Commercial bakery ovens — rack, rotary and chain ovens that bake bread, pastry and full trays in volume, with even heat and the steam a loaf needs to rise.
A rack oven bakes a whole trolley of trays at once and suits volume; a deck oven gives hearth bottom heat and suits artisan loaves.
Steam in the first minutes keeps the crust soft so the loaf can rise, then sets the shine. Bakery ovens inject it; most convection ovens do not.
Most electric models at this size do; some gas ovens cut the electrical load. We'll confirm the connections before you order.
