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LBC SE-933-B 3-Decks Electric Deck Oven, 9 Full Sheet Pan Capacity with Independent Steam

SKUSE-933-B BrandLBC Bakery
LBC SE-933-B 3-Decks Electric Deck Oven, 9 Full Sheet Pan Capacity with Independent Steam

The LBC Bakery SE-933-B Deck Oven

The LBC SE-933-B runs three stone hearth decks, three pans wide each, for nine full-size sheet pans in the oven at once. It is built for the bakery whose morning list has outgrown two chambers: baguettes on top, multigrain below, fruit turnovers on the bottom deck, all baking simultaneously under settings chosen for each product alone.

True Stone Hearth In Every Deck

Every chamber floor is a removable 5/8" glass fiber concrete hearth stone with the thermal mass to bake the way brick does. The stone recharges between loads and delivers its heat through direct contact, which is why hearth loaves from this oven spring taller and finish with darker, snappier bases than anything baked on a rack. Independent, proportional control of top and bottom heat per deck lets each chamber hold a different floor-to-ceiling balance all day long.

Independent Steam With Manual Dampers

Three steam systems, three manual dampers, zero shared plumbing decisions. The top deck can take a heavy steam charge for lean doughs while the middle bakes enriched breads with a lighter hand and the bottom stays dry for pastry. Dampers open individually to finish crusts crisp, and each steamer recovers quickly enough to steam again on the next load rather than the one after it.

Controls Built For Repeatable Production

Each deck's control panel pairs large digital readouts for set point, actual temperature, and time with stored recipes and Quick Select access to the programs you use most. A buzzer announces preheat and finished bakes across a loud kitchen. Heavy-duty stainless steel, full-view tempered glass doors that open up and inward, bright interior lighting, and swivel casters with leveling feet keep the oven presentable out front and movable for cleaning behind.

Features & Benefits

  1. Bakes 9 full-size 18" x 26" sheet pans, up to 45 26" baguettes or 54 9" pies per load
  2. Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
  3. 3 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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$34,490.00
  • Bakes 9 full-size 18" x 26" sheet pans, up to 45 26" baguettes or 54 9" pies per load
  • Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
  • 3 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-933-B Deck Oven

    The LBC SE-933-B runs three stone hearth decks, three pans wide each, for nine full-size sheet pans in the oven at once. It is built for the bakery whose morning list has outgrown two chambers: baguettes on top, multigrain below, fruit turnovers on the bottom deck, all baking simultaneously under settings chosen for each product alone.

    True Stone Hearth In Every Deck

    Every chamber floor is a removable 5/8" glass fiber concrete hearth stone with the thermal mass to bake the way brick does. The stone recharges between loads and delivers its heat through direct contact, which is why hearth loaves from this oven spring taller and finish with darker, snappier bases than anything baked on a rack. Independent, proportional control of top and bottom heat per deck lets each chamber hold a different floor-to-ceiling balance all day long.

    Independent Steam With Manual Dampers

    Three steam systems, three manual dampers, zero shared plumbing decisions. The top deck can take a heavy steam charge for lean doughs while the middle bakes enriched breads with a lighter hand and the bottom stays dry for pastry. Dampers open individually to finish crusts crisp, and each steamer recovers quickly enough to steam again on the next load rather than the one after it.

    Controls Built For Repeatable Production

    Each deck's control panel pairs large digital readouts for set point, actual temperature, and time with stored recipes and Quick Select access to the programs you use most. A buzzer announces preheat and finished bakes across a loud kitchen. Heavy-duty stainless steel, full-view tempered glass doors that open up and inward, bright interior lighting, and swivel casters with leveling feet keep the oven presentable out front and movable for cleaning behind.

    Features & Benefits

    1. Bakes 9 full-size 18" x 26" sheet pans, up to 45 26" baguettes or 54 9" pies per load
    2. Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
    3. 3 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, 3-deck
    Sheet Pan Capacity9 pans (18" x 26")
    Baguette Capacity45 (26")
    Pie Capacity54 (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 Power27.8 kW (208V)
    Standard Electrical208V, 3 phase, 60 Hz
    Overall Height73.9 in
    Equipment Weight1630 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-933-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 9 full-size 18" x 26" sheet pans, up to 45 26" baguettes or 54 9" pies per load
    2. Removable 5/8" glass fiber concrete hearth stone in each deck for true stone-deck baking
    3. 3 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, 3-deck
    Sheet Pan Capacity9 pans (18" x 26")
    Baguette Capacity45 (26")
    Pie Capacity54 (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 Power27.8 kW (208V)
    Standard Electrical208V, 3 phase, 60 Hz
    Overall Height73.9 in
    Equipment Weight1630 lb
    ExteriorStainless steel

    Manufacturer's Warranty

      1 year

      Labor

      1 year

      Parts

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