What is important to check before buying a cookie machine?

In the world of baking and confectionery, professional machines are not just tools – they are the heart of the operation. One of the key machines in a business specializing in sweets is the cookie machine. A quality machine can save us time, improve product uniformity, enable creativity and significantly increase productivity.

Actual production volume and needs

The first step before any purchase is to understand our daily or weekly production volume. Are we a small bakery that sells dozens of cookies a day or a factory that produces hundreds of kilograms of dough? An electric cookie machine comes in different sizes, with varying power outputs.Choosing a machine that is too powerful can unnecessarily increase maintenance and electricity costs, and choosing a machine that is too weak will delay the production process. It is important to match the machine to the actual scope of work – and also consider possible future growth.

Types of dough and suitability for different textures

Not every machine handles all types of dough equally well. Some cookies require very soft dough, while others are based on a crispier or harder dough. We want to make sure that the machine we choose can handle the doughs we use the most. Some machines even offer customization of pressure, injection speed, or nozzle design, allowing full control over the texture and appearance of the cookie.

Accuracy, uniformity and flexibility in design

One of the most obvious advantages of an electric cookie machine is its ability to produce cookies that are consistent in size and shape. But it’s worth checking how accurate the machine is, what range of options it offers, and whether the molds or nozzles can be easily changed. Many bakeries need a wide variety of shapes – whether for the holidays,For special events or in response to changing product lines, a machine that allows for design flexibility can be a smart investment in the long term.

Ease of operation and cleaning

At the end of a workday, all we want is to easily clean the equipment and close the place up. A machine that is difficult to disassemble, clean, and reassemble will burden the routine and cause burnout for the staff. It is important to check whether the parts that come into contact with food are made of high-quality stainless steel, whether they can be quickly disassembled, and whether there are clear instructions for regular maintenance. A user-friendly machine also contributes to shortening training times for new employees.

Reliability, responsibility and service

Purchasing a professional machine is a significant investment – therefore the reliability of the manufacturer and supplier is of great importance. We would like to work with a company that provides a comprehensive warranty, available repair service, and the supply of spare parts if necessary. Company Y. Gottlieb, specializing in advanced solutions for bakeries and confectioneries, is careful to provide its customers with quality products with close, personal support. We thoroughly test each machine before it reaches the customer, to ensure quiet and efficient operation for years.

Kitchen space and workflow compatibility

Before purchasing, it is also important to check the size of the machine and the location it will actually occupy. Does it have a permanent place in the kitchen? Does it fit properly into the daily workflow, between the kneading, baking, and packaging stations? A machine that is too heavy or bulky may interfere with mobility and work order, so it is worth measuring the intended area in advance and ensuring full fit.

Summary: Choose wisely, bake easily

Purchasing an electric cookie machine is a strategic decision that can directly affect the quality of the product, the pace of work, and customer satisfaction. When we invest thought into the right choice, we save trouble, time, and money in the future.

Come consult with us at B. Gottlieb and together we will find the solution that best suits your needs. With us you will find a wide variety of dough processing machines, professional advice and full support – from the moment of hesitation to actual success. Because to bake properly, you need equipment that suits exactly what you need.

For those looking for bottom lines because the oven is beeping:
Baking with controlled air technology saves energy, affects the excellent taste, optimizes the work and can be controlled remotely. You are invited to get to know the MIWE IN ROLL oven.

So what is air control and what is it used for?
A short lesson on energy:

The amount of air circulating in the cycle and passing over the baked product has an immediate effect on the baking results .
The physical background for this reason is also easy to understand – above all it is known that two parameters are responsible for transferring the energy from the air to the product:
The air temperature (and for a more focused definition – the difference in temperature between the air temperature and the product temperature) and the amount (or speed) of the swirling air over the product.

The two parameters determine each other. At a warmer air temperature, the amount of air can be reduced by transferring the same amount of energy to the product. On the other hand, if more air is swirling – you can settle for a lower air temperature, and still transfer the same amount of energy to the product.

In fact, in the baking process it is quite clear that there are limitations. Of course, you cannot increase the amount of air as much as you want (and of course you cannot lower the baking temperature without limit), without disrupting the baking processes.

So after we learned about temperature…

What are the advantages of controlling the air flow in the oven?

Various advantages will be available to the baker if he can control the amount of air separately from the control of the baking temperature. The physical process described does work well in baking many products.

– Reducing the baking time while increasing the amount of air in the oven, which enables energy savings

Each baked product has its own parameters regarding heat conductivity and volume/weight ratios. That is, if we study the product features in depth, it seems that each product requires its own amount of air and temperature level.

There is an ideal combination of the amount of air and the temperature in each baking oven (due to the different climate conditions), in each baking process, in different seasons and at different points in the world. It is clear to every baker that a lower temperature (or gentler baking) is required as the product is rich in fats and proteins.

On the other hand, the actual improvement that can be achieved as a result of this ideal combination, instead of the conventional method of controlling the temperature alone, is most impressive in different types of pastry, such as yeast cakes, cakes in chuss or cakes in a mold, where the quality of the final product is affected in a positive and visible way when varying amounts of air.

Controlling the amount of air in the oven can also compensate for changes in the baking result caused seasonally due to weather changes, humidity and more. For example: the relative humidity is completely different in summer and winter. In the summer, crispness problems can arise due to low humidity. If we bake in the summer with a greater amount of air in the third and last stage of baking, we can stabilize the crispiness.

The Air control method

The amount of air is controlled by an electric valve (sliding door) located between the combustion chamber and the baking chamber. This valve, which can work for years without problems, regulates the air flow and thus determines the amount of air flowing in the oven.

This valve also closes automatically and without delay in two additional cases to save energy: during steam activation and when opening a door. When steam is injected into the oven, the heating system is completely sealed and separated from the baking chamber into which the large amount of steam is injected. Only after the effect of the steam does the valve return to its place according to the baking program. As a result, the steam does not pass through the combustion chamber, which prevents the cooling of the oven due to the steam at least by 10º – as was the case in the past in ovens with speed controllers and in all conventional ovens, in which it was necessary to start the baking process at a higher temperature.

According to Miwa engineers’ calculations, it is possible to save up to 10% in energy costs as a result of this method, and in addition – the lifespan of the combustion cells has been especially extended.

And in case of a malfunction in the valve, you can easily open it manually and continue baking. Also, since the steam must fill only the baking chamber and not the combustion chamber (as in conventional ovens), a higher amount of steam is created than the same amount of water, and of course in less time and less maintenance costs in the future.

And the other advantage of the method is the possibility to flow up to 1/3 more air into the oven when needed beyond the amount that could be flowed with the speed controllers.