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PROFESSIONAL DEEP-FLOOR OVENS - Traditional Baking on Refractory Stone

PROFESSIONAL DEEP-FIELD OVENS

Traditional baking on refractory stone for crispy artisan breads

Our professional deck ovens replicate the traditional baking conditions of artisan bakeries. The refractory stone hearth ensures even heat distribution for a golden, crispy crust with a perfectly aerated crumb. Ideal for baguettes, country loaves, pastries, and pizzas.

Type: Fours à sole à chauffage direct ou indirect

Application: Boulangeries artisanales, pâtisseries, restaurants

Avantage: Croûte croustillante et développement optimal de la mie

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Main characteristics of deck ovens

Sole en pierre réfractaire de 60mm d'épaisseur pour une inertie thermique exceptionnelle
Chauffage au fuel, gaz naturel, propane ou électrique selon modèle
Température de cuisson : 180°C à 350°C réglable avec précision
Voûte et parois en briques réfractaires haute densité
Système d'injection de vapeur intégré pour le développement optimal de la croûte
Portes en acier inoxydable double vitrage avec isolation renforcée
Contrôleur numérique PID avec programmation des cycles de cuisson
Thermostat de régulation et sécurité anti-surchauffe
Volets de cheminée réglables pour contrôle de l'humidité
Construction modulaire permettant l'agrandissement ultérieur

Range of models available

Deck oven 4N 4P

• 4 niveaux de cuisson
• 4 pierres réfractaires
• Capacité : 40-60 baguettes
• Surface utile : 2.8 m²

Deck oven 4N 8P

• 4 niveaux de cuisson
• 8 pierres réfractaires
• Capacité : 80-120 baguettes
• Surface utile : 5.6 m²

Deck oven 4N 12P

• 4 niveaux de cuisson
• 12 pierres réfractaires
• Capacité : 120-180 baguettes
• Surface utile : 8.4 m²

Deck oven 3N 9P

• 3 niveaux de cuisson
• 9 pierres réfractaires
• Capacité : 90-135 baguettes
• Surface utile : 6.3 m²

Technical data for deck ovens

Paramètre	Spécifications techniques
Type de four	Four à sole professionnel à chauffage direct/indirect
Matériau de la sole	Pierre réfractaire 60mm d'épaisseur
Plage de température	180°C à 350°C (450°C en pointe)
Temps de préchauffage	45-60 minutes selon modèle
Consommation énergétique	8-25 kW selon capacité et énergie
Inertie thermique	Rétention de chaleur 6-8 heures après extinction
Surface de cuisson utile	2.8 m² à 12.6 m² selon modèle
Hauteur sous plafond	220-250 mm par niveau
Poids des pierres réfractaires	45-75 kg par pierre selon dimension
Garantie	2 ans pièces et main d'œuvre, 5 ans sur pierres réfractaires

Advanced Features and Details

Équipements standards	Options disponibles
Pierre réfractaire 60mm haute densité	Chauffage mixte gaz/bois pour authentique cuisson au feu de bois
Système d'injection vapeur manuel ou automatique	Générateur de vapeur intégré haute capacité
Contrôleur numérique PID avec écran tactile	Programmation de 50 recettes avec mémoire
Porte double vitrage avec poignée isolante	Porte vitrée panoramique pour surveillance
Thermomètre analogique ou digital de précision	Sonde de température de cœur pour produits
Isolation laine de roche 100mm	Isolation renforcée 150mm pour économie d'énergie
Châssis en acier galvanisé peint epoxy	Châssis inox 304 pour environnements corrosifs
Régulation sécurité gaz (pour modèles gaz)	Système de récupération de chaleur

FEATURES DETAILS

Sole en Pierre Réfractaire

The 60mm thick refractory stone accumulates and radiates heat evenly, creating the thermal shock essential for optimal dough development. This exceptional thermal inertia guarantees perfect baking with a crispy crust and an airy crumb, characteristic of traditional breads.

Steam Injection System

Controlled steam injection creates the humid atmosphere necessary for crust development. Our patented system maintains optimal humidity during the first few minutes of baking, guaranteeing perfect browning and the formation of a thin, crispy crust that isn't hard.

Chauffage à Flux Tournant

La technologie de chauffage à flux tournant assure une répartition homogène de la chaleur sur l'ensemble de la surface de cuisson. Éliminant les points froids et les zones de surchauffe, ce système garantit une cuisson uniforme de toutes les pièces, quel que soit leur emplacement dans le four.

Specialized application areas

Our deck ovens are designed to meet the requirements of demanding professionals:

Artisan bakeries - Traditional breads, baguettes, country loaves
Prestigious pastries - Puff pastry, premium viennoiseries
Restaurants and caterers - Artisan pizzas, focaccia, specialty breads
Hotels and communities - Production of quality homemade bread
Training schools - Learning traditional baking techniques

Advantages of cooking on a hearth

Authentic bakery quality

Baking on stone replicates the conditions of traditional ovens, allowing for optimal development of the air pockets and the formation of a crisp, flavorful crust. Heat transfer by conduction ensures perfect cooking of the base of the products.

Exceptional versatility

The same oven can bake baguettes, specialty breads, pastries, pizzas, and puff pastry. Precise temperature and humidity control adapts to each type of product for optimal results.

Optimal energy efficiency

The thermal inertia of the refractory stone allows the firing temperature to be maintained with reduced energy consumption. The possibility of continuous firing without heat loss between batches optimizes productivity.

Professional usage guidelines

Optimal preheating

Preheat the oven 45 to 60 minutes before the first batch for perfect thermal stabilization of the stone.

Steam management

Inject steam as soon as the oven is placed in and maintain it for the first 8-10 minutes of cooking for maximum development.

Stone maintenance

Clean the stones dry without detergent and avoid sudden thermal shocks to preserve their integrity.

Technical Frequently Asked Questions

Expert questions about professional deck ovens and firing on refractory stone

The thickness of the refractory stone is crucial for thermal inertia. Our 60mm stones optimally accumulate and release heat, creating the thermal shock essential for the development of the crumb structure. A stone that is too thin cools down upon loading the kiln, compromising rising, while a thick stone maintains a stable temperature for even baking. Our 60mm thickness guarantees heat retention for 6-8 hours after the oven has been turned off, allowing for several successive batches without any loss of quality.

Steam injection should begin immediately after the bread is placed in the oven and be maintained for the first 8-10 minutes of baking. The steam allows the dough to fully expand before the crust forms, creating a more voluminous loaf with an open crumb. The optimal amount depends on the type of bread: high humidity for baguettes (70-80%), moderate for country loaves (50-60%). Our patented injection system distributes steam evenly throughout the oven, preventing dry patches that could burn the crust.

The 4N (4-level) models offer greater production capacity with an increased baking surface, ideal for high-volume bakeries. The 3N (3-level) models provide greater headroom, perfect for large loaves and tiered cakes. Heat distribution is slightly more even on the 3N models, while the 4N models optimize floor space. The choice depends on the type of production: 4N for baguettes and pastries, 3N for large loaves and specialty breads.

Maintaining your firebrick is essential for its longevity. Clean it dry with a wooden or brass scraper; never use water or detergents, as these can penetrate the stone. Avoid sudden temperature changes—heating should be gradual (45-60 minutes). For stubborn residue, heat the oven to 300°C and then gently scrape it off. A well-maintained firebrick lasts for more than 10 years. Our firebricks come with a 5-year warranty against manufacturing defects and thermal cracking.

Traditional French breads like baguettes and boules develop an exceptionally crispy crust thanks to heat transfer by conduction. Sourdough breads benefit from thermal stability for optimal flavor development. Country and whole-wheat loaves achieve a more airy and even crumb. Artisan pizzas develop a crispy base without being dry. Pastries like croissants bake evenly with a perfect color. Only sliced breads and brioches very high in fat are less suitable for this type of baking.

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