The Fresh Loaf

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Options for steam injection bread oven for 10-15 loaves

brian944's picture
brian944

Options for steam injection bread oven for 10-15 loaves

Hi guys, 

I'm trying to take my production output to the next level and get a semi pro or professional grade steam injected deck oven. 

Looking to be able to bake 10-15 loaves at a time. Could anyone give me a few solid options for model numbers or brands to look into? 

Thanks!

drogon's picture
drogon

Your location may influence the available choice....

What may also be an influence is the power supply you have - and/or how much money you're willing to throw at upgrading to a supply that will cope with the demands of even an entry-level commercial oven.

I have a Lincat EC08 - it's the biggest commercial oven that I could find that suited my needs which would plug into a standard UK wall socket (13 amps, 230v). It has a water injector that's adequate - 10-15 seconds when I load the loaves seems to be fine.

It's not a "deck" oven as such, but an electric fan oven. 2 elements, 2 fans. The elements are not top & bottom like a convection or fan-assist oven, but behind a panel at the back which helps control the air flow. (Fairly standard "fan oven" arrangement in the UK)

It has 3 grids which can take 2-3 large loaves or 4 smaller ones each. This morning I used it to bake a batch of 12 smaller loaves (450g cooked weight) and 6 larger ones on the 2nd run. It only needs 5 minutes recovery between runs.

I have altered it slightly - replaced the grids with 10mm thick steel plates. I load it from a plywood transfer board - which is like a really a big peel, cut to the full width. In that respect it is more like a deck oven as I cook the breads directly on the steels - the down-side is that opening the door, opens all 3 to the outside... Not been an issue so-far - but I tend to load it up in one go, but I also use it for patisserie and for some things will load up one deck, then 5 minutes later another, then 5 minutes later the 3rd, then take off the first, etc. depending on what I'm cooking and how long it takes to prepare a tray and cook...

Commercial ovens of this type tend to come in Gastronorm sizes - So mine is a GN 1/1 size oven - 530x325mm. There is a while host of standardized trays, racks, etc. for this size. The other size I've seen for electric convection (above domestic size) is "patisserie" size - 600x400mm.

If you get a stone-laden deck oven, then as well as the electricity supply, do check the loading - they weigh lots! Even my Lincat is 70Kg and that was before I added 3 x 16Kg of steel plates into it...

Good luck with what you get! (and show us photos :-)

-Gordon

brian944's picture
brian944

I'm in Michigan. I've upgraded my electrical in the past couple years, and I have available fuse space, so I'm hoping I could drop right in. 

doughooker's picture
doughooker

Doyon

http://www.doyon.qc.ca/index.php

I believe all of their models are 220V, so you might need to bring in an electrician to wire it in.