The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

chinese infrared deck oven

tourer's picture

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


bread_to_be's picture

look more refined than the Rhino brand, tbh.