상업용 전기 데크 오븐
일반
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.
사양
장점
- 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
단점
- 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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이 오븐 베이킹 설정
250 g 볼 기준. 파이 크기를 변경하여 크러스트 두께를 조절하고 굽기 변화를 확인하세요.
상업용 전기 데크 오븐
450°C
365°C
74sPandough 계정으로 무료 — 오븐을 저장하고 매번 최적의 설정을 받아보세요.
상업용 전기 데크 오븐은(는) 가정용 전기 오븐, 최대 450°C까지 도달, 실내용, 전기 동력, 무게 120kg, 피자 6개 수용, 및 60분 예열입니다. 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. 장점: 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 단점: 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