Deck ovens provide such reliable and flexible configurations that they can be conveniently used for a wide range of products, all in a design that is space mindful.
The goal is the same as with any oven: achieving the best baking results possible. The difference is in the details, and for deck ovens, in particular, this means they must also be easy to operate and provide consistency regardless of variations in the bakery (skills, shifts, ingredient sources, etc.).
Volume for money
Some of the specifications Sveba Dahlen’s customers are prioritizing also include energy efficiency, including insulation properties – covering both environmental concerns as well as the cost of baking. The company also sees an uptick in requests for cloud-connected, smart deck ovens: “This is why we have also implemented the new SD Touch II panel on our deck ovens as an option,” the specialist says. The installation time is also important when it comes to replacing old ovens, aside from the always-in-demand custom oven footprint, to fit different premises.
The company is reviewing its D-Series deck ovens and the N-Series pizza deck ovens for new developments. The entire small bench oven is brand new, in the N-Series range. “What’s special with this oven is the high-quality door gasket and well-insulated oven compartment that retains heat more effectively. Reliable heating elements have a turbo function that quickly and efficiently brings the oven up to the right temperature. This results in the N-Series oven baking as perfectly as an industrial oven or pizza oven. But, the volume
is very small, of course,” Sveba Dahlen highlights.
The D-Series is available in five widths and up to five decks. This oven is also modular which means that another deck can be added when production volumes rise. The newest innovation for the D-Series is the new digital SD Touch II panel. “The panel has important functions that make everyday life in the bakery easier. Also, it is possible to connect to the cloud solution, Sveba Connect, with all those benefits,” adds the specialist. The SD Touch II panel provides increased recording functionality: “Instead of making a program for a product manually, you can just bake it as you would normally and make the changes you want throughout the bake. When the bake is finished and you are happy with the result just press ‘save the previous bake as program’, enter the name of the product and that’s it! Next time you want to bake the same product, you can just go to your recipe list and select the product,” we learn.
Independent decks
As far as operating autonomy is concerned, the D-Series packs almost unlimited possibilities, including combinations of higher and lower decks, for example; double glass doors or solid ones, or high-temperature and standard decks working simultaneously. There are three different types of control panels to choose between.
Complete control is provided: “It’s possible to control both element effect and temperature separately for both top and bottom heat throughout the bake and the elements are covered by a radiation cover to give gentle and perfectly dispersed heat for delicate products.”
To optimize baking for best results, Sveba Dahlen recommends planning the baking to minimize the idle time between cycles and using the automatic ‘eco mode’ to save energy for extended stand-by durations. Moreover, “If you are using different temperatures in different decks, use the top decks for high temperatures and the bottom decks for the low temperatures. This way, it will be easier to maintain the ovens and will give you a better baking result.”
e-Bake
DEBAG answers the trend for smart equipment with a wide range of intelligent solutions and adaptations to meet the diverse challenges coming from bakeries. “They are all bundled in our e.Bake.solutions, our platform for customization”, highlights Georg Schulze, Head of International Sales. DEBAG aims to provide highly automated baking options, which is why all ovens offer preset baking programs, for consistent product quality.
The company’s HELIOS product family consists of four different deck sizes, with an additional option to increase the inner height of any deck. Up to five decks can be stacked, which are all individually controlled. “Also available with a scratch-proof black finish ‘Nostalgia’, it is the eye-catcher in any shop fitting,” Schulze notes. Alternatively, it can serve as a serious option for production in just up to 5sqm (baking surface). HELIOS is the ‘classical’ deck oven, working with uniform radiated heat from top to bottom. Baking is done directly on a stone slab, to give products the unique and traditional texture of a handcrafted product.
From the MONSUN series, the SM model is particularly versatile for flexible baking needs. “Offering all advantages of the ‘MONSUN’ principle, this is a rack oven and a deck oven in one,” DEBAG’s specialist explains. The ‘MONSUN’ principle stands for a gentle baking atmosphere, achieved with sophisticated and directed airflow, operating at the same time with low airflow speed, Schulze adds.
The company’s approach to finetuning the baking process for best results is to accompany the bakers from the very beginning of their projects, from planning to delivery, installation and giving support if necessary.
