Electric Stone Based Oven

Electric Stone Based Oven For Bakeries and Patisseries

Technicial Specifications

The Electric Stone-Based Multi-Deck Oven is a versatile baking equipment commonly used in artisanal bakeries and food production facilities. Let’s explore the detailed features, components, advantages, and applications of this specialized oven:

Electric Stone-Based Multi-Deck Ovens

Electric stone-based multi-deck ovens are designed to replicate the traditional baking environment of brick ovens while offering modern features and convenience. These ovens feature multiple decks or levels, each equipped with refractory stone baking surfaces that provide consistent heat retention and radiant heat transfer, resulting in superior baking results for a wide range of artisanal bread, pastries, and pizza.

Key Components and Mechanisms

1. Refractory Stone Decks: The primary feature of electric stone-based multi-deck ovens is the refractory stone baking decks. These decks absorb and retain heat evenly, providing consistent and uniform heat distribution to the baked goods, resulting in crispy crusts and even browning.
2. Electric Heating Elements: These ovens are powered by electric heating elements located beneath each baking deck. The elements generate radiant heat that is transferred to the refractory stones, creating the optimal baking environment for artisanal products.
3. Deck Control System: Advanced electric stone-based multi-deck ovens feature individual deck control systems that allow operators to adjust temperature settings for each deck independently. This precise temperature control enables bakers to bake different products simultaneously, each requiring specific baking conditions.
4. Steam Injection System: Many electric stone-based multi-deck ovens are equipped with steam injection systems that produce controlled bursts of steam during the baking process. Steam helps create a humid baking environment, enhancing crust development, promoting oven spring, and improving the overall texture of baked goods.
5. Insulation and Ventilation: These ovens are designed with efficient insulation and ventilation systems to minimize heat loss and maintain consistent baking temperatures throughout each deck, ensuring uniform baking results across all levels.

Advantages of Electric Stone-Based Multi-Deck Ovens

1. Superior Baking Results: The combination of refractory stone decks and electric heating elements ensures superior baking results, with crispy crusts, even browning, and excellent oven spring, ideal for artisanal bread, pastries, and pizza.
2. Versatility: Electric stone-based multi-deck ovens are versatile and can accommodate a wide range of baked goods, including bread, rolls, baguettes, croissants, pastries, and pizza, making them suitable for artisanal bakeries with diverse product offerings.
3. Consistent Heat Retention: The refractory stone decks retain heat effectively, providing consistent and uniform heat distribution to the baked goods, resulting in consistent product quality batch after batch.
4. Precise Temperature Control: Individual deck control systems allow operators to adjust temperature settings for each deck independently, providing precise control over the baking process and allowing for simultaneous baking of different products with specific baking requirements.
5. Energy Efficiency: Electric stone-based multi-deck ovens are energy-efficient alternatives to gas-fired ovens, as they eliminate the need for gas fuel and combustion. Electric heating elements convert electricity directly into heat, resulting in efficient energy utilization during the baking process.
6. Space-Saving Design: These ovens are available in compact designs that maximize baking capacity while minimizing floor space requirements, making them suitable for artisanal bakeries with limited space.

Applications of Electric Stone-Based Multi-Deck Ovens

Electric stone-based multi-deck ovens are widely used in artisanal bakeries, patisseries, hotels, restaurants, and food production facilities for baking various products, including:

• Artisanal bread and rolls
• Baguettes and ciabatta
• Croissants and Danish pastries
• Pizza and flatbreads
• Specialty baked goods