Deck ovens are among the most preferred professional solutions for baking pizza, bread, pastries and a wide range of gastronomic products in restaurants, bakeries, pizzerias, hotels and production kitchens. They offer a combination of high temperature, even heat distribution and flexibility that is difficult to achieve with other types of ovens. Thanks to their modular construction, deck ovens allow operation on one or several independent decks, increasing capacity and optimizing the production process.
In this category, you will find professional deck ovens in various sizes, power levels and configurations, suitable for both small venues and high‑volume kitchens. Each deck features independent temperature control, allowing you to bake different products simultaneously under different settings. This is a key advantage for businesses with diverse menus or peak‑hour demand.
Electric and Gas Models
Deck ovens are available in both electric and gas versions, giving you the flexibility to choose according to your infrastructure and workload.
- Electric deck ovens offer precise temperature control, easy installation and stable performance.
- Gas deck ovens are more economical for high‑volume production and provide faster heat‑up times.
This makes the category suitable for a wide range of professional kitchens.
Refractory Stone and Even Baking
Deck ovens are known for their high thermal inertia, ensuring stable temperatures even when the door is opened frequently. The baking chambers are lined with fire‑resistant materials or refractory (fireclay) stone, which stores heat and ensures even baking — especially important for pizza, bread and dough‑based products. The stone deck creates a crispy base and authentic texture, similar to traditional Italian stone‑baked results.
Temperature and Control
Deck ovens reach temperatures of 450–500°C, enabling fast and high‑quality baking.
Most models offer:
- independent top and bottom heating control
- mechanical or digital control panels
- fine adjustment depending on the product
- heat dynamics that mimic wood‑fired baking
This ensures full control over the final result — from Neapolitan pizza to artisan bread.
Construction and Maintenance
The body of professional deck ovens is made of stainless steel, ensuring long service life, easy cleaning and excellent hygiene. The doors feature heat‑resistant glass, allowing visual monitoring without heat loss. Some models also include built‑in steam injection, expanding the possibilities for baking bread and pastry products.
Modularity and Expansion
Deck ovens are an ideal choice for businesses seeking maximum productivity, consistent quality and the option to expand. Their modular design allows additional decks to be added later without changing the overall kitchen layout. This makes them suitable for both new establishments and established kitchens planning future growth.
Key Features:
- Electric and gas models
- Activestone technology in gas ovens — highly efficient combination of burners and special stone, reducing heating time and energy consumption by up to 25%
- Temperatures up to 450–500°C
- Modular (stackable) design for vertical capacity expansion
- Ergonomic and safe operation
- Stone deck for authentic baking results
Suitable For:
- Pizzerias and restaurants with traditional baking standards
- Small to medium‑sized venues seeking professional results without complex installations
- Businesses focused on authentic Italian taste and texture
- Bakeries and pastry kitchens
Trusted manufacturers in this category include Pizza Group, Fimar and Lacor.
FAQ – Frequently Asked Questions
What is the difference between a deck oven and a convection oven?
- A deck oven bakes using accumulated heat and is ideal for pizza and pasta. A convection oven uses a fan and is better suited for evenly cooking large amounts of food.
Are deck ovens suitable for pizza?
- Yes – this is one of the best types of pizza ovens, thanks to the high temperature and the stone base.
Can I add an additional deck later?
- Yes, most models are modular and allow for upgrades.
What is the advantage of a stone plate?
- It accumulates heat and ensures a crispy base, even baking and an authentic result.
Electric or gas deck oven?
- Electric ones are easier to install and control, while gas ones are more economical under heavy loads.
Explore all professional deck ovens at Tirol.bg and choose the model that best fits your business needs. Our team is ready to assist you with expert guidance.
