The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Oil/Gas Deck Oven Steam injection

Adammac's picture
Adammac

Oil/Gas Deck Oven Steam injection

Hi Guys,

I'm looking at a used Oil fired Deck oven. It was built around 2003 and seems to have been fairly well maintained. The only issue is the steam injection which the owner tells me need descaled.

Does anyone on here have experience descaling the steam injection on deck ovens? 

Anything else to look out for would also be great. 

Thanks,

Adam

rudirednose's picture
rudirednose

hello adam,

not descaling deck ovens but coffee-percolators.

5 % citric acid in water, ratio by weight! may be relativ warm, this liquid! give it a try! ;-)

good luck!

rudi

jimbtv's picture
jimbtv

On my steam generator I have a discharge valve that dumps the content of the pressure tank. If I were to descale it I would mix a solution of vinegar and water, fill the tank with it, let it sit for a few hours, then bring the tank up to full pressure. Next I'd connect a sturdy hose that is capable of standing the 230 F heat and open the dump valve. Depending on the content of what is ejected I would probably repeat the process until I saw only clean water. Eventually I'd run a couple of water-only cycles to clear out any vinegar residue (flavor).

Two cautions: The discharge is very hot and under pressure so act accordingly.  And, any particulate that remains in the tank may try to discharge into your baking chamber during future bakes. The result could be plugged steam orifices or worse, scaly flakes on your product. 

If your steam system has a filter or screen attached you may need to clean or replace it after this process, and after your do a baking run or two.

Adammac's picture
Adammac

Thanks for the advice, I'll have to implement a descaling schedule when I get the oven.

I'm guessing the previous owner had it done regularly, he actually said that it needs descaled rather than it was actually broken and there was no sprayer set up at the front of the oven which is a good sign.

Ken Stickney's picture
Ken Stickney

everything I have been reading from the manufacturers of steam injection bread ovens says they recommend hooking them up to water lines having soften water in them.  The would solve future scaling issues.