LBC Bakery SE-913 Electric Triple Deck Bake Oven, 1 Pan Capacity Per Deck

The LBC Bakery SE-913 is an electric triple-deck bake oven with one 18 inch x 26 inch sheet pan capacity per deck (3 pans total across 3 decks). Designed for retail bakeries, commissary kitchens, food service operations, and supermarket bake-off departments that need versatile multi-product baking in a compact footprint. Each deck is independently controlled for temperature, steam, and heat distribution.

Three Independent Decks for Simultaneous Variety Baking

Each of the three decks operates as a standalone baking chamber with its own temperature controls, steam injection, and top/bottom heat balance. The operator can bake artisan bread on the bottom deck, finish pies on the middle, and proof pastries on the top - all in the same unit, all at the same time. The independent-deck design is what separates a true bakery oven from a convection oven that can only run one recipe at a time.

Removable Glass-Fiber Concrete Hearth Stones

Each deck has a removable 5/8 inch glass-fiber concrete hearth stone. The hearth-stone surface is what gives bread the bottom-crust character that pan-baked bread cannot match: direct radiant heat from below, even thermal mass that holds temperature through dough loading, and a porous surface that allows steam to interact with the dough rather than trapping it. Stones are removable for cleaning between product types (savory then sweet, for example) to prevent flavor crossover.

Independently Controlled Steam System on Every Deck

Each deck has its own steam-injection system with a manual damper. Steamer recovery is under 20 minutes per injection cycle, which means the operator can run back-to-back loads of crusty bread without losing oven temperature waiting for the steam generator to recover. The independent steamer per deck is what makes high-volume artisan bread production practical at this oven size - single-steamer ovens force the operator to wait between bakes.

Full Temperature and Heat Balance Control

Temperature range is 32°F to 550°F with proportional control on each deck. Top and bottom heat balance is independently adjustable, so the operator can put more heat into the top for pie crust browning or more heat into the bottom for bread hearth development. Large digital displays show set point, actual temperature, and bake time on every deck. 99 programmable recipes with three Quick Select buttons for the most-used settings.

Modular Construction: Ships Assembled, Decks Brought In Through Standard Doorways

The SE-913 ships fully assembled in standard configuration, but the modular deck construction allows individual decks to be shipped or moved separately when the install location has a narrow doorway, a service elevator, or other clearance constraints. Each deck measures small enough to roll through a standard commercial doorway on its swivel casters. Overall assembled height is 72.9 inches (sits comfortably under standard 8 foot ceilings with the required 6 inch top clearance).

Heavy-Duty Stainless Steel Construction Inside and Out

Heavy-duty stainless steel construction throughout - both interior and exterior - for daily commercial bakery use and full wipe-down sanitation. Full-view tempered glass doors that open inward (safer for the operator and better at retaining heat and steam than door-down designs). Bright xenon interior lighting on every deck. Swivel casters with leveling feet let the operator position the oven precisely and lock it level.