This is a quick guide/FAQ (Frequently Asked Questions) on Deck Ovens with emphasis on Vulcan Hart models.  Special thanks to One Fat Frog Commercial & Restaurant Equipment for their addition to the guides section on eBay.

• How are deck ovens used?
  • On deck ovens, the pizza can be slid into the oven on a long paddle called a peel and baked directly on the hot bricks or baked on a screen (a round metal grate, typically aluminum).
• What are the key features that make Deck Ovens different from most regular ovens?
  • Like conventional roast/ bake oven + inside cavity has low height
  • The bottom of compartment is called deck which is heated by burners or elements located beneath said deck
  • Walls of oven (ceiling, floor, etc) absorb heat and rate heat back evenly and steadily
  • Decks often made of ceramic, brick, steel or composition
• What are firebrick decks used for?
  • Firebrick decks often used for bakery and pizza items for bottom crust baking
• What else can you use the firebrick decks for?
  • Also be used to cook items quickly like: casseroles, meats, fish
• What about any limitations?
  • only limitations:  height of dish and thickness of food product
• How should I stack them?
  • Can be used stacked or singly- generally not stacked over three high