Best Ovens for Turkish Bread: Single Rack Oven, Double Rack Oven, or Deck Oven?

If you are opening a Turkish bakery, choosing the right oven is one of the most important decisions you will make. The best oven depends on the products you plan to produce.

At M&H Bakery Equipment, after working with Turkish bakeries throughout Canada and the USA, we generally recommend:

For Ekmek (Turkish Bread)

✅ Single Rack Oven
✅ Double Rack Oven

For Simit

✅ Single Rack Oven
✅ Double Rack Oven

For Lahmacun

✅ Stone Deck Oven

Best Oven for Turkish Ekmek Bread

Traditional Turkish Ekmek bread requires:

• Strong steam
• Consistent heat
• Good volume
• Uniform crust color
• High production capacity

For commercial production, rack ovens are usually the best choice.

Single Rack Oven

Perfect for:

• Startup bakeries
• Medium production facilities
• Retail bakeries

Benefits:

• Lower investment
• Excellent baking consistency
• Reliable steam system
• Flexible production

Double Rack Oven

Ideal for:

• Wholesale bakeries
• Supermarket suppliers
• High-volume Turkish bakeries

Benefits:

• Twice the production capacity
• Lower labor cost per loaf
• Excellent steam generation
• Consistent color and texture

Many Turkish bakeries producing Ekmek daily choose double rack ovens because they can handle large volumes efficiently. Rack ovens are widely used for bread, rolls, pastries, and Simit production due to their high capacity and steam control. 

Best Oven for Simit Production

Simit is one of the most popular Turkish bakery products and requires:

• Consistent browning
• Uniform baking
• High-volume production capability

For commercial Simit production:

Single Rack Oven

or

Double Rack Oven

are usually the best options.

Rotary rack ovens are commonly used for Simit production and are designed to handle products such as Simit, buns, rolls, pastries, and bread with excellent consistency and efficiency. 

Best Oven for Lahmacun

Lahmacun is completely different.

Unlike Ekmek or Simit, Lahmacun requires:

• Direct bottom heat
• Stone baking surface
• High baking temperatures
• Crispy bottom texture
• Traditional baking characteristics

For this reason:

Deck Oven Is The Best Choice

Stone deck ovens provide direct heat from the baking surface and are especially suited for traditional breads, flatbreads, pizzas, and similar products. 

Why Deck Ovens Are Better for Lahmacun

Benefits include:

• Crispier crust
• Better bottom bake
• Authentic texture
• Traditional appearance
• High-temperature baking

Lahmacun is traditionally baked very thin in stone or wood-fired style ovens, making deck ovens the preferred commercial solution. 

Our Recommendation

If your bakery mainly produces:

Ekmek Bread

Simit

Rolls

Buns

Pastries

➡️ Choose a Single Rack Oven or Double Rack Oven

If your bakery mainly produces:

Lahmacun

Turkish Pide

Flatbreads

Pizza-Style Products

➡️ Choose a Stone Deck Oven

If you produce all of them, many successful Turkish bakeries operate with:

• Spiral Mixer
• Divider Rounder
• Dough Moulder
• Double Rack Oven
• Stone Deck Oven

This gives maximum flexibility and production capacity.

Why  Choose Panemor Ovens

At M&H Bakery Equipment, we supply Panemor Single Rack Ovens, Double Rack Ovens, and Deck Ovens throughout Canada and the USA. Fully certified NSF AND cETL . 

Benefits include:

• Proudly Made in Canada
• NSF-oriented hygienic design
• cETL certified
• High steam production
• Reliable daily operation
• Designed for Turkish, Persian, Afghan, and Middle Eastern bakeries
• Full installation and training

We provide complete A-to-Z Turkish bakery solutions including bakery design, permits assistance, equipment installation, staff training, financing, and ongoing support throughout Canada and the United States.