We having a quality deck oven is just as necessary for a restaurant, pizza, bread bakery as a heavy duty spiral mixer. While these ovens tend to take up more real estate in a bakery and require skilled bakers to operate; a deck oven’s ability to produce loaves of hot bread around the clock will leave bread bakers very happy with the results.

Deck ovens also utilize radiant heat, which is a process that utilizes infrared heat waves to penetrate into the dough, heating it throughout.

The ability to add steam with these types of ovens is also key in the bread baking process, and because deck ovens carry so much mass they have great recovery time and hold temperature very well.

An important feature of deck ovens is whether it is run by gas or electricity. These two types can be very different. The first notable difference are utility costs.

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