3 Types Of Deck Ovens For Your Commercial Bakery

Posted on: 26 February 2015

Operating a commercial bakery becomes much easier when you choose to rely on the help of deck ovens. These unique pieces of equipment are designed to provide a consistent level of heat that can be easily manipulated to achieve the best results. For baking your commercial goods, a deck oven is the most effective tool available.

Here are three types of deck ovens that you can choose to install in your commercial bakery in the future.

1. Cyclothermic Deck Oven

A cyclothermic deck oven relies primarily on indirect heat to bake your goods to perfection. If you plan to sell biscuits or other breads in your bakery, then a cyclothermic deck oven could come in handy.

These ovens feature a damper-controlled humidity system which prevents your dough from becoming too wet, or drying out, during the baking process. With the option to select a cyclothermic deck oven that is heated by either gas or oil, baking breads will become a breeze once you have installed this type of deck oven in your commercial kitchen.

2. Steam Tube Oven

Using a series of thick-walled tubes, a steam tube oven relies on boiling water that is turned into steam to generate heat. As water passes through the tube and over the burner chamber it is heated until it converts from a liquid to a gas. Steam tube deck ovens rely on the first law of thermodynamics, which governs the transfer of heat within a steam-powered system, to move heated steam through the pipe system and transfer this heat into the baking chamber.

As this heat is transferred the steam returns to its liquid state and collects on the bottom of the steam tube oven, beginning the process anew. With no moving parts, like fans, required to distribute heat, a steam tube oven eliminates uneven baking. If you plan to offer your clients a wide selection of pastries that require precise baking, then a steam tube oven is your best bet.

3. Thermal Oil Oven

A thermal oil oven relies on a heat exchanger located outside the oven unit itself in order to generate heat. Oil is heated in a boiler, and then pumped through radiators into the deck oven. This heated oil produces the radiant heat needed to properly bake both breads and pastries.

One of the major benefits a thermal oil oven provides is the ability to control the amount of heated oil that flows through the heating elements in each chamber of the deck oven. Adjusting this oil flow allows you to control the temperature in each zone separately, making it easier to bake many different types of goods in a single batch.

Taking the time to understand that not all deck ovens are created equal will allow you to invest in the type of oven that is best suited to meet your commercial bakery's needs in the future. Contact outlets such as American Baking System for further assistance.