業務用電気デッキオーブン
汎用
The stacked electric stone-deck oven that most pizzerias actually run, as opposed to the wood oven in the photographs. Independent top and bottom setpoints per chamber, a refractory or biscotto deck, and enough mass to hold temperature through a full service. Pick this if you bake commercially and cannot find your exact model. The deck material matters more than the brand: biscotto forgives a slower launch, refractory runs hotter underneath and wants a shorter bake.
仕様
メリット
- Independent top and bottom control per deck, the most precise heat split available
- Mass and power hold the deck steady through continuous service
- Takes a biscotto deck, so Neapolitan is on the table at 430C and above
デメリット
- About an hour to saturate from cold, so it is switched on long before service
- Needs a three-phase supply in most installations
- Heavy, fixed and expensive to run outside of service hours
- Specs here are typical values, not your specific oven
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このオーブン用の焼き設定
250 gの生地を基準としています。パイのサイズを変更するとクラストの厚さが変わり、焼き上がりの変化を確認できます。
業務用電気デッキオーブン
450°C
365°C
74sPandoughアカウント（無料）で、オーブン情報を保存し、毎回最適な設定で焼き上げることができます。
業務用電気デッキオーブンは家庭用電気オーブン, 最高温度450°C, 屋内, 電気対応, 重さ 120kg, ピザ6枚対応, および 予熱時間 60分です。 The stacked electric stone-deck oven that most pizzerias actually run, as opposed to the wood oven in the photographs. Independent top and bottom setpoints per chamber, a refractory or biscotto deck, and enough mass to hold temperature through a full service. Pick this if you bake commercially and cannot find your exact model. The deck material matters more than the brand: biscotto forgives a slower launch, refractory runs hotter underneath and wants a shorter bake. メリット: independent top and bottom control per deck, the most precise heat split available, mass and power hold the deck steady through continuous service, takes a biscotto deck, so neapolitan is on the table at 430c and above。 デメリット: about an hour to saturate from cold, so it is switched on long before service, needs a three-phase supply in most installations, heavy, fixed and expensive to run outside of service hours, specs here are typical values, not your specific oven。
commercial, horeca, deck, biscotto, high-heat, generic, catch-all