> >Bakery ovens

    • even baking
    • baking on the stone slabs
    • baking size from 8,5 to 20m2
    • 4 or 5 baking chambers
    • efficient steam system
    • powered with oil or gas

    • even baking
    • baking on the rack
    • rack on a hook or platform
    • efficient steam system
    • powered with oil, gas or electric power
    • electronic or touch control

Bakery oven is intended for baking many different products, such as bread, buns or pastries and cakes. Commercial bakery ovens made by JEREMY are unique solutions for a every baker – uniform baking, efficient steam generation and outstanding durability. We offer deck oven, rack oven, and modular electric deck oven. When selecting an commercial bakery oven, one should consider first of all the type of power supply, the level of production and the type of baked products. For bread baking, usually a cyclo-thermal deck oven is selected, for buns, cakes, and pastries, a rotary oven is preferred. For a typical confectionery production an electric modular oven is optimal.