deckovner

Deckovner is a type of commercial baking oven characterized by one or more flat baking decks that form the floor of the baking chamber. The decks, often made of stone or refractory material, are heated from below by gas burners or electric elements. The design emphasizes radiant heat transfer and steam management, enabling consistent crust development and even browning, especially for artisanal breads, rolls, and pizzas.

Most deckovner operate without a forced-air convection system, relying on radiant heat and controlled steam to achieve oven spring. Some models include steam injection or a separate steam generator to boost loaf expansion. The ovens can be single-deck or multi-deck units, allowing multiple batches to bake at once. Temperature ranges commonly extend from around 250°C to 450°C (482–842°F), depending on fuel type and deck material.

Gas-fired and electric variants are available. Gas models are common in large bakeries; electric models offer precise temperature control and are easier to install where gas supply is limited. Deckovner are favored for breads with thick crusts, rye, sourdoughs, and pizzas due to the crust’s texture and flavor. Maintenance involves regular cleaning of debris, checking seals, and periodic reconditioning of the decks to maintain heat capacity.

While the exact term "deckovner" appears in some languages or vendor catalogs, the concept is widely known under the English term "deck oven." Deck ovens date from early industrial bakeries and remain a staple in artisan baking for their crust and humidity control.