Here’s Everything You Need to Know About Deck Ovens - Foodservice Equipment Reports, Articles & News | FER Magazine (2022)

With no end to the global coronavirus pandemicyet in sight, operators able to remain open in the face of mandates and restrictions are doing so largely through takeout, drive-thru and delivery business. While it may seem odd to think about capital expenditures at a time like this, equipment that can help expand your takeout menu, or improve on food quality or speed of service deserves a look.

A fixture in many pizzerias and Italian restaurants, pizza deck ovens have long been a kitchen workhorse. Sturdy and built to last, some have been in service for 50 years or more without a problem. Versatile enough to bake bread and cook off dishes from scampi to fruit tarts, they’re also stackable so you can devote each oven to a different list of menu items.

The key to a deck oven’s speed and ability to bake perfect crusts on pizza, breads, pies and more is its configuration. Unlike a conventional or convection oven with a large cavity in which wire shelves separate foods, deck ovens have narrow openings from about 7 to 12 inches in height, and cavities that are wide and deep. Model widths can vary from about 4 ft. with a 36-in.W deck to more than 7 ft. with a 66-in.W deck. Oven depth is typically around 45 inches but models with shallower cavities are available to accommodate kitchens with narrow aisles.

It’s the deck itself that makes the oven ideal for pizza breads and other baked goods. Though makers offer ovens with different deck surfaces (the standard is steel), the flat surface retains and conducts heat, giving dough products a crispy finish. But their quick recovery time also provides an efficient way to bake off other menu items as well.

The ante for makers in this category with only minor variations is solid construction with heavy-duty, fully welded angle-iron frames, all-stainless exteriors, aluminized steel interiors, insulation throughout including doors, and stackability. But there are enough differences that it pays to look at the details when setting specs.

Here’s Everything You Need to Know About Deck Ovens - Foodservice Equipment Reports, Articles & News | FER Magazine (1)

Study your operation’s menu and volume to decide what size and how many deck ovens you need. Stack ovens two, three or four high. Courtesy of Sierra Range.

Think It Through

First off, gas or electric? Some manufacturers make both; others make only one or the other. If you plan to use gas in some stores, and electric in others where it makes more sense, you may want to choose a maker that produces both so you have the same service network.

A key note here, too: While all deck ovens will bake off a pizza, a “pizza deck oven” (usually referred to that way by makers of gas equipment) is one with higher Btu output, and thus higher oven temperatures for faster bake times and crispier crusts. Thermostats of these units range 550ºF-650ºF while standard deck ovens usually only go up to 500ºF.

Your menu and volume will help determine what size and how many deck ovens you’ll need. You may be able to handle volume with one wide oven, for example, but if you have pizzas that bake off at 650ºF and several items you want to finish in a 350ºF or 400ºF oven, you might get two smaller ovens and stack them. Some models are able to stack two ovens, others three or four, so be sure to look for this information when you spec.

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A pizza deck oven has a higher Btu output, and thus higher oven temperatures for faster bake times and crispier crusts.

How much space there is in the kitchen is a key consideration. Think not only about whether the equipment will fit into a certain footprint in your layout, but also how much clearance it needs. Different makes require a different amount of side and back clearance, especially from combustible materials.

Nitty-gritty details may influence your specs. Deck ovens are pretty simple in design and operation, but each maker puts its individual stamp on its equipment. Doors, for example, may be spring-loaded or counter-balanced. One manufacturer even builds its ovens with glass doors. Some models have a remote start feature that lets you fire the oven before coming in, so it’s warmed up and ready when a shift starts. Makers can mount controls on either side. One company hides the controls behind a panel door; another offers touch-screen controls.

Here’s Everything You Need to Know About Deck Ovens - Foodservice Equipment Reports, Articles & News | FER Magazine (2)

So-called stone decks are actually made with a variety of different materials. Courtesy of Blodgett.

Stone Deck Facts

While steel decks are typical in standard deck ovens, many manufacturers offer stone decks in their pizza deck ovens. Stone doesn’t conduct heat as easily as steel, but it retains it well. Lower conductivity means pizza crusts—or any food placed directly on the deck—doesn’t char as readily. High heat retention means more radiant heat for a quicker bake and faster recovery time.

Don’t clean stone decks with water, but rather scrub them with a brush. Since they’re porous, take care not to cook greasy foods on them.

So-called stone decks are made with a variety of different materials. The most common are Lightstone fibrament, a proprietary blend of NSF-approved kiln-fired materials; Rokite; synthetic cordierite, a mineral used to make ceramics; and other fired-clay products.

Fibrament must be “cured” before high-heat use, otherwise it may be subject to thermal shock and cracking. Cordierite withstands thermal shock and very high temperatures. Often, kiln-fired clays or blends like fibrament or fire bricks, are manufactured in smaller pieces so they’re not as likely to crack or break. Don’t clean stone decks with water, but rather scrub them with a brush. Since they’re porous, take care not to cook greasy foods on them. Following the manufacturer’s instructions on how to clean and care for stone decks will help them last a long time.

Some manufacturers offer the option of lining the ceiling or entire oven with stone or fire brick. The effect is two-fold: first, the oven retains higher temperatures longer; and second, the stone lining the ceiling and/or sides reflects and radiates heat back onto the food resulting in a fast bake that’s similar to what you’d get in a hearth oven.

Here’s Everything You Need to Know About Deck Ovens - Foodservice Equipment Reports, Articles & News | FER Magazine (3)

Hearth deck ovens answer the call for operators looking for a model that mimics the performance and benefits of traditional hearth ovens. Courtesy of Marsal.

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Putting It In Place

Pizza deck ovens are big and extremely heavy. Depending on access to the kitchen and room to maneuver, manufacturers and/or dealers may need to ship ovens individually and have installers stack them on site instead of shipping them preassembled. If preassembled, you may want to spec casters to make it easier to get stacked ovens from loading dock to kitchen.

Don’t forget ventilation. Gas units will likely require a Type I exhaust hood. Depending on what you’re baking or cooking, electric ovens may only require a Type II hood. And if you intend to direct vent your oven, check local code to see what you can and can’t do.

Check utility connections, too. Btu output on pizza deck ovens can range up to 160,000, or 320,000 for a double-stack oven. You’ll need the right gas pressure to feed those hungry burners. Electric ovens also draw a lot of power, requiring circuits as large as 90 amps for a four-deck oven (or multiple individual 30-amp circuits). Check your service, as well; with most electric equipment, you can spec 208/240V or 480V. Some electric ovens also come with steam injection capability (great for bread baking and even pizzas); you’ll need a water hookup, and possibly a water filter for those units.

Most manufacturers offer a one- or two-year warranty on pizza deck ovens. With proper care, most will last a lifetime.

Here’s Everything You Need to Know About Deck Ovens - Foodservice Equipment Reports, Articles & News | FER Magazine (4)

Photo courtesy of Wood Stone

A Look at Hearth Deck Ovens

While many pizza shops and Italianrestaurants rely on standard pizza deck ovens, some manufacturers have begun broadening their offerings to meet operators’ demand for models that mimic the performance and benefits of hearth ovens.

Called hearth deck ovens, these hybrids feature an arched (not domed) stone-lined ceiling in a deck oven footprint. As with hearth ovens, the arched ceilings reflect and radiate a lot of heat back onto the product (presumably pizza) on the stone deck, resulting in a high-heat fast bake and crispy crust.

To make these new pizza ovens even more competitive, manufacturers have designed them so they can be stacked on a traditional deck oven, giving you the benefits of both in one unit. They also offer a variety of facades to dress them up.

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In some ways, certain hearth oven makers also are redesigning their products to become more like deck ovens (see below). They’ve added gas-fired chambers below the thick stone hearths, and gas-fired burners inside the domed cavity to provide more even heat, and have offered more styles to fit in a variety of footprints.

Pizza on Deck

The following pizza deck ovens mark the newest freestanding models, classic or hybrid, from six suppliers.

Here’s Everything You Need to Know About Deck Ovens - Foodservice Equipment Reports, Articles & News | FER Magazine (5)

Pizza Master

MODEL: 900 Series
FEATURES: Clay hearthstone; dual halogen lighting in each deck; turbo-start function; see-through oven door with heat-reflecting glass; digital display optional.
Utility/Temperature: Electric/up to 752°F Dimensions: 41-in.W x 44 1/3-in.D x 75 1/5-in.H (PM 913)
Website: pizzamaster.com

Here’s Everything You Need to Know About Deck Ovens - Foodservice Equipment Reports, Articles & News | FER Magazine (6)

Marsal

MODEL: Wave Flame Oven (shown stacked on MB Series oven)
FEATURES: The baking chamber comes lined with refractory bricks that produce a wave of heat across the baking deck, quickly creating crispy pizza crust.
UTILITY/TEMPERATURE: Gas/up to 900°F
DIMENSIONS: 62½ -in.W x 44¼-in.D x 63½-in.H (WF 42)
WEBSITE: marsalovens.com

Here’s Everything You Need to Know About Deck Ovens - Foodservice Equipment Reports, Articles & News | FER Magazine (7)

Bakers Pride

MODEL: IL Forno Double Stack
FEATURES: Creates ambiance in a display kitchen while boosting cooking capacity; choose from cordierite, Lightstone or brick-lined decks; side-mounted controls optional.
UTILITY/TEMPERATURE: Gas/300°F-650°F DIMENSIONS: 65¼-in.W x 43-in.D x 74½-in.H (FC-516/DS-805)
WEBSITE: bakerspride.com

Here’s Everything You Need to Know About Deck Ovens - Foodservice Equipment Reports, Articles & News | FER Magazine (8)

Montague

MODEL: Legend Hearthbake Double Deck
FEATURES: Satin-finish stainless front, two sides and top; doors are counterweighted for tight seal and easy closing (no springs); cordierite deck for hearth bake results.
UTILITY/TEMPERATURE: Gas/300°F-650°F
DIMENSIONS: 69-in.W x 45½-in.D x 76⅜-in.H (24P-2)
WEBSITE: montaguecompany.com

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Here’s Everything You Need to Know About Deck Ovens - Foodservice Equipment Reports, Articles & News | FER Magazine (9)

Sierra Range

MODEL: SRPO Series
FEATURES: All-stainless exterior; spring-loaded doors; 1½ -in.-thick refractory-type hearth fibrament stone; achieves maximum heat while using less energy.
UTILITY/TEMPERATURE: Gas/300°F-650°F
DIMENSIONS: 48-in.W x 42-in.D x 68-in.H (SRPO-48G/SRPO-48G-2)
WEBSITE: mvpgroupcorp.com

Here’s Everything You Need to Know About Deck Ovens - Foodservice Equipment Reports, Articles & News | FER Magazine (10)

Blodgett

MODEL: 1048
FEATURES: Spring assist door with concealed hinges; Quick Heat Technology Rokite deck supported by an angle iron frame.
UTILITY/TEMPERATURE: Gas/300°F-650°F
DIMENSIONS: 60 3⁄16-in.W x 45 5⁄16-in.D x 57-in.H
WEBSITE: blodgett.com

Here’s Everything You Need to Know About Deck Ovens - Foodservice Equipment Reports, Articles & News | FER Magazine (11)

Baxter

MODEL: OV450W
FEATURES: Self-contained steam system; glazed stone baking surface; digital controls for temperature, time and steam; stack up to four decks.
UTILITY/TEMPERATURE: Electric/50°F-550°F
DIMENSIONS: 61 8⁄10-in.W x 52-in.D x 71-in.H
WEBSITE: baxtermfg.com

FAQs

What is the use of deck oven? ›

Deck ovens use conduction heat to bake products, which is a process in which heat travels directly from a hot stone or deck, to the loaf of bread or sheet pan being baked. Deck ovens also utilize radiant heat, which is a process that utilizes infrared heat waves to penetrate into the dough, heating it throughout.

How do you maintain a deck oven? ›

Deck ovens should be given a standard cleaning of residue and debris daily, and thoroughly once a week after the oven has cooled down. First use a scraper and wire brush to lift the baked on ash and debris from the inside of the oven, then remove using a brush and dust pan.

How long does it take to cook a pizza in a deck oven? ›

Deck ovens generally cook pizzas in approximately five minutes. Although most pizza operators focus on heat consistency and even cooking when purchasing a deck oven, operators should also consider surface size, power and insulation.

What is a deck oven commonly known as? ›

The deck ovens, also known as annular tube furnacesThey have their own characteristics that differentiate them from other types of ovens. Considering its structure, as its name suggests, this oven has several floors that facilitate the cooking different products at the same time.

What can I bake on a deck oven? ›

Versatile enough to bake bread and cook off dishes from scampi to fruit tarts, they're also stackable so you can devote each oven to a different list of menu items. The key to a deck oven's speed and ability to bake perfect crusts on pizza, breads, pies and more is its configuration.

Do you need a hood with an electric deck oven? ›

In addition, with gas deck ovens, local building codes typically require the use of a hood or a vent in conjunction with the oven. Electric deck ovens are typically exempt from this regulation.

How do you clean a commercial oven? ›

How to Clean a Commercial Oven - YouTube

How do you clean a dirty pizza stone? ›

How to Clean Pizza Stone Stains
  1. Remove pieces of food first by scraping them away with a spatula or brush.
  2. Make a paste that consists of equal parts water and baking soda. ...
  3. Scrub the paste on the stains. ...
  4. Wipe with a damp cloth.
  5. Allow the stone to completely dry.
Apr 28, 2021

How do you clean a commercial stove top? ›

How to Clean a Commercial Range - YouTube

What is the difference between a rack oven and a deck oven? ›

Put simply, ovens split into three main categories: rack, deck and convection. The rack is a rotary oven that is ideal for when larger quantities of the same product are being baked. A deck oven usually uses a stone sole and has an easily regulated top and bottom heat distribution control.

What is the difference between convection oven and deck oven? ›

A distinct difference between deck ovens and convection ovens is the way in which heat is transferred to the product being baked. Deck ovens use conduction heat to bake products. Conduction heating is a process in which heat travels directly from a hot stone or deck, to the loaf of bread or sheet pan being baked.

Why do most pizzerias cook in a deck oven? ›

To put it shortly, higher Btu output is what allows deck ovens to reach higher oven temperatures. These high temperatures allow pizzas to cook more quickly and develop crispier crusts. Pizzas are best baked in very high heat.

How big is a deck oven? ›

The average-size deck oven typically measures 3 feet long by 3 feet wide and can bake six large pizzas simultaneously.

Can you bake cake in a deck oven? ›

As a general rule, you can bake cake in a deck oven. You'll need to make sure that both the top and bottom heating elements are set to around 350°F. Then bake the cake according to your recipe's instructions and it should turn out fine.

Is deck oven good for baking? ›

Deck ovens differ from convection in that they use conduction and infrared heat for excellent, thorough baking. Deck ovens are champions when it comes to baking bread.

What is double deck oven? ›

Double Deck Oven is usually designed in a similar way to a Bakery deck oven, i.e. shaped in a rectangular fashion with wide flat trays and often, though not always, standing on legs. Double deck ovens are general purpose and can be used to bake a wide range of food items.

What is a single deck oven? ›

A deck oven relies on radiant heat – transfer of heat to the product through the heated air of the baking chamber, and conductive heat – transfer of heat directly into the product from the baking stone or deck. Deck ovens have even, consistent heat that make it ideal for controlled baking.

Can you put a pizza oven on a deck? ›

Usually made of brick, stone, or concrete, outdoor pizza ovens can easily be built on a wood deck. A pizza oven is sure to make all your friends and family happy. Creating a new cooking area for your outdoor kitchen isn't necessary to enjoy the benefits of a pizza oven.

What is a Type 2 Hood? ›

Type II hoods are often called oven hoods or condensate hoods. They are not intended for use above grease producing appliances. Type II hoods are exhaust only hoods meant to remove heat, moisture, and odors and are primarily used over non-grease producing cooking appliances.

Do ductless range hoods meet code? ›

Must Vent To Outside

Range hoods always need to vent to the exterior. They can't exhaust into an attic, a crawlspace, or inside a ceiling cavity. What is this? The main code exception is for ductless or recirculating range hoods as long as they are listed and designed for that type of installation.

Do commercial ovens have to be vented? ›

Ventilation systems (also known as hoods) are required in a commercial kitchen setting. They provide fire protection for the kitchen and create a comfortable working atmosphere for your staff and a pleasant experience for your residents by removing odors, heat, steam, grease and smoke.

Can you use Dawn to clean oven? ›

Yes, the directions actually say to do this. And it totally works. My recommendation is to let the Dawn sit on the glass for at least 15 minutes so that it can break up the grease.

How do you clean bread in the oven? ›

Clean Carefully
  1. Use soap, water, and non-abrasive scrubbing tools to clean the bread pan. ...
  2. Keep it simple when cleaning the inside of the machine: turn it on its side, collect crumbs in a pile, and then sweep them out of the machine (using a dry cloth, or dedicated brush).

How do you clean pizza screens? ›

Washing: Aluminum pizza screens should be washed by hand using a mild detergent (preferably one made specifically for aluminum). After washing, pat the screen dry and store appropriately (see below).

How do you cook frozen pizza on a pizza stone? ›

While you heat your pizza stone, put the frozen pizza in the microwave. Depending upon the pizza's size and crust, it would take anywhere between 5-10 minutes to be ready. Once it is ready, just place it on top of the stone without worrying about a thermal shock.

How do you clean gas out of your eyes? ›

How to Clean Gas Cooktop Grates and Burners - YouTube

How do you clean cast iron stove top grates? ›

If you are cleaning cast iron, never use steel wool or a metallic scouring pad as this will scratch the grates. Instead, use a heavy-duty non-metallic brush or non-scratch pad. If using a strong-smelling cleaning product such as ammonia, always rinse well in hot soapy water and dry thoroughly to prevent rust.

What are the four principal types of ovens used in the bakeshop? ›

These are the common type of commercial ovens:
  • Direct-fired oven (DFO) ...
  • Indirect-fired oven (IFO) ...
  • Electric oven. ...
  • Peel brick oven. ...
  • Rack oven. ...
  • Reel oven (also known as revolving tray oven) ...
  • Conveyorized oven (also known as traveling tray oven) ...
  • Tunnel oven.

What is a rotary oven? ›

Definition of rotary table oven. : an oven comprising one or more horizontal circular tables on a vertical axis that turns so that work can be introduced at one radial position and removed at another after heat and rotation have completed the process.

Which type of oven used in eliminates the problem of hot spots or uneven baking? ›

Mechanical Oven

The most common type is a revolving oven, in which the mechanism is like that of a ferris wheel. This mechanical action eliminates the problem of hot spots, or uneven baking because the mechanism rotates the foods throughout the oven.

Can you bake croissants in deck oven? ›

Croissants baked in deck oven have a slightly darker coloring at the top of the crust, where ones baked in convection rack oven has more even browning. Some advantages of using convection rack oven are 1) more even baking without having to rotate baking trays, 2) being able to load more trays in the oven at once.

How much is a new oven? ›

New Oven Costs
Oven TypeAverage Price
Wall$600 – $4,700
Convection$930 – $2,050
Baking$900 – $33,000
Residential Industrial Quality$3,500 – $20,000
1 more row

What is a hearth oven? ›

Made entirely from stone, brick and/or clay, hearth-style ovens featured a flat baking surface, curved walls and a beehive-shaped domed roof. To heat the hearth oven, a wood fire was built in the baking chamber and left to burn for several hours.

What temperature do restaurants cook pizza at? ›

Commercial pizza ovens typically reach between 700F and 800F. In fact, you'll be surprised to hear that a traditional wood-fired oven can cook at temperatures ranging from 850F (450C) to 900F (500C). If using a commercial pizza oven, aim for a temperature range of between 600F (350C) and 850F (450C).

What's the difference between electric and convection oven? ›

Conventional ovens feature heating elements on the top and bottom of the oven cavity. Convection ovens have these elements in addition to a fan that helps circulate hot air throughout the oven cavity. This can help dishes placed on different racks bake at a similar rate.

How hot do pizza ovens run? ›

A pizza oven needs to be hot to create the perfect pizza

Most commercial pizza ovens cook at temperatures ranging from 700 to 800 degrees. When you make this food product at home, you need to cook at temperatures ranging between 450 to 500 degrees.

Which is best used to clean a deck oven? ›

It is best to clean the deck oven with a: Wire brush.

What type of oven has a fan that circulates hot air around the food as it cooks? ›

A convection oven does just that, it is a fan forced oven which circulates hot air around the oven chamber, hence acting as a catalyst for faster heat transference and a more even cooking temperature.

What does a broiler do? ›

What is a broiler? A broiler, designated by the “Broil” setting, uses the heating element in the top of the oven, applying high temps to the top of dishes for quick, high-heat cooking. Baking, on the other hand, uses both the top and bottom elements at a lower temperature.

What type of oven do professional bakers use? ›

Convection ovens are one of the most common pieces of commercial bakery equipment. They do a great job of quickly and evenly baking a variety of products, from bread loaves to cookies to cakes, pies, and brownies. Their use of internal fans to circulate the air creates even browning and repeatable results.

Can I use pizza oven to bake cake? ›

Although wood-fired pizza ovens are typically used to bake pizza at a super-high temperature, they can also be used to bake cakes. As a general rule, you can bake cake in a wood-fired pizza oven as long as the temperature stays around 350°F.

How do you use a pizza oven? ›

How to Use a Wood Fired Pizza Oven - YouTube

Can you bake cakes in a deck oven? ›

As a general rule, you can bake cake in a deck oven. You'll need to make sure that both the top and bottom heating elements are set to around 350°F. Then bake the cake according to your recipe's instructions and it should turn out fine.

Which oven is best for cake? ›

Things to look for while buying
OvenWattageCapacity
Philips Digital Oven Toaster Grill1500-Watt25L
Bajaj Oven Toaster Grill1200-Watt16L
AGARO GRAND Oven Toaster Grill Convection Cake Baking OTGNot mentioned30L
Wonderchef Oven Toaster Griller1280-Watt19L
2 more rows

What is the difference between deck oven and rack oven? ›

Put simply, ovens split into three main categories: rack, deck and convection. The rack is a rotary oven that is ideal for when larger quantities of the same product are being baked. A deck oven usually uses a stone sole and has an easily regulated top and bottom heat distribution control.

Which oven is best for bread? ›

Best Ovens for Baking Bread: Top Picks 2022
  1. Cuisinart Convection Toaster Oven Airfryer (Top Choice) ...
  2. Oster French Convection Countertop and Toaster Oven (Largest Interior) ...
  3. Calphalon Performance Convection Oven (Most Expensive) ...
  4. Balmuda Steam Oven Toaster (Unique Find) ...
  5. KBS Large 17-in-1 Bread Machine (Most Versatile)
Mar 14, 2022

If you need guidance, let us help you choose between a gas oven vs electric oven. Their qualities, pros, and cons, will all be discussed. Happy cooking!

Electric or gas oven , which is better?. Gas ovens with heaters at the top and bottom of the oven provide more flexibility in cooking, although a gas oven requires a gas line.. That’s why these ovens provide more moist air than electric furnaces, making them perfect for baking and broiling, making moist cakes, or cooking pasta such as lasagna.. Electric models or convection ovens, on the other hand, are built with a large electric coil or the heating element.. You’ll find it at the bottom of the oven, where the heat radiates to the entire cooking area, much like a gas oven.. Dual fuel ranges combine the benefits of these two fuel sources: it has an electric oven and a cooktop that you can ignite with natural gas or liquid propane.. Gas ovens reach higher cooking temperatures faster than an electric oven .. Baking dishes often produce outstanding results in a gas oven , while you should broil in an electric kiln .. And since electric ovens can maintain temperature faster, it fared better in simmering dishes.. Gas cooktops and ovens take less time to preheat than electric ones.. But once it heats up, it can maintain an even temperature better than a gas oven.. Roasting and cooking dishes that are sensitive to temperature fluctuations work best in an electric oven while making cakes, and food bathed in the broth will come out perfect in a gas oven.. Gas ovens are usually the preferred oven for baking too since it often requires the oven to preheat and to provide moist air.

Oven safe cookware is that which can withstand oven heat without getting damaged. We take a look at the key considerations for cookware to use in your oven

Oven safe cookware refers to cookware that can withstand oven heat (usually up to 500˚) for extended periods without melting or getting damaged.. Placing pans or pots that are not oven safe in an oven may cause damage not only to the cookware but also to the oven.. There is specific glass made to be used in the oven but needs special care in the sense that it should not be placed in straight in a very hot oven or put in cold water immediately after getting it out of the oven.. oven safe glass Silicone pans are safe to use in high temperatures not only in the oven but also in the microwave.. Check with the manufacturer first before using them in the oven or get other oven safe cookware to avoid taking risks.. Silicone handles – As stated above, silicone is a good conductor of heat hence handles made from silicone are suitable for oven cookware but one may need to use oven mitts if the temperatures go higher than 450˚F.. Metal handles are the best as cookware handles since they have low thermal conductivity (most of them) meaning they take long to get hot making them suitable as pot handles.. Wooden handles are also not safe for the oven since they may split making the pot unsafe to handle.. First of all, understand the pan or pot’s temperature limits which the manufacturer may state at the bottom of the pan by stating the limit temperature or a symbol to state that it is oven safe.. Sometimes, your pan may be made out of an oven safe material but the handles are not oven proof or cannot exceed certain temperatures.. The silicone hand covers would work better on pots with a bare metal handle in transferring the pot/pan in the oven, removing the cover and then using it to transfer the hot food out of the oven especially if the food is being put under high temperatures.. When the pot is out of the oven, the hand cover should not be left on the pot for long since it absorbs the heat soon enough and one may have to use oven mitts to handle it.. Due to the high temperatures in the oven, it is very important to understand what cookware to use in the oven and what not to, to avoid damaging your cookware, and the chemical and fire hazards that could occur.

Ein 56-jähriger gesunder Mann ohne offensichtliche Risikofaktoren oder signifikante medizinische Vorgeschichte wurde mit einem akuten ischämischen Schlaganfall in die Notaufnahme eingeliefert. Bei der transthorakalen Echokardiographie (TTE) wurde ein extrem großer Thrombus am Apex festgestellt, der die distale Vorderwand einschloss. Der Thrombus war überwiegend adhärent, wies jedoch eine bewegliche Spitze auf. Der Patient wurde anschließend mit einer dualen Thrombozytenaggregationshemmer-Therapie behandelt. In diesem Bericht stellen wir einen interessanten Fall eines akuten ischämischen Schlaganfalls als Folge eines riesigen linksventrikulären Thrombus bei einem Patienten ohne signifikante kardiale oder neurologische Vorgeschichte vor.

Bei der transthorakalen Echokardiographie (TTE) wurde ein extrem großer Thrombus am Apex festgestellt, der die distale Vorderwand einschloss.. Einleitung Der linksventrikuläre Thrombus war eine der am meisten gefürchteten Komplikationen bei Patienten mit schweren ischämischen Herzerkrankungen, einschließlich Myokardinfarkt (MI) oder linksventrikulärem (LV) Aneurysma.. Die Mehrzahl der gemeldeten Fälle von linksventrikulären Thromben waren Komplikationen eines akuten Herzinfarkts, obwohl diese Komplikation in der heutigen Zeit der schnellen Revaskularisierung relativ selten ist, aber verheerende Folgen haben kann, wenn sie nicht frühzeitig diagnostiziert wird.. Bei seiner Erstuntersuchung zeigte die Computertomographie (CT) des Gehirns einen akuten/subakuten Infarkt im rechten hinteren Frontalbereich, die Magnetresonanztomographie (MRT) des Gehirns bestätigte einen akuten Infarkt im linken inferioren Frontal-/Suprasylvianbereich, und die CT-Angiographie (CTA) des Kopfes/Halses ergab keine Hinweise auf einen großen Gefäßverschluss oder ein sichtbares intraluminales Gerinnsel.. Er wurde mit der Diagnose eines ischämischen Schlaganfalls in die neurologische Abteilung eingeliefert und mit einer dualen Thrombozytenaggregationshemmer-Therapie mit Aspirin und Clopidogrel behandelt.. Bei der transthorakalen Echokardiographie (TTE) wurden Akinesien der vorderen und apikalen Wand mit einer LV-Ejektionsfraktion (EF) von 25-30 %, strukturell normale Klappen und ein extrem großer Thrombus (10 cm × 12 cm) festgestellt, der in den Apex und die distale vordere Wand eingedrungen war und überwiegend anhaftete, aber eine bewegliche Spitze aufwies (Abbildung 2).. Die anschließende Myokardperfusionsbildgebung zeigte eine schwere Hypokinese, die die mittlere und apikale Vorderwand, die mittlere anteroseptale Wand, die basale und mittlere inferoseptale Wand sowie die basale, mittlere und apikale inferiore Wand des linken Ventrikels betraf, was mit einem Infarkt in der Verteilung mehrerer Gefäße bei teilweiser Lebensfähigkeit vereinbar war.. Sowohl der Herzchirurg als auch der Kardiologe waren sich einig, dass der größte Teil des Thrombus dicht anhaftete und nur ein kleiner Teil in der Echokardiographie etwas beweglich war, und kamen zu dem Schluss, dass das Risiko einer chirurgischen Myokardresektion größer war als der Nutzen.. Über die genaue Häufigkeit von LV-Thromben bei Patienten mit ischämischem Schlaganfall liegen nur begrenzte Daten vor, aber es wurde berichtet, dass sie bei symptomatischen Patienten mittels transösophagealer Echokardiographie bei etwa 2,4 % liegt.. Bei unserem Patienten verursachte eine mögliche zugrunde liegende myokardiale Ischämie eine subendotheliale Schädigung mit entzündlichen Veränderungen, und eine regionale Wandakinesie des linken Ventrikels führte zu einem Blutstau.. erfolgreich zur Behandlung von linksvenösen Thromben eingesetzt werden können, ohne die Einschränkungen der Vitamin-K-Antagonisten zu haben, zu denen der langsame Wirkungseintritt, die regelmäßige Überwachung und die Notwendigkeit von Dosisanpassungen gehören.. Darüber hinaus wurde nachgewiesen, dass die neuen oralen Antikoagulanzien bei der Prävention von Thromboembolien bei Patienten mit nichtvalvulärem Vorhofflimmern Warfarin nicht unterlegen oder überlegen sind.. Eine Verschlechterung der LV-Funktion, das Auftreten ventrikulärer Arrhythmien und eine mögliche Dissektion des linken Ventrikels sind jedoch allesamt schwerwiegende Komplikationen im Zusammenhang mit der Operation.. Schlussfolgerung Obwohl die gemeldete Inzidenz von LV-Thromben, die am häufigsten bei Patienten mit Herzinfarkt auftreten, in den letzten zehn Jahren mit der Entwicklung neuer Medikamente oder intrakardialer Geräte deutlich zurückgegangen ist, kann die frühzeitige Erkennung und Behandlung von LV-Thromben bei Patienten ohne kardiale oder thrombotische Vorgeschichte zu erheblichen Abweichungen bei den gemeldeten Sterblichkeitsraten führen.. Daher sind eine rasche Erkennung und angemessene Behandlung der LV-Thrombusbildung von entscheidender Bedeutung, um eine Verschlechterung der LV-Funktion und andere schwerwiegende Komplikationen bei Nicht-MI-Patienten zu vermeiden.

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