Deck or Rack? Or Both?
Craft bakers and in-store bakeries rely on deck and rack ovens to put out consistent products. The latest models issued by the most important oven producers also step up their game to help bakers achieve their sustainability objectives. And, at least in one case, the option to not have to choose between the two systems.
The biggest difference between a deck oven and a rack oven is the types of baked goods each is best suited for. A deck oven bakes up mouth-watering artisan breads. A rack oven, on the other hand, is used primarily for baking pastries, croissants, and cakes. When craft bakers consider which would be best for their business, they take into account what kind of products they put out and the volume, so they can choose the right equipment. The latest releases from the major oven producers bring even more features that help bakers.
DEBAG’s New Deck Oven DEDEC Can Bake More
Still high-quality baking on stone slabs, but on a smaller footprint and with a significantly higher baking capacity: this is how you could summarize the advantages of the new deck baking oven from DEBAG. The DEDEC is slim (900 mm in the smallest version) and has the option of a double compact baking chamber with pizza function (0.96m²).
Depending on the type and quantity of baked goods to be produced, design requirements and available floor space, the DEDEC can be adapted exactly to the respective branch concept. The following can be selected: different oven heights, widths and depths; baking tray insertion: lengthwise or crosswise; design: stainless steel or black edition; number of ovens: up to 6. The new deck oven can be combined with DECON – the award-winning in-store baking oven that has 8,5% less energy consumption than comparable ovens, steamer function and core temperature sensor.
In addition, the DEDEC already has the new standardized control generation D-Control – and can thus also be connected with the new networking software D-Connect.
MIWE’s Condo Was Built with Artisan Bakers in Mind
MIWE’s condo can be found in bakeries and shops, pâtisseries, hotels and restaurants, as well as the catering business, as it features a multitude of features. These include individually adjustable upper and lower heat for each deck and the modern Touch-Control Steuerung MIWE TC. Equipped with a robust stone plate, the MIWE condo allows you to bake authentic stone-oven bread. With the optional dynamic air flap control, the baking results are consistent regardless of fluctuating weather conditions and current air pressure, ensuring improved uniformity.
The MIWE condo is an electrically heated deck oven with a small footprint (from 0.24 sqm to 8.64 sqm baking surface). The top and bottom heat for each deck can be controlled individually, allowing bakers to produce the perfect baking conditions for each product. Thanks to the good insulation between the individual decks, it can simultaneously bake different products – even if they require diverging temperatures.