Draw Plate/Rack Oven – Batch

Industry: Bakeries and Tortilla Manufacturing (NAICS 3118)

NAICS process:

3118 Baking

Process Brief: Dough is heated to produce bread, cookies, and other baked products.

Energy source: Usually natural gas, but can also be propane and electric-driven

Energy Intensity: 125,000 -375,000 Btu/h


The draw plate or rack oven is one type of batch oven used by the bakery industry. Rack ovens are tall boxes made of stainless steel. A rack oven consists of a vertical baking chamber with baking racks that can accommodate up to 100 trays. The rack sits on a rotating turntable, assuring even baking. Computerized controls are used to regulate steam and baking cycles. Rack ovens are the preferred baking equipment of small to mid-sized bakeries, due to their compact design, superior temperature control, and high quality product output. Due to its compactness, bakers are able to install multiple units into a small space, which allows the capability to bake different varieties of products at the same time.


Types of Batch Ovens include:

Bake Oven – Deck

Bake Oven – Revolving Tray

Bake Oven – Rotary Hearth



Empire Bakery Equipment

1 C Enterprise Place

Hicksville, New York 11801-5356

Telephone: 516-681-1500


Web site: www.empirebake.com



pro BAKE Inc.

2057 East Aurora Rd.

Twinsburg, OH 44087

Telephone: 330-425-4427


Web site: www.probake.com

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