Commercial bakery ovens in rack, rotary, deck and tunnel form, sized by how many trays go in at once. What separates them from any other oven is steam injection: a loaf needs steam in its first minutes to rise, and without it the crust comes out dull and tight.
A rack oven bakes a whole trolley of trays at once and suits volume production; 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 — a commercial bakery oven injects it, where most convection ovens do not.
Most electric models at this size run on three-phase, and some gas ovens cut the electrical load instead; tell us your site supply and we'll confirm the connections for your commercial oven for bakery work before you order.
A deck oven bakery setup bakes on stone, which is what gives artisan bread its base. A rotary rack oven turns a whole trolley of trays for even colour and is the workhorse of a production bakery. A tunnel oven bakery line runs continuously and only makes sense above a few thousand units a day. A commercial bread oven with steam covers the first two jobs for most sites. A bread baking oven with stone soles and steam is the one most craft bakeries settle on.
Bakery oven price is set by trays per bake and by whether the oven makes its own steam — not by the badge. A single-deck countertop and an industrial oven for baking on a tunnel line are different orders of magnitude, so tell us the output per hour and we quote against it. Order the commercial baking trays and trolleys with the oven: a trolley that does not match the rack pitch leaves a third of the oven empty.
