Deck Ovens

Common Types and Configurations

• Gas deck ovens: Standard in most commercial kitchens. Consistent heat, lower operating costs, and available in single or multi-deck options.
• Electric deck ovens: Best for kitchens without gas. Precise temperature control and no gas line required.
• Pizza deck ovens: Built for high heat with stone decks made for pizza. Standard in pizzerias and Italian restaurants.
• Bakery deck ovens: Designed for bread, pastries, and high-volume baking. Most include steam injection for proper crust development.
• Double and triple deck ovens: Stack units to boost output without using more floor space.

What to Look at Before You Buy

• Number of decks: Single deck units are fine for lower volume. Double and triple decks increase output without taking up more space.
• Heat source: Gas deck ovens are standard in high-volume kitchens. Electric models work for spaces without a gas line.
• Deck material: Stone decks hold heat and give better crust. Steel decks heat up faster and are easier to clean.
• Steam injection: Needed for bread. Steam at the start lets the crust expand before it sets.
• Temperature range: Pizza ovens run up to 650 degrees or more. Bakery ovens work at lower temps. Match the oven to your menu.
• Size and footprint: Measure your space before you order. Deck ovens are heavy and need ventilation and clearance on all sides.
• Installation: Gas units need a licensed installer. Electric ovens need the right voltage and amperage. Check your kitchen's power before you buy.

Frequently Asked Questions

What is a deck oven used for?

Deck ovens bake bread, pizza, pastries, and anything that needs direct heat from a stone or steel deck. The radiant heat gives a crispier crust and a more even bake than a convection oven. You'll find them in bakeries, pizzerias, and any kitchen where baked goods are central to the menu.

Can you bake bread in a deck oven?

Yes, and most pros prefer it. Deck ovens with steam injection are best for artisan bread. Steam keeps the crust soft at first, so the loaf can expand before the crust sets. You get better oven spring, a crispier crust, and a more even crumb than with a convection oven.

Why do most pizzerias cook in a deck oven?

The stone deck transfers heat straight to the bottom of the pizza, giving a crisp, even crust. Deck ovens reach higher temps than standard ovens, which is key for the right texture and char. Most pizzerias use gas deck ovens for steady heat and lower operating costs.

Related Categories

• Pizza Ovens
• Convection Ovens
• Combi Ovens
• Commercial Ovens

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