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- Dec 9, 2005
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This fan blows the hot flame and gases from the burner down a barrel-shaped aperture the length of the oven , to provide even heat to sealed steam-tubes that transfer the heat into the baking areas of the oven. No blowing air circulates inside the oven where the product bakes.
It's called a steam-tube deck oven.
"In a steam tube oven, tubes filled partially with water are placed above and below the baking surface. They run to a combustion chamber made of fire-resistant bricks beneath the oven. There, a burner heats the tubes, causing the trapped water to turn into steam that naturally circulates through the tubes into the oven. After releasing its heat, the steam condenses back to water and flows to the combustion chamber to be reheated"
http://www.empirebake.com/stone-hearth-deck-ovens.asp
What you have is a "convection" oven. I like the blower on for baking in a hurry, like when I was a restaurant chef. It's great when you have 10 pieces of fish, a couple thick steaks that need to finish in the oven 'cause they're so big, some chicken pieces, and assorted other sundries, and you are opening the door all the time.
At home, I don't really like them. They tend to dry out large roasted meats, like whole chickens and prime rib. Cookies bake faster, but not as evenly. Fish does OK, but watch out or it will over-cook in a heartbeat. It kills bread, unless you are reheating, then it makes it crustier, which I like.
Casseroles and covered dishes can bake more quickly, braising does well, too.
Hope this helps.
It's called a steam-tube deck oven.
"In a steam tube oven, tubes filled partially with water are placed above and below the baking surface. They run to a combustion chamber made of fire-resistant bricks beneath the oven. There, a burner heats the tubes, causing the trapped water to turn into steam that naturally circulates through the tubes into the oven. After releasing its heat, the steam condenses back to water and flows to the combustion chamber to be reheated"
http://www.empirebake.com/stone-hearth-deck-ovens.asp
What you have is a "convection" oven. I like the blower on for baking in a hurry, like when I was a restaurant chef. It's great when you have 10 pieces of fish, a couple thick steaks that need to finish in the oven 'cause they're so big, some chicken pieces, and assorted other sundries, and you are opening the door all the time.
At home, I don't really like them. They tend to dry out large roasted meats, like whole chickens and prime rib. Cookies bake faster, but not as evenly. Fish does OK, but watch out or it will over-cook in a heartbeat. It kills bread, unless you are reheating, then it makes it crustier, which I like.
Casseroles and covered dishes can bake more quickly, braising does well, too.
Hope this helps.
