A rack oven uses convection baking and rotating racks to produce high-volume tray output. A deck oven relies on stone deck conduction and radiant heat, which are essential for authentic artisan sourdough and pizza that require strong bottom heat.
You can bake pan bread, dinner rolls, croissants, cookies, cakes, muffins, bagels, pies, and roasted proteins. Traditional hearth-style artisan bread typically requires a deck oven for proper crust structure.
Yes. The steam injection system requires a cold water line and a floor drain to manage condensate.