Type of oven

[Sussan Estela Olaya]

Hi Rami.

Welcome to the community! Thank you for your question.

For croissant production, the ideal oven should provide even baking, good dough development, and optimal caramelization on the surface without drying out the interior.

Here are the characteristics of different types of ovens and which one is best suited for croissants:

Deck Oven

Best option for traditional croissants

Distributes heat evenly thanks to its refractory stone base.

Allows for more controlled baking and better dough expansion.

Retains moisture well, preventing croissants from drying out.

Ideal choice for artisan bakeries with medium to high production.

Rotary Rack Oven

Good option for large-scale production

Ensures even baking by rotating the trays.

Less control over the final texture compared to a deck oven.

Useful if you need to produce large quantities of croissants consistently.

Standard Convection Oven

Less recommended

Generates intense airflow, which can dry out the croissants.

May hinder proper layer development due to the lack of radiant heat from below.

Requires temperature and humidity adjustments to avoid uneven baking.

Conclusion: Which oven is best for croissants?

If you’re looking for quality and a traditional texture, the deck oven is the best choice.

If you need to produce in large volumes, a rotary rack oven can be an efficient alternative.

A standard convection oven is not ideal, but it can be adjusted with temperature and steam control.

The decision also depends on your production volume, available space, and budget.

I hope this information helps you find the best option for your needs. If you have any other questions, feel free to ask,I’d be happy to help!

Best regards.