How to Choose the Best Commercial Bakery and Pizza Oven: Deck, Gas, Electric and Convection Ovens Explained
Choosing the right commercial bakery or pizza oven is one of the most important decisions for any bakery, pizzeria, café, restaurant or central kitchen.
The oven you select will directly influence product quality, baking consistency, energy usage and your daily production capacity.
In this ultimate guide, you will learn how deck, gas, electric and convection ovens work, which type is best for bread, pizza and pastry, and how to match an oven to your menu, space and budget.
This guide is written for:
- Independent and chain bakeries producing bread, buns, cakes and pastries
- Pizzerias and restaurants focused on pizza, flatbread and baked snacks
- Cafés, coffee shops and dessert shops baking in-house
- Hotel and resort kitchens running breakfast and buffet bakeries
- Central kitchens, school canteens and food service operations
What Types of Commercial Bakery and Pizza Ovens Are Available?
Before you invest, it helps to understand the main commercial oven types used in bakeries and pizza shops and how they differ in heating method, baking quality and typical applications.
| 🍞 Deck Ovens | ||
|---|---|---|
| 🍕 | What it is | A deck oven uses one or more “decks” (baking chambers) with stone or steel plates. Products are baked directly on the deck or trays, providing strong bottom heat and artisan-style results. |
| 🔥 | Best for | Artisan bread, baguettes, pizza, flatbreads, pastries and cakes that need even baking and a crisp crust. |
| 🏭 | Typical users | Artisan bakeries, pizzerias, hotel bakeries, pastry shops and central bakeries that want consistent, high-quality baking results. |
| 🔥 Gas Ovens | ||
|---|---|---|
| ⛽ | What it is | A gas oven uses natural gas or LPG burners as the heat source. It can be configured as a deck oven, pizza oven or convection oven. |
| 💡 | Best for | High-volume bakeries and pizzerias that want stable heat and, in many regions, potentially convenient operation compared with electricity. |
| 🏭 | Typical users | Commercial bakeries, pizza shops, restaurants and canteens where gas supply is available and installation is allowed. |
| ⚡ Electric Ovens | ||
|---|---|---|
| ⚙️ | What it is | An electric oven uses electric elements for top and bottom heat. It is available as electric deck ovens, pizza ovens and convection ovens with precise digital or mechanical control. |
| 🎯 | Best for | Locations where gas is limited or not permitted, and operators who want precise temperature control and easier installation. |
| 🏪 | Typical users | Shopping mall bakeries, cafés, convenience stores, cloud kitchens and bakeries in mixed-use buildings. |
| 💨 Convection Ovens | ||
|---|---|---|
| 💨 | What it is | A convection oven uses fans to circulate hot air around the baking chamber, ensuring even heat distribution and quicker baking compared with static ovens. |
| 🍰 | Best for | Small bakery loads, pastries, cookies, cakes and re-baking frozen dough or par-baked products. |
| 🏬 | Typical users | Supermarket bakeries, cafés, convenience stores, hotel breakfast areas and small bakeries needing flexible, fast baking. |
Deck vs Gas vs Electric vs Convection: Which Oven Type Is Right for You?
Each oven type has clear strengths and limitations. Instead of asking “Which oven is the best?”, a better question is:
“Which oven is the best for my products, space and workflow?” The comparison below gives you a practical overview.
| Question | Deck Oven | Gas Oven | Electric Oven | Convection Oven |
|---|---|---|---|---|
| Ideal main products? | Artisan bread, pizza, baguettes, cakes and pastries with strong crust and even crumb. | High-volume pizza, bread and bakery products where gas is convenient. | Mixed bakery menus, pizza and pastry with precise temperature control. | Pastry, cookies, small bread items and reheating frozen or par-baked dough. |
| Typical installation | Floor-standing; may be stacked; needs adequate ventilation. | Requires gas connection, ventilation and safety measures. | Easier installation where sufficient electric capacity is available. | Countertop or floor-standing; usually simple installation. |
| Heat characteristics | Strong top and bottom heat, stable baking, stone or plate deck. | Stable heat from gas burners; depends on configuration. | Accurate, adjustable top/bottom heating elements. | Fast and even hot air circulation; slightly drier baking. |
| Best for what type of business? | Professional bakeries and pizzerias focused on quality and artisan style. | High-output bakeries and pizza shops with access to gas. | Operators with limited gas access or strict building regulations. | Shops with smaller spaces and diverse, fast-bake items. |
How to Match Oven Types to Your Business Model and Menu
The best commercial bakery or pizza oven for your business depends on your menu, daily volume, staffing and building conditions. Here are some common scenarios and practical suggestions.
Which Oven Is Best for a Traditional Bread Bakery?
If your main focus is bread, buns and baguettes, consistent oven spring, crust and crumb structure are critical. A deck oven is usually the first choice for this style of baking.
- Recommended types: Multi-deck electric or gas deck ovens with stone or steel plates.
- Why: Strong, even top and bottom heat supports good crust development and uniform baking.
- Useful features: Steam function per deck, independent temperature control, programmable baking profiles.
Which Oven Is Best for a Pizzeria or Pizza-Focused Restaurant?
For pizza, you need high temperatures, fast recovery and crisp bases. Both deck pizza ovens and specialized gas or electric pizza ovens are widely used.
- Recommended types: Gas or electric deck pizza ovens with stone plates.
- Why: Direct baking on stone or thick plates creates crispy bases and good coloration.
- Useful features: High maximum temperature, stone baking surface, independent top/bottom controls.
Which Oven Should a Café or Dessert Shop Choose?
Cafés and dessert shops often have limited kitchen space and a varied menu that may include cookies, small cakes, tarts and reheated bakery items. Convection ovens are very common in this segment.
- Recommended types: Compact electric convection ovens, smaller electric deck ovens.
- Why: Convection ovens are flexible, relatively compact and suitable for many pastry items.
- Useful features: Adjustable fan speed, multi-tray capacity, precise temperature and time controls.
What Works Best for Hotel, Resort and Buffet Baking?
Hotels and resorts usually require a mix of bread, pastries and breakfast items, and may need to serve large buffets.
They often combine deck ovens with convection ovens to cover all needs.
- Recommended types: Combination of deck ovens and convection ovens.
- Why: Deck ovens for artisan bread and pizza; convection ovens for pastries and buffet refilling.
- Useful features: Multi-deck configuration, multiple trays, steam and programmable baking modes.
Which Oven Type Fits Central Kitchens and Canteens?
Central kitchens and canteens focus on consistent production, food safety and efficiency. They often require reliable, easy-to-operate ovens that integrate well with other equipment.
- Recommended types: Gas or electric multi-deck ovens and larger convection ovens.
- Why: They support batch baking of bread, rolls and pastries with predictable results.
- Useful features: Timers, clear display, simple control panels and robust construction.
For example, one multi-deck oven for bread and pizza plus a convection oven for pastry and smaller items.
Key Features to Look for in Commercial Bakery and Pizza Ovens
Beyond oven type, several key features will affect how easy the oven is to operate, how consistent your baking is and how well the oven fits your workflow.
| 🔧 Control & Usability Features | ||
|---|---|---|
| 🎛️ | Control panel | Choose between simple mechanical knobs or digital controls with timers and program memory. Digital panels can be helpful for fixed recipes and staff training. |
| ⏱️ | Timers | Built-in baking timers help operators keep consistent baking times and reduce risk of overbaking. |
| 📊 | Temperature range | Check that the temperature range is suitable for your products – for example, higher ranges for pizza and certain breads. |
| 💨 Baking Quality & Chamber Design | ||
|---|---|---|
| 🪨 | Baking surface | Stone or thick steel decks help store heat and create better crusts for bread and pizza. Trays may be used for pastries and delicate items. |
| 💧 | Steam function | Steam in the baking chamber helps improve volume and crust for bread and certain pastries. |
| 🌀 | Airflow | In convection ovens, fan design and airflow patterns affect how evenly products bake across trays. |
| 🏗️ Capacity & Layout | ||
|---|---|---|
| 📦 | Decks & trays | Consider how many decks and trays you need at peak hours. Stacked multi-deck ovens save floor space while providing capacity. |
| 📐 | Footprint | Measure available floor space, ceiling height and access routes into the kitchen before choosing an oven size. |
| 🔄 | Workflow | Plan where mixers, proofers and racks are located so that dough moves smoothly into the oven without bottlenecks. |
Practical Steps to Select Your Commercial Bakery or Pizza Oven
To avoid costly mistakes and make a confident decision, follow a clear, step-by-step selection process.
- Define your menu and priority products.
Decide if your main focus is bread, pizza, pastry, or a mixed bakery menu. This immediately narrows the oven types that will work best. - Estimate your peak production volume.
Consider how many pans, loaves or pizzas you need to bake per hour during busy periods. - Check power and gas availability.
Confirm whether you have sufficient electrical capacity, gas supply, or both, and whether local regulations allow gas installations. - Evaluate kitchen space and layout.
Measure door widths, ceiling height and available floor space. Consider future expansion. - List your must-have features.
For example: steam, digital controls, specific temperature range or tray size compatibility. - Compare oven options side by side.
Use a simple comparison to match oven types and features with your requirements. - Discuss with a professional supplier.
Share your menu, volume and space information to get tailored recommendations from a commercial equipment provider.
If you share your menu, estimated daily output and kitchen layout, a commercial equipment specialist can suggest suitable oven configurations
to support your bakery or pizza business.
Frequently Asked Questions About Commercial Bakery and Pizza Ovens
How many decks or trays do I need for my bakery?
The required number of decks and trays depends on your menu, batch sizes and how often you bake each day.
Smaller bakeries may start with a single or double deck oven, while higher-volume operations often choose multi-deck configurations
to handle more trays within the same footprint.
Is gas or electric better for a commercial oven?
Both gas and electric ovens are widely used in professional kitchens. The better choice for you depends on local energy availability,
building regulations, installation conditions and personal preferences for control and operation.
In some regions, gas is commonly used; in others, electric ovens may be easier to install and manage.
Can I bake bread and pizza in the same oven?
Many bakeries and pizzerias successfully bake both bread and pizza in the same deck or electric pizza oven.
When planning to bake different products in the same oven, pay attention to baking temperatures, steam requirements and scheduling
so that your workflow remains efficient.
What other equipment should I consider along with an oven?
A complete bakery or pizza setup usually includes dough mixers, dough dividers or rounders, dough sheeters, proofers,
work tables and suitable refrigeration equipment. Coordinating these items with your oven choice helps create a smooth, efficient production line.
mixer, sheeter, proofer and refrigeration – around the oven capacity and baking style.
