The price of a commercial electric oven ranges from ₹30,000 to ₹2,00,000 depending on features, size, and heating technology. Single-deck ovens are more affordable, while combi ovens and ventless high-speed ovens are on the higher end.
Gas Deck Oven (Multi-Tray, High-Capacity)
High-Volume Baking for Demanding Kitchens
Product Description
• Heavy-duty gas-powered deck oven built for high-output operations
• Multi-tray configuration allows batch baking for peak hours
• Ideal for bread, pizza, and large-scale pastry production
• Fast heat recovery ensures continuous operation during busy shifts
• Robust build for long-term commercial use
Benefits:
Handles large batches, maintains consistent bake quality, reduces downtime between loads
Ideal For:
Commercial bakeries, hotels, restaurants, catering kitchens
Average Daily Capacity:
150–300 portions depending on tray size and menu
Description
FEATURES:
• Multi-Tray Deck Design – Bake multiple batches at once
• Gas-Powered Efficiency – Faster heat recovery for continuous use
• Consistent Heat Distribution – Top & bottom heating for uniform results
• Durable Commercial Build – Engineered for high-volume operations
• Energy-Saving Performance – Lower running costs compared to electric
The Gas Deck Oven (Multi-Tray) is a high-capacity baking solution for professional kitchens that demand both volume and quality. With its gas-powered heating system, this oven delivers faster heat recovery between batches, ensuring consistent baking even during peak production hours. The multi-tray deck design makes it ideal for bread, pizza, and high-volume pastry output.
Additional information
| Material |
Stainless steel construction |
|---|---|
| Type |
Gas deck oven |
| Heating |
Gas-powered with top & bottom heat |
| Tray Capacity |
Multiple trays (varies by model) |
| Warranty |
1 Year |
FAQs (5)
FAQs
What is the price of a commercial electric oven?
What are the different types of ovens used in commercial kitchens?
Common types include:
- Deck ovens for bread and pizza
- Convection ovens for even heating
- Steam-injection ovens for artisan baking
- Combi ovens for multi-mode cooking
- Conveyor ovens for high throughput
- Ventless ovens for hoodless setups
Which oven is best for bakery use?
The Convection Oven with Steam Injection is ideal for artisan bread and pastries, while the Two-Deck Electric Baking Oven suits traditional bakeries needing batch consistency. Choose based on your menu and daily output needs.
What’s the difference between a convection oven and a deck oven?
A convection oven uses a fan to circulate hot air evenly — great for cookies, cakes, and puff pastries. A deck oven heats from the top and bottom, ideal for crusty breads and pizzas.
Is a ventless oven safe for enclosed kitchen spaces?
Yes. The Ventless High-Speed Oven is designed for small or limited spaces. It combines microwave, convection, and impingement cooking and requires no hood, making it a safe, compliant choice for cafés and cloud kitchens.
