forno combination a3 dtf curing oven drying eco mart powder coating
portable woodfired pizza gas ovens
| product name | deck oven |
| material | stainless steel |
| power source | eletric / gas |
| voltage | 380v/220v/110v |
| tempareture | 0-400°C |
Gas Ovens Feature:
Elegant Design: Simple design, good appearnce and durable, easy to
clean.
All stainless steel: Stainless Steel body and chamber, high quality
and durable.
Rapid heating: High efficiency, only 20mins, it will take chamber
temperature from room temperature to 200°C.
Alarm: Time can be set according to request.
Clear Window: Visual toughened glass can control the fermentation
condition inside the box in real time, which is easy to adjust at
any time.
Insulation cotton: High quality insulation cotton makes the inner
chamber insulation effect better and improves the baking.
Explosion proof lamp: Built in high temperature explosion-proof
bulb, can observe the whole baking state.
Anti scald handle: Anti Scald handle can protect the baker’s hands
from heat, helping easily open and close the dooUsing a deck oven
requires proper setup, preheating, and baking techniques. Here is a
step-by-step guide on how to use a deck oven effectively.
Using a deck oven requires proper setup, preheating, and baking
techniques. Here is a step-by-step guide on how to use a deck oven
effectively:
1. Setup:
a. Ensure the oven is clean and free from any debris or residue.
b. Make sure the oven is properly connected to the appropriate
power source or fuel supply.
c. Position the baking trays or pizza stones on the decks as
needed.
d. If the oven has a steam injection system, fill the water
reservoir and ensure it is functioning correctly.
2. Preheating:
a. Turn on the oven and set the desired temperature for each deck.
Follow the manufacturer's instructions for preheating times.
b. Allow the oven to preheat fully before loading any baked goods.
This ensures that the decks are evenly heated.
3. Loading the oven:
a. Prepare your dough or batter according to your recipe.
b. Transfer the baked goods onto the baking trays or pizza stones,
leaving enough space between each item.
c. If using a steam injection system, activate it just before
loading the goods to create moisture in the oven.
4. Baking:
a. Carefully place the loaded trays or stones into the preheated
oven decks.
b. Close the oven door to retain heat and maintain the baking
temperature.
c. Monitor the baking process through the oven window or by opening
the door briefly when needed. Avoid opening the door too often, as
it can affect the oven's temperature and baking consistency.
d. Utilize the separate temperature controls for top and bottom
elements or adjust the heat distribution as needed during baking.
e. If your recipe requires steam, you can manually inject steam
into the oven by using a spray bottle or misting the goods before
placing them in the oven.
5. Baking time and adjustments:
a. Follow the recommended baking time for your recipe, but keep an
eye on the goods to prevent over or under-baking.
b. If necessary, rotate the trays or stones within the oven to
ensure even baking.
c. Adjust the temperature or heat distribution if certain items
require different baking conditions.
6. Cooling and removing baked goods:
a. Once the goods are fully baked, remove them from the oven and
place them on cooling racks or other suitable surfaces.
b. Allow the baked goods to cool completely before serving or
further processing.
Remember to always refer to the specific instructions provided by
the manufacturer for your deck oven model, as there might be
additional features or considerations that are unique to your oven.
