Three-Deck Gas Baking Oven — Braeburn School
A stainless steel three-deck gas baking oven, with independent temperature and timer controls per deck, fabricated and installed for Braeburn School's institutional kitchen to support high-volume baking across multiple batches at once.
EMOST Techniques Ltd fabricated and installed a stainless steel three-deck gas baking oven for Braeburn School, giving the institutional kitchen the capacity to run three separate bakes at once, each deck with its own temperature and timer control.
Project overview
- ClientBraeburn School
- Client industryEducation / Institutional Catering
- LocationNairobi, Kenya
- Service categoryCommercial Kitchen Equipment
- ScopeThree-deck gas baking oven, independent per-deck controls, stainless steel construction
The challenge
An institutional kitchen serving a full school population needs baking capacity that can run multiple batches at different temperatures and times without waiting for one bake to finish before starting the next. Braeburn School's kitchen needed an oven that could produce large, consistent batch volumes for daily meal service, with each deck able to run its own bake independently, so staff could bake bread, pastries, or trays of a main dish at the same time without conflicting settings.
How the oven was built
Requirements were established with the school's kitchen team: batch volume needed per service, deck count, and independent control requirements per deck.
The oven was designed with three stacked decks, each with its own gas burner, temperature control, and timer, so each deck could run a separate bake without affecting the others.
Stainless steel sheet was cut and formed for the oven's outer casing, deck chambers, and door assemblies, sized to hold standard institutional baking trays per deck.
Gas burners, temperature control units, and timers were fitted to each deck independently, along with insulated doors for even heat retention per chamber.
Surfaces were finished to a smooth stainless steel standard suited to daily institutional kitchen use and cleaning.
The completed three-deck oven was installed in Braeburn School's kitchen and handed over with each deck tested independently for temperature accuracy and even baking.
Unit specification
| Deck count | Three |
|---|---|
| Controls | Independent temperature and timer per deck |
| Heat source | Gas burners, one set per deck |
| Construction material | Stainless steel throughout |
| Tray capacity | Sized to standard institutional baking trays |
| Client | Braeburn School, Nairobi |
What was delivered
EMOST Techniques Ltd fabricated and installed a stainless steel three-deck gas baking oven for Braeburn School, with independent temperature and timer controls on each deck. The oven allows the school's kitchen staff to run three separate bakes at once, supporting the batch volume and variety needed for daily institutional meal service.
Before hiring a fabricator for institutional kitchen equipment in Kenya
- Batch volume first. Confirm the fabricator sizes deck count and tray capacity to your actual daily service volume, not a generic institutional spec.
- Independent controls. Ask whether each deck has its own temperature and timer control, or whether decks share settings, since shared settings limit what can be baked at once.
- Material grade. Confirm the stainless steel grade used for the oven casing and deck chambers is suited to continuous daily institutional use.
- Gas supply compatibility. Confirm the oven's burner configuration matches your kitchen's existing gas supply and safety shut-off setup.
- Warranty and service terms. Ask what's covered if a burner, control unit, or door seal needs attention after installation.
Frequently asked questions
This project shows how EMOST Techniques Ltd approaches institutional kitchen equipment in Kenya: baking capacity built around independent per-deck control and daily batch volume, as delivered for Braeburn School in Nairobi.
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