Serving freshly baked bread as part of a meal can help customers feel welcomed and relaxed. It can also help restaurants increase profits. By having a deck oven on hand, making artisan bread is cost-efficient and easier than you may think.
What Is A Deck Oven?
One of the critical elements of an artisan bakery is the deck oven, which plays an essential role in the bakery's operation. As artisan bakeries have grown in abundance over recent history, the focus on high-quality baking on stones on the floors of deck ovens has helped bakers bring out the subtle delicacies that have made this bread more popular than ever.
Deck ovens differ from convection ovens by the way conduction heat, which transfers from a hot stone to the dough. The stone, sometimes called the deck, uses radiant heat to bake. Deck ovens are also good for adding steam during the breadmaking process.
With today's modern deck ovens, they're not only for baking bread. They are also used for making artisanal pizzas, roasting chicken, and baking casseroles. Deck ovens hold temperature well and are also noted for having excellent recovery time and increasing efficiency, which helps create higher profits.
Meet the Blodgett Deck Oven
Many businesses choose to have their deck oven in back-of-the-house. Blodgett Deck Ovens are designed specifically for that and are noted for space-saving designs and durability to make bread, cookies, and pizzas. Having the right oven for both quantity made and quality of the product that's created is covered with Blodgett. With doors that withstand continuous use, the ability to stack as volume increases, and the ability to bake or roast, Blodgett Deck Ovens work in a variety of restaurants and foodservice businesses.
Bringing Beech Ovens to the Front
For front-of-the-house appeal and to make a statement, many restaurants choose Beech Electric Deck Ovens. By combining the "old world' oven traditionally used for baking with the visual look of a piece of art, Beech creates a functional visual point that will get customers' attention on many levels. An all-purpose general oven, it's constructed for high-volume production. Ceramic walls let staff bake directly on the stone or in the tray of their choice. The ovens are also available in single or double ovens. These ovens feature independent temperature controls, meaning the double ovens can cook or bake two separate items at different temperatures, all at the same time.
Energy-efficient, deck ovens can save up to 75% in fuel costs. Beech and Blodgett deck ovens are both easy to use and take minimal training for new staff members. By saving money on training costs and the high amount of output both produce, creating delicious food can also create higher margins and profits.
The Jay Mark Group knows something about deck ovens and pizza. Click below to learn some of Chef Ron's secrets.
