What is the difference between deck oven and rotary rack oven?

Design:

Baking Method:
Deck Oven: In a deck oven, the heat is typically supplied from the bottom and top of each deck, usually through electric or gas heating elements. The baking trays or pans are placed directly on the deck surface, and the radiant heat from the decks cooks the products. Deck ovens are suitable for baking artisan bread and other products that benefit from direct heat and stone baking surfaces, allowing for crust development and specific texture.
Rotary Rack Oven: In a rotary rack oven, the heat is typically supplied from heating elements located at the top and bottom of the oven chamber. The hot air is circulated by a fan or blower system to ensure even heat distribution. The rotating rack allows each tray or rack to receive the same amount of heat, resulting in uniform and consistent baking. Rotary rack ovens are commonly used for high-volume production of various baked goods, including bread, pastries, and cookies.

Production Capacity:
Deck Oven: Deck ovens are available in various sizes and configurations, with each deck capable of holding multiple trays or pans. The production capacity depends on the number of decks and the size of each deck, but generally, deck ovens are used for smaller to medium-scale bakery operations.
Rotary Rack Oven: Rotary rack ovens are designed for high-volume production. They typically have larger baking capacities compared to deck ovens. The racks or trolleys in a rotary rack oven can hold multiple trays or pans, allowing for efficient production of large quantities of baked goods.

In summary, while both deck ovens and rotary rack ovens are used in commercial bakeries, the main differences lie in their design and baking method. Deck ovens provide direct heat from individual decks, making them suitable for artisan baking, while rotary rack ovens utilize circulating hot air and rotating racks for efficient and high-volume production of various baked.