When it comes to selecting a deck oven, there are some crucial considerations to keep in mind. This includes the volume of product that will be baked, which will generally inform the size of the oven called for. Additionally, the sort of item the deck oven is to bake, and the quantity of room they have available in their bakery will determine the configuration of the stove.
Heating Method
Additionally, the kind of power offered (i.e., electric, gas, or oil), whether heavy steam is called for on each deck, the preferred type of controller (e.g., a fundamental controller or an advanced controller with timers and energy-saving attributes, and so on), the requirement for an extraction canopy, base prover, or incorporated deck-loader all require to be considered.
Deck Material
Stone hearths have cooking surface areas constructed from stone, ceramics, exclusive stone-like products, or bricks. These surface areas can handle high heat and hold it much longer, making them power-proficient. Unlike stainless steel, stone and ceramic take in moisture, which can leech dampness out of dough to help ensure crispy crusts. A few premium units with stone decks also have bricks forming the sides and tops of their cooking chambers, boosting recovery times and, in turn, output rates.
Capacity
Regrettably, deck ovens have no conventional ability score, so determining the size you need can be challenging. The one thing they have in common is that, while they might also be used for cooking bread or finishing baked pasta, capacity is determined by the number of pizzas that can fit on a deck. Little countertop ovens typically hold just one pizza, with the deck size determining the maximum size of the pies. Various other deck ovens can have multiple pizzas per level, though different suppliers use numerous dimensions of pizza to determine capacities. The usual pizza diameters determining a unit’s volume are 10, 14, and 18 inches.
Number of Levels
Beyond the dimension of the deck surface area, the number of decks must likewise be thought about. To broaden capacity without needing a bigger footprint, many suppliers use systems in 2- and three-deck versions. High-volume bakeshops and pizza stores depend on these multi-deck variants to simultaneously bake dozens of loaves or pies. Most two- and three-deck designs have independent temperature level controls for each deck so that the system can bake different types of products concurrently. To establish the system’s dimensions, consider the sizes of pizzas you will offer, how long they will require to prepare, and the number you anticipate selling. Using those figures, you can determine how many pizzas you will likely need to prepare during peak times. After that, identify an oven with the deck size and quantity of decks to satisfy that volume.
