If your bakery misses peak shelves, the problem is rarely “daily capacity.” It is usually a peak-window math problem. You can have enough total oven hours in a day and still fail the morning shelf-fill or lunch rush because too many SKUs compete for the same 60 to 180 minutes, while the plan ignores the real overhead minutes: loading, unloading, recovery after door opens, and temperature or program changeovers. This article gives you a simple, accurate way to calculate oven m