7.0 OPERATING CONDITIONS
It is recommended that a space of at least 2 metres be left in front of the oven for
ease of operation and safety.
Bakery utensils must not be used to operate the control panel buttons.
8.0 PRINCIPLE OF OPERATION
NOTE: REFER TO YOUR OWN COMPANY’S RECIPE MANUAL FOR OVEN
TEMPERATURE SETTINGS.
Products are baked in an insulated heated chamber. The temperature is regulated by a
thermocouple having a read-out on the front control panel. Baking heat is radiant with
top and bottom heat being adjusted by means of separate controls. This enables heat to
be “balanced” according to product requirement.
STEAM is provided from an integral boiler, and is introduced into the chamber on
demand. This is automatically controlled by the programmed parameters. Once
steamed the oven will not steam until the steam unit has recovered heat, typically
3-10 minutes depending on the program selected.
All ovens are fitted with a steam damper that evacuates steam humidity into a vent at
the rear of the oven.
Baking Advice
For the best results from deck Ovens
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1. Do not place the products too close together. If the loaves are close to each
other after oven spring (expansion), the loaves sides will be soft and may
collapse on cooling.
2. Place the product evenly within the oven. Product bunched together will be
paler than those widely spaced.
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