The primary difference between operating a modern oven and a classic is the control. Just like the classic automobile in America, display gauges have changed dramatically over several decades.

Consider a 1968 Ford Mustang gauge displays include speedometer, tachometer, water temperature, oil pressure, fuel level, and voltmeter.

By comparison, 2022 Ford Mustang gauge displays cover air vents, direction indicators, instrument cluster, wiper lever, information and entertainment display, audio unit, drive control switches, climate controls, climate-controlled seats, hazard flasher switch, keyless start button, information display controls, steering wheel adjustment, horn, cruise-control switches, audio control, luggage compartment release button, and lighting control.

A similar evolution – or revolution – has taken place since the 1960s in the bakery oven business.

Experiencing continual sales growth based on a sharper strategy to pursue more multi-unit wholesale accounts across the country, St. Louis-based wholesale bakery Companion plans to bring in more bakery machinery; tasks that are done by two or three people now will be performed by a single employee.

“We are putting in better placements of machines, so we are more efficient,” says Josh Galliano, innovation leader at Companion.

For instance, the company added five rack ovens to accompany the previous five. “The next five are touchscreen, which allows us to make on the spot changes better. We have a lot more opportunity now when we need to change.”

Where automation comes in starts with record-keeping and repetitive tasks. Software analysis. Ensuring the weights are correct on every piece of dough. “That is a lot of work for one person to be writing down all that information,” Galliano points out.

The basics of baking

Ready to change the world with your perfect sourdough loaf? Or brighten up the morning with an airy croissant? Starting your own bakery is an exciting prospect. But do you know the right equipment for the job?

Any old oven can bake bread, but you may have to fiddle with your fine-tuned recipe to get the same delicious sourdough loaf you are used to. With the right oven, you can get a consistent result and a popular product that sells out each day.

Here’s a rundown by American Baking Systems on two of your oven choices: deck and convection.

The Specs on Deck Ovens

It is said that a deck oven is as necessary to a bakery as a mixer. Deck ovens differ from convection in that they use conduction and infrared heat for excellent, thorough baking.

Deck Pros

  • Ceramic or stone inside the oven for oven temperature regulation and direct heat conduction
  • Radiant infrared heat that directly penetrates into the dough
  • Hot steam for crusty bread that doesn’t lower the temperature too much
  • Individual temperature control for each deck
  • Control top and bottom elements separately

Deck Cons

  • Not as versatile as convection
  • Can take up a good amount of space
  • Very heavy
  • Building codes may require you have a hood or vent

Bottom Line

Deck ovens are champions when it comes to baking bread. All their features match up to everything you need for the perfect loaf. Get ultimate control with a deck oven in your bakery.

Convection Ovens Defined

The versatile convection oven offers you one thing no other can: air circulation. In a convection oven, heat is largely transferred by hot air blown from a fan. The advantage you get in convection ovens is very even heating at a wide range of temperatures.

Convection Pros

  • Better visual appeal, texture, flavor
  • More developed flavor
  • Faster baking times
  • Helps retain moisture when roasting
  • Thorough baking no matter where your pan is placed
  • Mobile units that don’t take up too much space
  • On the other hand, there are some things you miss out on with a convection oven.

Convection Cons

  • No steam delivery system for crusty breads
  • Doesn’t hold heat as well as deck ovens
  • Has some temperature variation with the cycling of the elements

Bottom Line

Convection ovens are best for items that you need to bake evenly. If you can do without differing levels of heat on top or bottom and need versatility, this is your oven.

Versatility of options

The oven is the heart of your bakery. That's why Erika Record has partnered with Tagliavini to provide exceptional baking quality with our electric modular, cyclothermic, and steam tube deck ovens. This includes a hybrid gas and electric model and an industrial electric deck oven suitable for round-the-clock baking.

These ovens can also be equipped with a variety of loading systems to help make batch baking even easier.
 Erika Record Baking Equipment is proud to offer a full range of oven solutions for your bakery, restaurant, or foodservice establishment. The comprehensive lineup includes combination, convection, deck, rack, and tunnel oven options with a large assortment of oven loaders. In addition, options include electric and gas powered ovens, with some models even offering a bio-fuel option.


Tagliavini Complex

Production: Retail

Fuel Source: Electric

A combination electric deck and convection oven with an available proofing cabinet, ideal for retail operations making both bread and confections.

The Tagliavini Complex is a mixed-use deck oven and is equipped with both an electric deck oven and convection oven. The Complex is capable of being completely customized to your baking needs; combining various configurations of both the Termoven and Modular lines. This is ideal for bakers with limited space baking multiple products.


Tagliavini Termovent

Production: Retail

Fuel Source: Electric

Convection oven with even baking available in 5 and 10 pan configurations with an optional proofing cabinet.

The Tagliavini Termovent is an energy efficient, electric convection oven is suitable for parbaked bread, confectionery, hamburger rolls and filled specialities like pies. This easy to install oven can also be equipped with a proofing cabinet upon request.