Commercial deck ovens are prized for their ability to produce baked goods with crusts, though they often require a more skilled operator than other types of oven. While
Advantages Disadvantages Advantages DisadvantagesStainless Steel
Stone
Stone hearths have cooking surfaces made of stone, ceramics, proprietary stone-like materials, or bricks. These surfaces can handle high heat and hold it longer, making them energy efficient. Unlike stainless steel, stone and ceramic absorb moisture, meaning they can leech moisture out of dough to help ensure crispy crusts. Some of the high-end units that have stone decks also have bricks forming the sides and tops of their cooking chambers, which improves recovery times and, in turn, output rates.
Unfortunately, there is no standard capacity rating for deck ovens, so determining the size you need can be a little tricky. The one thing they do have in common is that, while they may also be used for cooking bread or finishing baked pastas, capacity is measured in the number of pizzas that can fit on a deck. Small countertop ovens often hold just one pizza, with the deck size dictating the maximum diameter of the pies. Other deck ovens can hold multiple pizzas per level, though different manufacturers use different sizes of pizza to measure capacities. Common pizza diameters used to determine a unit's capacity are 10, 14, and 18 inches.
Beyond the size of the deck surface, the number of decks must also be considered. To expand capacity without requiring a larger footprint, many manufacturers offer units in two- and three-deck versions. High-volume bakeries and pizza shops depend on these multi-deck pieces to bake dozens of loaves or pies simultaneously. The majority of two-and three-deck models have independent temperature controls for each deck, so the unit can be used to bake different types of products simultaneously.
To determine the size of unit you need, consider the sizes of pizza you will serve, how long they will take to cook, and how many you expect to sell. Using those figures, you can calculate how many pizzas you will likely need to cook during peak times, then find an oven with the deck size and number of decks that will meet that volume.
Gas-powered deck ovens often have doors that provide easy access to the burners for cleaning, adjustments, or igniting pilot lights. On some models, the flame diverters over the burners can be easily removed for cleaning. These features make service and maintenance on the oven more convenient.
Another feature that is commonly sought in commercial deck ovens is a glass door. This allows you to see what is inside, so you can monitor the baking process and check to see if there is space to add other items without opening the door and releasing the heat inside.
Because they are so large and are often used in restaurants with menus centered on the oven's finished products, whether bread or pizza, deck ovens are sometimes made to be customer-facing. Many models have attractive exteriors or are designed to fit into site-built areas that may be surrounded by bricks or mosaics.
