Deck ovens also utilize radiant heat, which is a process that utilizes infrared heat waves to penetrate into the dough, heating it throughout. Depending on your region and facility type, it may be cheaper to use electric versus gas and likewise, gas versus electric. This can cause limitations if you have a variety of products to bake at different temperatures. For over 20 years, we have provided our customers with both excellent equipment and outstanding customer service. One Cordierite deck is standard, but to further enhance performance, choose an optional brick-lined ceiling to deliver more top heat and speed cooking and temperature recovery. They offer a variety of presentation options: built-in behind a decorative façade of brick, stone, or tile for an old-world look, simply displayed in stainless steel, or finished with black-powder-coated control panels and hardwood door handles for an elegant touch. Peerless ovens have been on the market for almost 100 years, but our engineers are constantly finding ways to improve our products for better function and design life.
Our example of an artisan pizza, when baked in any of the above mentioned ovens which has been properly set up to achieve a hearth style bake, will provide a finished pizza with comparable internal quality characteristics such as an open, porous crumb structure, crispy eating properties when fresh from the oven, and an attractive overall appearing finished pizza. These two types can be very different. As well as from stainless steel, plastic, and aluminum. Over the years we have expanded our selection of wholesale supplies and commercial equipment to include healthcare, educational, and hotel supplies. The high oven temperature will result in very good oven spring of the dough so it will have a nice, light and open structured edge on the crust, much like that of an English muffin. There are 16,437 deck oven pizza suppliers, mainly located in Asia. Our commercial deck pizza ovens are designed to cook more pies in less time, making them perfect for fast-paced environments.
Models The Il Forno Classico series ovens combine the ambiance of a traditional, old-world brick oven with the convenience, control, and precision of modern technology. Thanks to heavy-duty construction, our models can be double-stacked or combined with Il Forno Classico models to create the ambiance of a traditional, old-world brick oven while multiplying cooking capacity for the ultimate pizza-cooking station. We will upgrade again according to different machine to protect the damage of the machine before loading the container. Another feature of many convection ovens is the ability to add steam during baking. After the air meets it is then recirculated through the back of the oven to the power module. The totally area is more than 18000m2 and have 8 Independent production workshops to ensure each product can produce in professional area.
This provides the ease of a conveyor and the flexibility of a deck with faster food delivery times. All of this adds to the character of the finished pizza flavor and texture. We often find our customers might not be utilizing the right oven for the type of product s they are baking. We can do any package according to your needs. Bake directly on the deck or on screens, pans, or baking sheets. Convection Ovens This is a very common and versatile type of oven. You also have the choice to simply display them in standard stainless steel or finish with black-powder-coated control panels and hardwood door handles for an elegant presentation.
Models are available with one or two baking chambers and feature a 6. This software cannot be used for other unit types from the range. An important feature of deck ovens is whether it is run by gas or electricity. Our goal at Erika Record Baking Equipment is to help bakers and bakeries make their already delicious and fantastic products even better; by aligning them with the right type of oven when making a new purchase. An interesting question came across my desk asking how the physical attributes of an artisan pizza would be affected by baking the same pizza in different types of ovens. This series is designed to be built in behind a decorative façade of brick, stone, or tile to create an old-world, exhibition kitchen.
Adjustable dampers independently control upper and lower airflow volume. We have grown into one of the largest refrigeration equipment enterprises in China and will continue to be committed to the development and innovation of our machines. Down-open style doors, open down and in 2. Made from durable materials, all of our pizza ovens are designed for long-term use in your commercial environment. Available in deck, countertop, and conveyor styles, this equipment is ideal for any low- or high-volume pizzeria, restaurant, or sub shop. However, if your primary function is baking bread, we strongly recommend that clients consider purchasing a deck oven. In general, a convection oven offers more versatility between the different baked goods that can be prepared.
A distinct difference between deck ovens and convection ovens is the way in which heat is transferred to the product being baked. As an added benefit, the airflow to the top of the pizzas has a drying effect upon the pizza, providing for a drier pizza, especially when heavily topped with moisture-laden vegetables. Because of the very short baking time there is little opportunity for the top of the pizza to dry off, so care must be exercised to limit the amount of vegetable toppings used. Other options are available to accommodate the configuration of your kitchen, such as casters for added mobility and special-height legs. For more information please visit:.
The independently controlled, U-shaped heating elements on top and bottom allow for uniform temperatures and perfectly balanced baking. The bottom of the crust will be well browned with a fair amount of charring. Bakers learn to adapt their recipes and baking times to the ovens they are baking with. They offer a variety of presentation options: built-in behind a decorative façade of brick, stone, or tile for an old-world look, simply displayed in stainless steel, or finished with black-powder-coated control panels and hardwood door handles for an elegant touch. A:High end :24 months Low end :14 months Why Choose Us 1. Other options are available to accommodate the configuration of your kitchen, such as casters for added mobility and special-height legs.
Peerless gas ovens come equipped with our patented Power-Pak burner system, the best burner system in pizza industry. The idea behind the application of these combined heating technologies is to utilize their individual, unique heating properties to achieve a faster, more thorough bake. Please ensure that only software which is suitable for the unit series is installed on your Convotherm unit. A:The model that you choose from our specification table,provide us your production details,then we recommend to you. And the customer should charge for the visa, the air tickets, the accommodation and the salary. The ability to add steam with these types of ovens is also key in the bread baking process, and because deck ovens carry so much mass they have great recovery time and hold temperature very well.
Deck ovens use conduction heat to bake products. The raised edge will be spotted with charred spots as well as browned or even charred bubbles. The Bakers Pride ® model P44S oven is a great choice for fresh-dough pizza, prebaked crust, pretzels, flatbreads, and other bakery products. These ovens come in three different widths and can be stacked up to three high to triple production in a small footprint. Where the differences primarily appear are in terms of the thickness of the bottom crust bake and the amount of bake char present on both the top and bottom of the crust, which can and will affect the flavor profile of the finished pizza as well as the artisan or rustic appearance of the pizza. We also can supply the touch screen control panel General Questions: Q: Are you a manufacturer? These ovens come in two different widths and can be stacked up to three high to increase production without sacrificing space. In addition, when using a gas deck oven, local building codes typically require a hood or a vent to to be used in conjunction with the oven.