chinese infrared deck oven
Hi just wondering if anyone out there has any knowledge of this company above & in particular if any of you own one of these ovens. They have a steel deck & also use infrared & steam. Does anyone here use a steel deck oven if so what are your thoughts compared to stone. I am wanting an oven that I can bake a minimum of 10 1000g loaves at any one time, preferably a few more.
Also has anyone tried to double stack there own household oven? Having tiles on both levels I found the bottom loaves did not get their usual spring , cooked on the bottom but top was anaemic whereas the top loaves got a nice spring & OK colour on top but base did not brown on the bottom until I swapped the loaves around & then cooked for longer than normal.
Many thanks Vic