Deck Oven – 1 Deck 3 Tray Gas Oven

Description

1 LAYER WITH SPACE FOR THREE PANS

DIMENSIONS – (L)1250MM (B)900MM (H)1420MM
WEIGHT – 135KG
PAN SIZE – 600MM X 400MM
BREAD LOAVES CAPACITY – 20 LOAVES AT ONCE/PER CYCLE (FITS 4 X 5PAN BREADPANS)

1. Capacity

• Decks: 1
• Trays per deck: 3 trays
• Typical tray size:
  • 400 × 600 mm (Euro tray), or
  • 460 × 660 mm / 18″ × 26″ (US sheet) – depends on region
• Typical use:
  • Bread loaves, buns, pastries, cakes
  • Can also bake pizzas (often 6–9 small pizzas per batch depending on size)

2. Temperature & Baking Performance

• Temperature range: about 50–350 °C
  • Pizza‑oriented models may go up to 400–450 °C
• Heating:
  • Gas burners (usually under the deck or in side combustion chamber)
  • Often with top and bottom heat balance adjustable via separate gas valves or dampers
• Thermostat/control:
  • Mechanical gas thermostat or digital controller
  • Flame failure safety device (thermocouple) is standard

3. Gas & Power Requirements

Gas

• Fuel type:
  • LPG (propane/butane) or
  • Natural gas (NG) – usually model/jet specific
• Gas consumption (typical range):
  • Around 1.5–3.5 kg LPG per hour, or
  • Equivalent 50,000–80,000 BTU/h (15–24 kW heat input)
  • Exact value depends on insulation and temperature

Electrical (for controls & fans)

• Power supply:
  • 220–240 V / 50–60 Hz, single‑phase (small load, usually <300 W)
• Electrical use:
  • Ignition system (spark or pilot)
  • Control panel, lights, possibly circulation fans

4. Construction

• Baking chamber interior:
  • Stainless steel or aluminized steel
• Exterior:
  • Front stainless steel; sides/back stainless or painted steel
• Insulation:
  • High‑density mineral wool or similar around the chamber
• Door:
  • Single, insulated front door
  • Usually with tempered glass viewing window
  • Heavy‑duty, heat‑resistant handle

Baking Surface

• Deck type:
  • Refractory stone / ceramic deck (common for bread/pizza)
  • Some models have steel base for trays only

5. Dimensions & Weight (approximate)

Varies by manufacturer, but typical for a 1‑deck 3‑tray gas oven:

• External width: ~1,200–1,600 mm
• External depth: ~800–1,100 mm
• External height (deck only): ~550–750 mm
  • With stand: about 1,300–1,650 mm total height
• Internal chamber height: ~180–250 mm
• Weight: usually 180–350 kg

6. Controls & Safety

• Controls:

  • Main power switch (for electrical components)
  • Temperature controller/thermostat
  • Top/bottom heat adjustment (via gas valves or separate zones)
  • Timer with buzzer (0–60 or 0–120 minutes, model‑dependent)

• Safety features:

  • Flame failure device / thermocouple
  • Over‑temperature safety cut‑out (on better models)
  • Gas leak test point and proper ventilation requirements

7. Optional Features (model‑dependent)

• Interior light
• Steam injection (for artisan bread – more common on bakery deck ovens)
• Digital control panel with presets
• Stand with tray rack (often 6–12 trays)
• Stackable (can add more gas decks later on same stand)
• Chimney/vent connection for exhaust