Deck-ovens are a centerpiece of any artisan bakery. With the demand for artisan products continues to extend, so does the necessity for the proper equipment.
A distinct difference between deck ovens and convection ovens is that the way during which heat is transferred to the merchandise that is being baked. Deck ovens use conduction heat to bake products, which may be a process during which heat travels directly from a hot stone or deck to the loaf of bread or sheet pan being baked.
Deck ovens also utilize radiant heat, which may be a process that utilizes infrared heat waves to penetrate into the dough, heating it throughout. the power to feature steam with these sorts of ovens is additionally key within the bread baking process, and since deck ovens carry such a lot mass they need great recovery time and hold temperature alright.
There are some key considerations to keep in mind, when selecting the right deck oven for your bakery.
- The quantity of product that you plan to bake will dictate the dimensions of the oven required
- The sort of product you want to bake, and therefore the amount of space you need available in your bakery will dictate the configuration of the oven.
- Additionally, the sort of power available (i.e., electric, gas, or oil), whether steam is required on each deck, preferred sort of controller (e.g., a basic controller or a state-of-the-art controller with timers and energy saving features, etc.), the necessity for an extraction canopy, base prover, or integrated deck-loader all got to be taken into consideration.
Compared to a standard convection oven, a deck oven takes up a considerably larger amount of space and requires more skill to work. However, thanks to their relatively simple design and few moving parts, they last an extended time and operate without tons of hassle.
We stock a diverse range of deck ovens including this fine PMG-9 PRISMA FOOD SINGLE DECK GAS PIZZA & BAKERY OVEN.
