The ProLine double-deck convection oven stacks two full-size electric ovens in one footprint, doubling baking capacity for bakeries and high-volume lines. Each deck circulates hot air across five full-size sheet pans with its own controls, so two products can bake at different temperatures at once. The stainless body and full-size glass doors make it easy to load, watch, and clean through a heavy production run.
Build and construction
Two stainless cabinets stack over insulated walls, each with a full-size glass door and interior light for checking product without opening up. Each deck has its own rear fan, heating elements, and controls, so the upper and lower ovens run independently. The racks slide on stamped guides that clear for cleaning, and the stacked unit stands taller overall while keeping the same floor footprint as a single deck.
Each door is counterbalanced so it stays where it is set, and the interior racks and side guides lift out for a full clean. Dependable gaskets seal both cavities so each fan can hold an even temperature, which is what separates a convection oven’s results from a still oven of the same size.
Specifications
| Specification | Detail |
|---|---|
| Pan capacity | 10 full-size (5 per deck) |
| Decks | 2 independent |
| Power | 22 kW |
| Voltage | 208–240V, 3 phase |
| Airflow | Rear fan convection, per deck |
| Controls | Manual or digital, per deck |
| Construction | Stainless steel, glass doors |
| Footprint | 38 × 40 in |
Baking capacity and airflow
Ten full-size pans across two decks suit a bakery or line that needs high output without spreading across more floor space. Because each deck has its own controls, one can hold at a lower temperature while the other bakes hot, giving a kitchen real flexibility. For a smaller operation that bakes in single runs, one deck is enough; for high volume in a tight floor plan, stacking two decks is the efficient way to double capacity.
A double deck fits a bakery or busy line that needs high output but cannot spread across more floor space. Running the two decks at different temperatures lets a kitchen bake bread up top and hold or finish product below, which turns one footprint into two flexible ovens working at once. Convection also lets a kitchen bake at a slightly lower temperature than a still oven for the same result, which over a long production run adds up to meaningful energy savings.
Installation and requirements
- Requires a dedicated 208–240V three-phase circuit sized for the full 22 kW load.
- Place under an exhaust hood if local code requires it for the oven type.
- Confirm ceiling height and floor loading for the stacked unit.
- Keep both door gaskets and fan areas clean for even baking.
Upkeep is straightforward: wipe both cavities, clean the door glass and gaskets, and keep the fan guards clear so airflow stays even. An oven maintained this way bakes uniformly batch after batch, and because each deck is serviceable from the front, most routine attention happens without moving the stacked unit.
For a bakery or line that needs to double output without giving up floor space, the double-deck convection oven is the efficient choice. Two independent decks bake ten pans at once, run at different temperatures when needed, and keep the same footprint as a single oven.
Part of our range: Commercial Cooking Ranges.