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Bakery Deck Ovens

High-volume bakeries need ovens that can keep up with customer demand and ensure the highest possible customer engagement, all while maintaining quality. Bakery deck ovens are specifically engineered solutions to this problem, enabling bakers to produce large quantities of fine artisanal bread.

Baking Deck Ovens: What You Need to Know

KaTom's selection of baking deck ovens ranges from single-deck ovens to four-compartment units, so every operator can choose the oven that fits their projected volume. Some baker's deck ovens have features such as steam injection capabilities, stone hearth bake decks, energy governors, and digital temperature control zones, all of which can make these ovens more beneficial to your baking.

Common Questions About Bakery Deck Ovens

How is a bread deck oven's capacity measured?

Bread deck oven capacity is measured in standard food service pans per deck – a method measuring the area of the flat baking surface, not the accompanying height. Baking decks are available in a range of heights, but tall decks require more energy to heat and maintain. Consider the products you'll be baking and purchase the deck that can just fit your tallest creations, because taller oven decks are more expensive, occupy more vertical space, and require more energy.

How can I use multiple baking decks?

Multiple baking decks give operators additional ovens to work with – this setup can be used to increase baking volume or add menu options. Operators can use this extra space to increase the batch size of their breads or cook more than one type of baked good at a time. As the baking decks are insulated from each other, different styles, temperatures, and humidities can be created at a time. Depending on the specific model of bakery deck oven you purchase, you may have access to features like steam injection, proofing drawers, or stone hearth bake decks to increase the range of baked goods you can produce. Some models even include multiple temperature zones per deck, enabling you to customize the baking process further for smaller batches. Consider multiple baking decks if your establishment must produce high volumes of baked goods or if you want to expand your menu to include a wider range of breads, pies, or pizzas.