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PROFESSIONAL DEEP-FLOOR OVENS - Traditional Baking on Refractory Stone

PROFESSIONAL DEEP-FIELD OVENS

Traditional baking on refractory stone for crispy artisan breads

Our professional deck ovens replicate the traditional baking conditions of artisan bakeries. The refractory stone hearth ensures even heat distribution for a golden, crispy crust with a perfectly aerated crumb. Ideal for baguettes, country loaves, pastries, and pizzas.

Type: Deck ovens with direct or indirect heating

Application: Artisan bakeries, pastry shops, restaurants

Advantage: Crispy crust and optimal crumb development

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Main characteristics of deck ovens

60mm thick refractory stone floor for exceptional thermal inertia
Heating options include oil, natural gas, propane, or electricity, depending on the model.
Cooking temperature: 180°C to 350°C, precisely adjustable
Vault and walls made of high-density refractory bricks
Integrated steam injection system for optimal crust development
Double-glazed stainless steel doors with enhanced insulation
PID digital controller with cooking cycle programming
Thermostat control and overheat protection
Adjustable chimney dampers for humidity control
Modular construction allowing for future expansion

Range of models available

Deck oven 4N 4P

• 4 baking levels
• 4 refractory stones
• Capacity: 40-60 baguettes
• Usable surface area: 2.8 m²

Deck oven 4N 8P

• 4 baking levels
• 8 refractory stones
• Capacity: 80-120 baguettes
• Usable surface area: 5.6 m²

Deck oven 4N 12P

• 4 baking levels
• 12 refractory stones
• Capacity: 120-180 baguettes
• Usable surface area: 8.4 m²

Deck oven 3N 9P

• 3 baking levels
• 9 refractory stones
• Capacity: 90-135 baguettes
• Usable surface area: 6.3 m²

Technical data for deck ovens

Setting	Technical specifications
Oven type	Professional deck oven with direct/indirect heating
sole material	60mm thick refractory stone
Temperature range	180°C to 350°C (450°C peak)
Preheating time	45-60 minutes depending on the model
Energy consumption	8-25 kW depending on capacity and energy
thermal inertia	Heat retention 6-8 hours after extinguishing
Usable cooking surface	2.8 m² to 12.6 m² depending on the model
Ceiling height	220-250 mm per level
Weight of refractory stones	45-75 kg per stone depending on size
Guarantee	2 years parts and labor, 5 years on refractory bricks

Advanced Features and Details

Standard equipment	Available options
60mm high-density refractory stone	Mixed gas/wood heating for authentic wood-fired cooking
Manual or automatic steam injection system	Integrated high-capacity steam generator
PID digital controller with touchscreen	Programmable with 50 recipes and memory
Double-glazed door with insulated handle	Panoramic glass door for surveillance
Precision analog or digital thermometer	Core temperature probe for products
100mm rock wool insulation	Enhanced 150mm insulation for energy savings
Galvanized steel chassis with epoxy paint	304 stainless steel chassis for corrosive environments
Gas safety regulation (for gas models)	Heat recovery system

FEATURES DETAILS

Refractory Stone Sole

The 60mm thick refractory stone accumulates and radiates heat evenly, creating the thermal shock essential for optimal dough development. This exceptional thermal inertia guarantees perfect baking with a crispy crust and an airy crumb, characteristic of traditional breads.

Steam Injection System

Controlled steam injection creates the humid atmosphere necessary for crust development. Our patented system maintains optimal humidity during the first few minutes of baking, guaranteeing perfect browning and the formation of a thin, crispy crust that isn't hard.

Circulating Flow Heating

The circulating heating technology ensures even heat distribution across the entire cooking surface. By eliminating cold spots and overheating areas, this system guarantees uniform cooking of all items, regardless of their placement in the oven.

Specialized application areas

Our deck ovens are designed to meet the requirements of demanding professionals:

Artisan bakeries - Traditional breads, baguettes, country loaves
Prestigious pastries - Puff pastry, premium viennoiseries
Restaurants and caterers - Artisan pizzas, focaccia, specialty breads
Hotels and communities - Production of quality homemade bread
Training schools - Learning traditional baking techniques

Advantages of cooking on a hearth

Authentic bakery quality

Baking on stone replicates the conditions of traditional ovens, allowing for optimal development of the air pockets and the formation of a crisp, flavorful crust. Heat transfer by conduction ensures perfect cooking of the base of the products.

Exceptional versatility

The same oven can bake baguettes, specialty breads, pastries, pizzas, and puff pastry. Precise temperature and humidity control adapts to each type of product for optimal results.

Optimal energy efficiency

The thermal inertia of the refractory stone allows the firing temperature to be maintained with reduced energy consumption. The possibility of continuous firing without heat loss between batches optimizes productivity.

Professional usage guidelines

Optimal preheating

Preheat the oven 45 to 60 minutes before the first batch for perfect thermal stabilization of the stone.

Steam management

Inject steam as soon as the oven is placed in and maintain it for the first 8-10 minutes of cooking for maximum development.

Stone maintenance

Clean the stones dry without detergent and avoid sudden thermal shocks to preserve their integrity.

Technical Frequently Asked Questions

Expert questions about professional deck ovens and firing on refractory stone

The thickness of the refractory stone is crucial for thermal inertia. Our 60mm stones optimally accumulate and release heat, creating the thermal shock essential for the development of the crumb structure. A stone that is too thin cools down upon loading the kiln, compromising rising, while a thick stone maintains a stable temperature for even baking. Our 60mm thickness guarantees heat retention for 6-8 hours after the oven has been turned off, allowing for several successive batches without any loss of quality.

Steam injection should begin immediately after the bread is placed in the oven and be maintained for the first 8-10 minutes of baking. The steam allows the dough to fully expand before the crust forms, creating a more voluminous loaf with an open crumb. The optimal amount depends on the type of bread: high humidity for baguettes (70-80%), moderate for country loaves (50-60%). Our patented injection system distributes steam evenly throughout the oven, preventing dry patches that could burn the crust.

The 4N (4-level) models offer greater production capacity with an increased baking surface, ideal for high-volume bakeries. The 3N (3-level) models provide greater headroom, perfect for large loaves and tiered cakes. Heat distribution is slightly more even on the 3N models, while the 4N models optimize floor space. The choice depends on the type of production: 4N for baguettes and pastries, 3N for large loaves and specialty breads.

Maintaining your firebrick is essential for its longevity. Clean it dry with a wooden or brass scraper; never use water or detergents, as these can penetrate the stone. Avoid sudden temperature changes—heating should be gradual (45-60 minutes). For stubborn residue, heat the oven to 300°C and then gently scrape it off. A well-maintained firebrick lasts for more than 10 years. Our firebricks come with a 5-year warranty against manufacturing defects and thermal cracking.

Traditional French breads like baguettes and boules develop an exceptionally crispy crust thanks to heat transfer by conduction. Sourdough breads benefit from thermal stability for optimal flavor development. Country and whole-wheat loaves achieve a more airy and even crumb. Artisan pizzas develop a crispy base without being dry. Pastries like croissants bake evenly with a perfect color. Only sliced breads and brioches very high in fat are less suitable for this type of baking.

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