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.

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