Tinuru Commercial Manakeesh & Pita Bread Oven

Bring speed, consistency, and authentic Mediterranean craftsmanship to your bakery or restaurant with the Tinuru Commercial Manakeesh & Pita Bread Oven. This gas-fired deck oven is engineered for high-volume production, precise heat control, and long-term commercial performance.

Performance & Output

Dual high-output line burners are positioned along both sides of the baking chamber, delivering balanced heat distribution across the entire cooking surface. This configuration is optimized for manakeesh, pita bread, pizza, cheese pies, meat pies, and flatbreads.

The system provides fast heat recovery and stable operating temperatures, allowing for continuous production in high-demand environments.

Standard Sizes & Approximate Capacity

Custom sizes are available to fit specific layouts and production requirements. Standard configurations include:

36" × 36" — Compact Production — approx. 5 pies (10") — approx. 39,000 BTU/hr
40" × 50" — Light Commercial — approx. 8 pies (10") — approx. 61,000 BTU/hr
50" × 60" — Professional Standard — approx. 12 pies (10") — approx. 91,000 BTU/hr
60" × 70" — High Capacity — approx. 17 pies (10") — approx. 127,000 BTU/hr
80" × 90" — Maximum Output — approx. 29 pies (10") — approx. 218,000 BTU/hr

Capacities are approximate and may vary based on product spacing, hearth configuration, and operator workflow.

Burner Configuration

The oven utilizes a dual line burner system with tube-style burners running along the depth of the baking chamber. This layout ensures consistent heat distribution, minimizes cold spots, and supports uniform baking across the entire hearth.

Insulation & Construction

The oven is constructed with a high-efficiency insulation system designed for heat retention and fuel efficiency.

• 7" multi-layer commercial insulation between the internal structure and exterior walls
• 4" multi-layer commercial insulation beneath the hearth
• Heavy-duty steel frame designed for continuous commercial use

This construction reduces heat loss and supports stable baking conditions during extended operation.

Hearth (Baking Surface) Options

The oven is available with multiple hearth configurations to match different baking styles and operational needs:

• 1/4" steel hearth for fast heat response and durability
• 3" refractory stone hearth for traditional baking performance and heat retention
• 2.5" natural basalt stone (fire-rated) for enhanced heat distribution and authentic results

All configurations include 4" of commercial insulation beneath the baking surface.

Customization

Each oven can be customized to match the design and branding of the installation.

• Custom exterior metal finishes available
• Mosaic, tile, or decorative oven face options
• Built-to-order configurations based on customer requirements

Applications

Designed for commercial bakery and restaurant environments, including:

• Manakeesh production
• Pita bread baking
• Pizza
• Cheese pies and meat pies
• Flatbread production

Safety & Installation

The oven includes a thermocouple flame-failure safety system for automatic gas shutoff.

The system is designed for clean gas-fired operation and does not produce grease-laden vapors. It may be installed under a Type II (non-grease) ventilation hood or configured for direct flue venting, where permitted by local codes and the Authority Having Jurisdiction (AHJ).

This flexibility can reduce ventilation system cost and installation complexity compared to grease-producing equipment.