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What you bake decides which oven you buy, and our baking ovens cover the three types a bakery chooses between. Commercial deck ovens bake directly on a stone or steel sole and suit bread and pizza. Benchtop convection ovens circulate hot air for trays of pastries, cookies and cakes. Combi steam ovens add steam for crust and moisture control. Bakeries, cafes and patisseries all buy from this range, delivered anywhere in Australia.
That means one order to track and one number to call if something goes wrong, instead of chasing several suppliers. Start with what you bake most, because a bakery oven for bread is not the same machine as one for cakes and pastries. Our commercial baking ovens include small benchtop units for a cafe up to large deck ovens for a production bakery, so you can buy the size that suits your business at its current size, then size up as your business grows. We can arrange installation, and bundle it with the equipment under Silverchef Rent-Try-Buy, who can fund the whole package, with the option to upgrade or hand equipment back as things change.
Not ready to buy the oven outright? SilverChef Rent-Try-Buy can fund it, and you can upgrade or hand it back as things change.
These are the top FAQs for Baking Ovens
Deck oven or convection oven for baking?
Deck ovens give the bottom heat bread and pizza need, and each deck can run a different temperature. Convection ovens bake more trays at once and suit pastries, biscuits and cakes.
Many bakeries run both: decks for bread, convection for everything else. Dough goes through bread provers before either.
What size oven do I need?
Count trays or loaves at your busiest bake, not your daily total. Capacity is listed per model on each product page.
Holding baked stock after the oven is a job for commercial oven racks and bakery trolleys.
Gas or electric?
Electric ovens generally give more even heat, which suits baking; gas heats quickly and can cost less to run. The right answer depends on your supply and what you bake.
Installation depends on the model; our installation partner can arrange it.
What else do I need with it?
Mixing and dough handling: spiral mixers for bread, planetary mixers for batters, and pastry sheeters for laminated doughs.
Finished goods go on show in cake display fridges and ambient food displays.
Do I need steam?
For crusty bread, yes. Steam injection sets the crust and improves volume. Cakes and pastries do not need it.
Combi steam ovens give steam plus convection in one unit.
Does it need plumbing?
Steam ovens need a water connection, and hard water causes scale. Most manufacturers require filtered or softened water, and using untreated water can void the warranty.
Check the product page and plan plumbing before installation.
