Logiudice Modus Modular Deck Oven

Modus ovens are designed with a strong focus on durability and thermal consistency. Each baking chamber is clad in scotch-brite stainless steel and insulated with dense rock wool, helping retain heat while reducing running costs. The refractory cement deck gives bakers the classic stone-baked profile that’s difficult to replicate with other surfaces.

For smaller and mid-sized sites, this combination delivers reliable results day after day—without wasted space.

Logiudice Modus – Grow As You Grow

The Modus can be configured in multiple deck options (up to 4–5 decks), making it easy to expand as your production increases. Deck sizes suit a wide range of applications—artisan loaves, pastries and mixed production. It remains one of the more space-efficient ovens in its class, which is a major advantage for cafés, boutique bakeries and small-format production spaces.

Logiudice Modus – Practical, Baker-Friendly Control

Each Modus deck includes independent top and bottom heating control, allowing operators to fine-tune the balance between colour, rise and crust development. Many bakers appreciate the straightforward interface— it’s fast for staff to learn and responsive for artisan production cycles.

Steam options are available for each deck, supporting a wide range of breads and laminated pastry.

Logiudice Modus – Strong Retention, Low Waste

Thanks to its insulation and efficient chamber design, the Modus delivers excellent thermal stability without unnecessary energy consumption. It’s a proven design that keeps power use predictable and controlled, especially important in smaller to mid-sized bakeries

Logiudice Modus – Artisan Results in a Modular Body

The Modus’ refractory deck gives it a natural advantage for:

• Crusty artisan loaves
• Sourdough and long-fermentation breads
• Pastries and viennoiserie
• Stone-baked breads

The heat curve is responsive, the decks load quickly, and bakers can manage colour and rise with real precision.