What to check before buying second-hand bakery equipment?

If you are considering purchasing a second-hand industrial baking oven, it is important to perform thorough inspections to ensure that the equipment will serve you well over time. Check the oven’s technical condition and whether all parts of the system are working properly, including the heating system, timer, and control.Make sure the equipment is free of leaks or corrosion, which could lead to a malfunction that could affect performance. When inspecting a second-hand industrial baking oven, you should also consider its maintenance history and the number of years it has been in use, as older equipment can require ongoing maintenance.In addition, it is important to check the dimensions of the oven and whether they are compatible with your work space in the bakery, so that installation will be easy.

The benefits of purchasing second-hand bakery equipment

Choosing second-hand bakery equipment brings with it quite a few advantages, especially in terms of cost and operation. Second-hand equipment is usually significantly cheaper than new equipment, which allows you to save and invest elsewhere in your business. In addition, equipment that has been in use for a certain period of time has already passed the initial wear and tear period and therefore has a good chance of being more stable in terms of performance over time.In many cases, you can find quality equipment from well-known and recognized brands at affordable prices, which allows you to combine professional equipment with cost savings. Another important advantage is that the equipment is available, without long waiting times that can delay the start of work in the bakery.

How to choose a second-hand baking oven that suits your needs?

Before you choose a second-hand baking oven, it is important to consider several key parameters. First, you need to define the type of baking you want to do, as the types of ovens vary according to their ability to produce different baked goods. There are many types of ovens, such as ovens with or without turbo, stone ovens, or ovens with interchangeable molds.Additionally, you should check the dimensions of the oven, as industrial ovens can be large and take up a lot of space in your business. It is also recommended to check the energy consumption – more energy-efficient ovens will save you money in the long run.

Where can I find quality second-hand industrial ovens?

When you are looking for second-hand industrial ovens, it is recommended to search through companies with a well-known reputation in the field of bakery and confectionery equipment. A company that specializes in selling second-hand industrial equipment, including ovens that have undergone regular quality testing, can guarantee you a quality product at a discounted price that will serve you for many years to come.It is also recommended to ask the company that supplies you with the product for complete information on the terms of sale, warranty and returns, and to check whether installation services and technical support are available.

Why is it sometimes better to choose a new oven?

Although second-hand equipment may be a cost-effective solution in the short term, there are quite a few cases where purchasing a new baking oven is actually more cost-effective. A new oven comes with a full warranty and direct technical support from the manufacturer or importer,No question marks about wear and tear or previous maintenance. New ovens also often include more advanced technology, precise temperature control and significant energy savings. When you purchase a new oven, you know exactly what you are getting, with no faults or repairs needed right from the start.

How does the oven affect the result?

Sometimes the difference between a good and an excellent pastry depends on the type of oven you use. Stone ovens, for example, maintain stable heat and distribute it evenly. Turbo ovens excel at baking quickly, and are especially suitable for bakeries with high output.The location of the heating elements, the quality of the internal insulation, and the temperature control will also affect the baking itself. Therefore, when purchasing an oven, it is not enough to know that it works, it is also important to check how it works.

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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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