Commercial Kitchen Equipment Vendors in-depth Demand Report

What Are Modular Deck Ovens in Commercial Kitchens?

A modular deck oven is a state-of-the-art piece of bakery equipment designed to offer unparalleled flexibility, precision, and efficiency in commercial baking. Unlike traditional ovens, a modular oven features a customizable structure where multiple baking decks or chambers can be independently controlled, stacked, or reconfigured based on production needs. This innovative design allows bakeries to optimize space, energy, and workflow while maintaining consistent quality across diverse products—from artisan bread and pastries to pizzas and desserts.

With advancements in heating technology and smart controls, modular deck ovens are redefining modern commercial kitchen solutions, making them indispensable for high-volume bakeries, patisseries, and food service establishments.

What Are the Advantages of Modular Deck Ovens?

1. Modular Design & Scalability

The core strength of a modular deck oven lies in its adaptable structure. It offers a variety of modes and features based on the user's needs, such as convection, proofing, or a combination of both. This versatility enables the oven to meet various baking requirements simultaneously, including baking bread, pizza, or pastries.
Additionally, users can easily add or remove baking decks as needed, allowing for seamless scalability of production capacity. For instance, a bakery preparing for peak holiday demand can temporarily expand from a 3-deck to a 5-deck configuration, ensuring flexibility and efficiency.

2. Precision Heating Technology

Advanced models incorporate steam injection systems, stone hearth decks, and multi-zone temperature control to ensure even heat distribution. This technology is essential for achieving perfectly crisp crusts on bread and delicate textures in pastries.
The modular oven not only enhances baking efficiency but also adds significant value to the entire kitchen. Its modern design and high-quality construction make it an indispensable asset in any commercial kitchen.

3. Energy Efficiency

Modular ovens reduce energy waste by allowing independent operation of each deck. Users can select specific modules based on their kitchen's needs, minimizing unnecessary energy consumption. Studies show that optimized configurations can reduce energy usage by up to 30% compared to traditional ovens.
This feature not only helps lower operational costs but also improves energy utilization efficiency.

4. Smart Automation

Integrated digital interfaces enable programmable recipes, remote monitoring, and real-time adjustments—ideal for ensuring consistency in high-volume environments. The modular design further enhances flexibility, allowing users to upgrade or remodel their deck ovens as needed.
Whether adding new modules or replacing existing units, this adaptability ensures the oven can meet changing baking requirements.

Modular Oven vs Regular Deck Oven: The Differences That Matter!

 

Modular Deck Oven

  1. Configurable decks for multi-product baking

  2. Independent deck control reduces waste

 3. Vertical stacking saves floor space

 4. Easy access to individual components

VS

Traditional Deck Oven

1. Fixed structure, limited
versatility

2. All decks operate simultaneously

3. Bulky, horizontal layout

4. Complex repairs due to unified design

Compared to a regular deck oven, a modular deck oven allows kitchen staff to handle various baking tasks simultaneously, such as baking croissants, sourdough, and cookies, each at its ideal temperature. This flexibility can lead to a 20–40% increase in daily output for bakeries.
Imagine a busy bakery needing to fulfill large customer orders. With just a standard deck oven, it would be challenging to meet demand efficiently. In contrast, the modular deck oven is perfectly suited for such high-pressure environments, ensuring optimal performance and output.   

Applications of Modular Deck Ovens in Commercial Kitchens     

Artisan Bakeries

Modular ovens are particularly well-suited for artisan bakeries that specialize in producing crusty breads and baguettes. A San Francisco bakery, for example, saw a 25% increase in output after integrating modular ovens into their sourdough production line. With the ability to customize the oven to meet specific baking needs, such as incorporating a top deck oven or convection oven combined with a proofer beneath, bakeries can achieve optimal results tailored to their unique requirements. This flexibility not only improves efficiency but also enhances the quality of the final product, making it an ideal solution for high-demand artisanal baking.

Pastry Shops

For pastry shops that create delicate desserts like macarons, éclairs, and tarts, modular deck ovens provide precise control over both humidity and temperature. These ovens are capable of creating the ideal environment for the meticulous baking process required for such fine pastries. The ability to adjust settings for specific tasks ensures consistency in texture and finish, delivering the perfect balance of crispness and tenderness that customers expect from high-quality pastries.

Pizzerias

Modular ovens are a game-changer for pizzerias, especially those that aim to replicate the traditional wood-fired flavors of pizza. The stone-deck modules of modular ovens mimic the heat distribution of a wood-fired oven, creating a crispy, flavorful crust. Many pizzerias have reported a reduction in cooking time by up to 15% while still achieving enhanced crispness and flavor. This not only improves the efficiency of high-volume pizza production but also helps maintain the consistency and quality of each pizza, ensuring customers enjoy the same great taste every time.

Large-Scale Catering

In large-scale catering operations, where diverse menus are prepared simultaneously, modular deck ovens offer the versatility needed to handle multiple tasks. Different decks can be used to cook savory dishes, baked goods, and even desserts simultaneously, without cross-contaminating flavors. This parallel cooking capability helps streamline kitchen operations and increases overall productivity, allowing caterers to efficiently prepare large quantities of food for events, banquets, and other high-demand settings.

How to Choose the Right Modular Deck Oven

Selecting the appropriate modular deck oven is crucial for optimizing your bakery's operations and product quality. Consider the following factors to make an informed decision:

1. Business Type and Product Range:

Identify your primary baked goods. For instance, if your focus is on artisan breads, a deck oven with stone hearths and steam injection is ideal. Conversely, if pastries are your specialty, a convection oven might be more suitable.

2. Production Volume:

Assess your daily production needs. Ensure the oven's deck capacity aligns with your output requirements to maintain efficiency and consistency. 

3. Heating Type:

Choose between electric, gas, or hybrid models based on your kitchen's infrastructure and energy costs. Electric ovens offer precise temperature control, while gas ovens provide rapid heating and are often more energy-efficient. 

4. Customization and Flexibility:

Opt for brands that offer tailored solutions, allowing you to combine different modules or features in one unit. This adaptability ensures the oven can evolve with your changing baking requirements. 

5. Maintenance and Support:

Choose a manufacturer that offers full support and easy access to replacement parts. Regular maintenance is critical to the longevity and optimal performance of your oven. Choosing a reliable brand can save you a lot of money.

The Future of Modular Deck Ovens: Trends & Data

The global market for advanced bakery equipment is projected to grow at a compound annual growth rate (CAGR) of 6.8% from 2023 to 2030, driven by several key trends:

IoT Integration: The incorporation of Internet of Things (IoT) technology enables remote diagnostics and predictive maintenance, enhancing operational efficiency and reducing downtime.

Sustainability: A significant shift towards energy-efficient ovens is underway, with 80% of commercial bakeries prioritizing such equipment by 2025, as reported by the Food Tech Report.

Hybrid Fuel Systems: The adoption of hybrid systems that combine gas and electric heating is gaining traction, offering cost optimization and flexibility to meet diverse baking requirements.

As a leading provider of comprehensive commercial kitchen solutions in China, Shinelong is committed to helping clients achieve their ideal kitchen setups. We accompany them on a unique culinary journey, ensuring that our modular deck ovens meet the evolving demands of the bakery industry.

Commercial induction cooker refers to an induction cooker with a power between 3KW and 35KW; it differs from household induction cooker in terms of power size and application range. Commercial induction cooker is mainly suitable for commercial kitchens, such as restaurants, restaurants, factories, schools, troops, enterprises, trains, ships and other commercial kitchens in the catering industry. So what kind of electricity does commercial induction cooker use? Let SHINELONG editor show you. What is three-phase electricity: three-phase alternating current is a form of transmission of electric energy, referred to as three-phase electricity. Three-phase motors have greater output power than single-phase alternators of the same size; in terms of power transmission, three-phase power supply system also saves materials compared to single-phase power supply system; it has the advantages of excellent performance, simple structure and low price. Three-phase electricity is composed of three live wires and one neutral wire. The voltage between any one of the three live wires and the neutral wire is 220V, while the 380V of industrial three-phase electricity means that the voltage between any two of the three live wires is 380V. What is single-phase electricity: Single-phase electricity refers to a form of power transmission consisting of a phase line and a neutral line. If necessary, there will be a third line (ground wire) to prevent electric shock. The difference between three-phase electricity and single-phase electricity: Single-phase electricity: 220 volts, mostly used for home appliances in homes, schools, hotels, etc. Three-phase electricity: 380v phase-to-phase voltage between abc, used in enterprises and factories, such as power supply for large equipment such as motors and pumps. Three-phase electricity for commercial induction cookers: Commercial induction cookers generally use three-phase electricity. Because they require high power output, they are three-phase full-wave rectifiers, half-bridge inverters, or full-bridge inverter circuits. This is a three-phase half-bridge inverter circuit. Although its output power is greater than that of a single-tube inverter circuit, because its voltage is divided by C3 and C4, the output power is between 3.5-8KW, and it is easy to burst the tube if it is larger. If you want more power, you must use a full-bridge circuit. Through the above introduction, I believe everyone has already understood that commercial induction cookers use three-phase electricity. The editor recommends that if you are a restaurant owner, you must confirm the type of power supply used in your store when purchasing a commercial induction cooker. If you need to use a commercial induction cooker with a power of more than 3kw, you must use three-phase electricity and directly connect the air switch. If your store does not have three-phase electricity, it is recommended to apply for commercial three-phase electricity from the power supply station or purchase a commercial induction cooker with lower power that is compatible with household appliances. However, compared with high-power commercial induction cookers, commercial induction cookers compatible with household electricity have relatively lower heating efficiency. If you want to choose a professional commercial induction cooker, the SHINELONG editor recommends taking a look at the SHINELONG commercial induction cooker series. SHINELONG specializes in the production of commercial induction cooker equipment and has rich production experience. It can customize various functional parameters according to the needs of different users.

For a restaurant, the back kitchen is a very important place. A set of kitchen equipment is the premise of the restaurant's operation. The configuration of the restaurant's kitchen equipment is completely based on the use requirements. So what are the restaurant's kitchen equipment? Let's take a look with SHINELONG editor! What equipment does the hotel kitchen need? 1. Western-style kitchen equipment: tilting frying pan, warm soup pool, clay pot stove, hot plate stove, sandwich soup pot, grill stove, frying stove, flat-top stove with oven, steam oven, bottom fire grill, noodle stove, etc. Function: used for the preparation of Western food, using frying, baking, stewing, stewing, iron grilling and other cooking methods. Western food is generally light in taste and focuses on the original flavor of the materials. 2. Decoration room and Western cake room equipment: refrigerator, sink, cabinet, proofing box, electric oven, powder machine, mixer, dividing and rolling machine, puff pastry machine, cake plate car, wooden surface case, flour car, powdered sugar car, marble countertop refrigerator, chocolate melter, cream egg beater, etc. Function: Mainly used for making and decorating western cakes such as pies, pastries, tarts, biscuits, cookies, jellies, mousse, puffs, etc. 3. Equipment in the washing and disinfection room: dirty dish table, sink, leftover food table, dish cleaning table, dishwasher, water softener for dishwasher, disinfection cabinet, cupboard, exhaust hood, etc. Function: Used for washing dishes and tableware. 4. Equipment in the pastry room: oven, sink, dough mixer, mixer, dough press, flour cart, proofing box, electric baking pan, oven, steamer, rice noodle roll oven, frying oven, cake basin cart, wooden surface table, etc. Function: Used for making Chinese pastries. 5. Chinese kitchen equipment: refrigerator, blast stove, steaming rice cabinet, clay pot stove, short stove, steaming oven, double-head frying stove, etc. Function: Used for making Chinese dishes, such as China's eight major cuisines: Sichuan cuisine, Cantonese cuisine, Shandong cuisine, Huaiyang cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, and Anhui cuisine. 6. Equipment in the cold dish room: refrigerator, cabinet, sink, induction faucet, microwave oven, ice maker, water filter for ice maker, etc. Function: used for the preparation of cold dishes. Vegetables, fruits and other food materials used to make cold dishes must be cleaned before entering the cold dish room. The cold dish room should be disinfected regularly. 7. Equipment in the vegetable and fruit/meat rough processing room: sink, meat grinder, slicer, etc. Function: preliminary processing of vegetables, fruits and meat. In the vegetable and fruit and meat rough processing rooms, the two functional areas should be set separately to avoid cross-vegetable and vegetable cross-processing and prevent contamination. The specific parameters and models of the kitchen equipment used in the kitchen project need to be determined according to the actual situation, such as the specific size of the kitchen, the number of people served, etc. In summary: Through the above explanation, I believe that everyone has a certain understanding of the equipment needed in the hotel kitchen. For a hotel, the back kitchen is a very important place. If you are interested in SHINELONG commercial kitchens, you can pay attention to and consult SHINELONG online customer service, and we will have professional technicians to introduce you in detail.

Author:SHINELONG-Commercial Kitchen Equipment Solutions Suppliers

Introduction

Fire safety is a critical concern in any environment, but it becomes even more crucial in places like hospitals, where vulnerable individuals require constant attention and care. Hospital kitchen equipment plays a significant role in fire prevention, as these spaces are prone to fire hazards due to the presence of flammable materials and high-temperature cooking processes. In recent years, several innovations have emerged to enhance fire safety in hospital kitchen equipment. These advancements not only minimize the risk of fire outbreaks but also improve the overall efficiency and functionality of the kitchen. In this article, we will explore some of the latest fire safety innovations in hospital kitchen equipment and their impact on the healthcare industry.

Absolute Temperature Control Systems

One of the key advancements in fire safety within hospital kitchen equipment is the development of absolute temperature control systems. These systems ensure that cooking temperatures remain within a safe range, greatly reducing the risk of fires caused by overheating. Traditional stoves and ovens may malfunction or be misused, leading to situations where temperatures soar beyond what is safe. Absolute temperature control systems work by constantly monitoring the temperature level and automatically adjusting it whenever necessary. This feature provides an added layer of protection against fire hazards.

One such innovative system is the Intelligent Temperature Monitoring (ITM) system. Equipped with advanced sensors and algorithms, this system detects and responds to any abnormal temperature rise within seconds. It not only prevents fires but also alerts the kitchen staff and sends notifications to the fire control center, allowing for immediate action. The ITM system can be integrated into various hospital kitchen equipment, including stoves, ovens, and deep fryers, ensuring comprehensive fire safety coverage throughout the kitchen.

Enhanced Ventilation and Exhaust Systems

Proper ventilation and exhaust systems are crucial in preventing fires in hospital kitchens. These systems help remove smoke, steam, and heat generated during cooking, minimizing the risk of combustion. In recent years, innovative ventilation and exhaust systems have been introduced to enhance fire safety in hospital kitchen equipment.

For instance, the Installation of high-performance range hood systems with built-in fire suppression technology has proven to be highly effective in preventing and extinguishing fires. These range hoods are equipped with automatic fire suppression systems that detect flames or excessive heat, immediately triggering the release of fire suppressants, such as liquid or dry chemicals, to smother the fire. Additionally, these systems have improved airflow capabilities and efficient filtration mechanisms that extract smoke and grease particles, further reducing the risk of fires and ensuring a safer kitchen environment.

Smart Fire Detection Systems

Early detection of fires is paramount in minimizing damage and ensuring prompt evacuation in the event of an emergency. In recent years, smart fire detection systems have been introduced in hospital kitchen equipment to detect fires at their nascent stage, allowing for swift action.

An example of this innovation is the use of intelligent thermal cameras. These cameras can promptly identify temperature changes or abnormal heat patterns within the kitchen. Once a potential fire is detected, the system activates alarms, notifies the fire control center, and even sends live feeds to smartphones or other devices, enabling immediate response and reducing the risk of fire spreading. Moreover, these systems can be integrated with the building's sprinkler systems, triggering automatic water discharge to suppress the fire while waiting for the arrival of the firefighting team.

Integrated Fire Safety Training Programs

Investing in cutting-edge fire safety equipment is crucial, but training individuals to respond effectively during a fire emergency is equally important. Integrated fire safety training programs have been developed to educate hospital kitchen staff on fire prevention, identification, and appropriate response protocols.

These programs typically include hands-on training sessions, demonstrations, and simulations to provide practical knowledge and skills specific to the hospital kitchen environment. Staff members are trained on how to operate fire extinguishers correctly, evacuate patients and themselves safely, and control small fires before they escalate. Moreover, these programs emphasize the importance of regular maintenance checks on kitchen equipment and electrical wiring to prevent potential fire hazards.

Fire-Resistant Building Materials

In addition to focusing on the kitchen equipment itself, using fire-resistant building materials in hospital kitchens can significantly enhance fire safety. Walls, ceilings, and floors made from fire-resistant materials can effectively slow down the spread of fire, buying crucial time for evacuation and fire suppression.

Fire-resistant materials have the ability to withstand high heat temperatures, withstand fire for an extended period, and reduce the smoke and toxic gas emitted during combustion. Installing fire-resistant materials in hospital kitchens, along with automatic fire doors, can create barriers and compartments that help contain fires, prevent them from spreading rapidly, and protect patients, staff, and property.

Conclusion

Fire safety innovations in hospital kitchen equipment play a vital role in protecting patients, staff, and property from potential disasters. The advancements in absolute temperature control systems, enhanced ventilation and exhaust systems, smart fire detection systems, integrated fire safety training programs, and the use of fire-resistant building materials have significantly reduced the risks associated with fire outbreaks. It is crucial for hospitals and healthcare facilities to stay updated with the latest fire safety technologies and implement them to maintain a safe and secure environment. By investing in these innovations and continuously integrating them into their systems, hospitals can ensure the well-being and safety of everyone within their premises. Fire prevention is not just an option; it is an essential aspect of responsible healthcare.

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