Advanced maintenance and repair services for baking appliances

In every bakery or pastry shop, the appliances are the heart of the business: ovens, mixers, freezers, and more. They work day after day, long hours, to provide customers with quality products. But even the best equipment wears out over time. This is where a professional maintenance service comes into play. Just as a car needs periodic maintenance to continue to run properly, your baking appliances also need regular care. Proper maintenance extends the life of your equipment, prevents costly breakdowns, and ensures you can continue working without unnecessary downtime.

A technician who specializes in baking equipment

When it comes to such sensitive equipment, it is important to call a technician who specializes in the field. A baking oven technician is deeply familiar with the challenges that bakeries face on a daily basis: high heat, workloads, continuous and precise use. A baking appliance technician doesn’t just deal with spot repairs, he knows how to identify problems in advance, recommend suitable replacement parts, and ensure that each appliance works according to the required standards. Experience and professional knowledge are what differentiate between a temporary fix and a real solution that lasts over time.

Preventive maintenance – saves money and time

Most problems don’t come as a surprise. Unusual noise, decreased output, uneven heating – these are early signs that the device needs treatment. Preventive maintenance allows you to stop the problem in time, before it develops into a serious malfunction. Instead of stopping in the middle of a busy day and paying a fortune for an emergency repair, you can use the help of a technician who comes for a periodic check and makes sure everything is working properly. It is worth paying attention to several points: check electrical and fan connections, clean moving parts every few months, use only original spare parts, document all tests and treatments performed, and finally, work with a regular technician who knows your equipment and knows how to identify problems in a timely manner.

Availability and fast service

There’s nothing more frustrating than a shutdown in the middle of a workday. Every hour that equipment is down equals a loss of orders, customers, and hard work. Therefore, professional service must also be fast and available. An experienced baking appliance technician knows how to provide a quick response, arrive with the right parts, and save you valuable time. High availability of repair service is a basic requirement for a business that wants to maintain work continuity and deliver products to customers on time.

Advanced customized solutions

There are small businesses that make do with basic equipment, and there are large factories that work with complex production lines. Advanced maintenance services take this into account and adapt the solutions to the needs of the business. A professional baking oven technician will be able to recommend upgrades, incorporate new technologies, or simply ensure that existing equipment continues to work properly. For example, in small bakeries, the solution could be to add simple control systems that help maintain temperature stability. In large factories, however, it is sometimes a matter of upgrading cooling systems, installing advanced components that improve air flow in ovens, or adapting new machines that integrate into production lines. In other cases, the technician can offer periodic maintenance plans that include testing, equipment calibration, and employee training, so that the system lasts over time.

Baking equipment is the foundation of any bakery, pastry shop, or food factory. In order for it to continue to serve you reliably for years, you need to ensure proper maintenance and professional service. At B. Gottlieb, we offer a full range of advanced maintenance and repair services, with a team of trained technicians who are familiar with the world of baking.

Want to get to know Gottlieb’s service department? Contact us today and we will be happy to assist you with reliable, fast service customized to your needs.

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.