A commercial deck oven is a crucial piece of baking equipment when seeking to attain a beautiful, crusty loaf of bread. Having a quality deck oven is just as necessary for a bread bakery as heavy duty spiral mixer. While these ovens tend to take up more real estate in a bakery and require skilled bakers to operate; a deck's ability to produce loaves of hot bread around the clock will leave bread bakers very happy with the results. 

These ovens have one deck, two decks or three decks, each deck can control independent. You can manually set different temperatures for each deck; which allows for more control, and the ability to bake a variety of different baked goods at once, sure that you can use even one deck for baking. Individual thermostats in every layer, with good heat insulation effect, no heat exchange between adjacent layers.

A deck oven, heat is transferred to the product being baked, deck oven use conduction heat to bake products. Conduction heating is a process in which heat travels directly from a hot stone or deck, to the loaf of bread or sheet pan being baked. 

The ability to add steam with these types of ovens is also key in the bread baking process, and because deck ovens carry so much mass they have great recovery time and hold temperature very well. 

When used properly, deck ovens are often a baker's best friend.

Ways of Proper Use and Precautions of the electric deck oven

An electric deck oven is a kitchen appliance that uses radiant heat from electric heating elements to roast food. It is divided into common type and far infrared according to the used electric heating element. According to the function of self-purification (the function that can automatically change the dirt in the box into the light ash that can be wiped out easily), it can be divided into self-purification and non-self-purification. The typical deck oven power is between 500 and 1500 watts.

1. The use of baking tray and roast net

• The baking tray is mainly used to bake hamburger steak, chicken, duck, cookies, and bread. Baking nets can be used to bake peanuts, sunflower seeds or other food. Baking a cake uses with a baking net and a cake tin; When you roast a fish, use a baking net and a baking tray. No matter what kind of food is baked, only one set should be placed at a time so that the food is baked at the same time.

2. The operation steps of an automatic electric deck oven

• the food that has been prepared for baking has been put into a baking dish that has been coated with edible oil;
• plug in the power plug;
• turn the switch to the full load gear, which is to heat up and down simultaneously, and turn the thermostat to the desired temperature position. After a certain period of time, the light is extinguished to indicate that the deck oven has reached the preheating temperature.
• the grilled tray, which has been placed for the roast food, is put into the deck oven with a fork.
• when the automatic timing control is needed, the timer is screwed to the scheduled baking time. If there is no need for automatic timing control, the timer is screwed to the "long connection" position.
• in the process of baking, it is necessary to observe the heat of each part of the food at any time, and when necessary, the direction of the plate is transferred with a fork.
• when the roasting arrives at the scheduled time, the switch and thermostat are turned back to the "off" position. The power plug is removed, and the food is removed. After the deck oven is cooled, wipe the furnace chamber, and other accessories.

3. What should be paid attention to when using an electric deck oven

• the temperature of the top and the door of the electric deck oven is relatively high. Don't touch with your hands when you use it. When you take the baking tray, you must use the fork, so that you don't touch the heater or other parts of the furnace to avoid scalding.
• the electric deck oven heater has thermal inertia when the electric heater is passed through the surface of the heater after 2^-3min, and it can reach the normal working temperature. When the power is broken, it will also take a certain amount of time to cool down. To understand the characteristics of the heater, it is convenient to connect or turn off the heater power in advance according to the baking degree of the food.

As a professional China deck oven supplier, Furnotel promises to provide high-quality products for you.

A commercial deck oven is a crucial piece of baking equipment when seeking to attain a beautiful, crusty loaf of bread. Having a quality deck oven is just as necessary for a bread bakery as heavy duty spiral mixer. While these ovens tend to take up more real estate in a bakery and require skilled bakers to operate; a deck's ability to produce loaves of hot bread around the clock will leave bread bakers very happy with the results. 

These ovens have one deck, two decks or three decks, each deck can control independent. You can manually set different temperatures for each deck; which allows for more control, and the ability to bake a variety of different baked goods at once, sure that you can use even one deck for baking. Individual thermostats in every layer, with good heat insulation effect, no heat exchange between adjacent layers.

A deck oven, heat is transferred to the product being baked, deck oven use conduction heat to bake products. Conduction heating is a process in which heat travels directly from a hot stone or deck, to the loaf of bread or sheet pan being baked. 

The ability to add steam with these types of ovens is also key in the bread baking process, and because deck ovens carry so much mass they have great recovery time and hold temperature very well. 

When used properly, deck ovens are often a baker's best friend.

Ways of Proper Use and Precautions of the electric deck oven

An electric deck oven is a kitchen appliance that uses radiant heat from electric heating elements to roast food. It is divided into common type and far infrared according to the used electric heating element. According to the function of self-purification (the function that can automatically change the dirt in the box into the light ash that can be wiped out easily), it can be divided into self-purification and non-self-purification. The typical deck oven power is between 500 and 1500 watts.

1. The use of baking tray and roast net

• The baking tray is mainly used to bake hamburger steak, chicken, duck, cookies, and bread. Baking nets can be used to bake peanuts, sunflower seeds or other food. Baking a cake uses with a baking net and a cake tin; When you roast a fish, use a baking net and a baking tray. No matter what kind of food is baked, only one set should be placed at a time so that the food is baked at the same time.

2. The operation steps of an automatic electric deck oven

• the food that has been prepared for baking has been put into a baking dish that has been coated with edible oil;
• plug in the power plug;
• turn the switch to the full load gear, which is to heat up and down simultaneously, and turn the thermostat to the desired temperature position. After a certain period of time, the light is extinguished to indicate that the deck oven has reached the preheating temperature.
• the grilled tray, which has been placed for the roast food, is put into the deck oven with a fork.
• when the automatic timing control is needed, the timer is screwed to the scheduled baking time. If there is no need for automatic timing control, the timer is screwed to the "long connection" position.
• in the process of baking, it is necessary to observe the heat of each part of the food at any time, and when necessary, the direction of the plate is transferred with a fork.
• when the roasting arrives at the scheduled time, the switch and thermostat are turned back to the "off" position. The power plug is removed, and the food is removed. After the deck oven is cooled, wipe the furnace chamber, and other accessories.

As a professional China deck oven supplier, Furnotel promises to provide high-quality products for you.

Enjoy making delicious and lovely food, we all need professional bakery machine such as combi oven, convection oven, pizza oven and so on. Choosing suitable machine is the key to make tasty bread snack. Furnotel bakery machine could be also provide machine making good quality materials dough. A new choice may bring amazing effect. Please let us know your target requirement.

Maintenance Method of Daily Baking Equipment

In addition to the service of a bakery, the delicious products, and the baking equipment can't be ignored. Without hardware support, a bakery can't even supply the product, so the daily maintenance of the baking equipment is important. Let's talk about the maintenance of the bread baking equipment today.

The Maintenance method of daily baking equipment in baker.

The maintenance of bakery equipment in bakery shop is one of the usual rituals. It mainly checks the outer part of the equipment, including cleaning, screw looseness and other simple inspection, and also completes the shift record.

The deep maintenance methods include the first, second and third level maintenance.

First level maintenance

First level maintenance: it is based on the operating personnel, the maintenance staff is supplemented, conducting a regular inspection of the baking equipment and going deep inside the equipment. The main part is the partial demolition of the oven, check the part structure, adjust the clearance between the bearing and transmission parts, remove the foreign body, and replace the broken parts. It is also necessary to check the performance of the heater, clean the motor and adjust the electrical device. This is usually done once a month.

Second level maintenance

In this area, the maintenance staff is mainly engaged, the operators are auxiliary, and the baking equipment is inspected thoroughly. And some worn parts are replaced and repaired. The second level maintenance consists of all the items of primary maintenance, removing the furnace, cleaning the furnace, replacing the insulation materials and so on. Check all transmission mechanisms, clean and replace oil, replace local or all furnace belts, clean out stains around the surface of the oven, etc. This is usually maintained for half a year or a year.
 

Third level maintenance

The operator factor is more important because if we want to maximize the performance of the baking equipment, all the operators must have a good command of the device's performance, structure and maintenance technology.

A bread baking shop wants to run for a long time, and the baking equipment must be kept in the best condition, because it can provide consumers with delicious baked products continuously.

Enjoy making delicious and lovely food, we all need professional bakery machine such as combi oven, convection oven, pizza oven and so on. Choosing suitable machine is the key to make tasty bread snack. Furnotel bakery machine could be also provide machine making good quality materials dough. A new choice may bring amazing effect. Please let us know your target requirement.

Maintenance Method of Daily Baking Equipment

In addition to the service of a bakery, the delicious products, and the baking equipment can't be ignored. Without hardware support, a bakery can't even supply the product, so the daily maintenance of the baking equipment is important. Let's talk about the maintenance of the bread baking equipment today.

The Maintenance method of daily baking equipment in baker.

The maintenance of bakery equipment in bakery shop is one of the usual rituals. It mainly checks the outer part of the equipment, including cleaning, screw looseness and other simple inspection, and also completes the shift record.

The deep maintenance methods include the first, second and third level maintenance.

First level maintenance

First level maintenance: it is based on the operating personnel, the maintenance staff is supplemented, conducting a regular inspection of the baking equipment and going deep inside the equipment. The main part is the partial demolition of the oven, check the part structure, adjust the clearance between the bearing and transmission parts, remove the foreign body, and replace the broken parts. It is also necessary to check the performance of the heater, clean the motor and adjust the electrical device. This is usually done once a month.

Second level maintenance

In this area, the maintenance staff is mainly engaged, the operators are auxiliary, and the baking equipment is inspected thoroughly. And some worn parts are replaced and repaired. The second level maintenance consists of all the items of primary maintenance, removing the furnace, cleaning the furnace, replacing the insulation materials and so on. Check all transmission mechanisms, clean and replace oil, replace local or all furnace belts, clean out stains around the surface of the oven, etc. This is usually maintained for half a year or a year.
 

Third level maintenance

The operator factor is more important because if we want to maximize the performance of the baking equipment, all the operators must have a good command of the device's performance, structure and maintenance technology.

A bread baking shop wants to run for a long time, and the baking equipment must be kept in the best condition, because it can provide consumers with delicious baked products continuously.

1-Plate Gas Commercial Crepe Gas Crepe Maker K1425

Features:

• Cast-iron plate 400 mm, non-stick surface
• High capacity crepe machines
• High power output for commercial use
• Built with stainless steel base & cast iron cook plate top
• Adjustable thermostat from 60°C to 300°C
• 2 tube heating elements for perfect heat distribution

Features of 1-Plate Gas Commercial Crepe Maker K1425

Electric Food Warmer Bain Marie K1071-2

Features:

• Electric countertop electric bain marie , with glass cover
• Pans: 4
• Selected high-quality stainless steel, anti-corrosion
• Incoloy stainless steel heating elements positioned out of the basin
• Heating quickly, excellent thermal insulation
• Thermostat temperature control (30℃ to 85℃)
• Large stainless steel basin to facilitate cleaning operations

Features of Electric Food Warmer Bain Marie K1071-2

Some Knowledge on Fryer Machine

The fryer machine is made of stainless materials and of totally enclosed structures. They have unique ultra-wide working voltage designs and are operated stably. Users can preset time for operations, which are practical and convenient. Moreover, there is no heat conduction and thermal radiation; The heating rate is fast, and the thermal efficiency can reach over 98%. No flame burning, no exhaust emissions, no noise and no pollution make fryer machine very eco-friendly. The industrial fryer machine is equipped with automatic thermostatic apparatus. They are much safer and more reliable due to the perfect over temperature protection functions. The anti-structural module designs enable them to effectively prevent insects, water and oil pollution. They have the automatic detection for overheat, overload and burn in the empty state ability of the pot body and are simple to operate. The commercial fryer is mainly used in the catering industry (the fast food restaurant, tea restaurant, Chinese food restaurant, western food shop, snack bar, McDonald's, KFC, coffee shop, etc.), food processing industry (fried chicken legs, French fries, Fried sausages, Fried chicken wings and Fried dough sticks, etc.) and recreational areas (hotels, bars, etc.). The commercial fryer is durable and easy to clean and the temperature control and oil accurate temperature detection technology are imported. The fryer machine is also waterproof, oil-proof, smoke-proof and insect-proof; High power sensing areas make them work fast and efficient and can cook delicious food quickly. Three-dimensional radiation shield designs can protect the cheft's health. The fryer body adopts 430 sheet pressing belt flanging water-proof cauldron, which is strong and durable. There is no heating, no fire, no smoke, no exhaust, no heat conduction and thermal radiation in the fryer machine surfaces. It will greatly improve the operating environment for the chefs. Furnotel commercial deep fryers are designed to be used in a commercial kitchen which to produce large or modest volumes of fried food such as french fries, fried chicken, and mozzarella sticks. Due to the features of durability, heavy duty and easy cleaning, these appliances are commonly found in fast food restaurants, snack bars, bakeries and so on. 

In general, a commercial fryer is designed to cook large quantities of food at one time, making them an efficient and cost-effective choice for your high-volume restaurant. But some small catering places like snack bars would prefer a small one just for a few kinds of food. So we carry deep fryers in a wide range of sizes and prices, you can find a deep fryer at your price that meets your needs.

Countertop fryers, gas and electric type, standard with stainless steel tank, sides and backsplash. One basket to one tank or two baskets to double tanks. Electronic regulation of power, temperature control from 50 to 190℃; Gas distribution by a safety valve with thermocouple. Protection against overheating. Stainless steel open cabinet/stand, quick fit connection for the machine. 

Small size fryer machines, a range of countertop fryers with single for dual-tank from 4 to 12 litres of oil. Apply to restaurants with small demand to fried food. Reasonable design for oil saving. 

Free-standing fryer commonly with under cabinet for storage, or comes with oil-filter. The Series fryers have thermostatic temperature control in the temperature range. A safety thermostat and drainage tap to make it easier to clean the machine.

The fryer machines will need to be cleaned periodically in order to keep your fried foods tasting great. Sediment should be removed daily, and the oil should be completely drained as needed, depending on how frequently you use your fryer. Daily maintenance should be carried on with an oil filter. Cooking oil needs to be cooled down before it can be drained.

A industrial griddle is a piece of cooking equipment where the cooking surface is flat or grooved with heat elements underneath. It's a kind of cookware with high flexibility due to the flat and easy clean surface, widely used in western restaurants and fast food chains.

Food is cooked directly on a griddle. A griddle is good for cooking many types of food, such as steak, bacon, fish, Burger pie, eggs, French toast, hash browns and other breakfast items. 

The counter top series maximizes the flexibility of griddle machine. It can be placed on a stainless steel stand or open cabinet, combined with other machines to realize multifunction. 

Made of high-quality stainless steel, corrosion resistant and easy cleaning. Chrome-plated griddle surface, grooved/flat cooking surface available. With splash board, non-sticking grease. Efficient heat transfer throughout the cooking area. Slightly sloped working surface, convenient for sauce cleaning. 

Electric version: 1 to 3 Incoloy heating elements, temperature range 50-300℃, thermostatic pilot lights. Adjustable feet. Gas version: Gas type: NG/LPG. Safety thermocouples. Adjustable feet. Cast iron cooking surface, efficient heat transfer throughout the plate. Some models with two independent temperature controls, more convenient. 

A commercial griddle is similar to a flat top but they're different in certain respects. For one thing, griddles are able to cook several kinds of food in one time, large and flat surface is enough for different foods cooking and griddles are easy cleaning the sauce with no need to flush the whole pan during continuously cooking. Also, an open operating space and flexible cooking methods give chefs more time and possibility for creative works.

American Coffee Machine Commercial Coffee Shop Equipment B307

Features:

• Pot capacity 2.2L
• Convenient coffee pot keeps coffee hot and fresh for hours
• Convenient coffee pot is easily transported to remote meeting rooms, breakfast bars, etc.
• International electrical configurations available
• Coffee shop equipment for sale 

Features of American Coffee Machine Commercial Coffee Shop Equipment B307

If your high-volume market or small butcher's shop, steakhouse is looking for a new industrial meat slicer , our selection of products is sure to have what your business needs. We offer semi-automatic and fully automatic types, different size blades to satisfy the needs of any business. 

Whether you're slicing cheese, lunch meat, or vegetables, a professional commercial meat slicer is sure to keep your business running efficiently, with standard operation. 

Thesemeat slicer machines are different in the knife's diameter, you can choose the right one based on your business's need.

Semi-automatic slicing machines with a 330 to 380 highness, are perfect when positing on the table for meat processing. Small size but large output capacity. Frozen meat slicing machine, semi-automatic. Cast Aluminium lacquered base, Blade cover, tray and bulkhead in aluminum alloy. Slicing thickness 0-10mm or 0-15mm. Professional ventilated motor 220V/50Hz. Tempered professional blade, fixed sharpener on the blade. Fixed blade protection ring. Special meat plate that can be opened for an easier cleaning. The base of modern conception with rounded edges. Graduated knobs for a precise cutting.

Automatic Frozen Meat Slicers with knife diameter of 300mm, machine highness from 650 to 750mm, for frozen meat. Cast Aluminium lacquered base, Blade cover, tray and bulkhead in aluminum alloy. Slicing thickness 0-15mm. Professional ventilated motor 220V/50Hz. Tempered professional blade, fixed sharpener on the blade. Fixed blade protection ring. Special meat plate that can be opened for an easier cleaning. The base of modern conception with rounded edges. Graduated knobs for a precise cutting. 

Using a meat processing machine is much faster and easier to do meat cutting, what's more, to ensure each slice in the same thickness and intact surface. Not just meat slicer, Furnotel food processors can provide you with practical machines to do with all kitchen food processing.

China has a big production and consumption of food. The food industry has developed rapidly and has been in front of other countries. But the development of national food machinery is still extensive development. Some small workshops, small manufacturers have poor production equipment, low productivity, and large-scale pollution. However, the relevant departments still need to strengthen the optimization of the structure of the food industry and promote the new industrialization process of high technology and less pollution in the food industry. Food machinery enterprises also need to keep pace with the development of the times, conform to the trend of development, improve the technological content of products, take the road of energy saving, environmental protection, and high efficiency, and help the food industry develop rapidly and well.

Shinelong specializes in providing you with the kitchen meat slicer. The professional meat slicer is cheap and reasonable, beautiful, easy to operate, efficient, and has low power consumption, it is easy to clean and maintain, safe and sanitary. The cutting effect of commercial frozen meat slicer is uniform and can automatically be rolled up, the meat slicer uses the special food conveyor belt to deliver the cut meat evenly and orderly, which is convenient for packing and operation. This automatic meat cutter uses the imported blade and belt and has an automatic lubricating device with strong power. It is an indispensable meat processing machine for hotels, restaurants, canteens, meat processing units and so on.

High pressure fryer is essential in a fast food restaurant, especially when its menu includes fried chicken-a whole chicken. Pressure frying is similar to open frying, except that after food is placed into the hot oil, a lid is lowered over the fry pot and sealed to create a high pressure cooking environment.Pressure fryer produces the most consistently flavorful fried chicken, and is faster than using open fryers or any other method like baking when cooking in higher volumes. 

When you choose aelectric pressure fryer , you're ensuring that moisture and flavor will be sealed in while excess cooking oil will be sealed out — yielding a healthier, more delicious final product. It's the ideal way to cook freshly breaded, bone-in items like chicken or other foods with natural juices.

Furnotel pressure fryer machine, adopts the typical model. Stainless steel body with long service life is easy to clean and wipe. Aluminum lid is strong and tight sealing and lightweight at the meantime, so it's easy to open and close. Four casters and one with brake function, easy to move and positioning. Computer panel and mechanical panel are available, easy operating. 

Fryer lid is closed and latched, and spindle is locked down, forming a secure, airtight seal. A small amount of moisture from food is released immediately, building pressure in closed steam zone to 12 pounds per square inch. Thermostat controlled heating elements are located around the perimeter of the fry pot, above the bottom level. A disposable filter system is equipped inside. 

Gas pressure fryer has the advantage of economize energy. It uses gas as fuel, automatic control temperature pressure and time. Digital control panel provides the capability to pre-program up to 10 different cook cycles for quick and easy preparation of various menu items. A quality of heat can be discharged from the exhaust box, which can reduce the temperature of the work face.

Proofer is absolutely necessary for the bakery, especially for mass production. Using a dough mixer to mix flour and water, then put the dough into a proofer for the first fermentation. After a certain time, you can use this dough to make bread. Before moving to a bread oven, pans of bread can get a second fermenting in a proofer under different temperature and humidity to finally form special-shaped. So proofer is as important as a dough mixer or bread oven in bakeries. 

"Maximum capacity, minimum space." The Furnotelcommercial proofer is an excellent way to maximize kitchen space and add flexibility to production scheduling for bakeries, large supermarkets or central kitchens. Some models with performance temperature range from -3℃ to 40℃, also to be a retarder proofer. The space-saving combination eliminates the need for additional equipment by combining all the features of a proofing cabinet and a retarder into one unit.

In the proofing machines, the heat is always evenly distributed by the installed blower system. This will ensure a perfect rise of dough before baking. 

Sturdy stainless steel construction with strong pan holders, allows you to hold prepared foods at proper setting temperatures and humidity for extended periods of time. Easy operating control panel is able to accurately set the temperature and humidity for food preserving, different proofing stage according to specific requirements. Touch panel design, the temperature and humidity can be controlled separately. Temperature adjust between 0~50℃, humidity adjust between 60% ~90%. With automatic constant temperature and humidity devise, thus, it’s also equipped with automatic water inlet devise and drainage system. It’s ideal for your food holding and proofing needs. With lighting inside, convenient to observe working condition.

The machine comes standard with heavy duty castors and a clear lexon door with aluminum frame. Pan holders for maximum 36 pans, really large capacity. 

The commercial environment places particularly high demands on refrigeration equipment, as temperature control is critical to product safety and quality. Furnotel offers a special program,focused on refrigeration performance using the highest quality materials. The new refrigeration series Furnotel  Evolution commercial kitchen refrigeration equipment  features safe, efficient and high quality products meeting the requirements of the latest HACCP standards.

To roast delicious meat for your shawarma kebab equipment with the shawarma making machine!
There machines feature rapid heating-up and can hold enough meat at a time, giving you a large quantity meat to work with throughout the day. Shawarma can be served on a plate (generally with accompaniments), or as a sandwich or wrap. 

Rotary support provides ample space for lamb, chicken, turkey, beef, veal, or mixed meats, and the burners are sure to cook and keep the meat warm at all times.

The whole unit is made of stainless steel for long-lasting durability, while a convenient grease drawer prevents spills. And thanks to the included stainless steel meat shovel, picking up scrap meat has never been easier.

To give you total control over cooking, the broiler boasts a unique adjustable skewer and a convenient automatic slip clutch that stops the skewer's rotation during slicing for quick and easy carving. It also features adjustable heat shields that maintain operator comfort and allow for faster cooking to maximize efficiency and reduce energy costs.

Counter top type, single row, visible heating element or infrared burners for rapid heat-up, even roasting.

Free-standing type, with bottom cabinet, use infrared burner to make heating quickly and ensure excellent roasting performance. Equipped energy-saving explosion-proof lights.

Electric Buffet Bain Marie FSEBM-0706B

Features:

• Electric countertop Bain Marie
• Pans: 6
• Selected high-quality stainless steel, anti-corrosion
• Incoloy stainless steel heating elements positioned out of the basin
• Heating quickly, excellent thermal insulation
• Thermostat temperature control (30℃ to 85℃)
• Large stainless steel basin to facilitate cleaning operations
• bain marie for sale 

Features of Electric Buffet Bain Marie FSEBM-0706B