Collection: BakerMax

A deck oven bakes on a heated hearth or deck rather than on racks in circulating air. Heat comes from the deck surface as well as the chamber, which produces the base crust that bread and pizza rely on.

A deck oven gives the operator control over each bake and produces a hearth-baked base, but relies on someone watching it. A conveyor oven runs a set time and temperature, giving identical results across shifts and higher throughput.

Stands are listed as separate products in the BakerMax range rather than being included with the oven. Check the individual oven listing and order the matching stand alongside it if the oven is not going onto an existing bench.

Deck count follows peak output rather than average trade, since a deck holds a set number of bases at once and recovers temperature between loads. Work from your busiest hour, not your daily total, when sizing an oven.

Alongside deck and conveyor ovens, BakerMax lists equipment stands, an upright fridge and dishwasher rack storage. It is a bakery and pizzeria equipment brand rather than a general commercial kitchen supplier.