Single Deck , Double Deck , Three Deck Bakery Oven Manufacturers in Mumbai

Main Uses

1. Pizza

• Neapolitan: 400-485°C on stone = 60-90 second bake. Gets the leopard-spotted crust and soft center you can’t do in home ovens.
• NY-style, Roman, pan pizza: Consistent bottom char without burning the cheese on top, thanks to separate top/bottom heat control.
• High volume: Pizzerias run deck after deck during dinner rush because stone recovers heat fast.

2. Artisan bread

• Sourdough, baguettes, ciabatta: Direct stone contact + steam injection gives maximum oven spring and a crackly, caramelized crust.
• Rye, whole wheat: Even, penetrating bottom heat sets the crumb without a gummy interior.
• Multiple products: Run one deck at 240°C for baguettes, another at 180°C for enriched loaves.

3. Flatbreads & ethnic bakes

• Naan, pita, lavash, roti: Stone mimics a tandoor. Bread puffs instantly and gets charred blisters.
• Focaccia, manakish: Crispy bottom, soft top. Oil doesn’t make the base soggy like it can in sheet pans.

4. Pastry & desserts

• Croissants, danish: Stone prevents soggy bottoms and gives even lift without the fan drying out lamination.
• Tarts, galettes: Crisp shortcrust base every time.
• Cheesecakes: Gentle, even radiant heat reduces cracking.

5. Roasting/baking

• Veggies, chicken, casseroles: When you want deep caramelization from below without blowing air around.
• Low-and-slow: Stone’s thermal mass holds steady temp for long bakes.