The best type of oven for a bakery depends mainly on the bread making requirements, which can include European, Japanese, and Korean breads, among others.
Here are a few oven options for different bread types:
European bread oven
Suitable for baking European and French bread, it has an independent steam system that can generate steam instantly, which helps the bread to expand and color.
European-style ovens have fast heating, short baking time, uniform coloring, and large glass doors, so you can control the baking process. European-style ovens have gentle firepower, and the baked products are more beautiful. European-style ovens can be equipped with soft infrared rays, which can shorten the baking time, and the bread can lock in moisture better and have a better taste. European-style ovens are all made of stainless steel, which is more convenient to clean and beautiful.
Japanese bread oven
Suitable for baking Japanese bread, the oven uses ceramic far-infrared technology, which can reduce baking time by 20~50%.
Chinese bread oven
Equipment suitable for baking Chinese bread and pastries, such as Bao Shifu pastries.
Commercial Oven
For bakeries with an area of less than 120 square meters, you can choose a Korean/European oven combination, or a simple European or Korean oven, such as a 2-layer 4-tray or 3-layer 9-tray design, which is suitable for use from small and medium-sized bakeries to large baking factories.
The basic principle of an oven is that the heating tube heats the air and food inside the oven after being energized, so the oven must be preheated before baking food to reach the required temperature.
Older models of ovens use quartz tubes, but today’s newer models basically use copper tubes, which heat more evenly.
Usually there are two copper tubes at the upper and lower ends of the oven. Some ovens with particularly large volumes use W-shaped tubes, which increase the length and heating area of the heating tubes, thereby improving the heating efficiency.
The heating tube has only one power. When the required temperature is reached in the oven, the heating tube will be powered off. When the oven gradually cools down, the heating tube will be powered on again and heated again. This process is repeated to ensure a constant temperature in the oven.
Therefore, the power of the oven refers to the power during heating, but it is not powered on for heating all the time during the entire baking process.
The exposed part of the food surface is directly radiated by the heating tube, so it is very easy to burn in a small household oven, and the baking tray needs to be turned frequently to ensure even heating.
Hot air oven
Hot air ovens are mainly used to bake croissants, Danish, puff pastry and other products. They are energy-saving and efficient in baking, and are suitable for use in small spaces such as stores and laboratories.
The hot air oven uses the heat from the upper and lower heaters in the oven to bake the food. There is a fan hidden here to circulate the hot air so that the food can be heated slowly.
When choosing an oven, you should consider the size of your shop’s production, space constraints, and budget, as well as the oven’s energy efficiency and maintenance costs. In addition, safety and additional features such as steam function, automatic shutoff, and overheating protection are also important factors to consider.
This machine can use either electric heating or gas, and can be equipped with steam as needed. It can also be combined with a small fermentation box and a single-plate electric oven to save equipment space and meet various production needs.
- 1. Suitable products: croissants, puffs, cream soups and puff pastry toppings, pizza, cheesecake, chicken legs, baked potatoes, handmade biscuits, curry cakes, pepper cookies, egg yolk pastries, pineapple cakes, barbecue, etc.
- 2. The machine body is made of stainless steel, which is easy to clean, occupies a small area and saves machine room space.
- 3. Energy saving and high heating capacity. Special rock wool as a thermal insulation material has good heat accumulation.
- 4. Special turbine impeller and special air convection design promote and improve baking efficiency. The fan will automatically change forward or reverse every three minutes.
- 5. The digital control panel can set several stages of heating temperature and baking time and has a built-in product baking program.
The last and most important step in making bread is baking. Baking determines the quality of the final bread. If there is a problem with baking, it must be due to the baking temperature or baking time. At this time, you need to equip yourself with a good oven.
The temperature of the oven largely determines the quality of baking, so it is very important to measure the actual temperature of the oven. The displayed temperature of many ovens is quite different from the actual temperature, which can lead to misjudgment. When baking, the bottom of the bread must be colored, which is an important way to judge whether the bread is cooked or not.
