Deck Oven Woes
Hi, everyone. I recently purchased a small deck oven w/ steam injection (Doyon 2T) for my bakery, and it is not baking evenly. Does anyone have experience with this brand/type of oven? I’m getting temperature variations of 50+ degrees at different points on the stone deck, but the licensed service rep is telling me that the unit is functioning within acceptable parameters based on their diagnostic tests (checking voltages and amps).
Has anyone dealt with something like this before? What was your process for holding the manufacturer accountable?
Source: Fresh Loaf