Deck Oven – 3 Deck 9 Tray Gas Oven

Description

1. Capacity

• Decks: 3
• Total trays: 9 trays (≈3 trays per deck)
• Typical tray size:
  • 400 × 600 mm (Euro)
  • or 460 × 660 mm / 18″ × 26″ (US sheet), depending on model
• Typical products: bread loaves, buns, pastries, cakes, 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 separate gas valves or dampers (model‑dependent)
• Control type:
  • Gas thermostat (mechanical) or digital controller
  • Per‑deck timer (typically 0–60 or 0–120 minutes) with buzzer

3. Gas & Electrical Requirements

Gas

• Fuel:
  • LPG (propane/butane) or Natural Gas – jets/nozzles are fuel‑specific
• Heat input (approx.):
  • 15–25 kW per deck
  • Total 45–75 kW for 3 decks
• Typical LPG consumption:
  • Roughly 1.5–3.0 kg LPG/hour per deck at full fire
  • Exact figure depends on size, insulation, and set temperature

Electrical (for controls, ignition, lights, fans)

• Supply: 220–240 V / 50–60 Hz, single‑phase
• Load: generally small, around 100–300 W total
• Powers the:
  • Ignition system (spark or pilot)
  • Control panel / thermostat
  • Interior lights
  • Any circulation/exhaust fans

4. Construction

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

Baking Surface

• Deck:
  • Refractory stone/ceramic deck (common for bread & pizza)
  • Some models offer steel deck versions for tray‑only work

5. Dimensions & Weight (approximate)

Varies by manufacturer, but typical for a 3‑deck / 9‑tray gas oven:

• External width: ~1,600–2,000 mm
• External depth: ~900–1,200 mm
• Total height (3 decks + stand): ~1,700–2,100 mm
• Internal chamber height per deck: ~180–250 mm
• Weight: usually 450–800 kg

6. Controls & Safety

• Per deck:

  • Temperature setting (thermostat or digital)
  • On/off and ignition control
  • Timer with alarm
  • Light switch (model‑dependent)

• Safety features:

  • Flame failure device / thermocouple on each burner
  • Over‑temperature cut‑out (on better models)
  • Proper flue/vent or chimney connection for exhaust
  • Gas pressure regulator appropriate to LPG/NG

7. Optional Features (model‑dependent)

• Steam injection (for bread/rolls)
• Digital controllers with programs/recipes
• Independent on/off for each deck (run 1, 2 or 3 decks)
• Stand with tray rack under bottom deck
• Glass doors with stronger lighting for display baking