Hello everyone, I'm new to this site and wondering if I can get some input on using a deck oven. I have just opened a small bakery business in Ukraine manufacturing Canadian Style Banana Bread. I bought a new Deck Oven locally manufactures because the price was very attractive $3,000) . However I am reminded of that old adage "The bitter taste of poor quality remains long after the sweet taste of a great deal" or something like that. Outwardly the oven looks great but the more I use it the more I get the sense that it was poorly made.
aside from loosing temperature rapidly when the door is opened (which I understand is common with deck ovens) I seem to be getting an uneven bake throughout the oven.I can fit 12 loaves per Deck however the ones on the far right always seem to fliar up an rise too far leaving the end flat and the top looking like an upside-down pregnant guppy . Also on the mid -left side one or two of them seem to under-bake andend up collapsing and being soggy in the middle.
Any answers anyone ????
All ovens have hot spots so rotate your pans. And don't crowd too much product on each sheet pan.
That's been my experience, limited that it is. I assume that's the purpose of automatically rotate your racks
wow--my experience with deck ovens is much different--i've apparently had great ones--
a possible fix for you is to get stones to line the bottom of each deck--that will help with heat loss and a more even bake as well --
and are you positive it's the oven? is everything portioned out correctly and well mixed?
it's pretty creative -- but not in a good way -- that it can bake so wonky--
maybe you already have but try baking 6 or even 4 at a time and see what happens--