Where can I find baking equipment at an affordable price?

As baking professionals, we know how important it is to choose the right equipment – one that will allow us to produce quality products, work efficiently, and handle workloads over time. However, alongside professional demands, we all face limited budgets and are looking for the smart way to combine quality and price.So where can you really find baking equipment at an affordable price, without compromising on quality?

The advantage of purchasing from professional suppliers

One of the common mistakes is trying to “save” by purchasing from general stores or mass sales sites. We recommend contacting companies that specialize in bakery and confectionery equipment directly – such as J. Gottlieb. When you work with a professional supplier, you receive quality equipment that has been carefully tested and selected, service that exactly suits our needs, and perhaps most importantly – professional warranty and support throughout the process.

Bakery equipment prices – not just numbers

When we talk about bakery equipment prices, it’s important to understand that it’s not just a matter of the number on the price tag. Often a cheaper product will require repeated repairs, wear out quickly, or simply not do the job properly. What may seem like an immediate savings may turn out to be a high expense in the long run. That’s why we always check not only the price, but also the specifications, warranty, and service terms.

Opportunities for profitable acquisition

Many of us manage to save significantly when we take advantage of seasonal promotions, buy second-hand equipment from trusted customers, or attend industry fairs where special prices are given. However, our recommendation is to follow the offers of professional suppliers like J. Gottlieb, who from time to time offer particularly affordable equipment packages – including full warranty and technical support.

Focusing on the real needs of the business

Before making any purchase, we recommend taking a moment to analyze what we really need: How much kneading will we do per day? What types of doughs do we want to make? What is the desired work pace? When we focus on the real needs of the business, it is easier to avoid unnecessary expenses and focus on equipment that will return the investment.

In conclusion

If you too are looking to upgrade the equipment in your bakery or pastry shop without breaking the bank, we at B. Gottlieb invite you to consult with us. We will be happy to help you choose equipment that suits your needs exactly, with high quality and at a fair price. Because successful baking starts with the right equipment – and we are here to make sure you find it.

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.