Deck Oven – 2 Deck 6 Tray Gas Oven

Description

1. Capacity

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

2. Temperature & Baking

• Temperature range: about 50–350 °C
  • Some pizza/bread models: up to 400–450 °C
• Heating:
  • Gas burners under or beside each deck
  • Each deck usually has independent temperature control
  • Top/bottom heat balance via burner design and/or adjustable valves/dampers
• Per‑deck controls:
  • Gas thermostat (mechanical) or digital gas controller
  • Timer (typically 0–60 or 0–120 minutes) with buzzer
• Chamber (inside) height per deck: approx. 180–250 mm

3. Gas & Electrical Requirements

Gas

• Fuel type:
  • LPG (propane/butane), or
  • Natural gas (NG) – different jets/nozzles per gas type
• Heat input (approx.):
  • 15–25 kW per deck
  • Total 30–50 kW for 2 decks
• Typical LPG consumption:
  • Roughly 1.5–3.0 kg LPG/hour per deck at full fire
  • Exact consumption depends on brand, insulation, temperature setting, and usage pattern

Electrical (for controls / ignition / lights)

• Supply: 220–240 V / 50–60 Hz, single‑phase
• Electrical load: usually <300 W total
  • Powers ignition (if electric), control panel, lights, fans (if fitted)

4. Construction

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

Baking Surface

• Deck type:
  • Refractory stone / ceramic deck (common for bread & pizza), or
  • Heavy steel base for tray baking only (on some models)

5. Dimensions & Weight (approximate)

Typical ranges for a floor‑standing 2‑deck / 6‑tray gas oven:

• External width: ~1,400–1,900 mm
• External depth: ~900–1,200 mm
• Total height (2 decks + stand): ~1,400–1,900 mm
• Internal chamber height per deck: ~180–250 mm
• Weight: about 300–600 kg

6. Controls & Safety

• Per deck controls:

  • Temperature setting (thermostat or digital)
  • Burner on/off / ignition control
  • Timer with alarm
  • Light switch (on many models)

• Safety features:

  • Flame failure device / thermocouple on each burner
  • Over‑temperature safety cut‑out (on better units)
  • Correct gas regulator for LPG/NG
  • Provision for flue/vent connection as required by local codes

7. Common Options

• Steam injection (for bread and rolls)
• Digital programmable controller
• Independent on/off for each deck (run 1 or both)
• Stand with tray rack (often 6–12 tray capacity)
• Stackable design (some brands allow adding extra decks later)