The LBC Bakery SE-943-B Deck Oven
With twelve full-size sheet pans across three stone decks, the LBC SE-943-B sits squarely in wholesale territory: enough hearth area to bake for standing accounts while keeping three independent climates for a mixed product list. Each deck runs its own heat, steam, and timer, so the oven handles one massive baguette load as readily as three different products in three different atmospheres.
True Stone Hearth In Every Deck
The three removable 5/8" glass fiber concrete hearth stones are the deepest in the SE-900 line front to back, giving each deck the loading area of a small masonry oven. Heat stored in that mass pours into loaf bottoms on contact, producing the spring and base color wholesale bread buyers judge you on. Per-deck proportional control of top and bottom elements means a floor-heavy hearth setting on one level never dictates terms to the sheet cakes a level away.
Independent Steam With Manual Dampers
Every deck is supplied with its own individually controlled steam system and manual damper. In practice that means kaiser rolls get their gloss on the top deck while the middle bakes dry and the bottom vents down from a bread steam charge, all at once. Fast steamer recovery keeps a wholesale bake schedule honest: the next load steams on time instead of waiting out a shared boiler.
Controls Built For Repeatable Production
Three per-deck control panels carry large digital displays for set point, actual temperature, and time, recipe storage with Quick Select buttons for the standards, and a buzzer for preheat and end of bake. Production runs to the numbers, shift after shift. The heavy-duty stainless steel shell, full-view tempered glass doors that open up and inward, bright interior lighting, and swivel casters with leveling feet are the physical backbone for that kind of schedule.
Features & Benefits
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Bakes 12 full-size 18" x 26" sheet pans, up to 60 26" baguettes or 72 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
-
Tubular heating elements for rapid heat-up to a 550°F maximum baking temperature
-
Stores 99 programmable recipes with three Quick Select buttons for fast batch changes
-
Large digital displays for set point, actual temperature, and 99-minute timer per deck
-
Full-view tempered glass doors that open up and inward to retain heat and steam
-
Bright xenon interior lighting for clear product monitoring without opening the chamber
-
Heavy-duty stainless steel exterior with swivel casters and leveling feet
-
Stackable up to four decks to scale baking capacity within a compact footprint
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In Stock: Ships in 1-2 Business Days
Bakes 12 full-size 18" x 26" sheet pans, up to 60 26" baguettes or 72 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
The LBC Bakery SE-943-B Deck Oven
With twelve full-size sheet pans across three stone decks, the LBC SE-943-B sits squarely in wholesale territory: enough hearth area to bake for standing accounts while keeping three independent climates for a mixed product list. Each deck runs its own heat, steam, and timer, so the oven handles one massive baguette load as readily as three different products in three different atmospheres.
True Stone Hearth In Every Deck
The three removable 5/8" glass fiber concrete hearth stones are the deepest in the SE-900 line front to back, giving each deck the loading area of a small masonry oven. Heat stored in that mass pours into loaf bottoms on contact, producing the spring and base color wholesale bread buyers judge you on. Per-deck proportional control of top and bottom elements means a floor-heavy hearth setting on one level never dictates terms to the sheet cakes a level away.
Independent Steam With Manual Dampers
Every deck is supplied with its own individually controlled steam system and manual damper. In practice that means kaiser rolls get their gloss on the top deck while the middle bakes dry and the bottom vents down from a bread steam charge, all at once. Fast steamer recovery keeps a wholesale bake schedule honest: the next load steams on time instead of waiting out a shared boiler.
Controls Built For Repeatable Production
Three per-deck control panels carry large digital displays for set point, actual temperature, and time, recipe storage with Quick Select buttons for the standards, and a buzzer for preheat and end of bake. Production runs to the numbers, shift after shift. The heavy-duty stainless steel shell, full-view tempered glass doors that open up and inward, bright interior lighting, and swivel casters with leveling feet are the physical backbone for that kind of schedule.
Features & Benefits
-
Bakes 12 full-size 18" x 26" sheet pans, up to 60 26" baguettes or 72 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
-
Tubular heating elements for rapid heat-up to a 550°F maximum baking temperature
-
Stores 99 programmable recipes with three Quick Select buttons for fast batch changes
-
Large digital displays for set point, actual temperature, and 99-minute timer per deck
-
Full-view tempered glass doors that open up and inward to retain heat and steam
-
Bright xenon interior lighting for clear product monitoring without opening the chamber
-
Heavy-duty stainless steel exterior with swivel casters and leveling feet
-
Stackable up to four decks to scale baking capacity within a compact footprint
Resources & Downloads
Specifications
| Oven Configuration | 4-pan wide, 3-deck |
| Sheet Pan Capacity | 12 pans (18" x 26") |
| Baguette Capacity | 60 (26") |
| Pie Capacity | 72 (9") |
| Maximum Temperature | 550°F |
| Hearth | 5/8" glass fiber concrete stone |
| Heating | Tubular elements, top and bottom |
| Steam | Independent per deck, manual damper |
| Programmable Recipes | 99 |
| Timer | 99 minutes |
| Total Power | 35.0 kW (208V) |
| Standard Electrical | 208V, 3 phase, 60 Hz |
| Overall Height | 73.9 in |
| Equipment Weight | 2165 lb |
| Exterior | Stainless steel |
Manufacturer's Warranty
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1 Year
Labor
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1 Year
Parts
Certifications & Approvals
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NSF Approved
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ETL US & Canada
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ETL Sanitation
Bakes 12 full-size 18" x 26" sheet pans, up to 60 26" baguettes or 72 9" pies per load