With a burner chamber and firebox made of oven brick, and vapor tubes encased in poured cement, Empire's Ultimate-LF oven saves fuel. When the burner shuts down, the oven continues to provide even, radiant heat. Individual steam generators in the fire chamber produce consistent steam. Call Empire Bakery Equipment at 800/878-4070. www.empirebake.com

MIWE's line of Condo all-purpose electric deck ovens includes more than 20 different models. The ovens range from one pan to four pans wide. The company also offers Condo ovens in various depths consisting of one to five decks. Each deck operates independently of the others and can be configured for your bakery's requirements. Standard features include stone hearth decks, analog controls and heat-resistant glass doors. Optional features include super-saturated steam and digital controls. Call MIWE USA at 908/904-0221. www.miwe.de

The Platinum Series gas convection oven from Alto-Shaam is available in a 12-pan capacity. The oven features a unique, transverse-flow burner system to provide even baking without the need to rotate pans. This system offers a uniform flow of heat throughout the oven's interior, even heat distribution and rapid heat recovery for maximum efficiency. The controlled velocity of convected air also helps prevent product damage from high velocity air movement. The Platinum Series convection oven also is available in an electric model. Call Alto-Shaam Inc. 262/251-0450. www.alto-shaam.com

Kemper Bakery Systems' Werner Pfleiderer Matador deck oven uses special hot gas flow control to evenly distribute heat, even in the sensitive front oven area. High temperature variability means flexible temperature curves are possible, and a high performance piped steam system in the burner chamber provides sufficient saturated steam for baking “batch for batch.” Call Kemper Bakery Systems Ltd. at 800/244-9819. www.kemperusa.com

Revent's 724 double rack ovens feature the IAC (Inter Active Controls) computer control panel that helps ensure consistent results and less spoilage. Formulas are programmed in advance, allowing workers to bake any product by simply selecting the formula and pressing the start button. Up to 500 baking programs can be stored. Each formula can contain up to four temperature changes, three steam periods and three damper operations. The IAC also enables the operator to pre-program an automatic start time for the oven, as well as an auto shut-off feature. Call Revent Inc. at 800/822-9642. www.revent.com

Apex Bakery Equipment offers premium electric steam ovens for fresh dough and frozen or par-baked bread and pastries. The Mistral Convection Ovens are compact, versatile and feature cutting edge technology. Automated baking programs with up to 10 phases can be set to your specifications, and interior self-cleaning systems save time and labor. The ovens may be used in conjunction with proofers for improved efficiency. Call Apex Bakery Equipment at 888/571-3599. www.apex-equip.com