Bakery ovens are essential tools for any bakery or business that specializes in baked goods. But which oven should you buy?

It can be overwhelming to sift through bakery ovens, but most fall under two main categories: stone hearth ovens and convection ovens (although we have many specialized oven options at Empire; for example, we released a comprehensive guide to bread-baking ovens a few weeks ago).

In this guide, we'll break down the features, benefits, and key differences between stone hearth ovens and convection ovens so you can confidently choose the bakery oven that best fits your needs. If the search feels overwhelming, don't worry: this guide is here to simplify the process and help you find the right bakery oven for your business.

stone hearth deck oven

What Is a Stone Hearth Oven?

You've likely seen a stone hearth oven if you've visited an artisan bakery or peeked behind the counter at a popular pizzeria.

Stone hearth ovens are designed to radiate and retain heat. They feature a stone baking surface that radiates heat, ensuring consistent baking from top to bottom. Stone hearth ovens are suited for artisan breads due to the even and consistent heat that allows for the formation of a quality crust. 

Because they retain heat so well, stone hearth ovens are also ideal for places that want to reduce their environmental footprint. They require less energy to operate and can handle large baking volumes evenly, as temperatures don't fluctuate as much as with other types of ovens. Empire’s Stone Hearth Deck Ovens feature a single burner system that uses significantly less fuel and allows you to save up to 75% on your fuel bill. 

Empire's stone hearth ovens come equipped with built-in steam systems to improve crust quality and formation. Our models are designed to distribute steam evenly, providing another layer of consistency and quality to every bake. We have ovens of all sizes and capacities.

Key features:

  • Built in steam generators
  • Single burner system that allows you to save up to 75% on fuel costs
  • Optimal heat retention and even heat distribution

Who is a stone hearth oven for: Bakeries specializing in artisan or rustic-style breads, pizzerias, and high-volume bread bakeries

Explore our line of stone hearth ovens, ranging from the MiniTube Stone Hearth Deck Oven, ideal for small bakeries with a focus on quality, to the LFKR Stone Hearth Deck Oven, designed to deliver high-quality results for high-volume spaces.

convection oven

What About Convection Ovens?

A convection oven is built with internal fans that circulate hot air. By circulating the air, the oven evenly bakes items using a gentler heat and reduces cold spots or inconsistencies.

Because the fans work to eradicate cold spots, convection ovens tend to work faster than traditional ovens, cutting down on baking times. Convection ovens heat up quickly and are particularly effective for baking pastries, cookies, cakes, and laminated doughs — any baked good that relies on a good rise and requires constant heat.

Convection ovens are powerful tools, regardless of size, and they're especially ideal for bakeries where space is limited. Convection ovens are also great at delivering results evenly in the oven, so you don't have to rotate trays as you're baking — each part of the oven receives consistent heat.

Empire's convection ovens are ideal for bakeries that require versatility, as they can accommodate almost any baked goods and are suitable for all types of bakeries. For bakeries churning out a variety of goods, a convection oven can get the job done.

Key features:

  • Fast preheating and baking times
  • Even baking on all decks of the oven
  • Versatile for all kinds of bakery settings
  • Compact in size

Who is a convection oven for: Bakeries serving up a variety of goods, small spaces, places where efficiency and quick turnaround times are necessary

How To Find the Best Bakery Ovens for Your Bakery

Assessing your needs is critical to deciding between a stone hearth oven and a convection oven. While the oven you choose depends on your individual bakery's needs, generally speaking, we recommend:

  • A stone hearth oven for bakeries focused on high-quality breads looking to increase production while maintaining artisanal standards.
  • A convection oven for bakeries that produce a wide variety of pastries or require a flexible, compact solution for baked goods with a faster turnover.
  • Opt for both if you want the maximum amount of flexibility in your menu offerings.

Need help deciding between stone hearth and convection? Contact Empire Bakery for expert advice on selecting the right bakery equipment to match your needs.