Deck Oven Single Deck 3 Tray

Description

Single deck commercial oven with a three tray capacity, for a bakery, deli kitchen or restaurant doing its own bread and pastry.

A deck oven bakes on a heated hearth, so the base of the product takes direct heat from the stone rather than from circulating air. That is what gives bread its oven spring and a pastry base its structure, and it is the reason a deck oven is not interchangeable with a convection oven of the same capacity.

Three trays per deck sets your batch size, so plan your production round it rather than round total output per hour. Deck ovens need real preheating time and should be brought up well before service.