Baking Oven Maintenance - How to Maintain Quality, Safety, and Continuity in Your Business

Baking Oven Maintenance – How to Maintain Quality, Safety, and Continuity in Your Business

Regular maintenance of baking ovens is an integral part of the proper management of bakeries and confectioneries. Proper and professional care of ovens helps maintain the quality of work, extend the life of the appliance, and prevent malfunctions that could harm the continuity of production and safety in the business.

Why is it important to perform periodic maintenance?

The accumulation of grease and dirt inside the oven can cause operational problems and serious malfunctions, so ovens should be cleaned thoroughly and regularly. In addition, it is recommended to perform periodic inspections to check the integrity of the main mechanisms in the oven, such as the heating element, the fan system, and the control panel.
Poor maintenance is often the main cause of oven malfunctions, so early identification of problems such as uneven heating or digital display malfunctions can save time, money, and complex malfunctions later.

Common faults in baking ovens

Among the common faults that can be encountered in various types of ovens are:

Unstable temperature or uneven heating
Malfunction in the control card or electronic system
Internal fan malfunction
Sudden shutdown of the oven
Burning smell or smoke during operation

Causes of these malfunctions can stem from weak electronic components, electrical problems, or dirt accumulation that causes damage to the working mechanisms.

How to diagnose faults yourself?

An initial diagnosis can be performed to help identify faults in time:

Check whether the oven is heating according to the temperature settings.
Make sure there is uniform heating throughout the oven cavity.
Listen for unusual sounds during operation.
Check the integrity of the fan system and control panel.
Pay attention to error messages on the digital display
Check whether there is a response to pressing the oven buttons.

Early diagnosis prevents major damage, saves costs, and allows for proper work continuity in the bakery.

Professional repair – why is it important?

When oven repairs are needed, it is important to contact only experienced professionals who are well-versed in the types of ovens intended for professional work in bakeries and confectioneries.
Unprofessional repairs or the use of low-quality spare parts may cause repeated malfunctions and damage to performance and quality of work.

Do you need professional repair or maintenance on your oven?

At Y. Gottlieb, we specialize in the maintenance and repair of baking ovens and professional equipment for bakeries and confectioneries. With extensive experience and reliable service, including a wide inventory of quality spare parts, we get your ovens back up and running quickly and efficiently.

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.

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