Deck Oven Vs Combi Oven

Deck ovens use radiant heat and conduction to bake.

Deck oven vs combi oven. Deck ovens store energy heat in the hearth this allows a constant steady heat throughout the baking cycle. A commercial combi oven blends convection cooking steaming and a combination of both into a single unit. An important feature of deck ovens is whether it is run. A boilerless combi oven injects water right onto the heating element.

As mentioned above convection circulates heat throughout the cabin for quick and even cooking. More commonly called combi ovens or combi steamers these are generally the most advanced and powerful cooking appliances in the professional kitchen. The kore is the new compact slimline combi oven showcasing the italian combi oven manufacturer s acclaimed cooking capabilities and delivering a water consumption saving of over 50 on previous models. When in combination mode food is cooked using the best qualities of both.

This means they can do the job of multiple. Deck ovens differ from convection in that they use conduction and infrared heat for excellent thorough baking. Deck ovens are known for producing high quality bread products as well as a. A steam generator combi oven utilizes a tank to boil water in large quantities and produce steam that is injected into the oven.

The ability to add steam with these types of ovens is also key in the bread baking process and because deck ovens carry so much mass they have great recovery time and hold temperature very well. Deck ovens can also deliver independently controlled heat at the top and the bottom of the deck meaning you can subject the top and bottom of whatever you re baking to different temperatures. Also keep in mind the difference between commercial combi ovens with a boiler steam generator model and boilerless commercial combi ovens. Combi ovens cook using steam convection or a combination of both.

The specs on deck ovens it is said that a deck oven is as necessary to a bakery as a mixer. Deck ovens on the other hand have ceramic or stone baking soles forming the bottom of the oven or of an individual deck. It measures just 519mm in width but can still accept 1 1gn trays. Many professionals believe that deck ovens are best for baking bread.

The complex is capable of being completely customized to your baking needs. Tagliavini complex combination convection deck oven. Deck ovens also utilize radiant heat which is a process that utilizes infrared heat waves to penetrate into the dough heating it throughout. As an update on the kompatto it offers three wash cycles with tablet or liquid option and an optional quench system.

Instead of using a 4 deck x 4 tray oven or a 5 deck x 4 tray oven think about using. The tagliavini complex is a mixed use deck oven and is equipped with both an electric deck oven and convection oven. Combining various configurations of the both the termoven and modular lines. A variety of baking surfaces are available from a ceramic natural stone or a composite hearth.

Both deck and conveyor ovens are usually stackable to double or even triple output. This is ideal for bakers with limited space baking multiple products.