Gas Deck Ovens China

We manufacture gas deck ovens and export them to bakeries, bread producers, pizzerias and catering operations across Africa, supplied as single units or in plant quantities.

The range covers one, two and three deck gas ovens, two and three tray widths per deck, stone and steel hearths, independent deck controls, steam injection per deck, stainless and painted exteriors, and the stands, proofer bases and extraction hoods they install with.

Deck ovens bake by contact with a hot hearth, and that is why bread baked in one has a different base and a different crumb from bread baked on a tray in moving air. For a bakery whose product is the loaf itself rather than volume, the deck oven is not a cheaper alternative to a rack oven, it is a different oven producing a different bread.

Independent deck control is the feature that decides whether the oven can do more than one job. With separate controls a baker runs bread on the bottom deck and pastry on the top at the same time; with a single control the whole oven does one thing, and in a small bakery that constrains what can be sold.

Stone hearths hold heat and recover well between loads. Steel heats faster and drops faster, which suits intermittent baking.

Gas type and pressure should be stated at order, since LPG and natural gas need different injectors.

Bakeries in Nigeria, Ghana, Kenya, Tanzania and Egypt account for most demand, supplied with manuals, injectors and spares.