Artisan quality is the goal for bakeries of all shapes and sizes. Deck ovens are at the forefront of achieving this, while also optimizing the process for energy efficiency.
The challenge of electric deck ovens is to provide flexibility when baking bread. They must provide energy to the deck while remaining economical so that the bottom of the bread is well-baked. Moreover, as bakers want a greater product variety in their bakery, baking different types of breads, danishes, pastries, or snacks represents another challenge for ovens. The deck ovens must maintain traditional baking for bread while, at the same time, achieving more variety and speed.
