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Baking Equipment

BAKING EQUIPMENT · OVERVIEW

Four Categories of Commercial Baking Ovens

Commercial baking equipment is the foundation of professional bakery operations. GLEAN provides commercial baking solutions for bakeries, restaurants, hotels, and central kitchens that require consistent production, reliable performance, and equipment built for daily operation.

GLEAN’s commercial baking equipment range covers four core categories. Convection ovens use uniform hot air circulation for multi-tray baking, making them ideal for cakes, cookies, pastries, and a wide range of bakery products. Deck pizza ovens use stone deck surfaces and high-temperature baking environments to create authentic pizza crusts and artisan-style products. Conveyor pizza ovens provide continuous baking performance for pizzerias, fast casual chains, and high-volume foodservice operations. Countertop convection ovens deliver compact baking capacity for cafés, small bakeries, and limited-space kitchens.

GLEAN covers four commercial oven categories, from compact countertop units to high-volume rotary systems. Depending on the model, configurations include electric or gas heating and mechanical, digital, or touchscreen controls. The range serves bakeries, pizzerias, hotels, restaurants, and central kitchens.

PRODUCT LINE · CONVECTION OVENS

Commercial Convection Oven Series From 5-Tray to 16-Tray

Commercial convection ovens are available in 5- to 16-tray configurations, with electric or gas options, manual, digital, or touchscreen controls, and static or rotary baking systems depending on the model.

5-TRAY

Convection Oven

Manual / Digital

Electric / Gas

Rotary / Static

Side / Rear

8-TRAY

Convection Oven

Manual / Digital

Electric / Gas

Static

Side / Rear

10-TRAY

Convection Oven

Digital / Touch

Electric / Gas

Rotary

Rear Blower

12-TRAY

Convection Oven

Manual / Digital

Electric / Gas

Static

Side / Rear

16-TRAY

Convection Oven

Manual / Digital

Electric / Gas

Rotary / Static

Side / Rear

VIEW ALL CONVECTION OVENS

PRODUCT LINE · COUNTERTOP OVENS

Commercial Countertop Convection Oven Series

Compact commercial countertop convection ovens designed for cafés, bakeries, and small kitchens requiring reliable baking performance with limited installation space.

COMPACT

Countertop Convection Oven

Manual / Digital

Electric

Black / Yellow

Rear Blower

STANDARD

Countertop Convection Oven

Manual / Digital

Electric

Black / Yellow

Rear Blower

VIEW ALL COUNTERTOP OVENS

PRODUCT LINE · CONVEYOR PIZZA OVENS

Commercial Conveyor Pizza Oven Series

Commercial conveyor pizza ovens designed for pizzerias, fast casual restaurants, and high-volume foodservice operations. Available in radiant heating and impingement airflow systems for consistent continuous baking.

CONVEYOR

Conveyor Pizza Oven

Manual

Electric / Gas

12-32 Inch

IMPINGEMENT

Conveyor Pizza Oven

Manual

Electric / Gas

13-33 Inch

IMPINGEMENT

Conveyor Pizza Oven

Digital

Electric

12-18 Inch

VIEW ALL CONVEYOR PIZZA OVENS

PRODUCT LINE · DECK PIZZA OVENS

Commercial Deck Pizza Oven Series

Commercial deck pizza ovens with stone baking decks are available in single- or double-deck designs, black-finished or stainless-steel bodies, and electric or gas versions. Control functions vary by model.

DECK

Deck Pizza Oven

1-Deck / 2-Deck

Electric / Gas

12″Pizza × 4

12″Pizza × 8

DECK

Deck Pizza Oven

1-Deck / 2-Deck

Electric / Gas

12″Pizza × 6

12″Pizza × 12

DECK

Stainless Steel Deck Pizza Oven

1-Deck / 2-Deck

Electric / Gas

12″Pizza × 6

12″Pizza × 12

VIEW ALL DECK PIZZA OVENS

FREQUENTLY ASKED QUESTIONS

Common Questions About Commercial Baking Equipment

Convection ovens use fan-circulated hot air across multiple trays and are commonly used for cakes, cookies, and pastries. Deck ovens transfer heat through a baking deck and are used for products that benefit from direct deck heat, including pizza and some breads. The appropriate choice depends on the product, batch size, required output, and desired baking characteristics; some operations use both.

For a small bakery, a countertop convection oven can be a practical starting point when its tray capacity suits the menu and batch size. Compare usable tray size, power supply, installation requirements, and expected output before choosing; a floor-standing convection oven may be more appropriate for higher-volume production.

Choose between electric and gas according to the oven model, available utilities, local energy costs, required output, and installation conditions. Preheat, recovery, temperature control, operating cost, ventilation, exhaust, clearances, and fire-safety requirements vary by model and site. Confirm all installation requirements under applicable local codes before ordering. Electric and gas availability varies by model.

A pizzeria should select an oven according to pizza style, product size, required output, energy supply, and installation conditions. Deck ovens can suit products that benefit from stone-deck baking, while conveyor ovens support repeatable continuous production. Maximum temperature alone does not establish suitability for a particular pizza style; confirm usable deck temperature, upper and lower heat balance, recovery performance, product size, and test-bake results.

Choose a conveyor pizza oven when repeatable continuous production and controlled bake time are priorities. The belt reduces manual turning and batch timing, but operators must still load, unload, monitor product quality, clean the oven, and follow food-safety procedures. Choose a deck oven when stone-deck baking and direct control of the bake are priorities. Confirm energy options and installation requirements for the specific model and market.

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