck Ovens are well-known for being used in in-store and artisan bakeries as it uses strong fans that help in circulation of the heat throughout the chamber which helps in evenly baking your pastries, breads, and other baking products all at the same time. 

Pros Cons
  • Reliable in producing quality baking products
  • Efficient energy-saving system
  • Most flexible deck oven which results to excellent quality and wide range of production
  • Too big
  • Can be difficult to maintain
  • Rack Ovens

Rack ovens utilize convection where heat is transferred through air circulation by a fan to the baking products and the rack rotates which ensures that all items inside will be baked evenly. This is perfect for bakeries that want perfection in baking their pan bread, rolls, and other types of smaller bread loaves, as well as pies, cookies, Viennoiserie and pastries, and anything that you can bake on a sheet pan. 

Pros Cons
  • Versatile
  • Heats evenly throughout the oven
  • Temperature can be change quickly
  • Quicker baking time and preheating
  • Faster loading and unloading speed
  • May dehydrate some delicate baking products
  • Bakes everything inside the oven at the same time in the same temperature
  • Does not retain heat
  • Can only bake one type of product or different types but requires the same temperature and cooking time

Subcategories of Rack Ovens

  • Single Rack

Single Rack is a type of rack oven that features only one chamber however it functions the same as the double rack oven. This type of rack oven is perfect for bakeries that specializes in producing baguettes and pan breads. 

Pros Cons
  • Faster temperature change
  • Heats evenly
  • Faster cooking time
  • Single rack only
  • Does not retain heat
  • Can only bake one type of product or different types but requires the same temperature and cooking time
  • Double Rack

Double Rack is a type of rack oven that features two chambers which allows the bakeries to produce double the amount of baking products like baguettes, pan breads, rolls, cookies, and other types of pastries more than a single rack oven can produce at a time which is better for bigger bakeries. 

Pros Cons
  • Faster temperature change
  • Heats evenly
  • Faster cooking time
  • Double rack
  • Can fit more products inside
  • Does not retain heat
  • Can only bake one type of product or different types but requires the same temperature and cooking time
  • Tunnel ovens

Tunnel ovens have different speeds to be used for its conveyors and this is great for bakeries that produce different types of baking products, most especially crackers and biscuits at the same time as it allows the operators to bake their products at different baking times while producing a large amount of these so called hard biscuits or laminated biscuits. 

Pros Cons
  • Different types of heating methods
  • Allows different times for baking
  • Continuous and not batch
  • Fast production speed
  • May not be as efficient as other types of ovens
  • May not produce evenly cooked baking products

List Of Best Commercial Ovens For Bakery

Oven/Proofer Combination from Piper Products – OP-3

Oven/Proofer Combination from Piper Products - OP-3

Number of Racks 3 on top deck / 4 on bottom deck
Temperature Range 150 to 500
Dimension 33”W x 74.5”H x 36”D
Source of Energy Electric convection

The Oven/Proofer Combination is a mini-baking commercial oven that features independent control for each deck for precision baking; it also features a window-type door for full view of your baking products inside. More information.

Vulcan VC66GD Bakery Depth Double Full Size Natural Gas Convection Oven – 50,000 BTU

Vulcan VC66GD commercial oven for bakery

Number of Racks 5 nickel-plated racks with 11 positions
Temperature Range 150 to 500with one 50,000 BTU burner per section
Dimension
  • Interiors: 29 in. W x 261⁄8 in. D x 20 in. H
  • Racks: 281⁄4 in. x 241⁄2 in.
  • Overall: 401⁄4 in. W x 461⁄4 in. D x 70 in. H
Source of Energy  Natural gas convection 

The Vulcan VC66GD Natural Gas Convection Oven features solid-state controls for better adjustments and also a 60-minute timer with an alarm system that alerts whenever a baking cycle is completed. The doors can be opened separately which means better heat-loss control and sag-resistant insulation. These doors are designed like windows that provide you the full view of the inside for checking on your baking products. More information.

eQuipped CO-1 Single Full-Size Convertible Gas Convection Oven – 54,000 BTU

CO-1 Single Full-Size Motak commercial oven for bakeries

Number of Racks 5 adjustable racks
Temperature Range 150 to 550with 60-minute timer and alarm system
Dimension 41 in. W x 39 in. D x 60 in. H
Source of Energy Natural gas convection which is convertible to LP gas

The eQuipped CO-1 Single Convection Oven features a two-speed fan that aids in the even distribution of heat throughout the oven. It also features an interlock switch that turns off the fans and burners whenever the doors are opened which helps in keeping the warm air inside and the cool air outside. More information.

MoTak MCO-1-DBL Double Full Size Convertible Convection Oven – 108,000 BTU

MoTak MCO-1-DBL commercial oven for baking bread

Number of Racks 5 racks on each deck (double deck)
Temperature Range 150℉ to 550℉ with 60-minute timer and audible alarm system
Dimension 38 in. x 43.5 in. x 68 in. (WxDxH)
Source of Energy Natural gas convection

The MoTak MCO-1-DBL Double Convertible Convection Oven features a porcelain enamel interior for better cleaning and disinfection. It also features a thermal glass window-type door that lets you see inside your baking products. More information.

Moffat E32D5 Turbofan® Single Full Size Electric Convection Oven – 5.6 kW, 208v/1ph

Moffat E32D5 Turbofan® electric oven for bakery

Number of Racks 5 stainless steel racks
Temperature Range 150 to 500with 180-minute timer
Dimension
  • Interior: 18 1⁄4 in. x 27 1⁄2 in. x 20 201⁄4 in. (WxDxH)
  • Overall: 28 7⁄8 in. x 31 7⁄8 in. x 28 1⁄2 in. (WxDxH)
Source of Energy Electric

The Moffat E32D5 Turbofan Electric Convection Oven features a porcelain interior which makes it easier to clean and also a window-type door where you can clearly see through your baking items inside. It is also designed for convenience as it has a simple control system and adjustable temperature with the utilization of an electronic thermostat. More information.

Doyon JA4 Jet Air Countertop Oven

Doyon JA4 Jet Air Countertop Oven for bread and pastries

Number of Racks 4
Temperature Range 150 to 500
Dimension
  • Dimensions for JA4 (WDH) 32.5″ x 40″ x 31″
  • Interior (WDH) 27.5″ x 20″ x 17.5″
  • Ship Weight 425 lb
Source of Energy Convection with steam injection

It is well-known worldwide that the JA Models from the Doyon brand has a unique and patented system called the Jet Air System. With this system, the air inside the oven moves in one direction for exactly 2.5 minutes, pauses for 20 seconds and moves back for another 2.5 minutes which can help in baking your products quickly and evenly. More information.

American Range ME-2 Electric Double Deck Convection Oven Bakery Depth

American Range ME-2 Electric Double Deck Convection Oven for bakery

Number of Racks 5 racks per deck (double deck) with 12 positions
Temperature Range 150 to 500with 1 hour timer
Dimension
  • Diameter / Size: Deep/bakery
  • Width: 40 inches
  • Height: 68 inches
  • Weight: 1280 lbs
Source of Energy  Electric convection

The American Range ME-2 Electric Double Deck Convection oven features two decks that can fit 5 racks in each one which means that it is capable of producing large amounts of baking products as needed for your bakeries. The interior is made of porcelain which helps in preventing the food from sticking in it and it makes it even more durable than other brands, and this also helps in minimizing the loss of heat during the baking process. More information.

American Range M-2 Gas Double Deck Convection Oven Bakery Depth

American Range M-2 Gas commercial oven for bakeries

Number of Racks 5 chrome racks per deck (double deck) /  each rack has 12 positions per deck
Temperature Range 150 to 500with 1-hour timer
Dimension
  • Diameter / Size: Deep/bakery
  • Depth: 46 inches
  • Width: 40 inches 
  • Height: 68.13 inches
  • Weight: 1280 lbs
Source of Energy Gas convection

The American Range M-2 Deck Convection Oven is a double-decker type of deck convection oven that fits 5 racks in each one and features 50/50 solid window-type doors where you can see through inside for easy checking of your baking products. This product is also porcelain-lined which makes it easier for cleaning and sanitation which makes it more durable in the long run. The shape of its oven cavity helps in promoting better airflow which is great for heating the baking products evenly which can produce better quality baking items. More information.

Conclusion

There are various types of commercial ovens for baking and we have discussed how they are good for your bakeries, and their pros and cons, that can hopefully help you in carefully deciding about which one would best fit your baking needs. And, now that we have also laid out a list of the best commercial ovens for bakery that are available in the market, it is up to you to decide which one is the best for your bakery shop. 

About the author

Bradley Thompson

Bradley is a professional chef for the past 12 years and the restaurant owner in Boston, MA

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