Dough Sheeter
A sheeter rolls out portions of dough into sheets of uniform thickness. It consists of a canvas conveyor belt that feeds the dough through a pair of rollers. To make thin sheets, the dough usually must be passed back and forth through the rollers several times.The operator decreases the space between the rollers after each pass.
Deck ovens are so called because the items to be baked—either on sheet pans or,in the case of some breads,freestanding—are placed directly on the bottom, or deck, of the oven.There are no racks for holding pans in deck ovens. Deck ovens are also called stack ovens because several may be tacked on top of one another. Breads baked directly on the floor of the ovens and not in pans are often called hearth breads, so another name for these ovens is hearth ovens. Deck ovens for baking bread are equipped with steam injectors. Wood-fired brick ovens are similar in function to deck ovens in that items are baked directly on the oven floor. These ovens are used in some operations that produce artisan breads, as well as in some restaurants that serve pizzas and similar items.The heat is generated by a wood fire built inside the oven.This fire heats the thick brick floor and walls, which retain the heat enough to bake foods. Gas-fired brick ovens are similar, but the heat is more easily controlled.
Convection ovens contain fans that circulate the air and distribute the heat rapidly throughout the interior.The forced air makes foods cook more quickly at lower temperatures. Because the strong forced air can distort the shape of items made with batters and soft doughs, and because the air may be strong enough to blow baking parchment off sheet pans,convection ovens are not as versatile for the baker as the other kinds of ovens discussed here.
A sheeter rolls out portions of dough into sheets of uniform thickness. It consists of a canvas conveyor belt that feeds the dough through a pair of rollers. To make thin sheets, the dough usually must be passed back and forth through the rollers several times.The operator decreases the space between the rollers after each pass.
Deck Oven
Deck ovens are so called because the items to be baked—either on sheet pans or,in the case of some breads,freestanding—are placed directly on the bottom, or deck, of the oven.There are no racks for holding pans in deck ovens. Deck ovens are also called stack ovens because several may be tacked on top of one another. Breads baked directly on the floor of the ovens and not in pans are often called hearth breads, so another name for these ovens is hearth ovens. Deck ovens for baking bread are equipped with steam injectors. Wood-fired brick ovens are similar in function to deck ovens in that items are baked directly on the oven floor. These ovens are used in some operations that produce artisan breads, as well as in some restaurants that serve pizzas and similar items.The heat is generated by a wood fire built inside the oven.This fire heats the thick brick floor and walls, which retain the heat enough to bake foods. Gas-fired brick ovens are similar, but the heat is more easily controlled.
Convection Oven
Convection ovens contain fans that circulate the air and distribute the heat rapidly throughout the interior.The forced air makes foods cook more quickly at lower temperatures. Because the strong forced air can distort the shape of items made with batters and soft doughs, and because the air may be strong enough to blow baking parchment off sheet pans,convection ovens are not as versatile for the baker as the other kinds of ovens discussed here.
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