Buy Commercial Baking Ovens - Electric, Gas & Rotary

The size of a commercial baking oven is decided by trays per bake, not by the size of your kitchen. Work out how many 400 x 600 mm trays you need out of the oven in one cycle at your busiest hour, then choose the deck count that carries them. Buying one deck short is the mistake that costs the most, because the shortfall repeats every single bake.

Electric or gas

Electric deck ovens run from 3.2 KW for a single deck holding one tray up to 19.6 KW for three decks holding six. They give even, repeatable heat and need no gas line, which suits a rented unit or a mall kitchen. The trade-off is the connected load: a 19.6 KW oven needs wiring and a sanctioned supply to match, and that has to be checked before the machine arrives, not after.

Gas baking ovens draw only 100 to 300 W of electricity because the heat comes from the burner and the power is for the controls. Running cost per bake is usually lower where piped gas or bulk LPG is available, and the same one, two and three deck layouts are offered, up to three decks holding nine trays. They need a gas connection and proper ventilation above the oven.

Deck ovens against rotary rack

A deck oven bakes what sits on its stone or tray surface, one shelf at a time, and gives you direct control over each deck. It is the right choice for a bakery producing several different items through the day, or a kitchen where bread, cake and pizza share one machine.

A rotary rack oven takes a whole trolley of ten 600 x 400 mm trays and turns it through the heat, so every tray colours the same. That matters when a single item goes out in volume and colour variation would be visible across the counter. The rack oven listed here runs on a gas or diesel burner with a 1.5 KW electrical supply at 220 V, carries a steam option, auto-cut and digital temperature control, and stands 1080 x 1400 x 1960 mm. It arrives on a lorry and needs a clear path in, so measure the doorway and the turning space before ordering.

Before you order

• Chamber, not exterior. The larger deck ovens here have an 860 x 660 x 200 mm chamber. Check your tray and your tallest product against the chamber height, not the oven's outside dimensions.
• Floor and clearance. A three deck oven stands over 1.5 m tall and needs clearance above for heat and behind for service access.
• Power or gas first. Confirm the connected load or the gas line before delivery. This is the most common reason a new oven sits unused for a week.

Tell us trays per bake and what you are baking and we will size it with you, quote the model and tell you how soon it can be on your floor.