For bakeries, restaurants, and food service operations that produce large batches of baked goods daily, investing in a professional rack oven or deck oven is essential. When equipped with one of these high-powered ovens, commercial kitchens gain the capacity, temperature control, and speed needed for consistent baking results.
What are Rack Ovens and Deck Ovens?
Rack ovens feature tiered racks on rotating wheels or a conveyor system to efficiently bake bread loaves, rolls, and pastries in continuous batches. Multiple pans can bake on each rack tier simultaneously. Rack ovens allow rapid, even baking for products like crusty artisan breads and baguettes.
Deck ovens have a solid deck surface with one or more baking chambers. Baking pans are slid directly onto the oven deck. Deck ovens excel at baking pizzas, flatbreads, cookies, cakes, and pastry items. Their adjustable heat and humidity controls help achieve the ideal internal texture.
Key Benefits of Rack Ovens:
High Production Capacity: Rack ovens can accommodate dozens or even hundreds of items in a single batch, streamlining workflows and significantly increasing overall output.
Rapid Baking Times: These ovens are equipped with powerful burners or elements that reduce bake times, helping to meet production demands for time-sensitive goods.
Precise Temperature Control: Rack ovens provide the flexibility to set precise temperatures for different products, with separate controls for upper and lower heating elements. Programmable recipes ensure consistent and perfect results.
Enhanced Functionality: They offer features like humidity injection settings to control texture and steam cycles to add moisture for hearth bread. Additionally, the thermostat maintains tight heat uniformity for quality baking.
Fuel Flexibility Options: Rack ovens are available in electric, gas, or dual fuel models, allowing businesses to choose based on their energy efficiency preferences and operational needs.
Deck Ovens:
Deck ovens, in contrast, feature a solid deck surface within one or more baking chambers. In these ovens, baking pans are directly placed onto the oven deck. Deck ovens excel in baking a wide range of products, including pizzas, flatbreads, cookies, cakes, and various pastry items. Their solid deck and adjustable heat and humidity controls allow for precise control over the baking process, resulting in the desired internal texture and quality of the baked goods.
Key Benefits of Deck Ovens:
Versatility: Deck ovens are versatile and suitable for a diverse range of baked products, from pizzas to delicate pastries. Their ability to provide the ideal internal texture makes them a popular choice for various baked goods.
Precise Baking Control: These ovens offer adjustable heat and humidity controls, allowing bakers to achieve the desired texture and quality in their products.
Quality Baking: Deck ovens are renowned for their ability to produce consistent and high-quality baked items, making them a preferred choice for artisan bakeries and pizzerias.
Solid Deck Surface: The solid deck surface ensures even heat distribution, contributing to uniform baking results.
Fuel Flexibility Options: Deck ovens are available in electric, gas, or dual fuel models, giving businesses flexibility in choosing the most suitable option based on energy efficiency and operational requirements.
Common Types of Commercial Ovens
Rack Ovens:
– Revolving Rack Oven – Rotating racks bake goods on all sides
– Single Rack Oven – One tall stationary rack for large batches
– Double Rack Oven – Two racks expand capacity or allow dual baking
– Triple Rack Oven – Three rack chambers stacked atop each other
– Conveyor Rack Oven – Continual baking on moving conveyor belt
Deck Ovens:
– Single Deck Oven – One large baking chamber with deck
– Double Deck Oven – Two independently controlled baking chambers
– Triple Deck Oven – Three decks; provides ample baking space
– Small Deck Ovens – Compact single deck units for tight kitchens
– Brick Deck Ovens – Super hot brick oven for authentic pizza
In summary, rack ovens and deck ovens are essential tools in commercial baking, each catering to specific baking needs. While rack ovens are well-suited for high-volume production and even baking of bread and pastries, deck ovens offer versatility and precise control, making them ideal for a wide range of baked goods where achieving the perfect internal texture is crucial. The choice between these ovens ultimately depends on the bakery’s production requirements and the variety of products they intend to produce
