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LBC SE-921-B 1-Deck Electric Deck Oven, 2 Full Sheet Pan Capacity with Independent Steam

SKUSE-921-B BrandLBC Bakery
LBC SE-921-B 1-Deck Electric Deck Oven, 2 Full Sheet Pan Capacity with Independent Steam

The LBC Bakery SE-921-B Deck Oven

The LBC SE-921-B puts true stone hearth baking into a single-deck electric oven that a café or restaurant can actually find room for. The chamber holds two full-size sheet pans side by side, enough to add house-baked bread, focaccia, or pies to a menu without committing to a full bakery line. And because the SE-900 platform stacks up to four decks high, the oven you buy for one product line can grow as the bread program grows.

True Stone Hearth Baking

The deck floor is a removable 5/8" glass fiber concrete hearth stone. Load a batch of boules directly on it and the stored heat drives into the base of the dough, setting the crust and lifting the loaf in a way a pan on a wire rack cannot match. Top and bottom heat are proportionally controlled and adjusted independently, so you can correct a pale bottom or an over-dark top mid-shift by moving one setting instead of re-learning the whole oven.

Steam On Demand With a Manual Damper

An individually controlled steam system is built into the deck, with a manual damper to vent the chamber when the bake turns from crust development to coloring. Steam at the start gives baguettes their shine and thin crackle; opening the damper afterward dries the chamber so the crust crisps instead of turning leathery. Recovery between injections is quick enough to keep staggered bread loads moving through a morning.

Controls Built For Repeatable Production

The control panel presents set point, actual temperature, and time on large digital readouts, stores your standing recipes for one-touch recall, and sounds a buzzer at preheat and end of bake. A line cook can run the Saturday bake exactly the way the baker programmed it on Monday. The stainless steel body, full-view tempered glass door that opens up and inward, bright interior lighting, and swivel casters with leveling feet are all built for daily service.

Features & Benefits

  1. Bakes 2 full-size 18" x 26" sheet pans, up to 10 26" baguettes or 12 9" pies per load
  2. Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
  3. Single independently controlled deck
  4. Dedicated steam system per deck with manual damper and full recovery in 20 minutes or less
  5. Independently and proportionally controlled top and bottom heat for precise crust control
  6. Tubular heating elements for rapid heat-up to a 550°F maximum baking temperature
  7. Stores 99 programmable recipes with three Quick Select buttons for fast batch changes
  8. Large digital displays for set point, actual temperature, and 99-minute timer per deck
  9. Full-view tempered glass doors that open up and inward to retain heat and steam
  10. Bright xenon interior lighting for clear product monitoring without opening the chamber
  11. Heavy-duty stainless steel exterior with swivel casters and leveling feet
  12. Stackable up to four decks to scale baking capacity within a compact footprint

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$13,190.00
  • Bakes 2 full-size 18" x 26" sheet pans, up to 10 26" baguettes or 12 9" pies per load
  • Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
  • Single independently controlled deck
  • 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
    • See full feature list

    The LBC Bakery SE-921-B Deck Oven

    The LBC SE-921-B puts true stone hearth baking into a single-deck electric oven that a café or restaurant can actually find room for. The chamber holds two full-size sheet pans side by side, enough to add house-baked bread, focaccia, or pies to a menu without committing to a full bakery line. And because the SE-900 platform stacks up to four decks high, the oven you buy for one product line can grow as the bread program grows.

    True Stone Hearth Baking

    The deck floor is a removable 5/8" glass fiber concrete hearth stone. Load a batch of boules directly on it and the stored heat drives into the base of the dough, setting the crust and lifting the loaf in a way a pan on a wire rack cannot match. Top and bottom heat are proportionally controlled and adjusted independently, so you can correct a pale bottom or an over-dark top mid-shift by moving one setting instead of re-learning the whole oven.

    Steam On Demand With a Manual Damper

    An individually controlled steam system is built into the deck, with a manual damper to vent the chamber when the bake turns from crust development to coloring. Steam at the start gives baguettes their shine and thin crackle; opening the damper afterward dries the chamber so the crust crisps instead of turning leathery. Recovery between injections is quick enough to keep staggered bread loads moving through a morning.

    Controls Built For Repeatable Production

    The control panel presents set point, actual temperature, and time on large digital readouts, stores your standing recipes for one-touch recall, and sounds a buzzer at preheat and end of bake. A line cook can run the Saturday bake exactly the way the baker programmed it on Monday. The stainless steel body, full-view tempered glass door that opens up and inward, bright interior lighting, and swivel casters with leveling feet are all built for daily service.

    Features & Benefits

    1. Bakes 2 full-size 18" x 26" sheet pans, up to 10 26" baguettes or 12 9" pies per load
    2. Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
    3. Single independently controlled deck
    4. Dedicated steam system per deck with manual damper and full recovery in 20 minutes or less
    5. Independently and proportionally controlled top and bottom heat for precise crust control
    6. Tubular heating elements for rapid heat-up to a 550°F maximum baking temperature
    7. Stores 99 programmable recipes with three Quick Select buttons for fast batch changes
    8. Large digital displays for set point, actual temperature, and 99-minute timer per deck
    9. Full-view tempered glass doors that open up and inward to retain heat and steam
    10. Bright xenon interior lighting for clear product monitoring without opening the chamber
    11. Heavy-duty stainless steel exterior with swivel casters and leveling feet
    12. Stackable up to four decks to scale baking capacity within a compact footprint

    Resources & Downloads

    Specifications

    Oven Configuration2-pan wide, 1-deck
    Sheet Pan Capacity2 pans (18" x 26")
    Baguette Capacity10 (26")
    Pie Capacity12 (9")
    Maximum Temperature550°F
    Hearth5/8" glass fiber concrete stone
    HeatingTubular elements, top and bottom
    SteamIndependent per deck, manual damper
    Programmable Recipes99
    Timer99 minutes
    Total Power6.0 kW (208V)
    Standard Electrical208V, 3 phase, 60 Hz
    Overall Height52.4 in
    Equipment Weight570 lb
    ExteriorStainless steel

    Manufacturer's Warranty

    • 1 Year

      Labor

    • 1 Year

      Parts

    Certifications & Approvals

    • NFS
      NSF Approved
    • CETLUS
      ETL US & Canada
    • ETLSAN
      ETL Sanitation

    The Chef Store is your go-to online destination for commercial food service equipment. We are committed to making your shopping experience seamless and ensuring you have the resources needed to make informed purchasing decisions. We continuously invest in product information development so that you have the knowledge and tools to choose the right equipment for your business. Whether you need help understanding product specifications or recommendations for your specific use case, our experienced team is here to help. We receive ongoing product training from the manufacturers we represent to ensure you are always well-informed and up to date. We pride ourselves on our core expertise: providing answers to your questions, guiding you through the decision-making process, and ultimately helping you make the best equipment purchasing decisions for your business.

    We're here to help. To us, that means no job is too big or too small. Whether you’re a national food chain or a small mom-and-pop shop, our commitment remains the same: ensuring every project is completed to your satisfaction. From the moment you place your order to delivery, we are dedicated to ensuring a seamless, hassle-free process. We continually evaluate and refine our operations, incorporating innovative technology to enhance efficiency and streamline communication with both customers and vendors. Our goal is to minimize delays and ensure your order reaches you as quickly and smoothly as possible.

    We carry a wide range of trusted restaurant equipment brands, and our catalog is always growing. If there's a particular item or brand you don't see on our website, please reach out to us; we’d be happy to help you find it. Not to mention, we leverage manufacturer and buying group relationships to offer our customers great prices and savings. Through these partnerships, freight programs, rebate programs, and more, we are able to purchase equipment at significant discounts and pass along the savings to our customers.

     

     

     

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    The LBC Bakery SE-921-B Deck Oven

    About Deck Ovens

    Deck ovens are a staple in professional bakeries, pizzerias, and restaurant kitchens. They use radiant heat from stone or steel decks to deliver the crust and texture a convection oven can't match. If you're baking bread, making pizza, or running a busy pastry operation, a deck oven gives you the consistency and control your menu needs.

    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.

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    Product Features

    1. Bakes 2 full-size 18" x 26" sheet pans, up to 10 26" baguettes or 12 9" pies per load
    2. Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
    3. Single independently controlled deck
    4. Dedicated steam system per deck with manual damper and full recovery in 20 minutes or less
    5. Independently and proportionally controlled top and bottom heat for precise crust control
    6. Tubular heating elements for rapid heat-up to a 550°F maximum baking temperature
    7. Stores 99 programmable recipes with three Quick Select buttons for fast batch changes
    8. Large digital displays for set point, actual temperature, and 99-minute timer per deck
    9. Full-view tempered glass doors that open up and inward to retain heat and steam
    10. Bright xenon interior lighting for clear product monitoring without opening the chamber
    11. Heavy-duty stainless steel exterior with swivel casters and leveling feet
    12. Stackable up to four decks to scale baking capacity within a compact footprint

    Specifications

    Oven Configuration2-pan wide, 1-deck
    Sheet Pan Capacity2 pans (18" x 26")
    Baguette Capacity10 (26")
    Pie Capacity12 (9")
    Maximum Temperature550°F
    Hearth5/8" glass fiber concrete stone
    HeatingTubular elements, top and bottom
    SteamIndependent per deck, manual damper
    Programmable Recipes99
    Timer99 minutes
    Total Power6.0 kW (208V)
    Standard Electrical208V, 3 phase, 60 Hz
    Overall Height52.4 in
    Equipment Weight570 lb
    ExteriorStainless steel

    Manufacturer's Warranty

      1 year

      Labor

      1 year

      Parts

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