The bakery deck oven is designed for baking pastries, bread and other dough products. These kind of ovens are usually used in small to medium-sized bakeries, but can often be found in large bakeries as well.
The tunnel oven is designed for mass production of large quantities of bread and pastries. The molded dough is automatically conveyed into the fermentation chamber.
The bakery vacuum cleaners are indispensable tools in a bakery. They are used for cleaning the ovens from burnt flour and breadcrumbs and other production waste which might affect the quality of finished products.
