Triple Deck Commercial Electric baking oven

Key Features

• Triple Deck Design — 3 independent chambers (decks), each typically holding 2 standard trays for a total of 6 trays. Enables high-volume batch baking without extra floor space.
• Tray Size — Fits standard 400x600mm (or similar 16–18″ x 24–26″) bakery trays; great for bread (e.g., 40–60+ loaves per full load depending on size), cakes, buns, pizzas, etc.
• Heating — Independent top and bottom electric elements per deck for precise, uniform baking. Often includes separate controls for temperature and timers per chamber.
• Construction — Full stainless steel body and interior for rust resistance, hygiene, and easy cleaning. Tempered glass doors with interior lights for safe monitoring.
• Controls — Analog or digital panels with thermostats (usually 20–400°C), timers, and overheat protection. Many include steam injection per deck for perfect crusty breads.
• Additional — Thick refractory stone decks or hearths for even heat, efficient insulation, heavy-duty wheels for mobility, and stackable-compatible (though already triple here).
• Steam — Self-contained or manual steam options in most variants for artisan bread results.