Deck Oven

A traditional style oven preferred by pizza and bread bakers. When supplied with stone baking decks, they radiate the heat more evenly and help produce a crisper crust.

Display Deck Oven

Basically the same as a traditional deck oven but with a more attractive look for use in locations where the oven will be visible to customers.

Display Deck Oven

Another variation of a traditional deck oven but with a visible flame for use in locations where the oven will be seen by customers.

Countertop Deck Oven

A small footprint version of a traditional deck oven whcih can be used in areas where space is limited.

Countertop Deck Oven

Inside view of oven. Each cavity can be split, or whole and can be used to bake a wide variety of items.

Convection Oven

These ovens have a fan inside which helps circulate the air around the cavity for faster baking. They are used to bake a variety of items,e.g., cookies, muffins, pies, etc.

Countertop Convection Oven

A half-size convection oven for tight spaces.

Proofing Cabinet

Used to proof dough in many bakeries. Has temperature and humidity controls for acurate rising.

Proofing Cabinet

Another version of proofer showing clear, see-thru doors to monitor bread rise.

Bun Pan Rack

A mobile rack designed to hold bun, or sheet pans for cooling, transport, holding, etc. These come in a variety of sizes and quality.

Bun Pan Rack

Another rack shown with pans. Fully-welded versions tend to hold up better. Aluminum is standard unless they are being in a roll-in baking oven.

Baker's Table

A maple top work table used for working the dough, rolling out piecrusts, etc. The model shown has risers to keep flour on the table.

Dough Mixer

Large bakery mixer available in sizes from 40-120 Quart capacities. Used mainly for mixing dough.

Countertop Mixer

Smaller bakery mixer in sizes from 5-30Qt. Used for mixing icings, frostings, fillings, and smaller batches.