What are deck ovens good for?
Deck ovens are ubiquitous to pizza operations, but foodservice operators can use this versatile piece of cooking equipment to prepare a variety of other menu items, including chicken, fish and casseroles. Segmented into pizza and roasting ovens, these units typically have different deck materials.
What is the difference between deck and rack ovens?
Deck ovens are well known for producing a beautiful, crusty loaf of bread. Rack oven uses the convection heat technology. In this convection heat process, a fan is used to circulate the heat evenly inside the baking chamber. This Convection heating ensures consistent baking.
Is a deck oven a commercial oven?
The size and heat of a deck oven allows the efficient baking of a large amount of products in a short period of time. Deck ovens may be used to make batches of baked goods. When a deck oven is used to bake in a commercial environment, it often provides a superior quality of food.
What is the difference between a deck oven and a convection oven?
The Specs on Deck Ovens It is said that a deck oven is as necessary to a bakery as a mixer. Deck ovens differ from convection in that they use conduction and infrared heat for excellent, thorough baking. Deck ovens are champions when it comes to baking bread.
Can I bake bread in a pizza deck oven?
PizzaMaster are not only fantastic pizza ovens, they can also be used to bake all kinds of artizan bread and pastry. High power and natural clay hearth stones are standard and in combination with our unique and patented steam system they give you all you need to bake bread and pastry the old world style.
What are the benefits of deck ovens pizza ovens and convection ovens?
A pizza deck oven has a higher Btu output, and thus higher oven temperatures for faster bake times and crispier crusts. How much space there is in the kitchen is a key consideration. Think not only about whether the equipment will fit into a certain footprint in your layout, but also how much clearance it needs.
How do you bake cookies in a deck oven?
Keep the temperature in the deck oven relatively high if you can [180*C], and top heat should be above 6/60%. But watch the bottom heat; keep it low, or consider use of diffusing wires, or, double-tray your products. You do not need to use steam, nor open the dampers at any stage.