Electric deck bread oven for bakeries, supermarkets, cafes, and other small pastry productions

From 1 to 5 cooking chambers and with a modern and bright design, the DAVID BREADY oven is among the most popular solutions for open-kitchen cooking.

Thanks to the choice between a rusticated steel or a refractory cement floor, this oven is suitable for tray cooking with moderate temperatures, or cooking baked products directly on the oven floor.

DAVID BREADY promises optimal heat distribution thanks to its high number of resistors, and the oven ceiling and floor temperatures being managed directly from a front touch-screen panel. From this panel, it’s possible to store up to 99 cooking programs, and use the Economy function to reduce power consumption.

The DAVID BREADY is available with either wheeled leg support, or with a leavening cell, that can be humidified. Equipped with DAVIDvacuum steamer and with a large glass door to effortlessly visually monitor cooking, it’s a complete solution for the production of bread and small pastries.

Loved because:

  • It’s a beautiful oven that makes ‘cooking by eye’ a breeze
  • Programming and use is simple and intuitive

Key features:

  • Modular electric oven
  • Available in 3 sizes
  • 99 cooking programs
  • Ignition timer
  • Indirect discharge

All-glass door with top opening, Oven floor choice between either refractory cement or rusticated steel, Structure built entirely with welded stainless steel


Double halogen lamp, Economizer, Economy function, Electric control panel, Steamer


Extractor hood, Industry 4.0 technology control panel, Leavening hood