Hotel baking machines

When we, as bakery and pastry equipment professionals, approach to advise hotel kitchens, we bring with us years of experience, a deep understanding of changing needs, and a constant pursuit of quality and performance. Hotel baking equipment is not like standard machines: it needs to combine durability, high capacity, ease of operation, and maintaining baking consistency, day after day, pastry after pastry.

Why are the needs of hotels different from a regular bakery?

In a hotel, a wide range of requirements must be met, from fresh pastries for breakfast, to luxurious desserts served in the evening, to on-demand baking for private events. The hotel kitchen must be prepared for continuous, fast and efficient work, while adhering to high standards of quality, without compromising on taste, texture and appearance.Therefore, hotel baking equipment has to cope with high pressures and changing staff, and therefore must be intuitive to operate, with clear panels, smart baking programs, and precise heat distribution.

Matching the type of machine to the nature of the hotel service

A hotel offering a rich breakfast buffet, for example, will need ovens with a large capacity and smart internal division that will allow simultaneous baking of different types of pastries. On the other hand, a boutique hotel with an in-house pastry shop will prefer compact but precise ovens, which will allow precise control over the baking of pralines, tarts or personalized cakes.
Whether it is combi-steamer ovens, convection ovens, or ovens with a conveyor belt, the choice must be made while understanding the volume of work, the types of baked goods, and the level of involvement of the staff in the baking process.

Your time is valuable – let the machine work for you.

Today’s baking machines offer a host of smart solutions: pre-scheduled start-ups, maintaining humidity during baking, synchronization with other kitchen systems, and even energy consumption monitoring. In an era where every employee’s time is valuable, and one mistake can ruin the guest experience, smart automation is not just a bonus, but a real necessity.

In conclusion

When we approach adapting baking equipment for hotels, we don’t just think about baking, but about the peace of mind of the kitchen managers, about efficiency during stressful times, and about the pleasure of the guest who takes their first bite of a warm pastry.
If you are looking for baking equipment that brings with it professionalism, reliability and advanced technology, we at B. Gottlieb will be happy to accompany you from the initial consultation to the moment the first pastry comes out of the oven. Call us today and together we will build the kitchen that will bake you success.

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.