Commercial Deck Oven - Steelkraft

A commercial deck oven is what a serious bakery relies on for bread and pastry, because the stone-effect deck gives a steady, radiant base heat that produces a proper crust and an even rise. Convection ovens have their place, but for artisan loaves, pizza bases and many pastries the direct deck heat is hard to beat. Steelkraft supplies deck ovens sized to a bakery's output, from a single-deck unit for a cafe bakery to multi-deck banks for a production kitchen.

Each deck holds its own temperature so a baker can run different products at different heats at the same time, and steam injection can be added for crusty breads. The oven body is insulated to hold heat efficiently and to keep the surrounding area workable, and the front is fabricated in stainless steel for easy cleaning and a clean look in an open bakery. We match the deck count, deck size and tray capacity to how you produce, and can supply gas or electric versions depending on your utilities. Because a bakery cannot afford an oven that fails mid-production, we install, commission and support every deck oven with our own service team.