●Commercial Ovens
Three-Deck Baking Oven
Three-deck baking oven for bread, pastries and pizza – three independent chambers in one footprint.
Price on requestPricing depends on size, power option & installation scope
- Decks
- 3
- Power
- Gas / Electric (model dependent)
- Steam
- Optional (model dependent)
- Warranty
- Manufacturer warranty + Imetimex after-sales support
01Overview
A three-deck baking oven stacks three independent baking chambers, each with its own controls, so a bakery can bake bread on one deck, pastries on another and pizza on the third at the same time. Stone or steel decks give the strong base heat needed for good crust. It is a proven, space-efficient solution for bakeries and hotel pastry kitchens that need flexible output. Sourced for professional use rather than the home, it is built to cope with the pace, cleaning routines and humidity of Nigerian commercial kitchens.
Key features
- Three independent baking decks
- Separate top and bottom heat per deck
- Stone or steel baking surfaces
- Steam injection option for bread
- Insulated chambers for efficiency
- Gas or electric versions
Ideal for
Bakeries, hotel pastry kitchens, pizzerias, supermarkets and confectioneries.
Installation & support
Imetimex manages site survey, delivery, installation and staff training anywhere in Nigeria, with maintenance contracts available to keep your kitchen running.
Frequently asked questions
Q1Can each deck run at a different temperature?
Yes, each deck has its own controls, allowing different products to bake together.
Q2What is steam injection for?
Steam helps bread rise and develop a glossy crust; it is optional on many models.
