Why are bakers all across America changing to Empire Deck Ovens for their hearth goods? Because they're getting the best of old world baking with the conveniences of modern technology! When you choose a Deck Oven from Empire, you get:
Great Baking Quality
A stoned hearth deck oven has the same retention properties and baking qualities of a brick oven…great crust, great color and maximum shelf life!
Low Maintenance Costs
A Deck Oven has NO MOVING PARTS and is virtually maintenance free…no bearings or bushings or other costly, wearing parts to maintain or replace.
A Deck Oven makes its own steam so there is no external steam boiler to maintain.
A variety of loading systems makes loading, AND UNLOADING, your products, from rolls to 6 footers, as easy as possible, without having to reach into a hot oven.
Space Saving Designs
A deck oven takes less space than a comparable capacity revolving oven. Many of our space saving loaders, require no floor space.
A Minitube oven is as small as 53 x 56 inches and can fit almost anywhere
While Deck Ovens may appear the same from the outside, each has its own baking characteristics and advantages. The major differences are how the heat is distributed to the decks and the type of materials that are used in the construction. Another important difference will be how they generate their steam for the baking process.