The LBC Bakery SE-914-B Deck Oven
The LBC Bakery SE-914-B stacks four independently controlled stone hearth decks into a cabinet just over three feet wide, giving a small bakery four separate baking climates in the floor space of a single reach-in. Each deck holds one full-size sheet pan and runs its own heat, steam, and timer, so a shop with more menu than room can bake sourdough, croissants, and fruit pies at the same moment without a single shared setting.
True Stone Hearth In Every Deck
All four chambers carry a removable 5/8" glass fiber concrete hearth stone. Dough loaded straight onto the stone takes heat through its base the way it would on a masonry floor, and the payoff is oven spring and bottom crust that sheet-pan racks in a convection oven never produce. Because the column is divided into four short chambers instead of one tall one, heat stays close to the product and the deck recovers fast after each load. Independent, proportionally controlled top and bottom heat on every level means the bottom deck can run floor-heavy for boules while the top deck bakes meringue-topped pies gently.
Independent Steam With Manual Dampers
Each deck has its own steam system and its own manual damper, which turns one narrow oven into four different atmospheres. Flood the second deck for a baguette bake while the deck below vents dry for cookies. When the crust is set, open the damper and finish in dry heat without disturbing anything above or below. The steamers recover on their own schedules, so a busy morning of staggered loads never queues up behind one shared boiler.
Controls Built For Repeatable Production
A dedicated control panel sits beside each deck with large digital readouts for set point, actual temperature, and time, plus stored programs your crew recalls at a button press. The preheat and end-of-bake buzzer frees the baker to shape the next batch instead of hovering. Stainless steel construction, full-view tempered glass doors that open up and inward, bright interior lighting, and swivel casters with leveling feet round out a unit built to work hard in a tight footprint.
About LBC Bakery
LBC Bakery Equipment designs and manufactures bakery equipment for supermarkets, independent bakeries, foodservice operations, and institutional kitchens across North America. Since beginning production in 2001, the company has focused on equipment engineered for the North American market with U.S. and Canadian safety and sanitation approvals. Its lineup includes rack ovens, proofers, retarders, mixers, pizza ovens, and rotisserie equipment, with an emphasis on energy-efficient oven technology and practical control system improvements. Its equipment is used in retail bakeries, supermarket bakeries, commissaries, and food production facilities where consistent performance and straightforward operation are priorities.
Features & Benefits
-
Bakes 4 full-size 18" x 26" sheet pans, up to 20 26" baguettes or 24 9" pies per load
-
Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
-
4 independently controlled decks, each with its own temperature and steam settings
-
Dedicated steam system per deck with manual damper and full recovery in 20 minutes or less
-
Independently and proportionally controlled top and bottom heat for precise crust control
-
Tubular heating elements for rapid heat-up to a 550°F maximum baking temperature
-
Stores 99 programmable recipes with three Quick Select buttons for fast batch changes
-
Large digital displays for set point, actual temperature, and 99-minute timer per deck
-
Full-view tempered glass doors that open up and inward to retain heat and steam
-
Bright xenon interior lighting for clear product monitoring without opening the chamber
-
Heavy-duty stainless steel exterior with swivel casters and leveling feet
-
Stackable up to four decks to scale baking capacity within a compact footprint
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In Stock: Ships in 1-2 Business Days
Bakes 4 full-size 18" x 26" sheet pans, up to 20 26" baguettes or 24 9" pies per load
Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
4 independently controlled decks, each with its own temperature and steam settings
Dedicated steam system per deck with manual damper and full recovery in 20 minutes or less
Independently and proportionally controlled top and bottom heat for precise crust control
The LBC Bakery SE-914-B Deck Oven
The LBC Bakery SE-914-B stacks four independently controlled stone hearth decks into a cabinet just over three feet wide, giving a small bakery four separate baking climates in the floor space of a single reach-in. Each deck holds one full-size sheet pan and runs its own heat, steam, and timer, so a shop with more menu than room can bake sourdough, croissants, and fruit pies at the same moment without a single shared setting.
True Stone Hearth In Every Deck
All four chambers carry a removable 5/8" glass fiber concrete hearth stone. Dough loaded straight onto the stone takes heat through its base the way it would on a masonry floor, and the payoff is oven spring and bottom crust that sheet-pan racks in a convection oven never produce. Because the column is divided into four short chambers instead of one tall one, heat stays close to the product and the deck recovers fast after each load. Independent, proportionally controlled top and bottom heat on every level means the bottom deck can run floor-heavy for boules while the top deck bakes meringue-topped pies gently.
Independent Steam With Manual Dampers
Each deck has its own steam system and its own manual damper, which turns one narrow oven into four different atmospheres. Flood the second deck for a baguette bake while the deck below vents dry for cookies. When the crust is set, open the damper and finish in dry heat without disturbing anything above or below. The steamers recover on their own schedules, so a busy morning of staggered loads never queues up behind one shared boiler.
Controls Built For Repeatable Production
A dedicated control panel sits beside each deck with large digital readouts for set point, actual temperature, and time, plus stored programs your crew recalls at a button press. The preheat and end-of-bake buzzer frees the baker to shape the next batch instead of hovering. Stainless steel construction, full-view tempered glass doors that open up and inward, bright interior lighting, and swivel casters with leveling feet round out a unit built to work hard in a tight footprint.
About LBC Bakery
LBC Bakery Equipment designs and manufactures bakery equipment for supermarkets, independent bakeries, foodservice operations, and institutional kitchens across North America. Since beginning production in 2001, the company has focused on equipment engineered for the North American market with U.S. and Canadian safety and sanitation approvals. Its lineup includes rack ovens, proofers, retarders, mixers, pizza ovens, and rotisserie equipment, with an emphasis on energy-efficient oven technology and practical control system improvements. Its equipment is used in retail bakeries, supermarket bakeries, commissaries, and food production facilities where consistent performance and straightforward operation are priorities.
Features & Benefits
-
Bakes 4 full-size 18" x 26" sheet pans, up to 20 26" baguettes or 24 9" pies per load
-
Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
-
4 independently controlled decks, each with its own temperature and steam settings
-
Dedicated steam system per deck with manual damper and full recovery in 20 minutes or less
-
Independently and proportionally controlled top and bottom heat for precise crust control
-
Tubular heating elements for rapid heat-up to a 550°F maximum baking temperature
-
Stores 99 programmable recipes with three Quick Select buttons for fast batch changes
-
Large digital displays for set point, actual temperature, and 99-minute timer per deck
-
Full-view tempered glass doors that open up and inward to retain heat and steam
-
Bright xenon interior lighting for clear product monitoring without opening the chamber
-
Heavy-duty stainless steel exterior with swivel casters and leveling feet
-
Stackable up to four decks to scale baking capacity within a compact footprint
Resources & Downloads
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Specifications
| Oven Configuration | 1-pan wide, 4-deck |
| Sheet Pan Capacity | 4 pans (18" x 26") |
| Baguette Capacity | 20 (26") |
| Pie Capacity | 24 (9") |
| Maximum Temperature | 550°F |
| Hearth | 5/8" glass fiber concrete stone |
| Heating | Tubular elements, top and bottom |
| Steam | Independent per deck, manual damper |
| Programmable Recipes | 99 |
| Timer | 99 minutes |
| Total Power | 18.6 kW (208V) |
| Standard Electrical | 208V, 3 phase, 60 Hz |
| Overall Height | 72.4 in |
| Equipment Weight | 1475 lb |
| Exterior | Stainless steel |
Manufacturer's Warranty
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1 Year
Labor
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1 Year
Parts
Certifications & Approvals
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ETL US & Canada
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ETL Sanitation
Bakes 4 full-size 18" x 26" sheet pans, up to 20 26" baguettes or 24 9" pies per load