Compare deck and convection ovens by product mix, tray capacity and the pace of your busiest shift.
Start with the products you bake
Write down the three products that take up the most oven time. A deck oven gives you control over how heat reaches the base of a loaf. A convection oven uses fans to circulate heat across trays, which can suit repeated batches of pastries. Test your actual recipes before choosing an oven type.
Count usable trays during the busiest hour
Include loading, unloading, and recovery between batches in your timing. If two products need different temperatures at the same time, compare a unit with independently controlled decks with two smaller ovens. Check whether your existing trays fit the model.
Check the delivery route and services
Send the supplier your doorway width, installation space, and utility details. Ask for the required clearances and confirm whether the quote includes the stand, delivery, and commissioning.
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