When the ticket board is lit and the deck oven is humming, inconsistent heat doesn’t just slow you down—it wrecks the crust. You get hot spots that scorch the edges while the center lags, and the thermostat starts hunting instead of holding steady. We built the 250W Infrared Heat Bulb to break that cycle, putting repeatable radiant energy into the bake chamber that works with your convection and stone heat, without overshoot. What matters under the hood It runs at 250W, with a focused infrared spectrum that penetrates toppings and crisps the bottom while keeping the crumb intact. Response is immediate—full output in seconds—so the baking chamber recovers fast every time the door opens. Temperature stability improves because the infrared element adds heat right where it’s needed, cutting the lag you get with heavy metal heating elements. The quartz envelope stands up to thermal shock and high cycling, and the standard socket interface keeps replacement straightforward. We’ve seen units run 5,000+ hours with less than 5% output drop. Here’s why it plays well in the real world. In a deck oven, the stone hearth needs steady radiant input to keep bottom heat even across the entire pizza face. In a rotary oven, that same even radiance helps you hold setpoints between rotations, so bake profiles stay tight from start to finish. You get faster recovery after a rush, more uniform caramelization, and fewer rejects from scorch marks. Energy use drops because the element heats only when needed and targets the product, not the entire oven mass. A few shop-floor details Installation is simple, but clearance matters. Keep the bulb at the recommended distance from the stone or pan to avoid hot spots, and make sure the socket rating matches the load. In very dry environments, handle it with clean, dry cloths to protect the quartz from etching. Treat replacement as preventative maintenance—swap it at the first sign of dimming or discoloration so output stays consistent.