Restaurant Guide: Vulcan Hart Wolf Triple Deck Ovens

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

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