Deck ovens

A deck oven is a type of oven commonly used in bakeries, pizzerias and other foodservice establishments to bake bread, pizzas, pastries and other goods.

It’s named for its design, which consists of several "decks" or shelves where the baking takes place. The decks are typically made of stainless steel, ceramic or thick stone that helps retain heat and distribute it evenly.

The decks can be individually controlled, allowing different baking temperatures and times for simultaneous baking of various items.

The heat in a deck oven is usually generated either by gas burners or electric heating elements located beneath each deck.

This setup ensures consistent heat distribution and precise temperature control, resulting in uniform baking and a desirable texture.

Deck ovens are used to bake not only bread and other baked goods but also pizzas; so, ‘deck oven’ and ‘pizza oven’ are often used interchangeably (wood-fired ovens and conveyor ovens are also used to make pizzas).

Pizza deck ovens are generally smaller than bakery deck ovens, with fewer and more compact decks; and their deck height is typically lower, as they don’t have to accommodate the rising of various breads and pastries during the baking process.

Pizza deck ovens are most often powered by gas or infrared heating elements, to achieve the high temperatures required for baking pizzas quickly and creating the desired pizza crust.

Most deck ovens bake food by transferring heat in two ways:

1. Radiant heat, which heats the air inside the oven and penetrates into the dough; this heat also radiates into the oven’s decks, which absorb and retain heat very well.
2. Conductive heat, which is transferred from the hot decks to the dough — either directly or via a baking tray or pan. The combination of radiant heat and conductive heat helps ensure even and thorough baking and the formation of crusts with desirable texture and browning. Some deck ovens also come equipped with:
3. Convection fans, which circulate the hot air, further enhancing heat distribution and baking efficiency.
4. Steam-injection systems, which can help give baked goods a light, airy texture and crisp and shiny crusts. If you intend to bake a wide variety of goods, it’s recommended you get an oven that allows you to adjust the baking temperature and time for each deck independently.

Single-deck ovens, double-deck ovens, and triple-deck ovens are the most common sizes, with one, two, and three decks respectively, however commercial deck ovens can have as many as eight or more decks

The number of baking trays or pans each deck can accommodate is dependent on the oven’s width and depth.

The width of a deck oven generally ranges from about 700mm to 1,900mm, and the depth from about 580mm to 1,400mm.

Determine the number of decks you require based on your production capacity and the variety of products you intend to bake simultaneously.

Also, assess the dimensions of the oven to ensure it can accommodate your baking trays or pans.

Electric deck ovens require either a single-phase power supply (230V or 240V) or a triple-phase power supply (400 V or 415V).

Gas deck ovens require either natural gas or liquefied petroleum gas (LPG); specific requirements, such as gas pressure and gas connection type, vary between models.

Generally, the larger the commercial deck oven, the higher its power or heating demands.

To determine the precise requirements for a specific make and model, refer to the manufacturer’s specifications or consult with the supplier or manufacturer.

Different types of materials are used in the decks of deck ovens, each offering specific properties and advantages for baking. Here are the most common ones:

Stone decks: Materials like cordierite, soapstone, or ceramic stones are used due to their excellent heat retention and distribution properties. Stone decks provide consistent and even heat transfer, helping to achieve desirable crusts and textures in baked goods.

Refractory-tile decks: Firebrick and ceramic tiles, to name a few, can withstand high temperatures and efficiently absorb and radiate heat, resulting in well-baked products with crispy crusts.

Steel decks: Known for their exceptional heat conductivity, steel decks heat up quickly and evenly, making them suitable for high-volume baking. They’re often preferred for pizza baking, as they produce a crispy bottom crust while maintaining proper heat balance.

Cast-iron decks: Distribute heat evenly and hold it for extended periods, contributing to consistent baking results. They’re especially favoured for certain types of bread and pastry baking.