We try to catagorize ovens as follows:
Conveyor ovens: Any oven having a moving, open mesh, wire conveyor transporting the product through the oven. These ovens may bake by air impingement, infrared, or a combination of the two.
Traveling hearth ovens: These ovens have a conveyor consisting of plates made of steel, stone, or composite material upon which the product is baked on.
Deck ovens: Ovens having a flat surface upon which the product is baked. The deck material can be a natural stone or composition material. These ovens wil have a deck thickness of less than 4-inches thick and are heated by gas or electric.
Stone hearth ovens: Ovens constructed with a flat baking surface of natural stone or composit material having a thickness of 4-inches or more. These ovens may be gas, electric, wood, or coal fired, or any combination of the above.
Believe it or not, the law states that when a wholesale pizza is labeled as “brick oven baked” it MUST be baked in an oven with a brick hearth. There has even been some question at to whether a “brick oven style” pizza has to be baked in an oven with bricks. Go figure!
There are even some hybrids that we work with too, such as the ADO (air deck oven) which is a deck type oven but it employs air impingement technology, and there are still others such as the Turbo Chef ovens which employ a conbination of different high speed baking technologies. Even air impingement ovens can be, and are frequently, set up to bake using different baking technologies. This is all a part of the evolution of baking.
Convection ovens are another type of oven that we frequently encounter in the restaurant industry. This type of oven utilizes high velocity air agitation to speed up the baking process. This is not the same as air impingement baking, which utilizes much a higher velocity, and more focused air flow.
Additionally, there are “carosel” type ovens where the deck rotates in a flat/horizontal circular fashion, and then there are the ovens with shelves that rotate in a vertical manner, like that of a Ferris wheel, these are known correctly as “reel” type ovens.
There are still other types of ovens, such as tunnel, rotating rack, and traveling tray type ovens that are more common to the wholesale and retail baking industries.
Tom Lehmann/The Dough Doctor