Deck Oven vs Convection Oven | Which is the right oven for your bakery?

The deck oven is as essential as a mixer in any bakery shop. It uses conduction and infrared heat for excellent, thorough baking. The UNOX deck oven is designed for all baking masters who aspire to complete BAKERLUX SHOP.Pro™ baking Station with a modern static oven. The DECK SHOP.Pro™ is capable of doing great things without the need for extra space. It opens up the world’s baking possibilities and delivers outstanding results with large loaves of bread, fermented desserts, pizzas and focaccia, and traditional confectionery products.

Pros

✔ Quick heat transmission
✔ Bringing traditional ovens to modern baking stations
✔ Electronically controlled chimney

Cons

✖ Not as versatile as convection
✖ Very heavy

The versatile convection oven uses a fan placed in the back of the chamber to blow and spread hot air across the cooking chamber to ensure an even air circulation. Therefore, it allows you to produce an evenly cooked meal. Convection ovens with humidity are ideal for baking breakfast and snack products, in particular pastry and frozen bakery products.

Pros

✔ Even air circulation
✔ Faster cooking/baking times
✔ Mobile unit that does not take up too much space

Cons

✖ Do not hold heat as well as deck ovens
✖ Recipes in traditional ovens have to be adjusted to avoid overcooking