What baking equipment is a must in every institutional kitchen?

In institutional kitchens such as those in hospitals, educational institutions, nursing homes or food factories, advanced equipment is required that is capable of handling large volumes of work over time. Baking equipment for the institutional kitchen includes, among other things, an industrial baking oven, dough mixers, customized molds, heat-resistant surfaces and associated equipment such as industrial refrigerators and rapid cooling devices.An institutional kitchen must operate efficiently, so the equipment must be durable, easy to operate and maintain, and have appropriate safety standards. Using inappropriate equipment can cause delays in the production process, damage product quality, and even safety risks. Therefore, when planning a new institutional kitchen or renovating an existing kitchen, it is important to put some thought into the baking equipment that will be installed in it.Baking equipment for the institutional kitchen should be selected to suit the specific needs of the location, the scope of your activity, and the relevant sanitation requirements.

Types of baking equipment essential for institutional kitchens

Institutional kitchens need a wide range of devices and technological solutions that can enable the preparation of large quantities of baked goods quickly, accurately and safely for employees. Among the types of baking equipment essential for institutional kitchens, you can find industrial ovens of various sizes, from rack ovens to combi-steamer ovens,Industrial mixers for mixing heavy doughs and machines for kneading, cutting or dividing dough, which you can find here on the website and order them by phone. In addition, matching molds, professional measuring tools, efficient ventilation systems and powerful refrigerators are also of great importance. Each of these components plays an important role in ensuring uniformity and quality in baked goods.

The differences between home baking equipment and institutional baking equipment

Whether you are planning to build a new institutional kitchen or upgrade your existing one, it is important to understand the differences between home baking equipment and institutional baking equipment. Home equipment is designed for small batches and is therefore usually lighter, more compact and less durable.In contrast, institutional baking equipment is designed for intensive daily work, while maintaining stable performance and high durability. It is also physically larger and adapted to much higher throughput. In addition, institutional equipment is required to meet stricter safety and sanitation standards.

How to choose an industrial baking oven for an institutional kitchen?

The baking oven is the heart of the operation in any institutional kitchen, so it is important to choose it carefully. When considering an industrial baking oven for the kitchen, several important parameters must be taken into account, such as the type of baked goods produced in the kitchen, the daily workload, the physical size of the kitchen, and the heat and temperature control requirements.In addition, it is important to check whether the oven allows for easy cleaning, what its energy consumption level is, and whether it includes an advanced safety system. Choosing the right oven can streamline work and save significant costs over time. It is also important to make sure that the device is supported by professional technical service and a supply of spare parts that are available that exactly match the baking oven you have purchased.

How do you order baking equipment for the institutional kitchen?

If you have decided to renew your kitchen equipment or upgrade existing equipment, you can order baking equipment for your institutional kitchen through us and enjoy a wide range of options. At Y. Gottlieb, we offer you professional advice and guidance in choosing your baking equipment, including assistance in kitchen planning in order to adapt each appliance to your kitchen structure.We provide you with all the necessary equipment and electrical appliances and provide you with professional maintenance services from top-notch technicians in the field. For more details and to schedule a meeting with our team at your institution – call us now at the phone number listed on the website, or leave your details in the registration form at the bottom of the page and we will get back to you as soon as possible by phone.

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.