Favoured by bakers using Old-World techniques to produce artisan-style breads. These ovens employ stone slabs to heat the dough to achieve a thick and crispy crust while still soft inside. There is also the option of having a steam injector device to control the humidity level.

Type:
Freestanding

Number of Deck:
3 to 4

Capacity:
2 to 5 trays per deck

Operating Power:
Electric
Gas (Natural, LPG or Town)