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Cooking Equipments
Commercial Ovens – Baking, Pizza, Rotary & Specialty Ovens
Cooking Equipments
Commercial Ovens – Baking, Pizza, Rotary & Specialty Ovens
Turkey-Built for Hotels, Resorts, Bakeries & Pizza Kitchens Worldwide – From Artisan Crust to Cruise Buffets
🔥 Opening Scene – The Right Oven Makes or Breaks the Kitchen
“Chef, the pastry is burning again. Oven says 190, but it hotter for sure.“
That’s what the sous-chef whisper during a site visit to a boutique hotel in Nairobi. We opened the deck oven, and yep, the macarons were cracked. Again. No insulation, no uniformity, no results.
In turnkey hospitality kitchen projects, ovens are where science meet tradition. And we seen it too often: great menus lose magic because wrong oven chosen first place.
So in our Istanbul factory, we design commercial ovens that fit kitchen, not just catalog. Whether it’s GN tray convection for resort buffet or 40×60 rotary oven for bakery chain — we engineer it based on your menu, layout and service flow.
If you a consultant, procurement planner, or kitchen designer: this page is your oven compass.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Product Line Snapshot – 5 Core Oven Types We Manufacture in Turkey
Oven Type | Ideal For | Size Format | Fuel Type |
Combi / Convection Ovens | Resorts, Cruise, Banquets | GN 1/1 to GN 2/1 | Electric / Gas |
Deck Ovens | Bakery, Pizza, Cafes | 40×60 or GN | Electric / Stone |
Rotary Ovens | High Volume Bread, Puff Pastry | 40×60 Trays | Electric / Gas |
Pizza Conveyor Ovens | Fast Food Chains, Franchises | 35–50cm Belt | Electric / Gas |
Stone Hearth Ovens | Show Kitchen, Italian Concepts | 1–4 Pizza Capacity | Wood / Gas / Electric |
All units manufactured in Istanbul. Factory-direct from Turkey, CE certified.
Technical Integration – MEP, Ventilation, Hooding
- Ducting coordination: rear/top/back exhaust.
- Hoodless combi with condensation (if allowed).
- Fire suppression ready (Ansul, Piranha).
- Drainage layout for steam waste.
- Voltage/fuel matching per country.
We work with consultant, or submit DWG + BOQ in 48h.
Installation & Support
On-site installation with Turkish technicians when project require.
Remote supervision and commissioning via video within 48h.
Step-by-step guides and multilingual manuals included.
Coordination with consultant for MEP and hood alignment.
We not only ship, we install and stay with your project.
Shipping, Support & Execution
- Packed by oven type.
- Remote install guides.
- Multilingual manuals.
- BOQ match packs for consultants.
- Spare parts stocked 5+ years.
We not only build, we support.
Why Choose Our Turkey-Made Ovens?
- 40 years hotel kitchen oven integration.
- GN + 40×60 flexibility in one line.
- CE + HACCP certified.
- Custom facades and cladding kits.
- Factory pricing + BOQ bundling.
- Already installed in 500+ hotels and bakeries worldwide.
Clients pick us because we combine Turkish engineering with real project know-how.
GN vs 40x60 Trays – The Format that Change Everything
It sound boring, but tray size is destiny.
- Hotels and cruise buffets → GN trays for fast flow.
- Bakeries and pastry kitchens → 40×60 trays for proofing racks, rotary trolleys.
We seen pastry chefs suffer because GN combi placed in croissant station. Or pizza shop delay prep because 40×60 trays mismatch kitchen line.
Pick tray first. Then oven.
Control Logic & Cooking Precision – More Than Temperature
- Digital touch vs manual knob.
- Fan speed control – delicate pastry vs roast meats.
- Steam injection – full, pulse or none.
- Core probe options.
- Multi-program baking memory.
When we build ovens for turnkey projects, we ask: what you want on Plate 35 at 9:45 PM? Because that’s the moment that matter.
Restaurant Kitchens – Oven Logic in FOH & BOH
- FOH stone hearth ovens add real guest drama, the open flame become part of dining show, and pizza taste better with visible fire.
- Conveyor ovens bake pizza same way every time, no skilled chef needed, and speed stay under 3 minutes per cycle.
- Deck ovens give BOH control, switching from bread to pastry to pizza without moving trays, keeping flow stable.
- GN combi ovens support buffet prep, holding and regenerating dishes fast, so FOH hot line stay fresh during service peak.
- OS&E matched: trays, peels, GN trolleys all shipped together so restaurant kitchens can start service day one, no missing parts.
👉 For restaurants, layout between prep and FOH matters as much as oven type. Wrong placement = wasted steps.
Why Oven Selection Isn’t Just About Temperature
- Layout impacts oven performance – rotary needs radius, convection needs flow.
- Food type matter – pastry want stability, pizza want shock.
- Service speed define loading logic – continuous feed vs batch.
- Ventilation zones shape hooding – open kitchens need special care.
Your oven not just tool. It’s a system piece.
Integration with OS&E – Matching Accessories
- GN trolleys (double-skin insulated).
- 40×60 trays (perforated / solid).
- Pizza peels, stone paddles, oven mops.
- Heat-resistant gloves, cleaning brushes.
- Side racks, programmable timers.
OS&E packs shipped with ovens. Turkey-made logistics bundled.
Cleaning & Warranty – Ovens Built to Work, Not Worry
- Self-clean combi ovens.
- Manual ash drawer for wood ovens.
- Removable tray rails.
- CE-certified materials.
- Warranty: 1 year (extendable).
Manufactured in Istanbul. Backed globally.
Oven Performance by Type – Micro Scenarios
- Combi Oven in Cruise Buffet: On cruise buffets, combi ovens keep croissants and sausages hot with humid baking, and they regenerate plates in minutes during peak service.
- Rotary Oven in Kigali Bakery: In Kigali central bakery, rotary ovens run 18-tray trolleys non-stop, giving 24/7 bread output without downtime.
- Stone Hearth in Dubai Rooftop: Dubai rooftop restaurants use stone hearth ovens for 3-pizza batches, delivering open flame drama that impress guests at FOH counters.
- Deck Oven in Boutique Café: Small cafés love deck ovens because 4 stacked decks with dual stone plates let them switch from pastry to pizza with one push.
- Pizza Conveyor in Nairobi Chain: Fast chains in Nairobi choose conveyor ovens — bake cycle only 3 minutes, consistency same every time, and no skilled chef required.
We built them all. We seen them all.
Match Your Oven to Your Kitchen
Project Type | Oven Combo |
Resort Buffet | GN Combi + Convection |
Urban Bakery | Rotary + Deck |
Pizza Restaurant (Fast) | Conveyor Pizza Oven |
Pizza Restaurant (A la Carte) | Stone Hearth + Deck |
Cruise Galley | Combi + Compact Convection |
📩 Need specs or DWG? We deliver in 48h.
FAQ – Quick Answers for Consultants & Buyers
Which oven for hotel breakfast buffet?
GN combi or convection, continuous load, steam injection for croissants and eggs.
Bakery ovens GN or 40x60?
Mostly 40×60 for pastry. GN for banquets. We guide zoning if you need both.
One oven for pizza and bread?
Deck ovens flexible, but high-volume pizza better with conveyor.
Stone hearth ovens need special hooding?
Yes, wood/gas ovens need custom hoods. Electric safer for FOH.
How to match oven to layout and menu?
We start from floorplan + menu. Then check utilities, hood, and loading logic.
Real Projects & Client Testimonials – What Our Partners Say
