Deck ovens

About our Deck ovens

Purchase outright 

Supplied by one or more of hundreds of dealers nationwide that we partner with. We can help you find the equipment you need, finance it, and ensure it’s promptly delivered to your door.


Mostly ex-rental equipment we’ve sourced from businesses we know and trust. It’s been fully refurbished and is backed by a three-month warranty. Read more


Includes runout and used equipment supplied by our equipment-dealer partners; ex-demo equipment previously used in a dealer’s demonstration kitchen; and scratch-and-dent equipment that’s sustained minor cosmetic damage.


Choosing the right deck oven can be tricky. And what if your business quickly outgrows the equipment, or changes direction and needs different equipment?

Rent–Try–Buy solves this problem by allowing you to try the equipment before deciding whether to buy it. The manageable weekly rental payments also help your business maintain a positive cash flow.

May suit you if you’re… 

  • A new or established business
  • After $1,000 or more of equipment funding
  • Looking to try the equipment before deciding whether to buy it, including items you're not sure about or think you might quickly outgrow.

Key features 

  • Flexible, 12-month rental agreement
  • Manageable, weekly rental payments
  • Upgrade or buy the equipment at any time
  • If you buy, get back 75% of your net rental payments — to put towards the purchase price
  • Continue renting or return equipment after 12 months
  • Rental payments are 100% tax deductible."

Not what you’re looking for? Check out Lease-to-Keep

Why choose us 


Massive range

Our range of commercial ovens — including pizza deck ovens and bakery deck ovens — is one of Australia’s largest.


Finance solutions 

We finance virtually any type of commercial kitchen equipment, including the world’s leading brands.


New and used 

Our online marketplace includes not only brand-new hospitality equipment but also ‘Certified Used’ and clearance equipment.


Fast delivery 

If the equipment’s in stock, it can usually be delivered to your business within 1–8 business days.



If you finance new equipment through us, we’ll consider paying you cash for any old equipment you’d like to trade in.


Warranty support 

If your financed equipment breaks down within the warranty period, we can help you arrange a free repair, replacement or refund.

Building equity in your equipment

For every $1 of rent you pay in the first year, you'll get back 68 cents to put towards the equipment's purchase price, if you decide to buy it.^

^You’ll get a 75% rebate on your net rent — the total rent you’ve paid minus GST, which equates to 68 cents in the dollar. For example, if you paid $10,000 in rent, your net rental rebate would be $6,818 ($10,000/1.1 x 0.75). In addition, each rental payment you make is 100% tax deductible, reducing the net cost of ownership even further.*

Deck ovens brands we finance

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Frequently Asked Questions

What is a deck oven?

A deck oven is a type of oven commonly used in bakeries, pizzerias and other foodservice establishments to bake bread, pizzas, pastries and other goods.

It’s named for its design, which consists of several "decks" or shelves where the baking takes place. The decks are typically made of stainless steel, ceramic or thick stone that helps retain heat and distribute it evenly.

The decks can be individually controlled, allowing different baking temperatures and times for simultaneous baking of various items.

The heat in a deck oven is usually generated either by gas burners or electric heating elements located beneath each deck.

This setup ensures consistent heat distribution and precise temperature control, resulting in uniform baking and a desirable texture.

What’s the difference between a deck oven and a pizza oven?

Deck ovens are used to bake not only bread and other baked goods but also pizzas; so, ‘deck oven’ and ‘pizza oven’ are often used interchangeably (wood-fired ovens and conveyor ovens are also used to make pizzas).

Pizza deck ovens are generally smaller than bakery deck ovens, with fewer and more compact decks; and their deck height is typically lower, as they don’t have to accommodate the rising of various breads and pastries during the baking process.

Pizza deck ovens are most often powered by gas or infrared heating elements, to achieve the high temperatures required for baking pizzas quickly and creating the desired pizza crust.

How does a deck oven work?

Most deck ovens bake food by transferring heat in two ways:

  1. Radiant heat, which heats the air inside the oven and penetrates into the dough; this heat also radiates into the oven’s decks, which absorb and retain heat very well.
  2. Conductive heat, which is transferred from the hot decks to the dough — either directly or via a baking tray or pan. The combination of radiant heat and conductive heat helps ensure even and thorough baking and the formation of crusts with desirable texture and browning. Some deck ovens also come equipped with:
  3. Convection fans, which circulate the hot air, further enhancing heat distribution and baking efficiency.
  4. Steam-injection systems, which can help give baked goods a light, airy texture and crisp and shiny crusts. If you intend to bake a wide variety of goods, it’s recommended you get an oven that allows you to adjust the baking temperature and time for each deck independently.

What sizes do commercial deck ovens come in?

Single-deck ovens, double-deck ovens, and triple-deck ovens are the most common sizes, with one, two, and three decks respectively, however commercial deck ovens can have as many as eight or more decks

The number of baking trays or pans each deck can accommodate is dependent on the oven’s width and depth.

The width of a deck oven generally ranges from about 700mm to 1,900mm, and the depth from about 580mm to 1,400mm.

Determine the number of decks you require based on your production capacity and the variety of products you intend to bake simultaneously.

Also, assess the dimensions of the oven to ensure it can accommodate your baking trays or pans.

How much power does a commercial deck oven need?

Electric deck ovens require either a single-phase power supply (230V or 240V) or a triple-phase power supply (400 V or 415V).

Gas deck ovens require either natural gas or liquefied petroleum gas (LPG); specific requirements, such as gas pressure and gas connection type, vary between models.

Generally, the larger the commercial deck oven, the higher its power or heating demands.

To determine the precise requirements for a specific make and model, refer to the manufacturer’s specifications or consult with the supplier or manufacturer.

What are the different types of deck materials used in a deck oven?

Different types of materials are used in the decks of deck ovens, each offering specific properties and advantages for baking. Here are the most common ones:

Stone decks: Materials like cordierite, soapstone, or ceramic stones are used due to their excellent heat retention and distribution properties. Stone decks provide consistent and even heat transfer, helping to achieve desirable crusts and textures in baked goods.

Refractory-tile decks: Firebrick and ceramic tiles, to name a few, can withstand high temperatures and efficiently absorb and radiate heat, resulting in well-baked products with crispy crusts.

Steel decks: Known for their exceptional heat conductivity, steel decks heat up quickly and evenly, making them suitable for high-volume baking. They’re often preferred for pizza baking, as they produce a crispy bottom crust while maintaining proper heat balance.

Cast-iron decks: Distribute heat evenly and hold it for extended periods, contributing to consistent baking results. They’re especially favoured for certain types of bread and pastry baking.

* This advice is general in nature and does not consider your personal circumstances. Professional advice should be sought that is tailored to your personal situation.