March 11, 2015 - 4:00pm
Deck Oven Woes
Hi, everyone. I recently purchased a small deck oven w/ steam injection (Doyon 2T) for my bakery, and it is not baking evenly. Does anyone have experience with this brand/type of oven? I'm getting temperature variations of 50+ degrees at different points on the stone deck, but the licensed service rep is telling me that the unit is functioning within acceptable parameters based on their diagnostic tests (checking voltages and amps).
Has anyone dealt with something like this before? What was your process for holding the manufacturer accountable?
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I have not dealt with your specific oven however I do know that ALL ovens heat unevenly. Hot spots are a part of ovens and gave birth to convection fans in an attempt to alleviate the problem. Having said that, I think that 50+ degrees variation is rather extreme and I have a hard time believing that all of their ovens behave this way. If a cause and solution cannot be found I would most definitely pursue the manufacturer for resolution. You will need to document the temperature variation and deal with the manufacturer in writing as to document the problem and their response or lack thereof.
I hope that someone has better specific information for you and good luck with this,
Jeff
I've had the privilege of using many deck ovens and wfo in my time baking at commercial bakeries. Even the nicest four deck 12-door oven, to my current four deck Bongard experiences difference in deck temps, and front/back temps. Its common for ovens to range in temperature and so diligence needs to be paid as to what/where breads should be placed.
Currently my Bongard top deck is ~75 dF difference then the bottom deck. Due to that, large 5# loaves, and enriched breads are often baked up top, while I keep the lower decks for my other doughs. After 10 hours of baking, I typically see a change in temps with the top deck (heat rising) become hotter than previous hours.
If the oven can't maintain proper temps for long period of times or it changes drastically over hours of baking, I would expect Doyon to be willing to service it, but Doyon can be costly (use their two-door retarder/proofer currently).
My suggestion is to adapt to the natural range of heating that will occur and if the oven has noticeable heating/cooling problems, then investigate with a service problem.
Just my two cents, I'd hate to see you spend a decent amount of money on the oven if its behaving as it should.
Hi I just bought a second hand 2 deck 6 tray oven, which is being currently serviced and having steam hooked up by the manufacturer. It has top and bottom heat control on each deck. Just wondering; the guy said if you want reduced temp toward the end of the bake its best to moderate the bottom heat (@ say 230C for rustic lean breads) and keep it consistent through the bake and use the upper heat to vary (from initial 250C with steam and down to 220 to the end) does that sound right?? Basically the stone deck will hold the heat and not adjust quick enough.
Any advice would be great, thanks :)