DECK OVENS
Artisan baking quality and energy efficiency Artisan quality is the goal for bakeries of all shapes and sizes. Deck ovens are at the forefront of achieving this, while also optimizing the process for energy efficiency.
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The challenge of electric deck ovens is to provide flexibility when baking bread. They must provide energy to the deck while remaining economical so that the bottom of the bread is well-baked. Moreover, as bakers want a greater product variety in their bakery, baking different types of breads, danishes, pastries, or snacks represents another challenge for ovens. The deck ovens must maintain traditional baking for bread while, at the same time, achieving more variety and speed.
Bongard: three oven ranges Bongard’s electric deck ovens were designed with this challenge in mind: they still use the traditional baking deck, while adding intelligence to facilitate oven management and maintain its baking characteristics. The French specialist offers three ranges of deck ovens: the CERVAP, an annular steam tube oven powered by gas or fuel-oil, the ORION EVO, the brand’s best-selling electric oven and the SOLEO EVO, an electric oven that can be adapted to produce a diversified range of products with a reduced footprint, and
which offers scalability of its production capacity. “From a technological point of view, the CERVAP annular steam tube deck oven is still the same as the one produced in 1967. Its patented operation reproduces the baking of wood ovens faithfully while being particularly economical,” detailed Matthieu Krempp, Product Manager, Bongard. The CERVAP annular steam tube ovens are comparable to ovens of the past and meet the needs of pastry bakers. “The system of steam tubes arranged in a loop around a refractory steel combustion area has been the subject of a worldwide patent filed by Bongard,” she explains. These annular steam tube deck ovens are energy-efficient and are able to bake a wide variety of products, despite having a single baking temperature throughout the oven. The gas CERVAP annular tube deck ovens are energy efficient because the flue gases are used twice or even a third time on the RS model. “The energy produced by the burner that heats the combustion area is used twice: first, by the contact of the flame on the refractory stainless steel combustion area housed in the loop, then a second time by the return of the combustion gases on the annular tubes,” Krempp details. Moreover, their electricity consumption is less than 1kW because they do not need to power a recycling turbine. Only the burners, lighting and control panel are powered. The annular tubes are also behind the baking process that is comparable to that of traditional ovens because of conduction, as the dough pieces rest on the decks placed directly on the tubes. “The refractory decks accumulate heat like traditional ovens,” she explains. Radiation baking also contributes to this, as the dough pieces also receive heat from the tubes placed in the top and on the sides of the chambers. Krempp: “The heat is mild and radiant, the oven is heated by water at approximately 250°C that circulates in the tubes, unlike electric ovens whose heat is more intense and whose heating elements heat closer to 350°C.” © Bongard
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www.bakingbiscuit.com 02/2022
The Orion EvO electric deck ovens, on the other hand, are packing the company’s latest technology, such as the intelligent INTUITIV’2 touchscreen
