Our Baking Products
Gas-Saving Gas Baking Oven for Bread 3 Decks 6 Trays | LPG or Natural Gas
Model:
G-3D6T
POWER
0.3KW
220V
VOLTAGE
285 KG
N.Weight
1300–1600 Items/Day
Capacity
Gas(LNG/LPG）
Energy
Specification
Power source
Gas(LNG/LPG）
Shipping Port
Weight
Material
Stainless Steel
1340*1120*1775 MM
Functions
Size
Capacity
Certifications
CE/SABS/GSO/ISO
Made in China
Place of Production
Price
Guangzhou China
285 KG
3 Trays/Deck
1300–1600 Items/Day
$600-$18,000
Description
3 Deck 6 Tray Bakery Gas Deck Oven (LPG or Natural Gas)
A 3 deck 6 tray gas deck oven is the “workhorse” format for bakeries that need real deck baking results but are not ready for a large rotary or tunnel line. You get three independent baking chambers, two trays per deck, and the ability to run different products at different temperatures in the same shift.
This model is commonly selected for markets where gas is stable and affordable, and electrical power is limited or inconsistent. The gas system provides strong, responsive heat, while the electric requirement is mainly for controls and ignition.
What this oven is best for
Bread with crust and bottom color
Deck baking is chosen when you care about crust development and a stronger bake at the base. It is a common choice for daily bread, rolls, buns, and regional flatbreads.Multi-product production on one machine
Three decks let you separate products by temperature, bake time, and loading rhythm. Example: bread on one deck, sweet buns on the second, pizza or pastry on the third.A practical step up from 2-deck ovens
If a 2-deck 4-tray oven is constantly at full load, 3 deck 6 tray is usually the next logical step because it expands capacity without changing your production method.
Key configuration points buyers should confirm
Deck layout
3 decks, 2 trays per deck. Confirm the exact tray standard you use in your bakery so the chamber size and rails match your workflow.
Heat control
Top heat and bottom heat adjustment per deck is important for bread color, oven spring, and avoiding burned bottoms.
Gas type
Most buyers choose LPG or natural gas depending on site supply. Confirm your gas pressure standard and local connection requirements.
Steam and deck surface
If you bake bread with a crisp crust, steam support is a major differentiator. Many bakeries also prefer a stone style deck surface option to stabilize heat and improve bake consistency over long shifts.
Safety and ignition
Commercial gas ovens should include stable ignition and flame monitoring logic to reduce shutdown risks and improve operator safety. Confirm the safety functions required by your local inspectors.
Product Image
How to plan output without guessing numbers
Instead of relying on a generic “items per day” claim, plan the oven by trays and cycles:
Decide your main products and bake times per product.
Define your average trays per cycle per deck.
Build a shift rhythm: loading interval, bake time, unloading time, and cooling rack capacity.
Check bottlenecks: proofing capacity, dough dividing speed, and cooling space often limit output before the oven does.
If you share your product list (weight per piece and daily target), you can map a stable deck schedule that avoids peak congestion.
Typical bakery workflows that pair well with this oven
Starter bakery line
Spiral mixer or planetary mixer, dough divider rounder, proofer, 3 deck gas deck oven, cooling racks.
Bread focused line
Spiral mixer, divider rounder, intermediate proofer, moulding or shaping table, 3 deck gas deck oven with steam option, cooling and slicing.
Supermarket in store bakery
Mixer, divider rounder, retarder proofer for overnight control, 3 deck gas deck oven, display and packaging table.
Why distributors like the 3 deck 6 tray format
Easy to explain and easy to train
Operators understand deck baking quickly. Training time is typically shorter than high automation ovens.Flexible for different customer menus
The same platform can serve bread, pastry, pizza, and snack items, which reduces SKU risk for distributors.Practical shipping and installation footprint
It usually fits in standard bakery kitchens where a rotary rack oven might be too large or require heavier site preparation.
Model selection guide within the same deck oven family
Choose 2 deck 4 tray when
You are starting production, limited on space, or testing market demand with a smaller daily volume.Choose 3 deck 6 tray when
You need more capacity but want to keep a simple deck baking workflow. It is also a strong “first upgrade” for bakeries currently running one small deck oven and struggling with peak hours.Choose 3 deck 9 tray when
You already have stable upstream capacity (mixing, dividing, proofing) and your bottleneck is baking capacity, not labor.Choose electric deck ovens instead of gas when
Your site has limited gas access, stricter gas compliance constraints, or your electricity supply is more stable and cost effective.
FAQ
What can I bake in a 3 deck 6 tray gas deck oven
Bread loaves, buns, rolls, pastries, cookies, regional flatbreads, and pizza. The advantage of three decks is that you can run different products at different temperatures in parallel.Is gas baking better than electric for bread
Not always. The better choice depends on your energy cost, power stability, and the style of bread you sell. Many bakeries choose gas when they want strong heat response and lower electrical load, especially in areas with unstable power supply.Do I need electricity if it is a gas oven
Yes. Commercial gas deck ovens typically need electricity for controls, ignition, and safety logic. The electrical load is usually much lower than a full electric heating deck oven.Can each deck bake different products at the same time
Yes. That is one of the core reasons to buy a multi deck oven. You can run different temperatures and bake times per deck to match different products.How do I avoid burned bottoms on deck ovens
Use bottom heat control correctly, avoid overloading cold trays, and standardize tray thickness and loading position. If your bakery often changes products, consider a deck surface option that stabilizes heat and improves consistency.Do I need steam for bread
If you sell crusty bread, steam improves crust formation and surface finish. If you mainly bake soft buns and enriched dough, steam is helpful but not always required.What should I confirm before ordering
Your tray standard, bakery menu, target daily output, gas type and pressure, available electrical supply for controls, ventilation and flue requirements, and whether you need steam or stone deck options.Can this oven work as the main oven for a small bakery
Yes, if your upstream equipment (mixer, divider rounder, proofing) matches your target output. Most failures in small bakeries are not “oven too small” but mismatched proofing and cooling capacity.How do I choose between 3 deck 6 tray and a small rotary rack oven
Choose the deck oven when you want deck style baking results and flexibility across products. Choose a rotary rack oven when you need larger batch throughput per cycle and a more standardized production rhythm.What information do you need to recommend the right configuration
Your bread types, piece weight, daily target output, working hours per day, tray size standard, available gas type, and whether you want steam.
More Information
