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Commercial Ovens

The oven is the heart of any bakery, and the right commercial oven is the one matched to the products it bakes. Deck ovens build crust and colour, convection ovens brown evenly at volume, rack ovens push through trolleys of product, and combi ovens bring a wide range of cooking together in one versatile unit.

Vanrooy supplies commercial ovens for bakeries and production kitchens, sizing every machine to your specific floor space and output.From initial selection through to installation and ongoing support, our team of bakery specialists are with you at every step, wherever your business is located.

Deck and Convection Ovens

Deck ovens bake directly on a hot stone-style deck, delivering the crust and colour that artisan bread, sourdough and pizza demand with steam injection on many models to set an even better crust. If you’re curious about what you can cook in a deck oven, check out this blog post for more information. Convection ovens circulate hot air throughout the chamber with a fan for even browning across full trays, making them well suited to pastries and high-volume batch baking, with humidity control also often available. Vanrooy supplies a range of industrial convection ovens to suit wholesale production, you can read our full blog post about this solution here.

Rack and Combi Ovens

Rack ovens take a full trolley of trays at once for serious throughput, for precise, stable control across the whole load. Upgrading to a rack oven is a significant decision, with several key factors worth considering. Read our blog post to help determine whether a rack oven is the right fit for your setup. Combi ovens combine convection and steam in adjustable amounts for versatile cooking across bakery and foodservice applications, from bread to roasts. Vanrooy supply a range of electric rack oven options for bakeries prioritising precise, consistent control.

How to Choose a Commercial Oven

When choosing a commercial oven, you should start with the product. Crust-led bread and pizza point towards a deck oven while even, high-volume baking is better served by a convection or rack oven. From there, weigh up batch size, floor space and whether steam is a priority for your production needs or not. Choosing a deck oven or choosing a rack oven is a significant decision, and our guides were made to help you weigh what matters most for your setup.

Ovens for Bread, Pastry and Foodservice

What comes out of your kitchen should shape what equipment goes into it. For bread and pizza products that require an even crust, a commercial deck oven delivers the direct heat and steam that build genuine artisan character. When volume becomes the priority, a rack oven takes a full trolley through the bake at once, built for bakeries producing products at serious scale. Pastries and delicate batch work call for something gentler and more even, such as a commercial convection oven, where circulating air ensures every tray browns consistently. And where a kitchen’s output spans both bakery and broader foodservice, from bread through to roasts, a combi oven offers the flexibility to handle it all in one unit. As product ranges grow, so does the equipment mix, as most established bakeries end up running several oven types side by side.

The Brands We Supply

Vanrooy partners with leading European commercial oven manufacturers to give bakeries and production kitchens genuine choice, backed by proven reliability. Salva anchors our range across convection, rack and deck ovens, trusted for consistent performance at every scale. For combi and convection cooking, we supply Venix and Smeg, alongside MKN for dedicated combi ovens. At the industrial end, Hein delivers rack and deck ovens built for serious, continuous throughput. And for speed without compromise, Mychef rounds out the range with high-performance speed ovens suited to fast-paced service environments.

Commercial Oven Frequently Asked Questions

Which commercial oven is best for a bakery?

The best oven for a bakery depends entirely on what you’re baking. Deck ovens suit artisan bread and pizza, where crust and colour matter most. Convection ovens are better suited to pastries and even, high-volume baking. Rack ovens are built for serious throughput, and combi ovens offer the flexibility to handle a broader range of work. Vanrooy’s team of bakery specialists are here to guide you to the oven that’s genuinely right for what you bake.

Should I choose a Deck or convection oven?

We recommend choosing a deck oven for crust-led bread and pizza, where direct heat delivers genuine artisan character. Alternatively, choose a convection oven for even, high-volume browning across a broader range of products. Many bakeries run both as their range grows, matching each oven to what it does best.

Do you supply commercial pizza ovens?

Yes. Alongside our dedicated pizza deck oven range, standard deck ovens are also well suited to pizza production, delivering the direct heat that builds genuine crust and colour. Whether you’re running a dedicated pizza operation or pizza alongside a broader bakery range, we can help match the right oven to your setup.

Do you supply Electric or gas commercial oven?

We supply electric commercial ovens, offering precise temperature control, clean operation and stable recovery between loads. Electric is our focus across the range, giving bakeries reliable, consistent performance without the infrastructure demands of gas, however our team can explore gas options with you upon request.

Do you supply spare parts and service for commercial ovens?

Yes. Vanrooy supplies genuine spare parts for the oven brands we supply, with servicing and maintenance delivered through Premier Care which is our promise of ongoing 24/7 support. Backed by a nationwide team of trained service technicians, wide range of genuine part stock, and 24/7 national assistance, Vanrooy’s Premier Care keeps your oven performing at its best long after the purchase goes through.