COMMERCIAL & INDUSTRIAL BAKING
From your first deck oven to a rack-based production setup. Explore equipment for bread, cakes and pastry, then request the specifications that fit your bakery.
01 / CHOOSE YOUR OVEN
Four oven families. One practical starting point.
Bread & pizza / Cakes & pastry / Commercial kitchens
THE OVEN COLLECTION
Start with the oven type, then compare the configuration. Features and available options vary by model.
01 / OVEN RANGE
Bake by deck. Choose the chamber layout around your product range.
For bread, pizza and mixed bakery batches. Review electric or gas heating, deck count, tray size and model-specific steam options.
02 / OVEN RANGE
Plan around a rack-based baking workflow.
For bakeries reviewing larger batches. Confirm rack dimensions, tray count, heat source and loading access for the selected model.
Start with how you load the oven: by deck, by tray, by rack or on a moving belt. Confirm heating options and utilities for the specific model.
| Oven type | Heat and loading | Typical products | Capacity and installation checks |
|---|---|---|---|
| Deck oven | Radiant heat; load each deck separately. | Loaves, rolls and pizza | Compare trays per deck, deck dimensions and loading clearance. |
| Convection oven | A fan circulates hot air around trays. | Cookies, pastries and small cakes | Check tray spacing, trays per batch and electrical supply. |
| Rotary rack oven | A loaded rack rotates during baking. | Repeated batches of bread or buns | Match rack and tray dimensions; allow space to turn and load the trolley. |
| Tunnel oven | A conveyor moves products through a heated chamber. | Continuous runs of consistent products | Size the belt around product spacing and baking time; allow room for infeed, discharge and cooling. |
For a continuous line, send your product dimensions, target pieces per hour, baking time and factory layout. These determine the belt width and heated length to review for your project.
View the tunnel oven, equipment photos and product video →
For pizza, compare the baking surface and chamber clearance with your pizza diameter. Browse commercial pizza ovens →
BAKERY OVEN APPLICATIONS
Explore baking applications and the equipment features that support each workflow, from artisan bread to rack-based production.
For loaves, baguettes and other hearth-baked products, consider how heat reaches the base of the dough and how the baking chamber retains heat between loads.
Tray-baked cakes, cookies and laminated pastries need a baking environment suited to their recipes. Fan-assisted convection ovens are a starting point for this workflow.
Plan the baking surface and loading arrangement around your pizza style, diameter and service workflow, whether baking directly on the hearth or using pans.
For bakeries moving multiple trays through a repeatable schedule, rotary rack ovens support a trolley-based loading workflow within the wider production process.
Baking results depend on the recipe, loading and oven configuration. Review the exact model specifications and confirm any required steam or control options.
FROM THE FACTORY FLOOR · Explore the MAILEKITCHEN equipment overview.
MANUFACTURING & PROJECT SUPPORT
MAILEKITCHEN is a bakery equipment factory focused on commercial ovens, dough mixers and equipment for bread and cake production. From a single oven to a wider equipment setup, start with your product and work toward an agreed specification.
Discuss your product range, output and workspace to define a practical oven configuration.
Review equipment and branding requirements, with production coordinated around the agreed specifications.
Confirm equipment checks, pre-shipment testing, packing and the support scope for your project.
03 / OVEN RANGE
A tray-based option for your daily bake.
Explore fan-assisted baking for cakes, pastry and other products. Match tray format, chamber capacity and controls to your recipes.
04 / OVEN RANGE
Explore a flexible commercial kitchen setup.
Our European-style range includes deck ovens with steam and combination units pairing a convection oven with deck chambers. Compare configurations for bread, rolls, cakes or pastries; steam availability, tray count and controls vary by model.
BAKERY OVEN QUESTIONS
The best oven depends on what you bake and the output you need. Deck ovens are often chosen for artisan bread and pizza, convection ovens for cakes, pastries and tray-based baking, and rotary rack ovens for larger batches. Compare tray size, baking time, steam requirements, available utilities and installation space before choosing a model.
A deck oven uses heated baking chambers with heat from above and below; on suitable models, products can bake directly on the hearth. A convection oven uses fans to circulate hot air around trays. Deck ovens offer control over the baking conditions in each chamber, while convection ovens suit many tray-based products. The right choice depends on your recipes, loading method and desired baking results.
Start with your required output during peak production, rather than tray count alone. Estimate the products per tray, trays per batch and complete batch time, including loading and unloading. Then check tray dimensions, usable chamber space, product height and the number of batches you can run within your working hours. Share these details with us to compare suitable models and allow room for planned growth.
Tray compatibility and customization options depend on the oven model. Send the exact tray length, width and height, together with your required tray count and spacing. For rack ovens, also provide the trolley dimensions and loading arrangement. Our team can check suitable standard configurations and whether a custom configuration is available before you place an order.
Complete the enquiry form below or email mailekitchen@gmail.com with your preferred oven type, products to be baked, tray size and required output. Please also include your destination country, available voltage and phase, preferred heat source and any steam requirements. If you have not selected a model, describe your production needs so our team can help you review suitable options and prepare a quotation.
Planning croissant production? Explore our Croissant Production Line solutions for lamination, cutting, forming, proofing and baking configuration.
LET’S PLAN YOUR NEXT OVEN
Share your requirements for model specifications and a project quotation.
For distributors, bakery owners and project buyers. Include your tray size and destination country to help us prepare a useful reply.
Equipment for dough preparation, baking and complete bakery workflows.
✓ Equipment specifications
✓ Options for your production needs
✓ Project quotation
Prefer to email us?
mailekitchen@gmail.com
Share your requirements and we’ll help you explore suitable equipment.