Industrial ovens adapted for large-scale baking

In any bakery or pastry shop, one of the tools that determines the quality of the product is the oven. Without uniform and precise baking, even an excellent recipe will fail to provide the desired result. Industrial ovens are designed to handle large volumes, work for long hours in a row, and provide perfect uniformity on every tray.Whether it’s breads, cakes, croissants or cookies, the oven is where all your hard work turns into a product you can serve to your customer. So what are the things you need to look for to choose the right oven?

Suitable for large-scale baking

When it comes to large-scale baking, the needs are completely different from those of a small or home bakery. Industrial ovens designed for large-scale baking are equipped with advanced systems that allow for continuous baking, precise heat control, and the ability to work with dozens of pans at the same time. This means that the bakery can handle large orders without sacrificing quality.

A smart choice according to your needs

In a bakery that works with large quantities, it is not enough to have a powerful oven, it needs to match your production rate. A single-phase industrial oven (with a standard electrical connection), for example, can be an effective solution for medium and small bakeries looking for a combination of energy savings and high performance.It connects easily to existing infrastructure, saves on electricity costs, and can provide an excellent solution even when the work is intensive. The right choice ensures that each template will be of the same quality, even during peak hours.

Uniformity and advanced technology

One of the great advantages of industrial ovens is the ability to maintain uniformity. Smart control systems control temperature, humidity, and airflow, so that every product is baked the same way.This is a huge advantage for businesses that understand that the customer expects the same taste and quality every time they visit. High-end confectionery equipment ensures that the entire production process runs smoothly, and that the final result meets the highest standard.

Saving energy and operating costs

In large bakeries, energy costs can be enormous. New ovens incorporate technologies that help save costs: high-quality insulation, heat recovery systems, and smart operation of the heating elements. A single-phase industrial oven is an excellent example of a solution that balances power and savings. So, instead of paying high electricity bills every month, you can enjoy more efficient and smarter operation.

safety and comfort

An industrial oven is designed for intensive daily use, so it is important that it is adapted for comfortable and safe work. Insulated doors, systems to prevent overheating and a simple operating interface are an integral part of the considerations that need to be taken into account. Comfort and safety are components that cannot be compromised, especially when working around high heat for many hours.

Long-term service and support

Investing in an oven is a long-term investment. That’s why it’s important to choose a company that provides not only the product, but also training, service, and comprehensive warranty. In bakeries that work at a high pace, stopping the oven even for one day can cost a lot of money. Reliable and fast service gives you the confidence that work will not stop and that the oven will continue to serve you for years.

Industrial ovens are the foundation that allows a bakery or pastry shop to work on a large scale and deliver quality products every day. Choosing the right industrial oven that suits your needs will save time, money and resources, and ensure consistent results over time. B. Gottlieb We have been supporting bakeries and pastry shops for decades, and provide confectionery equipment and industrial ovens from the world’s leading companies.Want to take your production a step further? Contact us today and we will be happy to help you choose the oven that will suit your business and ensure large-scale baking without compromising on 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.