Deck ovens
One chamber, stacked as you grow.
A heat-retaining stone deck holds its temperature through the bake instead of chasing it. Stack decks as production grows — each one is an independent baking chamber, from a single compact deck to a four-high stack.
Which one
One range, two scales.
Both run on the same stone-deck argument. The difference is how much oven you need.
Mostly pastry, or short on floor space?
A deck holds heat in stone. If you need faster turnaround on a countertop, or a full rack of trolleys moving through in one load, a convection oven is the better fit.
How many decks do you need?
Tell us your daily tray count and product mix and we will specify deck count, chamber size and whether steam is worth having.