Baking Oven
Choosing a bakery oven in the Philippines comes down to three things: how much you bake per day, the space and power you have, and the kind of products you sell. Triple Z supplies commercial gas deck ovens from a compact 1-deck/1-tray up to a high-output 3-deck/9-tray, plus electric deck models — sized for everything from a barangay café to a production bakery.
Deck ovens, by production scale
A deck oven bakes on stone or steel decks that hold heat and give bread its crust and lift. More decks and trays mean more loaves per bake:
1-deck / 1–2 tray — new and small bakeries, cafés and home-based businesses going commercial.
1-deck / 3 tray to 2-deck — growing bakeries that need a bigger single bake without a big footprint.
3-deck / 6–9 tray — established production bakeries baking continuously through the day.
Gas or electric?
Most Philippine bakeries choose gas deck ovens for lower running cost and fast recovery between bakes. Electric decks give very even, controllable heat and suit pastries and smaller spaces without a gas line. We can advise based on your products and utilities.
What a commercial oven costs
Pricing depends on deck count, build and delivery location, so our ovens are quoted on request. Tell us your target daily output and we will recommend a deck count and send an indicative price band — usually within one business day. See our guide on choosing and budgeting an oven, or request a quote.
Choosing a commercial deck oven for your bakery
A deck oven is the heart of a production bakery, and the right one depends on how much you bake and how you bake it. Triple Z supplies gas deck ovens from a single 1-deck/1-tray unit up to a 3-deck/9-tray production oven, plus electric deck models — sized for everything from a barangay café to a full wholesale bakery.
Gas vs electric
Gas deck ovens heat fast, recover quickly between bakes and usually cost less to run — the popular choice for most Philippine bakeries. Electric deck ovens give very even, consistent heat and need no gas line, which suits smaller or indoor setups.
Sizing by production scale
- Starting out / café: a 1-deck, 1–2 tray oven.
- Growing bakery: a 2-deck, 4–6 tray oven for more volume and product variety.
- Production bakery: a 3-deck, 9-tray oven to bake at scale.
Every oven is delivered and commissioned on-site, carries a 12-month warranty and is backed by our after-sales support. Not sure which deck count fits your output? Send us your target daily production and we will recommend the right size.
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