Deck Oven – 2 Deck 6 Tray Electric Oven

Description

1. Capacity

• Decks: 2
• Total trays: 6 trays (about 3 trays per deck)
• Typical tray size:
  • 400 × 600 mm (Euro tray), or
  • 460 × 660 mm / 18″ × 26″ (US sheet pan), depending on model/region
• Typical products: bread loaves, buns, pastries, cakes, cookies, small/medium pizzas

2. Temperature & Baking

• Temperature range: approx. 50–350 °C
  • Some pizza/bread models: up to 400–450 °C
• Heating system:
  • Electric elements, top & bottom in each deck
  • Independent top/bottom heat control per deck on most bakery models
• Per‑deck controls:
  • Thermostat (mechanical or digital)
  • Timer (0–60 or 0–120 minutes) with buzzer
  • On/off switch, interior light switch (model‑dependent)
• Chamber (inside) height: typically 180–250 mm per deck

3. Power & Electrical (Electric Version)

• Power supply (common):
  • 380–415 V / 50 Hz / 3‑phase (most full‑size units), or
  • 220–240 V / 50–60 Hz / single‑phase on some lighter/compact models
• Total power input: about 10–20 kW for 2 decks
  • Rough guide: 5–10 kW per deck, depending on:
    • Internal size
    • Max temperature
    • Insulation quality
• Control panel:
  • Main power switch
  • Separate temperature (top & bottom) and timer controls for each deck

4. Construction

• Baking chamber interior: Stainless steel or aluminized steel
• Exterior:
  • Stainless steel front; sides in stainless or painted steel
• Insulation: High‑density mineral wool or ceramic fiber around chambers
• Doors:
  • 2 insulated doors (one per deck)
  • Usually with tempered glass viewing windows
  • Heat‑resistant handles

Baking Surface

• Deck type:
  • Refractory stone/ceramic deck (best for bread and pizza), or
  • Flat steel base (better for tray‑only baking – pastries, cakes etc.)

5. Dimensions & Weight (approximate)

Varies by manufacturer, but for a 2‑deck / 6‑tray floor‑standing oven:

• External width: ~1,400–1,900 mm
• External depth: ~900–1,200 mm
• Total height (2 decks + stand): ~1,400–1,800 mm
• Internal chamber height per deck: ~180–250 mm
• Weight: typically 300–550 kg

6. Features (model‑dependent)

• Interior lights in each deck
• Steam injection (common on proper bakery deck ovens, rare on simple pizza ovens)
• Independent on/off for each deck (run one or both)
• Stand with tray rack (often 6–12 tray capacity)
• Over‑temperature safety cut‑out and thermal protection
• Optional:
  • Digital controllers with programs
  • Energy‑saving / eco modes
  • Stackable design (can add more decks later)