The School of Artisan Food

摘要

Wayne Caddy, head of baking at The School of Artisan Food in Nottinghamshire uses a Tom Chandley Compacta three-deck, one-tray oven, powered by electricity. The ovens are used as part of the diploma course offered by the school. These deck ovens are traditionally designed for bread production, and each deck has a ceramic baking sole and independently controlled top and bottom heat. The Compacta is suitable for pies, pizza, pastries and confectionery, and each oven is manufactured in the UK. Tom Chandley deck ovens are modular and can therefore support up to five decks, but you could have just one. "Our three-deck, one-tray version means we can have six trays in at a time," says Caddy. "That's relatively small in the baking industry, but there are all sorts of configurations that you can get."