Deck Oven With Steam Injection

6 152mm 8 203mm 10 254mm and 12 305mm chamber capacity of one 18 x26 pan.

Deck oven with steam injection. The best steaming i have ever achieved is to simply turn the oven up to between 550f 600f and load the deck full of bread then mist with water. Chefrange three deck digital gas oven with steam injection model efo 6c type three deck digital electric oven with steam generator power 750kw voltage 230v temperature range 50 c 400 c timer digital steam injection yes frequency 50hz phase 1 ph gas consumption 1250 grams hr gas pressure 2800 pa dimensions 1355 x 960 x 1645mm tray capacity 6 nos of 24 x 16. The key feature of the deck that is tough to replicate is the steam injection. These two types can be very different.

The operator can bake other menu items in the unit as well using steam or no steam. If an operation specializes in breads it requires a stone deck oven with steam injection. These two types can be very different. An important feature of a deck oven is whether it is run by gas or electricity.

The gag and miele will let you set a specific level of humidity throughout the bake cycle in 10 increments. 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. Built in one piece with up to four oven chambers individual self contained steam injection system for each chamber four chamber heights. A wide variety of deck oven steam injection options are available to you.

Whether you are looking for the efficiency of cyclothermic ovens the highest quality baking characteristics offered by steam tube ovens or the unsurpassed flexibility of electric ovens you will find it with probake. An important feature of deck ovens is whether it is run by gas or electricity. Each of our polin deck ovens offers the low consumption and reliable performance you need to meet your bakery s unique needs. Close the door immediately to trap in the steam and leave the oven undisturbed for at least five minutes.

I will then open the door and dampener to release the steam and close the door while leaving the damper open for the rest of the bake.