Various - Various Manufacturers

Applications & Use Cases

• Artisan bakeries and patisseries for baking bread, pastries, and cakes.
• Small-scale food production facilities requiring precise temperature control for baked goods.
• Cafes and restaurants with in-house baking operations.
• Speciality food producers focusing on niche baked products.

Typical Specifications

Typical capacity

For this class of equipment, deck ovens commonly feature 1-4 decks, each accommodating multiple baking trays (e.g., 600x400mm).

Power supply

Typically 3-phase electrical supply (e.g., 400V, 50Hz) for larger units, though smaller models may be single-phase.

Temperature range

Commonly capable of reaching temperatures up to 300°C, with precise digital controls for consistent baking.

Footprint

Compacta-style ovens are designed for space efficiency, typically having a width of 1000-1500mm and a depth of 1200-1800mm.

Construction materials

Often constructed from stainless steel for hygiene and durability, with refractory stone or steel decks.

Steam injection

Many units of this type feature integrated steam injection systems for crust development on bread.

Frequently Asked Questions

• What are the key benefits of a deck oven for a small bakery?

  Deck ovens offer excellent heat retention and even baking, which is crucial for consistent product quality. Their modular design also allows for baking different products simultaneously at varying temperatures across decks.

• How do I determine the right size of deck oven for my needs?

• What maintenance is typically required for a used bakery oven?

• Are spare parts readily available for various manufacturers' ovens?

• What power requirements should I anticipate for a multi-deck oven?