The first factor to consider is the type of oven that suits your product and process. There are different types of commercial ovens, such as convection, deck, rack, rotary, and tunnel ovens, each with its own advantages and disadvantages. For example, convection ovens use fans to circulate hot air and create even heating, which is ideal for small batches of cookies, cakes, and pastries. Deck ovens have flat surfaces that heat up and transfer heat directly to the product, which is great for breads, pizzas, and pies. Rack ovens have racks that rotate inside a heated chamber, which allows for large batches of products with different shapes and sizes. Rotary ovens have rotating shelves that expose the product to hot air from all directions, which is perfect for croissants, muffins, and donuts. Tunnel ovens have a conveyor belt that moves the product through a long heating zone, which is optimal for high-volume and continuous production of crackers, biscuits, and granola bars.