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LBC SE-924-B 4-Decks Electric Deck Oven, 8 Full Sheet Pan Capacity with Independent Steam

SKUSE-924-B BrandLBC Bakery
LBC SE-924-B 4-Decks Electric Deck Oven, 8 Full Sheet Pan Capacity with Independent Steam

The LBC Bakery SE-924-B Deck Oven

Eight full-size sheet pans across four independently controlled stone decks: the LBC SE-924-B is the volume play for bakeries working with a 55-inch slot instead of a whole wall. Every chamber has its own heat, steam, and timer, which means four different products can run their own bakes simultaneously, or all four decks can gang up on a single big order of dinner rolls before a holiday weekend.

True Stone Hearth In Every Deck

Four removable 5/8" glass fiber concrete hearth stones do the work masonry does in a brick oven, soaking up heat and discharging it straight into whatever lands on them. Bagels and rye loaves come off the stone with real bottom color and chew. Between loads the stone's mass pulls deck temperature back to set point quickly, which is what keeps bake eight looking like bake one on a production morning. Top and bottom heat adjust independently and proportionally on each level, so every deck can weight its floor heat to the product it is running.

Independent Steam With Manual Dampers

Each of the four steam systems answers only to its own deck, and each has a manual damper for venting on your schedule. Load scored sourdough into a steam-charged chamber on deck two while danishes bake in dry heat below, then crack the damper once the crust sets to finish with shine and snap. Quick steamer recovery keeps consecutive bread loads from bottlenecking behind a single shared boiler.

Controls Built For Repeatable Production

Four control panels, one per deck, each pair large digital readouts for set point, actual temperature, and time with stored recipes that recall at a button press. A buzzer flags preheat and end of bake, so the person running the oven can also be the person shaping the next round. Stainless steel construction, tempered glass doors that open up and inward to hold heat and steam, interior lighting, and swivel casters with leveling feet handle the physical side of daily production.

Features & Benefits

  1. Bakes 8 full-size 18" x 26" sheet pans, up to 40 26" baguettes or 48 9" pies per load
  2. Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
  3. 4 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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$39,790.00
  • Bakes 8 full-size 18" x 26" sheet pans, up to 40 26" baguettes or 48 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
    • See full feature list

    The LBC Bakery SE-924-B Deck Oven

    Eight full-size sheet pans across four independently controlled stone decks: the LBC SE-924-B is the volume play for bakeries working with a 55-inch slot instead of a whole wall. Every chamber has its own heat, steam, and timer, which means four different products can run their own bakes simultaneously, or all four decks can gang up on a single big order of dinner rolls before a holiday weekend.

    True Stone Hearth In Every Deck

    Four removable 5/8" glass fiber concrete hearth stones do the work masonry does in a brick oven, soaking up heat and discharging it straight into whatever lands on them. Bagels and rye loaves come off the stone with real bottom color and chew. Between loads the stone's mass pulls deck temperature back to set point quickly, which is what keeps bake eight looking like bake one on a production morning. Top and bottom heat adjust independently and proportionally on each level, so every deck can weight its floor heat to the product it is running.

    Independent Steam With Manual Dampers

    Each of the four steam systems answers only to its own deck, and each has a manual damper for venting on your schedule. Load scored sourdough into a steam-charged chamber on deck two while danishes bake in dry heat below, then crack the damper once the crust sets to finish with shine and snap. Quick steamer recovery keeps consecutive bread loads from bottlenecking behind a single shared boiler.

    Controls Built For Repeatable Production

    Four control panels, one per deck, each pair large digital readouts for set point, actual temperature, and time with stored recipes that recall at a button press. A buzzer flags preheat and end of bake, so the person running the oven can also be the person shaping the next round. Stainless steel construction, tempered glass doors that open up and inward to hold heat and steam, interior lighting, and swivel casters with leveling feet handle the physical side of daily production.

    Features & Benefits

    1. Bakes 8 full-size 18" x 26" sheet pans, up to 40 26" baguettes or 48 9" pies per load
    2. Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
    3. 4 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, 4-deck
    Sheet Pan Capacity8 pans (18" x 26")
    Baguette Capacity40 (26")
    Pie Capacity48 (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 Power24.2 kW (208V)
    Standard Electrical208V, 3 phase, 60 Hz
    Overall Height72.4 in
    Equipment Weight1975 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-924-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 8 full-size 18" x 26" sheet pans, up to 40 26" baguettes or 48 9" pies per load
    2. Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
    3. 4 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, 4-deck
    Sheet Pan Capacity8 pans (18" x 26")
    Baguette Capacity40 (26")
    Pie Capacity48 (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 Power24.2 kW (208V)
    Standard Electrical208V, 3 phase, 60 Hz
    Overall Height72.4 in
    Equipment Weight1975 lb
    ExteriorStainless steel

    Manufacturer's Warranty

      1 year

      Labor

      1 year

      Parts

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