Rotary ovens and deck ovens are two common types of ovens used in bakeries and restaurants. Although both types of ovens are used for baking, there is a fundamental difference between them. In this article, we’ll compare and contrast rotary ovens and deck ovens, and highlight the key pros and cons of each.
First, let’s take a look at the rotary oven. Rotary ovens are large cylindrical ovens that rotate horizontally. They are commonly used in commercial baking settings to bake large batches of bread, cakes and pastries. The oven’s rotation helps ensure even baking and reduces the need to manually turn or check baked goods. Rotary ovens are also known for their high capacity and energy efficiency. However, rotary ovens are more difficult to clean and maintain than other types of ovens.
Now, let’s compare this to a deck oven. Deck ovens use a series of stone or ceramic decks to cook and bake food. Unlike a rotary oven, a deck oven does not rotate, instead, the heat is evenly distributed across each deck. This allows for great versatility in baking different types of food at different temperatures. Additionally, deck ovens are generally smaller in capacity than rotary ovens, but they are easier to clean and maintain, making them a great choice for smaller or more specialized bakeries.
In conclusion, the choice between a rotary oven and a deck oven ultimately depends on the specific needs and requirements of the bakery or restaurant. If high capacity and energy efficiency are important considerations, a rotary oven may be a better choice. However, for smaller or more specialized bakeries, the versatility and ease of cleaning of a deck oven may make it a more practical choice. Ultimately, it’s up to the baker or chef to decide which type of oven is best for their specific needs and requirements.