This new Hobart equipment will allow us to expand our kitchen space to make Mangia what it should be and give us the chance to continue providing meals to those in need. " Tore Trupiano, owner of Mangia e Bevi in Oceanside, Calif. Deck ovens differ from convection in that they use conduction and infrared heat for excellent, thorough baking. Deck Pros * Ceramic or stone inside the oven for oven temperature regulation and direct heat conduction * Radiant infrared heat that directly penetrates into the dough * Hot steam for crusty bread Companion's Josh Galliano and Amanda Unnerstall help lead innovation efforts. that doesn't lower the temperature too much * Individual temperature control for each deck * Control top and bottom elements separately Deck Cons * Not as versatile as convection * Can take up a good amount of space * Very heavy * Building codes may require you have a hood or vent Bottom Line Deck ovens are champions when it comes to baking bread. All their features match up to everything you need for the perfect loaf. Get ultimate control with a deck oven in your bakery. Convection Ovens Defined The versatile convection oven offers you one thing no other can: air circulation. In a convection oven, heat is largely transferred by hot air blown from a fan. The advantage you get in convection ovens is very even heating at a wide range of temperatures. Convection Pros * Better visual appeal, texture, flavor * More developed flavor Bake Magazine Digital Special Report 2 | Volume 4 | bakemag.com 25 * Faster baking times * Helps retain moisture when roasting * Thorough baking no matter where your pan is placed * Mobile units that don't take up too much space * On the other hand, there are some things you miss out on with a convection. Convection Cons * No steam delivery system for crusty breads * Doesn't hold heat as well as deck ovens * Has some temperature variation with the cycling of the elements JOHN UNREIN/REVENThttp://www.bakemag.com