The LBC Bakery SE-944-B Deck Oven
The LBC SE-944-B is a four-deck electric deck oven that holds sixteen full-size sheet pans at once, built for bakeries where bread volume has outgrown convection equipment. All four decks operate independently, each with its own heat, steam, and timer, so crusty loaves, soft rolls, and pies can bake at the same time under conditions set for each product instead of a compromise setting for all of them.
True Stone Hearth In Every Deck
Each chamber bakes on a removable 5/8" glass fiber concrete hearth stone. Loaves loaded directly onto the hot stone take heat straight through the base, which drives the strong oven spring and deep bottom crust that separate hearth bread from pan bread. The stone's thermal mass also steadies deck temperature through repeated door openings, so the tenth load of the morning browns like the first. Top and bottom heat are proportionally controlled and adjusted separately on each deck, letting you push floor heat for baguettes and ease it back for delicate pastry without touching the ceiling setting.
Independent Steam With Manual Dampers
A dedicated steam system is supplied with every deck, each with its own manual damper. That matters because steam is a timing tool: baguettes want a saturated chamber for the first few minutes and dry heat after, while pies want none at all. With four separate steamers you can inject on one deck, vent another, and leave a third completely dry, all in the same bake cycle. The steamers recover quickly between injections, so back-to-back bread loads are not left waiting on the oven.
Controls Built For Repeatable Production
Every deck carries its own control panel with large digital readouts for set point, actual temperature, and time. Programs for your standing menu load once and recall at a button press, so a weekend crew produces the same bake the head baker dialed in on Tuesday. A buzzer signals preheat and end of bake, which keeps eyes on shaping and finishing instead of on the clock.
Construction is heavy-duty stainless steel with full-view tempered glass doors that open up and inward, retaining heat and steam during loading and keeping the hot door face out of the aisle. Bright interior lighting shows crust color through the glass, so nobody cracks a door mid-bake to check. The oven rides on swivel casters with leveling feet, and multiple decks can be field connected to a single power source, which keeps the electrical hookup simple even at four decks.
Features & Benefits
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Bakes 16 full-size 18" x 26" sheet pans, up to 80 26" baguettes or 96 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
-
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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Bakes 16 full-size 18" x 26" sheet pans, up to 80 26" baguettes or 96 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
The LBC Bakery SE-944-B Deck Oven
The LBC SE-944-B is a four-deck electric deck oven that holds sixteen full-size sheet pans at once, built for bakeries where bread volume has outgrown convection equipment. All four decks operate independently, each with its own heat, steam, and timer, so crusty loaves, soft rolls, and pies can bake at the same time under conditions set for each product instead of a compromise setting for all of them.
True Stone Hearth In Every Deck
Each chamber bakes on a removable 5/8" glass fiber concrete hearth stone. Loaves loaded directly onto the hot stone take heat straight through the base, which drives the strong oven spring and deep bottom crust that separate hearth bread from pan bread. The stone's thermal mass also steadies deck temperature through repeated door openings, so the tenth load of the morning browns like the first. Top and bottom heat are proportionally controlled and adjusted separately on each deck, letting you push floor heat for baguettes and ease it back for delicate pastry without touching the ceiling setting.
Independent Steam With Manual Dampers
A dedicated steam system is supplied with every deck, each with its own manual damper. That matters because steam is a timing tool: baguettes want a saturated chamber for the first few minutes and dry heat after, while pies want none at all. With four separate steamers you can inject on one deck, vent another, and leave a third completely dry, all in the same bake cycle. The steamers recover quickly between injections, so back-to-back bread loads are not left waiting on the oven.
Controls Built For Repeatable Production
Every deck carries its own control panel with large digital readouts for set point, actual temperature, and time. Programs for your standing menu load once and recall at a button press, so a weekend crew produces the same bake the head baker dialed in on Tuesday. A buzzer signals preheat and end of bake, which keeps eyes on shaping and finishing instead of on the clock.
Construction is heavy-duty stainless steel with full-view tempered glass doors that open up and inward, retaining heat and steam during loading and keeping the hot door face out of the aisle. Bright interior lighting shows crust color through the glass, so nobody cracks a door mid-bake to check. The oven rides on swivel casters with leveling feet, and multiple decks can be field connected to a single power source, which keeps the electrical hookup simple even at four decks.
Features & Benefits
-
Bakes 16 full-size 18" x 26" sheet pans, up to 80 26" baguettes or 96 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
-
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, 4-deck |
| Sheet Pan Capacity | 16 pans (18" x 26") |
| Baguette Capacity | 80 (26") |
| Pie Capacity | 96 (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 | 46.6 kW (208V) |
| Standard Electrical | 208V, 3 phase, 60 Hz |
| Overall Height | 73.8 in |
| Equipment Weight | 2870 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 16 full-size 18" x 26" sheet pans, up to 80 26" baguettes or 96 9" pies per load