Description

• High-production ovens, usually containing two or more decks at heights appropriate to the foods to be cooked.
• Pans of food placed directly on the oven deck.
• Basic sizes included:
 >> Standard/full-size - high volume operations; insulated for efficiency and minimal kitchen heat gain
 >> Countertop - lower volume; ideal for mobile catering
 >> Vaulted Cavity - designed for front-of-the-house appearance; constructed of brick, stone, masonry or ceramic
 >> Motorized Convective - uses motorized blower system to control and force heat flow evenly throughout oven cavity; enhances energy efficiency and baking performance
 >> Turntable Deck - motorized, rotating hearth ensure even baking
 >> Pizza ovens - generally offer a greater range of sizes (18" to 78" wide x 22 to 45" deep) compared to baking deck ovens (33" to 42" wide x 36 to 45" deep)


Function(s)

• Bake cookies, pies, cakes, bagels, Italian casseroles, Mexican plated dishes, potatoes and poultry, many red meats, seafood

Application(s)

• Primarily pizzerias, but the variety of foods that can be prepared in a deck/pizza oven is expanding the range of applications to include most food service establishments.

Available Features*

• Wood oven appearance with flames
• Ceramic, steel or stone hearth
• Custom design
• Heat distribution/balance control
• Viewing windows/doors
• Air curtain door
• Multiple access doors
• Rotating shelves
• Built-in ventilation system
• Stackable

Benefits

• Stacking one to three units allows greater production than conventional ovens in less space
• More expensive models have separate burners and thermostat per deck

Energy Input

• 70,000 to 320,000 Btus

Fuel Type(s)

• Natural gas and LPG and gas/wood combination

Ventilation

• 150 to 200 cfm per linear foot


*Listed features offered by some, but not necessarily all vendors.