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LBC SE-922-B 2-Decks Electric Deck Oven, 4 Full Sheet Pan Capacity with Independent Steam

SKUSE-922-B BrandLBC Bakery
LBC SE-922-B 2-Decks Electric Deck Oven, 4 Full Sheet Pan Capacity with Independent Steam

The LBC Bakery SE-922-B Deck Oven

The LBC SE-922-B is a two-deck electric deck oven that gives a growing bakery two fully separate baking climates in a cabinet about 55 inches wide. Four full-size sheet pans fit across its two stone decks, and since every deck has its own heat, steam, and timer, bread service and pastry production stop competing for the same chamber. Bake crusty ciabatta on the lower stone while cream pies set gently above it.

True Stone Hearth In Every Deck

Both chambers bake on removable 5/8" glass fiber concrete hearth stones that hold heat the way a masonry floor does. Dough set directly on the stone gets an immediate surge of bottom heat, the mechanism behind real oven spring and a bottom crust with color and snap. Each deck's top and bottom elements are proportionally controlled and adjusted independently, so floor-heavy settings for hearth loaves live one deck away from balanced settings for sheet cakes, and neither compromises for the other.

Independent Steam With Manual Dampers

Each deck carries its own steam system with a manual damper. That separation is the whole point of a deck oven: the top chamber can hold a humid atmosphere for scored loaves while the bottom runs completely dry for shortcrust. Vent one, flood the other, and neither bake knows the other exists. Steam recovery is fast enough that repeated bread loads through a morning rush do not stall waiting for the system to rebuild.

Controls Built For Repeatable Production

Two control panels, one per deck, show set point, actual temperature, and time on large digital displays and hold stored recipes for one-touch recall, with a buzzer to call out preheat and finished bakes. Programs travel across shifts, so output stays consistent whoever is on the oven. Heavy-duty stainless steel construction, full-view tempered glass doors opening up and inward, bright interior lighting, and swivel casters with leveling feet complete the package.

Features & Benefits

  1. Bakes 4 full-size 18" x 26" sheet pans, up to 20 26" baguettes or 24 9" pies per load
  2. Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
  3. 2 independently controlled decks, each with its own temperature and steam settings
  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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$21,890.00
  • 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
  • 2 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
    • See full feature list

    The LBC Bakery SE-922-B Deck Oven

    The LBC SE-922-B is a two-deck electric deck oven that gives a growing bakery two fully separate baking climates in a cabinet about 55 inches wide. Four full-size sheet pans fit across its two stone decks, and since every deck has its own heat, steam, and timer, bread service and pastry production stop competing for the same chamber. Bake crusty ciabatta on the lower stone while cream pies set gently above it.

    True Stone Hearth In Every Deck

    Both chambers bake on removable 5/8" glass fiber concrete hearth stones that hold heat the way a masonry floor does. Dough set directly on the stone gets an immediate surge of bottom heat, the mechanism behind real oven spring and a bottom crust with color and snap. Each deck's top and bottom elements are proportionally controlled and adjusted independently, so floor-heavy settings for hearth loaves live one deck away from balanced settings for sheet cakes, and neither compromises for the other.

    Independent Steam With Manual Dampers

    Each deck carries its own steam system with a manual damper. That separation is the whole point of a deck oven: the top chamber can hold a humid atmosphere for scored loaves while the bottom runs completely dry for shortcrust. Vent one, flood the other, and neither bake knows the other exists. Steam recovery is fast enough that repeated bread loads through a morning rush do not stall waiting for the system to rebuild.

    Controls Built For Repeatable Production

    Two control panels, one per deck, show set point, actual temperature, and time on large digital displays and hold stored recipes for one-touch recall, with a buzzer to call out preheat and finished bakes. Programs travel across shifts, so output stays consistent whoever is on the oven. Heavy-duty stainless steel construction, full-view tempered glass doors opening up and inward, bright interior lighting, and swivel casters with leveling feet complete the package.

    Features & Benefits

    1. Bakes 4 full-size 18" x 26" sheet pans, up to 20 26" baguettes or 24 9" pies per load
    2. Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
    3. 2 independently controlled decks, each with its own temperature and steam settings
    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, 2-deck
    Sheet Pan Capacity4 pans (18" x 26")
    Baguette Capacity20 (26")
    Pie Capacity24 (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 Power12.1 kW (208V)
    Standard Electrical208V, 3 phase, 60 Hz
    Overall Height66.1 in
    Equipment Weight1040 lb
    ExteriorStainless steel

    Manufacturer's Warranty

    • 1 Year

      Labor

    • 1 Year

      Parts

    Certifications & Approvals

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

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    The LBC Bakery SE-922-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 4 full-size 18" x 26" sheet pans, up to 20 26" baguettes or 24 9" pies per load
    2. Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
    3. 2 independently controlled decks, each with its own temperature and steam settings
    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, 2-deck
    Sheet Pan Capacity4 pans (18" x 26")
    Baguette Capacity20 (26")
    Pie Capacity24 (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 Power12.1 kW (208V)
    Standard Electrical208V, 3 phase, 60 Hz
    Overall Height66.1 in
    Equipment Weight1040 lb
    ExteriorStainless steel

    Manufacturer's Warranty

      1 year

      Labor

      1 year

      Parts

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