A deck oven bakes on a heated stone or steel floor, which is why it gives bread a deep crust and pizza a crisp base. Choosing one comes down to five questions.
1. How many decks and trays?
Model names in the PKE catalogue tell you the layout. A 2 Deck 4 Tray oven has two baking chambers stacked one above the other and takes four trays in total. Each deck is its own chamber with its own temperature control, so one deck can bake bread while another holds a lower heat for pastry.
Start from your peak hour. Work out how many trays you need to bake in an hour, divide by the number of loads you can realistically run, and choose the deck count that meets it with some room to grow. Single-deck models suit a small shop, while three-deck ovens add output without adding floor width.
2. Gas or electric?
PKE deck ovens come in both. The gas models list a small electrical rating (around 0.1 to 0.6 kW) because gas does the heating and electricity only runs the controls. The electric models list the full heating load: about 6.6 kW for a single deck and up to 38 kW for a three-deck European oven.
Gas usually costs less to run where LPG is easy to get. Electric is simpler to install and control, but it needs a strong supply, often 380V three-phase for the larger models.
3. What power do you have?
Check the voltage on the product page before you fall in love with a model. A single-deck electric oven may run on 220V to 380V, while a three-deck electric oven needs 380V. Use the load calculator on this site to add up your machines and see the breaker size an electrician will likely specify.
4. Does it fit?
Dimensions are printed in millimetres on every product page. Measure the space, and also the doorway and delivery route. Allow room around the oven for heat to escape and for cleaning, and plan the extraction above it.
5. Do you need a proofer?
If you bake proofed dough all day, an oven and proofer unit puts a proofing cabinet under the oven so dough rises and bakes in one footprint. Larger operations usually buy a separate retarder proofer so dough can be prepared the evening before.
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