Commercial Electric Deck Oven (3 Deck 6 Tray)

What Can You Bake?

Our electric deck oven is versatile enough to handle many baked goods:

• Breads — artisan bread, sourdough, baguettes, ciabatta, whole wheat, rye, sandwich bread
• Pastries — croissants, danishes, puff pastry, turnovers, strudels, cinnamon rolls
• Cakes — sponge cakes, layer cakes, pound cakes, fruit cakes, cheesecakes
• Cookies & Bars — chocolate chip cookies, oatmeal cookies, brownies, blondies, biscotti
• Specialty items — pizza, focaccia, flatbreads, bagels, pretzels, macarons (with care)

Q: What is the maximum temperature of each deck?

A: Each deck of our electric deck oven can reach temperatures up to 400°C (750°F), with independent digital thermostats for precise top and bottom heat control. This wide temperature range makes the oven versatile enough for everything from delicate pastries baked at 160°C-180°C to artisan breads and pizzas baked at 250°C-350°C. The temperature recovery time is quick, allowing you to bake consecutive batches without significant waiting.

Q: How does the steam injection function work?

A: The steam injection function introduces a controlled amount of moisture into the baking chamber during the initial stages of baking. This moisture serves several important purposes: it keeps the surface of the dough soft and pliable, allowing for maximum oven spring (rising); it gelatinizes the starches on the surface, creating a shiny, crispy crust; and it enhances the browning process through the Maillard reaction. The steam is typically injected during the first 5-10 minutes of baking, after which the moisture is vented to allow the crust to crisp and brown. This function is especially important for artisan breads, baguettes, and croissants.

Q: Can I bake different products in each deck simultaneously?

A: Yes! Each deck features independent temperature controls for both top and bottom heat, as well as independent timers. This means you can bake bread at 230°C in the top deck, pastries at 180°C in the middle deck, and cookies at 170°C in the bottom deck — all at the same time. The decks are fully insulated from each other, ensuring that the temperature in one deck does not affect the others. This independent control makes the oven highly efficient for busy commercial kitchens that need to bake various products simultaneously.

Q: Is it easy to clean and maintain?

A: Yes! The stainless steel interior and removable baking stones/trays make cleaning quick and easy. Simply wipe down the interior with a damp cloth after the oven has cooled, and remove the baking stones for separate cleaning if needed. We recommend performing a deeper cleaning weekly, including removing any crumbs or residue from the heating elements and door gaskets. The door gaskets should be inspected regularly and replaced if damaged to maintain proper sealing and temperature consistency. The exterior can be wiped clean with a mild detergent and soft cloth. Detailed cleaning and maintenance instructions are included with every purchase.

Q: What voltage and power does it require?

A: Our 3-deck 6-tray electric deck oven is available in 220V/380V, 50/60Hz configurations (three-phase power recommended for optimal performance). The total power consumption is approximately 12kW-18kW depending on the model and operating conditions. We can customize the voltage and plug type for your specific country and requirements. A dedicated electrical circuit with proper grounding is required for safe and efficient operation. The oven should be placed in a well-ventilated area with adequate clearance around the electric deck oven for heat dissipation and service access.