Equipment for the entire world mafia

On choosing the right equipment: the way to create a successful business

In any business in the food and bakery sector, choosing the right equipment is an important and basic step that must be carried out carefully and thoroughly. The equipment we invest in directly affects the quality of the products we produce, the efficiency of the processes in the confectionary and at the end of the day, the economic success of the business. Below are several important steps in choosing bakery equipment, what should be taken into account and how to make sure that you are making wise and informed decisions.

1. The importance of choosing quality and reliable equipment:

It’s not the first time we hear about businesses that get stuck or run into problems as a result of the wrong choice of equipment. The equipment used in the business is actually the most important tool for creating the products, so insisting on high quality and reliability can become the key to success. Quality equipment will help you save on maintenance and repair costs, promote work efficiency and improve the quality of your products.

2. Where to start:

Before we start choosing equipment, we must clearly understand the needs of the business. What types of pastries and products will we make? How many staff members do we have? What is the marine/hourly number of the creature? These questions can help you identify the necessary details and focus on the right equipment for you.

There is a wide variety of types of dough that can be produced, yeast dough, crispy dough, puffed dough, pizza dough, and among them many and varied pastries such as croissants, rogelach, borkas, cheeses, kranzes, holiday pastries such as donuts, manna ears and more, there are those who produce breads, baguettes, Cakes, cookies and the list goes on.

And not only doughs, the confectionery world is rich in cakes, whipped creams, sprinkles, creams, tarts and a variety of desserts.

3. The necessary equipment:

For each product it is necessary to know and understand which tools and devices are necessary for its operation. Furthermore, we need to know what equipment and options exist in the market and how they will improve the production processes of that product. Many times, we can connect different equipment and maximize work processes.

4. Adapting the equipment to the production processes:

The equipment should exactly match the production goals, it is very important to know the production outputs and data in order to make the choice of equipment more accurate, it is often useful to start with equipment that allows growth on the one hand, but fits the budget to the current state of the business.

5. Importance of a company with reliable suppliers:

Choosing quality equipment also requires choosing a reliable company that has reliable and trustworthy suppliers with available service, spare parts and an address for consultation.

6. The advice and the human relationship:

It is important to choose a company that provides you not only equipment, but also professional consultation. It is important to talk to the suppliers about your needs and make sure they recommend the most suitable solutions.

Through a wise and quick selection of equipment, we can establish/optimize and upgrade our business in the baking and confectionery industry that will be unique and efficient and will help you produce products of maximum quality.

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.