Abstract: Commercial baking oven with sliding doors; the doors are mounted closely parallel by cylindrical shoes of low friction material fitted to the door bottoms, the shoes slide in a plurality of equidistant bottom vee tracks, the upper part of the doors being located by guide shoes of a low friction material operating in an upper track; heat retaining lips mounted on door edges abut when the doors are closed; a heat retaining zee strip is mounted between the cylindrical shoes; the vee track is shorter than the fully closed measurement of the doors so debris is forced out of the vee track as doors are open and closed.

Abstract: A baking oven having a baking chamber preferably divided into a plurality of baking compartments disposed in a vertical stack separated from one another by a deck and enclosed by a cabinet having an access door. Each such deck comprises top and bottom plates with a space therebetween and a heating element therein spaced from said plates. The deck is provided with a narrow vent to said space across its width adjacent the access door. A sensing bulb or other temperature sensing means of a thermostat is located in the said space with the sensing tip of the sensing means being substantially at said vent. The top surface of the bottom plate is selectively blackened and the heating element is located to provide progressively less heating toward the back of the baking compartments. The top side of the baking chamber is defined by a like deck and the bottom side of the baking chamber is defined by a similar deck which does not have a blackened lower plate.