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1. Commercial Deck ovenStructural Features
Comprises multiple horizontal baking platforms ("decks"), each with independent temperature control.
Heat sources (gas/electric) beneath decks transfer heat via conduction (stone slabs) or radiation (infrared), replicating traditional brick oven effects.
Sealed chamber design minimizes heat loss; insulation (e.g., thick steel + thermal barriers) ensures temperature stability.
2. Key Specifications
Capacity: Expressed as "decks × trays" (e.g., 1-deck 2-tray, 3-deck 9-tray).
Temperature Range: Typically ambient to 400°C (300–650°F for pizza).
Power: Commercial models: high-power (e.g., 19.8KW gas / 24KW electric); compact units: 0.1–0.4KW.
1. Baking Quality
Even heat distribution for uniform browning (infrared models enhance penetration).
Steam extends bread shelf life.
2. Durability & Maintenance
Coated steel body.
Minimal moving parts (only door springs require periodic replacement); lower failure rates vs. conveyor ovens.
3. Flexibility
Stackable design saves space (e.g., Bakers Pride GP62-HP: 4-tier stacking).
Customizable: Stone decks, steam kits, pan sizes (400×600mm / 600×800mm).
1. Optimal Use Cases
Bakeries/Hotels: High-volume artisanal bread.
Pizzerias: Stone decks + rapid high-heat baking (~3 mins/pizza).
Multipurpose Kitchens: Roasting meats, cookies, vegetables.
2. Deck Oven vs. Conveyor Oven
| Feature | Deck Oven | Conveyor Oven |
|---|---|---|
| Output | Medium-low (~100/hr) | High (500+/hr) |
| Automation | Manual operation | Programmable, anti-burn |
| Cleaning | Simple (flat surfaces) | Complex (belt crevices) |
| Cost | Mid-range (90–90–300+) | Higher |
3. Purchasing Tips
Capacity: Small shops: 1–2 decks; factories: 3–4 decks.
Control: Prioritize digital panels.
Warranty: Minimum 1 year for core components.
1. Cleaning Protocol
Burn residues (30 mins at max temp) → Scrape with steel brush → Cool, then wash exterior with soapy water (avoid stone) → Sanitize with non-toxic wipes.
Avoid: Chemical cleaners on stone decks (pores absorb toxins).
2. Routine Checks
Weekly: Inspect gas valves/electrical connections, heating elements.
Monthly: Calibrate temperature sensors.
Entry-Level: Small restaurants: Single-deck electric oven.
Professional: Bakeries: Tranemill infrared models (CM-ECD408DFI) or multi-deck gas units.
Avoid: Mechanically controlled models (temperature drift); verify steam function inclusion,
