Electric Deck Oven , Electric Bakery Oven manufacturers in Raigad , Maharashtra
Electric deck oven is the backbone oven for most bakeries now - especially where gas is restricted in malls, societies, and cloud kitchens. Here's why bakeries prefer it over convection or gas deck:
Uses in a Bakery
1. Bread & Bun - its best job
Direct heat from stone deck + bottom element gives you that oven spring and crisp bottom crust you can't get in convection. Perfect for pav, ladi pav, sourdough, baguette. With steam model you get shiny crust.
2. Cakes, Sponge, Tea Cakes
Independent top and bottom heat control means you can bake 4-6 tea cake moulds at even 160°C without the top cracking. No fan = no dry surface or lopsided sponge.
3. Cookies, Biscuits, Nankhatai
Even deck heat bakes cookies flat and uniformly. You can load 2 trays per deck and rotate once for perfect color.
4. Pizza, Puffs, Croissants
Stone base at 280-300°C gives leopard bottom on pizza in 6-7 mins. For khari, puffs, croissants - the deck holds temperature when you open door repeatedly, unlike OTG.
5. Brownie, Cheesecake, Basque Cheesecake
Low, stable heat for slow bakes. No hot air blowing on delicate batters.
What to choose by size
1. Single Deck (1 Deck 1/2 Trays) - for startups, cloud kitchen, cafe
- Tray size: 400x600mm or 16"x24"
- Power: 2.2kW - 3.2kW, single phase works
- Best for: 20-40 breads per bake, cookies, brownies, small pizza
- Look for: Stone base deck for better crust, steam function if you do bread/bun
2. Double Deck 4 Tray (most popular for bakeries)
- 2 decks independent temp control, 2 trays per deck = 4 trays total
- Power: 6kW - 8.5kW, needs 3-phase
- Best for: 80-120 breads per hour, full bakery menu
3. Triple Deck 6-9 Tray - production bakery
- 3 decks, 3 trays per deck
- Needs 12kW+ and good ventilation
