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LBC SE-932-B 2-Decks Electric Deck Oven, 6 Full Sheet Pan Capacity with Independent Steam

SKUSE-932-B BrandLBC Bakery
LBC SE-932-B 2-Decks Electric Deck Oven, 6 Full Sheet Pan Capacity with Independent Steam

The LBC Bakery SE-932-B Deck Oven

Six full sheet pans, two separate baking climates, one cabinet a little over six feet wide: the LBC SE-932-B is the mid-size workhorse of stone deck baking. A retail bakery can dedicate the lower deck to hearth bread all morning and let the upper deck cycle through cinnamon rolls, then pies, then cookies, each at its own temperature and humidity, with nothing waiting on anything else.

True Stone Hearth In Every Deck

Both decks bake on removable 5/8" glass fiber concrete hearth stones. Stone contact is what separates a sourdough round with a caramelized, crackling base from one that merely browned, and it is equally the reason pie bottoms set through instead of going soggy under a wet filling. With top and bottom heat proportionally controlled and independently adjustable per deck, the floor-to-ceiling heat balance follows the product, not the other way around.

Independent Steam With Manual Dampers

Each deck owns a steam system and a manual damper. During pie season the top deck can run dry for weeks while the bottom deck steams bread load after load; in a brunch rush both can steam on different schedules. Opening the damper mid-bake converts a humid chamber to a dry one in place, which is how a loaf gets both full expansion and a crisp finish from a single chamber.

Controls Built For Repeatable Production

Separate control panels give each deck large digital readouts for set point, actual temperature, and time, with recipe storage for one-touch recall and a buzzer for preheat and bake completion. Once the head baker programs the standards, the oven repeats them for whoever shows up at 4 a.m. The stainless steel body, full-view tempered glass doors opening up and inward, bright interior lighting, and swivel casters with leveling feet are sized for years of daily retail production.

Features & Benefits

  1. Bakes 6 full-size 18" x 26" sheet pans, up to 30 26" baguettes or 36 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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$24,690.00
  • Bakes 6 full-size 18" x 26" sheet pans, up to 30 26" baguettes or 36 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-932-B Deck Oven

    Six full sheet pans, two separate baking climates, one cabinet a little over six feet wide: the LBC SE-932-B is the mid-size workhorse of stone deck baking. A retail bakery can dedicate the lower deck to hearth bread all morning and let the upper deck cycle through cinnamon rolls, then pies, then cookies, each at its own temperature and humidity, with nothing waiting on anything else.

    True Stone Hearth In Every Deck

    Both decks bake on removable 5/8" glass fiber concrete hearth stones. Stone contact is what separates a sourdough round with a caramelized, crackling base from one that merely browned, and it is equally the reason pie bottoms set through instead of going soggy under a wet filling. With top and bottom heat proportionally controlled and independently adjustable per deck, the floor-to-ceiling heat balance follows the product, not the other way around.

    Independent Steam With Manual Dampers

    Each deck owns a steam system and a manual damper. During pie season the top deck can run dry for weeks while the bottom deck steams bread load after load; in a brunch rush both can steam on different schedules. Opening the damper mid-bake converts a humid chamber to a dry one in place, which is how a loaf gets both full expansion and a crisp finish from a single chamber.

    Controls Built For Repeatable Production

    Separate control panels give each deck large digital readouts for set point, actual temperature, and time, with recipe storage for one-touch recall and a buzzer for preheat and bake completion. Once the head baker programs the standards, the oven repeats them for whoever shows up at 4 a.m. The stainless steel body, full-view tempered glass doors opening up and inward, bright interior lighting, and swivel casters with leveling feet are sized for years of daily retail production.

    Features & Benefits

    1. Bakes 6 full-size 18" x 26" sheet pans, up to 30 26" baguettes or 36 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 Configuration3-pan wide, 2-deck
    Sheet Pan Capacity6 pans (18" x 26")
    Baguette Capacity30 (26")
    Pie Capacity36 (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 Power18.5 kW (208V)
    Standard Electrical208V, 3 phase, 60 Hz
    Overall Height66.8 in
    Equipment Weight1115 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-932-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 6 full-size 18" x 26" sheet pans, up to 30 26" baguettes or 36 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 Configuration3-pan wide, 2-deck
    Sheet Pan Capacity6 pans (18" x 26")
    Baguette Capacity30 (26")
    Pie Capacity36 (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 Power18.5 kW (208V)
    Standard Electrical208V, 3 phase, 60 Hz
    Overall Height66.8 in
    Equipment Weight1115 lb
    ExteriorStainless steel

    Manufacturer's Warranty

      1 year

      Labor

      1 year

      Parts

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