Berjaya Baking Oven

Finding the right deck oven for your artisan bakeryMIWE_CondoImage courtesy of MIWE04.08.2020By Kristen PutchFor artisan-style bakers, deck ovens are a centerpiece of any artisan bakery, and often a crucial piece of baking equipment. And as the demand for artisan products continues to increase, so does the need for the right equipment.“As artisan breads get more and more popular, deck ovens are getting more in the focus of retail bakers,” says Mathias Klotz, president of MIWE America LLC, Hillsborough, NJ. “We’re talking high-quality, local, organic ingredients and a slow proofing process to give the dough time to develop its intricate flavor profile without adding artificial flavors or enhancers and baking in a deck oven, directly on the stone slab.”A distinct difference between deck ovens and convection ovens is the way in which heat is transferred to the product being baked, according to experts at Erika Record, which manufactures the Tagliavini line of deck ovens. Deck ovens use conduction heat to bake products, which is a process in which heat travels directly from a hot stone or deck, to the loaf of bread or sheet pan being baked. Deck ovens also utilize radiant heat, which is a process that utilizes infrared heat waves to penetrate into the dough, heating it throughout. The ability to add steam with these types of ovens is also key in the bread baking process, and because deck ovens carry so much mass they have great recovery time and hold temperature very well