Using a Commercial Deck Oven with a Steam System
I know, steam is a huge topic on TFL. To the best of my abilities I've searched the archives but have not found any discussion on steam usage in a commercial deck oven with a steam rig.
I have an ABS gas deck oven with individual steam units for each deck. Each steam unit has an internal allen bradley timer to determine how much steam is released when the button is depressed. The factory setting is about five seconds. There are also two temperature controls on each steam unit in the back which I believe to be boiler temp?
How long and at what intervals are people steaming for? I know this can be dependent on the loaf but is there any general sense folks have?