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
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
Specification
3 deck 6 tray gas deck oven for bread-led bakeries that need a real third chamber before moving into wider 9 tray or rotary-scale production
The YMC-60RI belongs in the serious growth stage of a bakery line. With a 1340 × 1120 × 1775 mm body, gas heating, light 220V control power, and a stated 1300–1600 items/day range, it is large enough to move beyond starter and mid-size deck use, but still more controlled than the wider 3 deck 9 tray gas model or a full rotary-oven project. That makes it a strong fit for bread-led retail bakeries, mixed bakery shops, and bakeries that want more daily chamber control without immediately changing the whole production system.
Its main value is the third working chamber. That sounds simple, but it changes how the bakery can schedule the day. One deck can stay on core breads, another on buns, rolls, or pastry-support work, and the third on refill batches, flatbreads, or one product family that needs a different loading rhythm. For a growing bakery, that extra chamber often creates more practical value than a wider body alone. It gives the team one more live decision point without yet forcing the business into the heavier spatial, labor, and throughput expectations of the 9 tray step.
This model is especially useful when the bakery wants to preserve deck-bake crust, product separation, and hands-on scheduling. Compared with the 2 deck 4 tray gas version, it is the right move when another chamber solves the real congestion. Compared with the 3 deck 9 tray gas version, it stays more disciplined when the business needs three active lanes but is not yet short on tray area all day. Compared with rotary, it still belongs with operations that value chamber-by-chamber baking judgment more than trolley-based batch repetition.
Where this 3 deck gas format fits best
Bread-led bakeries with growing menu complexity.
It suits operations where breads, buns, sweeter items, and replenishment work need clearer separation across the shift.Mixed bakery shops that need a serious main deck oven.
This model can be the core baking asset when the business is beyond 2 deck workflow but not yet large enough for the wider 9 tray body.Support use beside rotary or another main system.
It is also a useful specialty or overflow deck when another oven handles the largest bread batches and this deck oven protects product lines that benefit from more controlled chamber baking.
Why this is often a more disciplined step than going straight to 9 trays
A wider oven is not always the better oven. Many bakeries are still limited by chamber overlap rather than by total tray area. If the current problem is that bread, buns, and refill work keep interfering with each other, a third chamber can relieve pressure more effectively than a bigger baking surface. That is why the 3 deck 6 tray size often makes commercial sense for growth-stage bakeries: it adds real workflow freedom without assuming the bakery is already ready for the larger width, stronger loading rhythm, and bigger output expectations of the 3 deck 9 tray gas platform.
Where the suitability boundary starts
This is not the most honest choice if all six tray positions are already likely to stay busy through most of the day, because then the 3 deck 9 tray gas model deserves direct comparison. It is also not the strongest answer when the bakery's real target is rack-based batch bread production with simpler repeated cycles, because rotary may solve that better. And if gas approval, flue planning, or local compliance are still unresolved, an electric multi-deck oven can sometimes move the project forward more easily even if gas looks attractive in theory.
Description
More Information
How a 3 deck 6 tray gas oven fits real bakery workflow
This size works best in bakeries where the day is divided into several product waves instead of one repetitive batch program. A practical line may include a spiral mixer, divider or shaping station, proofer, the oven, and cooling racks or packing space nearby. In that workflow, the third chamber becomes the most valuable feature because it gives the bakery one extra live lane for refill work, flatbreads, sweet buns, or another product that should not interrupt the two main decks.
Nearby model comparison with real parameter logic
Choose the 2 deck 4 tray gas model when two active chambers still cover the menu.
That version stays at 1340 × 900 × 1355 mm with a 900–1200 items/day range, so it suits bakeries that need separation but are still at a more moderate project scale.Choose this 3 deck 6 tray gas model when another chamber would solve daily congestion better than a wider oven body.
At 1340 × 1120 × 1775 mm and 1300–1600 items/day, it is the right step for bakeries that need more live baking lanes before they need a major width increase.Choose the 3 deck 9 tray gas model when the bakery is now short on baking area as well as chamber count.
That model expands to 1760 × 1120 × 1775 mm with a 2000–2400 items/day range, so it makes more sense once the bakery is already pushing hard on total tray space.
Cross-category comparison: gas deck oven vs rotary oven
Choose this gas deck oven instead of rotary when product variety, crust development, and chamber-by-chamber scheduling still matter more than trolley throughput. This is especially true for bakeries that need one deck on core breads, one on buns or pastries, and one on refill work. Choose rotary instead when the main target is heavier repeated bread batches, simpler rack movement, and a more standardized production rhythm. For many bread-led buyers, this comparison matters more than the difference between 6 trays and 9 trays.
Scenario comparison: main oven, growth-stage step, or support deck?
Growth-stage retail bakery: this can be a strong main oven when the business needs three active baking lanes but still does not justify the wider 9 tray body.
Mixed bakery shop: it is well suited when the menu includes breads, buns, pastries, and refill work that need to stay separated during the day.
Larger facility with rotary installed: it often works well as a support deck for crust-sensitive or specialty items while rotary handles the largest repeated bread volume.
Useful pairing logic for this oven class
Spiral mixer: essential when bread or bun production is the primary use.
Divider, rounder, and moulder: helpful when shaped dough products need to feed three live chambers smoothly.
Proofer or retarder proofer: practical when the bakery wants better control over batch release into the oven.
Cooling rack and tray-return flow: important because an oven with three active chambers can expose weakness in downstream handling.
FAQ-style buying clarification
Who is this model best for?
Growing bread-led and mixed bakeries that need a true third chamber before they need a much wider oven body.Who should skip it?
Operations already short on baking area, not just chamber count, should compare the 3 deck 9 tray gas model directly.When is rotary better?
When the bakery wants heavier repeated bread throughput and simpler rack-based batch rhythm rather than three separate chamber schedules.What is the most common planning mistake?
Buying by item-per-day thinking alone without deciding whether the bakery actually needs another chamber or a wider baking surface.What should be checked before ordering?
Confirm gas type, flue and regulator requirements, working clearance, and whether upstream shaping, proofing, and downstream cooling can support three live chambers.
