Deck ovens are widely used for crusty bread, baguettes, ciabatta and rustic loaves, where an even, radiant heat and stable stone or metal deck help shape crust and crumb.

Many pizza shops use 1 deck or 2 deck ovens for classic pizzas, allowing them to bake directly on a hot deck surface for a crisp base and consistent browning.

Bakeries use deck ovens for sheet cakes, pastries and cookies, especially when they want to combine bread and pastry baking in one multi‑deck unit.

• Suitable for continuous baking of bread and pizza.
• Often preferred by operators familiar with gas equipment.

• Requires gas connection and appropriate ventilation.
• Installation should follow local gas and safety guidelines.

• Allows precise control of top and bottom heat.
• No need for a gas pipeline where it is not available.

• Check your electrical capacity and wiring with a qualified contractor.
• Plan breaker configuration and connection points in advance.

A single deck oven is compact and suited to small spaces. It works well when you are starting out, testing recipes, or adding an extra baking chamber for special products such as pizza or artisan bread.

A two deck oven doubles your baking surface in the same footprint. It lets you run different temperatures on each deck, for example bread on one level and pastries or pizza on the other, during the same time period.

A three deck oven offers three independent baking chambers stacked vertically. It is a good choice when you need more capacity but want to keep your production consolidated in a single oven station.

• Compact footprint for limited space.
• Simple to operate and train staff.

• Limited baking surface during peak times.
• May need an upgrade as sales grow.

• Twice the baking area in the same footprint.
• Can run different temperatures on each deck.

• Height of operators vs. top deck access.
• Plan ventilation for the stacked oven.

• Multiple decks with independent controls.
• Can support a broad menu at the same time.

• Requires more vertical space and careful layout planning.
• Ensure staff can work comfortably with upper decks.

Separate control of top and bottom heat allows you to fine‑tune crust and color for bread, pizza and pastries. This feature is especially useful when you bake a variety of products in the same oven.

Some ovens use stone or stone‑like materials, while others use metal decks. Each option gives a different heat transfer effect. Choose a deck surface that matches the style of bread or pizza you want to bake.

Steam at the beginning of the baking cycle can influence bread volume and crust appearance. If steam is important for your recipes, check what steam options are available on the deck oven models you are reviewing.

A clear control panel with readable displays and simple buttons helps staff set time and temperature correctly. It is especially helpful when multiple shifts use the same oven.

Tempered glass windows and internal lighting make it easier to monitor baking progress without opening doors frequently, which supports more stable conditions inside the decks.

Smooth interior surfaces, removable parts where applicable and accessible components help make cleaning and basic maintenance more convenient, supporting consistent baking performance.

Position your deck oven near the output of mixers, dough dividers, rounders and proofers. Shorter distances reduce carrying time and make it easier to load trays or peel boards into the oven.

Plan tables, racks and cooling areas so that hot trays can be unloaded safely and moved away from the oven doors. This helps avoid congestion and supports a more continuous baking flow.

Ensure enough room in front of the oven for opening doors and loading trays, and keep access for service and ventilation clear. For gas ovens, follow recommended guidance for exhaust and fresh air intake.

• What are our main products (bread, pizza, pastries, cakes)?
• Do we plan to add new items soon?

• How many trays or pizzas do we need to bake at the same time?
• What are our peak hours and days?

• Is gas readily available and easy to install?
• Is our electrical capacity suitable for an electric deck oven?

• Do we have enough space for the oven footprint and door opening?
• Is there a clear path for staff and trays in front of the oven?

• Can our staff easily reach upper decks if we choose a 3 deck oven?
• Do we have a training plan for new equipment?