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Cooking Equipments
Commercial Deck Ovens – Turkey-Made Solutions for Hotel, Resort & Restaurant Kitchens
Cooking Equipments
Commercial Deck Ovens – Turkey-Made Solutions for Hotel, Resort & Restaurant Kitchens
Built for Performance. Installed for Impact. Designed for Real Kitchens.
In our turnkey kitchen projects across Africa and the Middle East, we learned quickly: bread, flatbread and pizza aren’t “optional.” They are center-stage. From open buffets to late-night room service, reliable baking stations define rhythm. So we built ours accordingly.
As part of our contracting + manufacturing model, we provide deck ovens made in Turkey, tailored for hotel kitchens, bakery-pastry outlets, pizzerias, and ghost kitchens. These are not catalog pieces – they are custom-fit for your BOQ, your layout, and your menu.
Our team works closely with consultants, kitchen designers, and procurement managers to ensure that our deck ovens integrate with your ventilation systems, stainless counter heights, cold chain flow and electricity specs. Built in Istanbul. Delivered worldwide.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
🔧 Technical Specifications – Commercial Deck Ovens
Model (with Deck Info) | Tray Capacity (40×60 cm) | Heating Type | Power (kW) | Dimensions (mm) |
Model1 (1-Deck) | 1 tray | Electric | 4.8 | 900×750×390 |
Model2 (1-Deck) | 2 trays | Electric | 6.4 | 1100×750×390 |
Model2×2 (2-Deck) | 4 trays | Electric | 12.8 | 1100×750×700 |
Model3×3 (3-Deck) | 6 trays | Electric | 19.2 | 1200×850×1050 |
Model4×3 (3-Deck) | 6 trays | Electric | 21.0 | 1300×850×1050 |
📌 Notes:
- Independent top & bottom temperature control
- Optional steam injection system
- CE certified, ready for global export
- Compatible with proofers, trolleys, and base stands
🛠️ Installation & Utility Requirements
- Voltage: 230V or 380–415V / 50–60Hz
- Deck control: Independent top & bottom temp dials
- Steam connection: Optional — integrated or external
- Weight: 80–250 kg depending on size
- Preheat time: 25–45 minutes
Delivered with manual + wiring diagrams. Remote support optional.
🧯 Fire Safety & Ventilation – Consultant-Approved Integrations
Our ovens are engineered with hygiene at the core, following the same standards applied in Turkish factories:
- Seamless 304 stainless steel cooking chamber with rounded corners – no dirt traps.
- Polished surfaces resist grease and allow quick wipe-down cleaning.
- Removable GN racks and trays for dishwasher-safe wash.
- Tested for 24/7 duty cycles in real industrial kitchens.
🧼 4. Maintenance & Cleaning Tips
- Clean stone deck surface daily with brass brush
- Empty crumb tray after every shift
- Wipe glass and façade weekly with food-grade cleaner
- Schedule full internal cleaning every 2–3 months
- Inspect seals and wiring during monthly MEP checks
Why Choose Us – Our Deck Oven Expertise
- Factory-direct manufacturing with CE + ISO certification
- BOQ & layout matching for 700/900 cooking lines
- Spare stone decks supplied with every oven
- Installed in 80+ countries – from Doha to Dakar
- Chef-tested in real kitchens before export
- Integration with ventilation, worktop & hood systems
- Trusted by global brands – Hilton, Radisson, Marriott kitchens worldwide
- Turnkey Project Support – From BOQ matching to MEP drawings, we align every deck oven with your project flow.
- Contractor-Ready Documentation – Tender specs, utility data sheets, and installation diagrams included.
🔥 Key Advantages – What Makes Our Deck Ovens Unique?
- Stone Hearth Baking Base – For real bread crust and pizza bottom caramelization
- 1 to 4 Deck Options – Modular capacity for every need
- Electric or Gas Heating – Fuel type options for global specs
- Temperature Control – Up to 450°C for Neapolitan crusts
- Steam Injection – For bread proofing & crust perfection
- Front-of-House Suitability – Optional facades in ceramic, steel, or brick
- Voltage Flexibility – 230V / 380–415V, 50–60Hz
- Stackable Designs – Save space, double capacity
💬 “We went from 100 to 300 breads/day overnight. Didn’t even change staff. The deck oven did it.” — Executive Chef, Lagos
Deck Oven Comparison Table – Find Your Best Match
Feature | Deck Oven | Pizza Dome Oven | Electric Deck Oven |
Typical Max Temp | 450°C | 500°C | 400°C |
Heat Source | Gas / Electric | Gas only | Electric only |
Heating Method | Top & bottom | Stone + radiant | Coil + fan assist |
Best For | Bread + Pizza | FOH live baking | Bakery/ghost kitch. |
Preheat Time | 30–45 mins | 25 mins | 40 mins |
FOH Suitability | Optional facades | Yes | Limited |
Menu Examples | Focaccia, Pizza | Neapolitan Pizza | Ciabatta, Bakery |
🏗️ Project-Oriented Deck Oven Integration
We don’t just sell ovens – we design project-ready baking solutions. That means:
- Full BOQ alignment – Every oven capacity matched to your menu.
- 3D Layout Planning – Ovens integrated into production flow.
- MEP Drawings – Electrical, ventilation & drainage coordinated.
- Consultant Collaboration – Working directly with kitchen designers and F&B operators.
- Site Support – Remote commissioning and installation guidance.
One of our Dubai projects proved this: the right deck oven positioning cut pizza serving time by 35%, just by redesigning the hot section flow.
📍 In Nairobi, Kenya, relocating the deck ovens closer to the bakery cold room cut ingredient handling time by 20 minutes per shift.
📍 In Doha, Qatar, integrating a 2-deck oven into the FOH buffet line increased live-pizza orders by 45% within the first month.
How to Choose the Right Deck Oven for Your Commercial Kitchen?
- Hotel kitchens: Multi-deck ovens ideal for breakfast buffets, baking croissants, focaccia, and pizzas simultaneously.
- Ghost kitchens: Compact electric deck ovens for even heating and stable delivery output.
- Resorts & restaurants: FOH façade ovens add live-baking drama and guest experience.
- Catering & central production kitchens: High-capacity stackable units for bulk baking, thousands of breads or pizzas daily.
💡 Tip: Always align oven size and deck count with BOQ, menu flow, and hot section design.
📍 Ideal Kitchen Applications
Different kitchens, different needs — here’s where our deck ovens fit best.
- Hotel kitchens – Croissants, focaccia, room service pizza
- Resort outlets – Flatbreads, themed pizza corners
- Ghost kitchens – Even heating for delivery baking
- Bakery & pastry kitchens – Sourdough, ciabatta, sweet rolls
- Canteen & buffet stations – Reheating during service peaks
- Industrial kitchens – Institutional foodservice at scale
- Central production kitchens – Multi-site bread & pizza supply
📊 Real Kitchen Output Table
Numbers matter — see what each deck oven model delivers in real kitchens.
Model Name | Avg Bread Output / Hour | Avg Pizza Output / Hour |
Model1 | 40–60 pcs | 25–35 pcs |
Model2 | 80–100 pcs | 45–55 pcs |
Model2×2 | 160–180 pcs | 90–110 pcs |
Model3×3 | 220–250 pcs | 120–140 pcs |
Model4×3 | 250–280 pcs | 130–160 pcs
|
The right model depends on your menu volume — our team helps match oven output to your BOQ
📦 Shipping & Export Packing
- Shockproof pallet with anti-vibration base
- Tropical seal wrap – humidity-proof for sea freight
- Marked sides (FRONT/BACK) for install guidance
- Wooden crating available for remote island delivery
❓ Common Questions About Commercial Deck Ovens
What’s the difference between deck ovens and convection ovens in a hotel kitchen?
Deck ovens use stone heat for crust and base texture — perfect for pizza and bread. Convection ovens rely on circulated hot air for uniform baking.
Can deck ovens be used both in FOH and BOH kitchen zones?
Yes. FOH versions offer aesthetic facades; BOH models are compact, stainless, and hood-compatible.
How many guests can one commercial deck oven serve per hour?
Typically 80–150 guests/hour depending on deck capacity and flow.
Do your deck ovens support CE certification and export packaging?
Absolutely. All ovens are CE-certified and packaged for global shipping.
Do you offer BOQ integration, hood matching & 3D layout support?
Yes. BOQ, hood plans, and layout support are included in our turnkey scope.
💬 Real Projects & Client Testimonials – What Our Partners Say
