Commercial Oven For Bakery: Canada Buyer’s Guide To Picking The Right Oven
Shopping for a commercial oven for bakery operations in Canada? Compare convection, deck, rack, and Henny Penny® combi ovens, see sizing tips, and get local buying options for Ontario and Atlantic Canada.
Choosing a commercial oven for your bakery is one of the most important equipment decisions you will make. Space is tight, labour is limited, and margins depend on consistent results every day. This guide compares the main bakery oven types and shows where a Henny Penny® combi oven can be the right first oven or the smartest second unit for growth.
Whether you are upgrading a café bake-off programme or opening a neighbourhood bakery, you will find the answers here. Looking for a bakery deck oven for sale in Ontario, or wondering if a combi can replace a professional bakery oven for your menu? Read on.
The main types of commercial bakery ovens
There are several main types of commercial bakery ovens, each designed for different products, volumes, and production styles. Here’s a breakdown of the most common ones used in Canadian bakeries, cafés, and foodservice operations:
1. Combi Ovens (Henny Penny®)
A combi oven combines convection heat with controlled steam and humidity.
Best for: Croissants, muffins, cookies, quiche, and mixed bakery menus that also cook savoury items.How it works: Operates in hot air, steam, or combi modes to proof and bake in one chamber with precise humidity.
Advantages:
Extremely versatile across dayparts.
Proofing and baking in one unit saves space.
Programmable recipes for consistent results.
Limitations:
Smaller capacity than dedicated rack or large deck ovens.
Higher purchase price, though strong ROI for multi-use kitchens.
2. Convection Ovens
A bakery convection oven uses fans to circulate hot air for even baking.
Best for: Cookies, muffins, cakes, pastries, and small breads.How it works: Fans move hot air evenly around the cavity for uniform results and faster cook times.
Advantages:
Even heat distribution and quick recovery.
Compact and affordable for smaller bakeries.
Great all-rounder for mixed menus.
Limitations:
Can dry out delicate baked goods.
Less ideal for artisan or crusty loaves.
3. Deck Ovens
A deck oven bakes directly on stone or ceramic decks for strong bottom heat.
Best for: Artisan breads, pizzas, baguettes, and rustic loaves.How it works: Thick decks store and radiate heat; optional steam boosts crust and bloom.
Advantages:
Crisp crusts with moist interiors.
Multiple decks allow good throughput in limited space.
Excellent for traditional bread styles.
Limitations:
Manual loading and unloading.
Slower preheat and changeover between products.
4. Rack Ovens
A rack oven bakes full wheeled racks at once for high-volume output.
Best for: Bagels, pastries, rolls, sheet cakes, and high-volume items.How it works: Heated air and steam circulate around a rotating rack for even baking across many trays.
Advantages:
Very high capacity with uniform results.
Efficient loading and unloading with racks.
Good moisture control with steam.
Limitations:
Larger footprint and higher upfront cost.
Less precise for delicate, small-batch artisan breads.
Why many Canadian bakeries choose a combi oven in 2025
If you want one commercial oven for bakery production that works from open to close, a Henny Penny® combi oven is a strong choice. It lets you proof, steam, and bake in the same cabinet, with gentle fan settings and recipe programs that keep results consistent.
Humidity control: add steam for the first minutes on breads, then vent to crisp the crust. Helps croissant lamination lift and prevents dryness.
Gentle fan settings: reduce fan speed for meringues, macarons, and delicate pastries.
Programmable recipes: tap a product icon and repeat the same bake profile across locations.
Multi-tasking: proof at low temperature and humidity before opening, then auto-switch to bake. At lunch, roast, steam, or retherm savouries without moving to a separate appliance.
Cleaning automation: built-in wash programmes keep the cavity bakery-clean with minimal labour.
Space and utilities: one cabinet often replaces a separate bakery convection oven, proof box, and steamer. Helpful in tight Canadian storefronts.
Henny Penny® combi ovens give independent bakeries and cafés the flexibility they need without sacrificing quality. For most teams, it’s the simplest way to cover proof, steam, and bake in one reliable cabinet.
Combi vs deck vs convection vs rack: a quick comparison
Use this table to match your menu, volume, and space to the right commercial bakery oven in Canada.
Use case | Typical products | Daily labour | Menu flexibility |
|---|---|---|---|
Combi oven (Henny Penny®) | croissants, Danish, muffins, cookies, cheesecakes, artisan rolls, savoury items | Low cleaning effort with auto-wash | Very high across dayparts |
Deck oven | hearth loaves, baguettes, rustic boules, pizza | Moderate to high; loading peels, deck cleaning | Medium outside bread styles |
Bakery convection oven | cookies, cupcakes, sheet cakes, choux | Low to moderate; manual cleaning | Medium; airflow can limit delicate items |
Rack oven | high-volume breads and pastries; commissary | Moderate; rack loading and maintenance | Medium; tuned for throughput |
Bottom line: if you run a café bakery with mixed pastry, roll, and light savoury production, a Henny Penny® combi oven is often the most versatile professional bakery oven to start with. Pair it with a deck later if hearth loaves become a main line.
Buying options in Canada
However you plan to acquire your commercial bakery oven, keep cash flow in mind.
New purchase: fastest for installing a specific configuration.
Leasing: predictable monthly cost with potential tax advantages. Ask about lease-to-own options for bakeries.
Rentals: bridge renovations, pilots, or seasonal peaks without capital outlay with rental ovens.
Certified used: factory-reconditioned ovens with warranty for value-minded upgrades.
Looking for more information on our commercial ovens? Reach out to our team for a free quote!
Frequently asked questions
Can a combi oven replace a deck oven in a bakery?
Often yes for cafés and small bakeries focused on pastries, rolls, and mixed menus. For nonstop hearth loaves and baguettes, keep or add a deck oven.
What capacity commercial bakery oven do I need for 100 to 300 items per hour?
It depends on item size, tray density, and bake time. As a quick start, a 10-tray combi or bakery convection oven can handle typical café pastry volumes. Share your SKUs and counts and we will model trays and cycles.
Do I need a hood for a bakery combi oven in Canada?
Local rules vary by province and municipality. Many sites require a hood when fat, oils, or significant vapours are present. TFI Canada can confirm requirements for your address.
What is the difference between a professional bakery oven and a standard convection oven?
A professional bakery oven may include steam, lower fan speeds, and controls tailored to pastry. A standard convection oven moves air aggressively with limited humidity control, which can affect delicate items.
Where can I find a bakery deck oven for sale in Ontario or Atlantic Canada, and when is a combi the better choice?
TFI Canada can quote new or certified used options and help you decide. If your core menu is pastries, rolls, cheesecakes, and light savouries, a Henny Penny® combi oven is often the better first unit.
Is a combi oven a good commercial oven for bakery operations that also serve lunch?
Yes. Proof and bake in the morning, then steam, roast, and retherm at lunch without a second line appliance.
Key Takeaways
If you want one oven that can carry your bakery from morning pastry to the lunch rush, a Henny Penny® combi oven is a smart first move. It gives you steam, gentle airflow, and programmable recipes for consistent results without juggling multiple pieces of equipment. For most cafés and neighbourhood bakeries in Ontario and Atlantic Canada, it’s a flexible foundation to grow on and you can always add a deck oven later if hearth loaves become your focus.
Contact our team for a free combi oven quote today!
Nicole Camposeo-Cheung is the Director of Marketing, People & Culture at TFI Food Equipment Solutions, Canada’s leading provider of premium commercial foodservice equipment. She combines her expertise in business management and fashion arts to foster a dynamic, innovative, and people-centric corporate culture. Passionate about empowering teams, building strong client relationships, and driving growth through creativity and collaboration, Nicole plays a key role in shaping TFI’s brand and workplace culture. She also shares her industry expertise and insights through the TFI blog, helping foodservice professionals stay informed about the latest trends, best practices, and innovations in commercial food equipment.
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