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SITCSection 7
U.S. imports of nonelectric bakery ovens (including biscuit ovens) (SITC 74137) totaled $4.1M in April 2026, traded with 27 countries.
Importers of Nonelectric Bakery Ovens (Including Biscuit Ovens) paid $453K in duties in April 2026 — an effective duty rate of 14% on $3.3M in dutiable value, based on actual customs collections rather than the published tariff schedule. Nonelectric Bakery Ovens (Including Biscuit Ovens) imports of $4.1M in April 2026 ran 21% above the year-to-date monthly average of $3.4M.
Last updated: April 2026 dataGas-fired, oil-fired, and solid-fuel deck ovens, tunnel ovens, and rotary rack ovens for commercial bread, pastry, and biscuit production are the principal equipment in this heading, serving industrial bakeries and food-manufacturing facilities. The nonelectric specification distinguishes these units from electric bakery ovens and is commercially significant because gas-fired tunnel ovens remain the dominant technology in high-throughput bread and cracker production due to their lower operating cost at scale. Importers should note that bakery equipment that contacts food may be subject to FDA equipment-sanitation standards, and any oven imported with food residue or used status may face additional admissibility scrutiny at the port of entry.
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FDA does not require pre-market approval for bakery ovens as equipment, but food-contact surfaces must comply with applicable food safety standards under the Food Safety Modernization Act (FSMA) when the oven is placed into service in a US food facility. Used or refurbished ovens imported with food residue may be subject to FDA examination at entry. Importers of used equipment should ensure thorough cleaning and documentation of sanitary condition before shipment.
Both tunnel ovens (continuous-belt, high-throughput) and deck ovens (batch, stone or steel hearth) are classified within this heading when nonelectric, so the distinction does not change the SITC code. However, the distinction can matter for HTS 10-digit classification, where specific subheadings may differentiate by oven type or capacity. Confirming the correct HTS subheading with a customs broker is advisable for high-value oven imports.
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Monthly import values over time