What is the difference between a deck oven and rack oven?
Considering investing in a commercial baking oven for your business? A high-quality oven can be the key ingredient to baking success. You treasure your well-crafted recipes and meticulously select top-of-the-line ingredients. But when it comes to baking, success or failure comes down to the oven you use to bake your product. The right oven determines how well dough rises, how evenly cakes bake and how deliciously crisp crusts cook.
We’re here to help you pick the oven that’s right for your needs, so read on to learn the biggest differences between a deck oven and a rack oven. You’ll have the facts to help you decide on the oven that’s right for your needs.
How is a deck oven different from a rack oven?
The biggest difference between a deck oven and a rack oven is the types of baked goods each is best suited for. A deck oven bakes up mouth-watering artisan breads. A rack oven, on the other hand, is used primarily for baking pastries, croissants, and cakes. This is an important distinction to understand. If your goal is to produce high-quality breads with golden crusts and just the right texture inside, a high quality deck oven, like a Bongard deck oven, is the right choice for you.
How does a deck oven bake bread?
To fully appreciate how a deck oven brings delicious artisanal breads to life, it helps to understand how this type of commercial oven works. A commercial deck oven offers the consistent, even heat that is essential to quality bread-baking. As their name implies, deck ovens are designed for heat to move up from the bottom of the oven (the deck) and rely on conduction heat for their bread-baking magic.
With a Bongard deck oven, you never have to sacrifice quality for quantity. Thanks to its steam systems, heat is well controlled and allows bakers to achieve those perfect crusts consumers crave right along with soft, delicately baked centers that remain light and fluffy. Deck ovens are known for having the ability to retain high temperatures, making them energy efficient when in use over the course of a full day of baking.
How does a rack oven differ from a deck oven?
In a rack oven, the product is placed in sheet pans that are then placed onto a baking rack. The entire rack will be loaded into the rack oven, and spin until the bake is completed. This is an aggressive bake, best used for cakes and pastries.
The Benefits of Baking Bread in a Deck Oven
Since deck ovens use conduction and radiant heat, the hearth continuously is designed to circulate heat throughout the oven. This is why deck ovens are beloved for their ability to help dough rise and bread bake evenly throughout. If you’ve ever savored a gloriously crusty baguette or exquisite sourdough with a light, yet hearty texture, you probably have a deck oven to thank for these immensely enjoyable experiences.
Some of the benefits of a deck oven for bread baking include:
- The ability to retain heat within the baking hearth
- Consistent, even heating
- A steam system that doesn’t rely on moving air
- Independent temperature control for each deck
- Cleaning is simple
- Deck oven require little maintenance
The World’s Most Renowned Deck Oven Can be Yours
Imagine being able to offer bread baked in the world’s most well-respected oven. With a Bongard Deck Oven, you have just that opportunity. Consumers are seeking out high-quality, full-flavor baked goods and prize artisan-crafted breads. Now you can easily meet this demand with a Bongard Deck Over, known for delivering the highest-quality baked breads. FBM Baking Machines is proud to be the exclusive distributor of Bongard in the United States. For over 30 years we’ve helped countless chefs and bakers achieve their dreams, providing the equipment they need to bake their best. We’re happy to answer any questions you may have regarding Bongard ovens, deck or rack ovens. Reach out today for more information.