Abstract: A hot air recirculation oven for baking products of bakeries, Viennese bread bakehouses, pastry bakehouses and the like comprises a baking chamber (2), an open trolley (8) disposable in the baking chamber and having shelves (15, 16) for supporting products to be baked, and means (46, 47) for admitting heated air to the baking chamber so as to sweep over products on the trolley. The baking chamber (2) has at each corner a continuously rotatable cylindrical distributor (52, 53, 54, 55) connected into ducts (46, 47) which direct hot air from a fan (30) to the interior of the cylindrical distributor (52, 53, 54, 55) in order to be diffused into the baking chamber (2) by way of a vertical jet through a slot (62) located in the circumference of the cylindrical distributor.