Garland Pizza & Deck Ovens:
Performance Baked into Every Deck.
Garland commercial pizza & deck ovens are built for operators who depend on consistent results and nonstop performance. Designed to deliver even heat across every deck, they provide the temperature stability and recovery speed required to produce perfectly baked pizzas, baked goods, and roasted foods shift after shift. Heavy-duty construction and proven components ensure long-lasting reliability in high-volume environments, while precise temperature control helps maintain product quality during peak demand. With Garland deck ovens, kitchens gain dependable performance they can trust, day in and day out.
Gas Air Deck Pizza Ovens.
The G56-Series Air Deck Pizza Ovens offer greater speed, performance and menu flexibility. It occupies less floor space than a conveyor oven, yet its production capacity is comparable to most conveyors' impingement. Menu flexibility is much greater and cost is significantly less. An optional timer offers the simplicity of automatically monitoring the cooking process. This provides the ease of a conveyor and the flexibility of a deck with faster food delivery times.
- A full deck with balanced spring-loaded door
- Stainless steel perforated deck
- 56in (1422mm) x 36in (914mm) deck surface
- 7-1/2in (191mm) high oven cavity.
- Forced air combustion burner rated at 80,000 BTU per deck
- Electronic ignition
- Snap-action thermostat control, max. 550°F (260°C)
- Heat damper system
- Single-speed fan with 3/4 hp motor
- Available in single and double-deck models, with top or bottom power modules
Gas Pyro Deck Pizza/Bake Ovens.
The GPD-Series Gas Pyro Deck Pizza and Baking Ovens feature real stone hearths for even heat distribution and heat retention throughout. The high oven cavity accommodates a variety of menu items and offers access to the full width of the cooking surface. The oven door, when open, provides a flat door-to hearth bridge making loading and unloading quick and easy. Garland puts a heat “barrier” between the open flame and the stone-hearth, which allows the oven to operate with high efficiency when cooking and maintain its proper temperature when idle. That means a faster start up time when cooking, and less time spent physically cooling the stones or using screens to compensate for an over-heated deck.
- Front-loading door lies flush with the hearth for easy loading and unloading
- 1-1/2in (38mm) thick Pyrorock hearth
- 48in (1219mm) x 36in (914mm) or 60in (1524mm) x 36in (914mm) deck surfaces
- 8in (203mm) high oven cavity
- Two removable aluminized-steel flame spreaders
- Rated at 120,000 BTU (GDP60) and 96,000 BTU (GDP48)
- Snap-action thermostat control, max. 650°F (345°C)
- Electronic ignition
- Available in single-deck or double-deck models, in 48" or 60" wide decks
Gas or Electric Baking/Roasting Ovens.
The E2000-Series Electric and G2000-Series Gas Ovens are a dependable line of heavy-duty bake and roast ovens ideal for hotels, hospitals, schools, larger cafeterias, dining rooms and other high production operations. They offer the flexibility of individual thermostatic-controlled, evenly heated compartments. Each bake or roast section is designed to satisfy specific requirements, but in combination, they satisfy your total oven needs. Seven standard combination models are available with up to three sections stacked.
- Balanced oven doors open full-width and level with the deck for easy loading and unloading
- Ovens are sectional with each section operating independently
- Baking oven with 1in (25mm) thick Hearthite deck and 7in (178mm) high interior
- Roasting oven with steel hearth deck with 12in (305mm) high interior and removable intermediate shelf
- Front-serviceable controls outside the heat zone
- Maximum temperature of 550°F (288°C) for electric models, 500°F(260°C) for gas models
- Available in single-deck, double-deck and triple deck models in a variety or baking/roasting configurations
