Commercial Electric Deck Oven

Commercial Multi-Layer Electric Ovens are essential equipment in the food service industry (such as bakeries, Western restaurants, hotels, and central kitchens) for efficiently producing baked goods in large batches.

I. Core Features of Commercial Multi-Layer Electric Ovens

Multi-Layer Design

Typically 1-3 layers, with independent or unified temperature control for each layer, allowing simultaneous baking of different foods to increase productivity.

Heating Methods

Convection Heating: Uses a fan for forced air circulation, ensuring even heating—ideal for crispy foods like cookies and egg tarts.

Upper and Lower Heating Elements: Traditional electric heating tubes, suitable for precise temperature control (e.g., artisan bread or sponge cakes).

Steam Function (Optional): Some high-end models feature steam injection for crusty bread (e.g., baguettes) or moist baking.

Temperature Control & Performance

Wide temperature range (usually 50–300°C) with precise control (±5°C).

Fast preheating function reduces waiting time.

Material & Safety

Interior is typically stainless steel (corrosion-resistant and easy to clean); exterior is stainless steel or galvanized steel.

Equipped with safety features like overheat protection and leakage protection.

II. Usage and Maintenance Tips

Cleaning: Regularly remove residue from the chamber to prevent grease buildup (removable racks simplify cleaning).

Preheating: Fully preheat before baking to ensure stable temperature.

Load Balancing: Avoid overloading a single layer to maintain proper airflow.

III. Ideal Applications

Bakeries: Multi-layer independent temperature control for baking various products simultaneously.

Pizzerias: Requires high-temperature quick baking (models with baking stones are recommended).

Central Kitchens: High output, stability, and durability are critical.