Brutal Reality of Baking with New Chandley Deck Ovens

In this video, we carry out a full test bake on our newly installed Chandley deck ovens before bringing them into daily production. The ovens are pushed under real bakery conditions, with multiple consecutive bakes and different dough types to evaluate consistency, heat stability, and overall performance.

During the test bake, we focus on the factors that matter most in a professional bakery: stone deck heat retention, temperature recovery, steam performance, and bake uniformity. The ovens show even heat distribution across the decks, strong oven spring, and consistent crust development throughout the bake cycle.

This commissioning bake helps us confirm reliability, workflow suitability, and product quality ahead of full-scale use. Whether baking artisan bread, sourdough, or other deck-baked products, this test provides a clear look at how these ovens perform in a working environment.

If you’re interested in commercial deck ovens, bakery equipment, or behind-the-scenes bakery processes, this video shows exactly what happens before an oven goes into service.

Brutal Reality of Baking with New Chandley Deck Ovens
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Sourdough and yeast breads recipes    • World of Sourdough Breads and yeast Breads...  
Home baker recipes    • Home Bakers Recipe Videos  
Home baker flapjack recipes    • Home Bakers Best Oat Flapjacks  
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