Author Topic: more heat to top or bottom of oven?  (Read 818 times)

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Offline fersy

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more heat to top or bottom of oven?
« on: July 14, 2013, 12:00:42 PM »
Just wondering what u guys think  about temps for stone based commercial deck ovens. I have mine set up at 250 on the bottom heat in each deck and 300 on the top heat for each deck. This is the way the ovens were set up in the place i worked before but ive often wondered would it not make more sense to have greater heat from the bottom and less from the top so the base gets more heat and the top with cheese and toppings gets less. What do you guys think?