Once you’ve settled on a deck oven, the next question is fuel: gas or electric? Both bake beautifully; the right choice depends on your utilities, products and budget.
Gas deck ovens
Most Philippine bakeries run gas. Running cost is typically lower, decks recover heat quickly between bakes, and you’re not exposed to power interruptions. Gas suits high-volume bread production where the oven runs all day.
Electric deck ovens
Electric decks give very even, precisely controlled heat — ideal for pastries, cakes and delicate bakes — and install anywhere with the right power, no gas line needed. They shine in smaller cafés and pastry-focused kitchens.
How to decide
- High bread volume, gas available → gas deck.
- Pastry focus, no gas line, want fine control → electric deck.
- Unsure → tell us your products and utilities and we’ll recommend.
Request a quote and we’ll spec the right oven for your kitchen.