Tom Chandley Compacta Deck Oven

Applications & Use Cases

• Baking a variety of artisan breads, rolls, and pastries in bakeries and patisseries.
• Producing consistent results for delicate items requiring precise temperature control, such as cakes and tarts.
• Used in smaller commercial kitchens, cafes, and restaurants for in-house baking.
• Suitable for proofing and baking simultaneously across different decks.

Typical Specifications

Typical capacity

For this class of compact deck oven, each deck commonly accommodates 2-4 standard baking trays, depending on their size.

Power supply

Units of this type typically require a 3-phase electrical supply, with power ratings commonly ranging from 10 kW to 20 kW.

Footprint

Compacta models are designed for smaller spaces, with a typical footprint of around 1.0m x 1.0m for a three-deck unit.

Temperature range

Deck ovens commonly offer a temperature range from ambient up to approximately 300°C.

Construction material

External construction is typically stainless steel for durability and hygiene.

Control interface

Modern units often feature HMI touch screen controls for precise management of each deck.

Frequently Asked Questions

• What are the benefits of a deck oven over a convection oven?

  Deck ovens provide radiant heat from above and below, ideal for achieving a crisp crust and even bake on items like bread. Convection ovens use circulating hot air, which is better for items requiring rapid, even cooking without a specific crust.

• Can each deck operate at a different temperature?

• Is this type of oven suitable for a small bakery start-up?

• What maintenance is typically required for a deck oven?

• What kind of electrical installation is needed for a 3-phase oven?