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Old 08-30-2013, 11:29 AM
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Join Date: Mar 2013
Location: port townsend, WA.
Posts: 14
Default gas vs. electric

Any thoughts on deck ovens? Electric or gas? Electric seems to get hotter. I want a hot deck oven to simulate what a wood fire might do. I do feel more comfortable with gas just because thats what I am used to. I can not install Wood fired in my location and need an alternitive. Any body got any thoughts on the electric or gas pizza deck ovens?
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  #2  
Old 08-31-2013, 01:44 AM
brickie in oz's Avatar
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Location: Whittlesea
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Default Re: gas vs. electric

Quote:
Originally Posted by rock dude View Post
I want a hot deck oven to simulate what a wood fire might do.
There is no simulation to a wood fired oven....
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Old 08-31-2013, 01:58 AM
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Default Re: gas vs. electric

Gudday
If that's what you have to do check with our host Forno have a proper gas conversion with all the safety bits that should stop you oven from becoming an air/fuel bomb.
Regards dave
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Old 08-31-2013, 05:06 AM
Laborer
 
Join Date: Jan 2010
Location: Northern NJ
Posts: 87
Default Re: gas vs. electric

The Blackstone oven can match the results of a wood fired oven- but only for pizza. It's not really viable for bread or for other tall objects.
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Old 08-31-2013, 11:09 AM
Serf
 
Join Date: Mar 2013
Location: port townsend, WA.
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Default Re: gas vs. electric

Thanks guys. The commercial electric ovens, such as Bakers Pride and Pizza Master get up to 800 degrees. Any body have restaurant experience with these or other electric deck ovens? I am looking for HOT!
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Old 08-31-2013, 12:10 PM
Journeyman
 
Join Date: May 2009
Location: Detroit
Posts: 398
Default Re: gas vs. electric

In my opinion you can only go so hot with a deck oven and have it be practical, no matter what oven you have. The fact is a deck oven has a door across the entire front that needs to opened to turn a pizza. With a Neapolitan pizza this would be a deal breaker, you are going to load the pizza, turn it atleast 3 times while it bakes 60 seconds and then take it out. That means you are opening the door 5 times per minute just to do one pie at a time. Not only is that a logistical oven management issue, it is also going to greatly impede your ability to keep the oven at those temperatures over a long day.

Once you get under a 3 minute bake or so an oven with a door that needs to be closed just won't work for commercial use. That probably equates to 700-750F.
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Old 08-31-2013, 12:32 PM
Serf
 
Join Date: Mar 2013
Location: port townsend, WA.
Posts: 14
Default Re: gas vs. electric

In a deck oven I realize that I will not be baking a 3 minute or less pizza. Probably a 5 minute pie. Marsal Ovens claim that pies do not need to be turned in their deck ovens. Their brick lining keeps things even. I would presume in most deck ovens, a maximum of one turn should do the job. I don't expect to get a true Neopolitan pie out of this. I do want to get a great pizza! My question still is, which deck oven would preform the best? Electric, Gas, Stone/brick lined etc. Are there any users out there who have an experienced opinion?
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Old 11-21-2013, 07:02 AM
Apprentice
 
Join Date: Sep 2007
Location: N. KY
Posts: 182
Default Re: gas vs. electric

I have run BP gas deck ovens for years, mine had Faux stone as hearth. You will maintain around 500 to 550 easily (though costly) higher temps not feasible. The sheet metal cabinet simply won't retain the heat. You could add fire brick around the perimeter, may help. Easy to run, pretty good crust results, used ovens are not that expensive and easy to rebuild (gas controls).
You can gas fire a brick oven...consider that. See my WFO build here in "commercial" my thread is the "81 inch first build"...
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Old 11-21-2013, 12:04 PM
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Join Date: Mar 2011
Location: Bucks County, PA
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Default Re: gas vs. electric

I suggest moving to another state....then build a wood fired oven.
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Old 11-21-2013, 12:26 PM
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Join Date: Apr 2013
Location: Santa Rosa, CA
Posts: 429
Default Re: gas vs. electric

Are you sure they are not permitted? There is another thread on this forum about whether or not permits are required in WA. One train of thought is that WFO's are classified as outdoor barbeque's, which are allowed.

If smoke is the main concern, there are techniques for significantly reducing the amount of smoke generated....
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