Combining Deck and Rack Ovens for Baking

 

The first Gashor oven was licensed in the 1990s in Germany. It was a deck oven and was able to make thick and crusty loaf bread. However, it took more time to load in the materials as it required the operator to unload a large loader first. Thus the rack ovens were created which were much easier to load. But there was a catch. It was not able to make as thick and crispy crust as deck ovens could. So Gashor decided to combine both ovens into one that will give the convenience of the operation of the rack oven and the quality production of the Deck oven. Let us see what deck and rack ovens are and what advantages does a combined version have over them.

Deck ovens

Deck ovens are used to bake different bakery products using radiant heat technology. The conduction heat bakes it to the crisp while the radiant heat cooks it from the inside giving an all-round consistency. They have ceramic, stone or metal bases that store the heat energy. This provides consistent heating and results in a finely baked product. Deck ovens are extremely efficient at maintaining their temperatures and have a good steaming system. As there is no moving air inside, they have a consistent radiant heat inside the chamber.

Rack Ovens

These ovens use convection technology to speed up the heating. Commercial rack ovens can be heated to extremely high temperatures but it doesn’t have any natural radiant heat. That is why fans are needed to circulate the air inside. It is extremely fast at cooking but it may not give consistent results as a deck oven can.

Rack and deck ovens

Consistent Heat

The combined rack and deck oven can provide consistent heat throughout the operation. In a deck and rack oven, you don’t have to shuffle your bread all around to get an even crisp texture. Just put it there and it will do its work.

Recovers Heat For Long Runs

The ovens use Winker Cyclothermic technology to provide consistent heat and retain the heat for longer usage. Many people complain that they had to heat meal their oven again and again to retain the quality. In a deck and rack oven, this is not an issue. These ovens are made to work 24 hours a day and will retain all the heat for long term use.

Load Directly on the Hearth

Rack and deck ovens cure the shortcomings of a plain deck oven. You can put your bread inside by conveniently loading it just as you would on a rack oven and slide it in to wait for the bread to be cooked to perfection.

Saves Money

As these ovens can retain heat for a long time, it saves a lot of bills. Just heat them, turn them off and keep baking. If you have a gas variant then it can save you even more on bills.

Bottom line

Combining rack and deck ovens was a brilliant move by Gashor. They have created an oven that has the best of both worlds. If you have the available budget and space we recommend that you buy a rack and deck oven.