bake - March/April 2020 - 12

equipment

Deck Ovens in Demand
For artisan-style bakers, deck ovens are a centerpiece of any

cess, and because deck ovens carry so much mass they have

artisan bakery, and often a crucial piece of baking equipment.

great recovery time and hold temperature very well.

And as the demand for artisan products continues to increase,
so does the need for the right equipment.

When it comes to selecting a deck oven, Roy Kitley, senior
marketing manager at Mono Equipment, an Ali Group company,

"As artisan breads get more and more popular, deck ovens are

says there are some key considerations to keep in mind, includ-

getting more in the focus of retail bakers," says Mathias Klotz,

ing the volume of product that will be baked, which will naturally

president of MIWE America LLC, Hillsborough, NJ. "We're talk-

inform the size of the oven required, the type of product they

ing high-quality, local, organic ingredients and a slow proofing

wish to bake, and the amount of space they have available in

process to give the dough time to develop its intricate flavor

their bakery which will dictate the configuration of the oven.

profile without adding artificial flavors or enhancers and baking
in a deck oven, directly on the stone slab."

Additionally, the type of power available (i.e., electric, gas, or
oil), whether steam is required on each deck, preferred type of

A distinct difference between deck ovens and convection ov-

controller (e.g., a basic controller or a state-of-the-art controller

ens is the way in which heat is transferred to the product being

with timers and energy saving features, etc.), the need for an ex-

baked, according to experts at Erika Record, which manufac-

traction canopy, base prover, or integrated deck-loader all need

tures the Tagliavini line of deck ovens. Deck ovens use conduc-

to be taken into consideration.
Compared to a traditional convection oven, a deck oven

travels directly from a hot stone or deck, to the loaf of bread

takes up a considerably larger amount of space and requires

or sheet pan being baked. Deck ovens also utilize radiant heat,

more skill to operate. However, due to their relatively simple

which is a process that utilizes infrared heat waves to penetrate

design and few moving parts, they last a long time and op-

into the dough, heating it throughout. The ability to add steam

erate without a lot of hassle. For this reason, Klotz says the

with these types of ovens is also key in the bread baking pro-

MIWE Condo is in great demand as it has a smaller footprint

MIWE

tion heat to bake products, which is a process in which heat

12 < MAR-APR 2020 | bakemag.com

Bake_Mar-Apr20.indb 12

3/26/2020 2:21:34 PM


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