Hi,

I've just started using a Macadams five-deck oven in my new job. I'm pretty sure the oven is being completely underused by the last batch of bakers and would like to know if anyone has a primer on how these ovens work (or a manual!). There is only one temperature read-out, steam for each of the five decks and some kind of vent above the first deck for each of the five decks. I'm interested in differences between decks in temperature, what the vents are for, specific peculiarities for these kinds of deck ovens versus other types of ovens, etc.

Thanks so much for any information in advance!