A commercial deck oven bakes directly on a hot stone or steel deck, giving pizza and bread a crisp, even bottom and a classic crust. Babak Food Equipment supplies deck ovens for pizzerias, bakeries, restaurants and cafés across Vancouver and British Columbia, from brands such as Bakers Pride, Sierra and Royal, in single, double and triple deck configurations, for both pizza and bakery use.
Types of deck ovens
Electric deck ovens
Electric deck ovens often offer separate top and bottom heat controls for each deck and, on some models, steam injection for bread – ideal for bakeries and locations without gas.
Gas deck ovens
Gas deck ovens heat up quickly and are a favourite for high-volume pizza. Stacking two or three decks lets you bake more in the same footprint.
How to choose a pizza deck oven
Deck size and number: count how many pizzas or loaves you need per bake and choose single, double or triple decks to match.
Deck material: stone or ceramic decks hold heat for crisp crusts; steel decks recover faster between loads.
Gas or electric: check your gas line or voltage and phase. Gas units need a licensed gas fitter.
Ventilation: most deck ovens need a commercial hood – local code decides.
Space and weight: deck ovens are heavy; measure doorways and floor space and plan access for installation.
Why buy your deck oven from Babak Food Equipment?
With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team helps you compare deck sizes and fuel types and check gas, power and ventilation. Delivery and installation options are available across BC – details and costs are discussed when you order. Also see our conveyor ovens, convection ovens and used restaurant equipment.
Frequently asked questions
What are the disadvantages of a deck oven?
Deck ovens need more operator skill than conveyor ovens, take longer to heat up and are heavy and large. In return they give a superior crust for pizza and bread.
How much does a deck oven cost?
Cost depends on the number of decks, the size, the fuel and the brand. Request a quote and our team can compare options for your budget.
What’s the difference between a commercial oven and a regular oven?
Commercial ovens are built for long hours, reach higher temperatures, recover heat faster and have heavier construction. They also need commercial gas or power connections and usually a hood.
Is a deck oven good for bread?
Yes. A deck oven with stone decks – and steam on some models – is a traditional choice for crusty artisan bread.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.