Deck Oven

Description

• Traditional commercial oven featuring multiple baking decks with stone or insulated floors
• Ideal for baking bread, pizza, pastries, and artisanal baked goods
• Provides even heat distribution and excellent moisture retention for superior crust and texture
• Commonly used in bakeries, pizzerias, and specialty food shops
• Built for high-volume baking with consistent quality

Specifications

• Number of Decks: 1 to 4 (stacked vertically)
• Deck Size: Varies by model; typically 600×800 mm or larger
• Heating Type: Electric or gas (direct or indirect)
• Temperature Range: 50°C – 350°C (adjustable thermostat)
• Material: Stainless steel exterior with refractory stone or insulated baking decks
• Control: Manual knobs or digital temperature controls
• Features:
  • Steam injection system (optional) for crust development
  • Independent temperature control per deck
  • Glass doors for monitoring baking progress
  • Durable, heavy-duty construction
• Power Supply: 220V – 380V / 50–60 Hz (electric) or gas connection
• Capacity: Varies; can bake multiple loaves or pizzas simultaneously