A bakery would be incomplete without its ovens. A bakery’s success primarily depends on its commercial ovens’ quality. Hence, you must choose a high-quality bakery oven with the characteristics you want to suit your demands and satisfy client demand for your baked goods. This would be an investment in the long run rather than an expense.
This in-depth buying guide will assist you in making an informed decision when looking for a commercial oven. This article will go over the many types of commercial ovens widely used in bakeries and which would suit your needs. It will also speak about what characteristics to look for when in the market.
Become Acquainted with All Oven Types
Knowing your alternatives is the first step in bakery oven shopping. There are now several varieties to choose from when it comes to essential kitchen aides.
Types of Bakery Ovens:
It is the simplest type of commercial oven to use as a standard oven, also known as a radiant oven. The bottom of the baking chamber has a heating source that generates radiant heat, subsequently disseminated throughout the hollow. Commercial ranges of the standard variety are the most frequently used due to their low cost. These ovens also have fewer moving components than traditional commercial ovens, making them easier to fix and maintain.
Due to its inability to disperse heat uniformly, radiant heat isn’t as dependable as other kinds of heating. As a result, conventional ovens may result in inconsistent cooking of food products.
Ovens that use Convectional Heat
Many newer baking establishments choose convection ovens. Convection ovens have fans that circulate hot air into the baking chamber, unlike regular ovens. Baked goods will be evenly browned because of the even heat dispersion.
With a convection oven, you may conveniently bake a huge volume of cakes, pies, meats, bread, brownies and other pastries because of its efficiency and consistent cooking. They are great for bakeries that need to create many baked items fast due to the warm air speeding up the cooking process by 25% to 30%.
Bread makers benefit from the steam injection technology in some convection ovens. It helps the dough rise and develop a crispy, crackly exterior while keeping the inside soft and moist. In addition to baking bread, these ovens may also be used for other purposes, such as providing dough.
Because convection ovens have a higher maximum temperature, recipes may need to be tweaked a bit if you’re used to baking in a standard range.
An item may be placed directly on a heated stone ledge in a deck oven’s baking chamber, with heating sources at both the top and bottom. You may set varied baking times for the top and bottom of your food item by adjusting the heating components individually.
As a result, it may be used for baking pies and quiches, in which the crust has to get crispy while the inside remains cooked but not overcooked. Some bakers use deck ovens for baking artisan bread because the stone deck gives the bread a hearth-like flavour.
You can cook numerous products in a deck oven at once since it doesn’t take up as much space as an oven with just one deck. Although deck ovens take a long time to heat and cool, you may need to keep the oven running if you are preparing many batches at a time. Because the food may pull heat away from the stone floor, deck ovens develop cold patches more easily than convection ovens.