Products

A commercial electric deck oven is a professional baking oven designed for artisanal bread, pizza, baguettes, croissants, and pastries. Unlike convection ovens, which circulate hot air, a deck oven uses radiant heat to bake products evenly on a stone or steel surface, mimicking the traditional method used in stone hearth ovens.

✅ Why is it popular? Because it delivers:

• Uniform baking

• Artisan-style crust

• Multi-deck flexibility

• Large baking capacity

  If you're searching for a bakery deck oven for sale in Canada, especially a deck oven for artisan bread or deck oven for pizza, Panemor offers powerful and reliable options.

  How Does a Deck Oven Work?

  Let’s break it down clearly:

  🔥 Radiant Heat Baking:

  Each baking chamber (deck) uses top and bottom electric heating elements. These elements transfer direct radiant heat to the stone baking surface, which stores heat and releases it gradually.

  This gives:

  • Excellent oven spring (rise)

  • Even color and crust

  • Perfect moisture retention for sourdough, baguettes, and dense breads

  🍞 Deck-by-Deck Control:

  Each deck works independently. You can set different temperatures for each level, so:

  • Bake croissants in deck 1 at 180°C

  • Bake sourdough in deck 2 at 250°C

  • Bake pizzas in deck 3 at 300°C

  That’s why this is called a multi-deck oven for bakery production – you’re essentially operating 3 ovens in 1.

  ---

  🌡️ Steam Injection System (Optional or Built-In)

  Many electric bakery deck ovens offer steam injection, essential for artisan bread baking. It works by injecting water into the deck at the beginning of the baking cycle, creating steam that:

  • Keeps the crust flexible for expansion

  • Gives a shiny, blistered crust

  • Improves the final texture

  This is a top feature if you're offering artisan bread in a commercial bakery.

  ---

  🚪 Built-In Proofer – A Space-Saving Game Changer

  One of the key features of the Panemor electric deck oven is its integrated proofer.

  What is a proofer? It’s a warm, humid chamber used to allow dough to rise (proof) properly before baking.

  ✅ Why it matters:

  • Proof your dough with perfect humidity and temperature

  • Saves space – you don’t need a separate machine

  • Improves dough texture and final product consistency

  For bakeries searching “commercial deck oven with proofer” or “deck oven with built-in proofer for bread,” this feature is a massive selling point.

  ---

  We ship across Canada – Panemor ovens are available in Toronto, Vancouver, Calgary, Montreal, Ottawa, Edmonton, Winnipeg, and all other cities.

  • Fast delivery and responsive customer support

  • Secure packaging and installation guidance

  • After-sales service and warranty across provinces

  If you're searching for “bakery oven for sale in Toronto”, “electric deck oven in Montreal”, or “best deck oven for bread baking in Canada”, Panemor is your go-to solution.

• Artisan Bakeries: For sourdough, rye, multigrain – thanks to the steam system and stone deck

• Pizza Restaurants: For high-heat Neapolitan-style or deep-dish baking

• Cafés & Coffee Shops: For proofing and baking pastries in a small space

• Bakery Startups: Great entry-level machine with expandable capacity

• Production Kitchens: For consistent results with different products at once

Panemor’s Multi Deck Steam Tube Ovens are produced according to our customer’s demands to achieve a high amount of production capacity, expandable baking system and untouched production requirement by considering the latest technology. The Multi-deck oven with fixed decks and steam tubes equipped with an important thermal mass that makes it unique due to its gradual cooking system. It can be fuelled with gas or diesel. The fume ducts made in refractory bricks are fully covered by cement and the tube bundle is equipped with double cross beams for each deck, ensuring high thermal mass of the oven. Also, the sides and top of the ovens are covered with concrete and finished with insulation. Heat losses are significantly reduced thanks to the motorized shutter installed on the fume chimney. At the end of the main baking’s it’s possible to bake further products with the burner fully switched off for a long period of time, resulting in zero energy costs. These products can be the ones not needing high temperatures like pastries or biscuits. The safety thermostat installed on the oven guarantees that the oven complies with all CE safety standards and regulations.