3 Deck 12 Tray European Deck Oven

What it is

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. Each deck is its own baking chamber, so you can run different products at different temperatures in the same footprint.

How it works

Heat comes from gas burners or electric elements above and below each deck, with thermostats controlling each chamber separately. The thermal mass of the deck stores heat, so temperature recovers quickly when the door opens. Model names describe decks and trays, for example a 2 deck 4 tray oven takes four trays across two decks.

How to use it in the kitchen

1. 1

   Preheat each deck to the recipe temperature.

2. 2

   Load trays or peel dough directly onto the deck.

3. 3

   Bake, rotating trays if the recipe needs it.

4. 4

   Keep the door closed as much as possible to hold heat.

Care and cleaning

• Brush out crumbs and flour after each bake.
• Wipe the exterior with a damp cloth.
• Have burners, thermostats and door seals checked on schedule.

Specifications

Dimensions are in millimetres as printed in the PKE catalogue. Specifications may change, so confirm the details you depend on when you request your quotation.

Questions