Our Baking Products
Gas-Fired Artisan Baking Oven for Bread 1 Deck 2 Trays
Model:
G-1D2T
POWER
0.1KW
220V
VOLTAGE
115 KG
N.Weight
400–600 Items/Day
Capacity
Gas(LNG/LPG）
Energy
Power source
Gas(LNG/LPG）
Shipping Port
Weight
Material
Stainless Steel
1340*900*700 MM
Functions
Size
Capacity
Certifications
CE/SABS/GSO/ISO
Made in China
Place of Production
Price
Guangzhou China
115 KG
3 Trays/Deck
400–600 Items/Day
$600-$18,000
Specification
1 deck 2 tray gas deck oven for focused bread and flatbread work when gas is practical and one chamber is still enough
The YMC-20RI is the compact gas-fired step for buyers who want more usable baking room than a single-tray oven, but who still need a simple one-chamber workflow. With a 1340 × 900 × 700 mm body, 220V control power, gas heating, and a stated 400–600 items/day range, it fits small bread shops, flatbread counters, bakery cafés, and mixed kitchens that want deck-style heat response without moving immediately into a taller multi-deck gas installation.
Its strongest value is not scale. It is the combination of gas-fired bake character and manageable project size. A single chamber keeps loading rhythm simple, while the 2 tray format gives more practical daily output than an entry-level one-tray oven. That matters for buns, small loaves, flatbreads, crust-led items, and selected pizza-support work where the buyer wants stronger bottom colour and direct chamber response, but does not yet need parallel baking zones.
This model is often the right choice when the site already has suitable gas planning and the business wants to avoid building a larger electric heating load around a compact oven station. Compared with the electric 1 deck 2 tray version, the decision is less about size and more about site conditions, preferred baking style, and utility planning. Compared with the 2 deck 4 tray gas model, the YMC-20RI is the disciplined option when product overlap is still limited and the real need is more chamber area per cycle, not separate decks running in parallel.
Where this compact gas deck oven makes the most sense
Small bread-led operations.
This size is well suited to bakeries or counters focused on a controlled menu rather than an all-day mixed-product program.Flatbread and crust-led short-run baking.
It is a practical match where chamber feel and bake surface response matter more than fully standardised throughput.Support-oven use inside a broader bakery line.
A larger bakery can use this format for one dedicated product family, overflow, or a specialty bake that should stay separate from the main oven.
Where the suitability boundary starts
This is not the right long-term choice if the business already needs bread, buns, pastries, and snacks baking at different rhythms in the same rush window. In that case, a 2 deck gas oven usually solves the real workflow problem better than a larger single chamber. It is also not the simplest project when gas approval, exhaust, and local compliance are still uncertain. And if the menu is mainly pastry or light snack work, a convection oven may fit the day-to-day process more naturally. The best buyer for this model is the one who wants a compact gas deck station with more batch room, not a full multi-product bakery oven disguised as a small machine.
Description
More Information
How a 1 deck 2 tray gas oven fits a real compact bakery workflow
The most effective workflow for this size is a focused gas-baking station: dough prep or small mixer upstream, proofing support if bread products are involved, the oven, then cooling or packing nearby. In that setup, the oven handles controlled daily production, refill batches, or one product lane that benefits from deck-style gas baking. It works best when one operator can manage a consistent loading rhythm rather than when several product families compete for chamber time.
Nearby model comparison: electric 1 deck, gas 1 deck, or gas 2 decks?
Choose the 1 deck 1 tray electric model when the project is still test-scale or extremely space sensitive.
That smaller format suits demos, training, and very light fresh-bake work more than real daily bread output.Choose this 1 deck 2 tray gas model when one chamber is still enough but gas is the practical utility choice.
It gives more usable output without forcing the bakery into the footprint and planning of a multi-deck installation.Choose the 2 deck 4 tray gas model when overlapping bake schedules are now the real issue.
That step adds a second active chamber, which matters more than one larger chamber when different products need parallel timing.Choose the electric 1 deck 2 tray version when gas approval, flue planning, or site compliance is likely to delay the project.
Both models serve a similar output segment, but the installation logic is different.
Cross-category comparison: deck oven vs convection oven
Choose this gas deck oven instead of compact convection when stronger crust response, more direct chamber control, and deck-style bake feel are more valuable than fan-driven convenience. Choose convection instead when the menu is largely pastry, snack, or cookie work and the operator wants quick repetitive tray handling more than a deck chamber's baking character.
Scenario comparison: when it can be a main oven and when it should stay a support oven
Independent specialty bakery: it can be a realistic main oven if the menu is focused and daily volume is controlled.
Mixed bakery café: it is often a starter-stage main oven, but only while product overlap remains limited.
Larger bakery or foodservice kitchen: it usually makes more sense as a support oven for flatbread, one crust-sensitive item, or overflow work.
Useful pairing logic for this gas model
Spiral mixer: a practical match when bread or bun production is the main use.
Compact proofer: helpful when dough readiness needs more control before entering a one-chamber oven.
Prep bench or flatbread station: especially relevant when the oven supports crust-led products or short service cycles.
Convection support oven: useful if pastry or snack items should run separately from the gas deck chamber.
FAQ-style buying clarification
Who is this model best for?
Buyers who want a compact gas-fired deck station with more room than an entry model but without the cost and coordination of multiple decks.Who should skip it?
Operations that already know they need simultaneous bread, pastry, and snack baking should move directly to a 2 deck or 3 deck model.When is the electric version a safer choice?
When gas infrastructure, local approval, or exhaust planning would slow the project more than the buyer wants.What is the biggest planning mistake?
Choosing one chamber because the oven looks compact, even though the real workflow already needs product separation.What should be confirmed before ordering?
Check LNG or LPG suitability, regulator and exhaust requirements, access width, working clearance, and whether the bakery truly runs as one chamber or already needs more than one active baking zone.
