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Deck ovens use conduction heat to bake products.
Deck oven how to use. A guide to deck ovens for pizza restaurants in pizza operations deck ovens provide results similar to wood fired ovens when creating traditional thin crust pies. Make sure to get the sides bottom and top of your oven. Good looking and totally reliable conceived with the no nonsense requirements of both the independent and in store baker in mind and designed to visually please as well as give reliable service for many. Conduction heating is a process in which heat travels directly from a hot stone or deck to the loaf of bread or sheet pan being baked.
2 set the desired top and bottom heat setting on each deck. How the revent modular deck oven works the revent modular deck oven transfers heat to the baked goods by the means of conduction from the bottom and radiation from the top of the baking chamber. Just make sure that wooden peel is dry no sauce drips cheese condensation before prepping the next. The electric modular deck oven is an easy to use practical good looking oven giving an excellent heat recovery rate and an even bake across a wide range of bread and confectionery products.
Coat your oven in baking soda and water. Then use a thin metal peel to turn remove the pizzas from the oven because it s much easier to slide a thin blade under the cooking pizza. In addition to not block air flow during cooking try to not cover food in any way avoid using lids or aluminium foil. Then use a cloth or sponge to coat the inside of your oven with your paste.
While the pizza is cooking you can be prepping your next pizza on the wooden peel so it is worth it have both if you plan to be cooking for a crowd. 1 press the on off button to the decks you wish to heat up at least 30 minutes before you wish to begin baking product to allow sufficient time for the oven to heat up. Mix baking soda and water until you form a workable paste. Deck ovens also utilize radiant heat which is a process that utilizes infrared heat waves to penetrate into the dough heating it throughout.
Also use baking sheets with low brims so that air reaches the food. The electric heaters transferring the heat to t he products in the oven chamber are located. As for recommended moulds for convection ovens use borderless trays without insulation to make cookies and pastry linings with parchment paper.
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