Artisanal, hand-crafted bakery goods aren’t offered just by hipster cafés these days, but by bakeries of all sizes. With so many professionally operated bakeries now popping up, competition has grown and the quality of pastries and baked goods has grown as well. This has led to an increased demand for high-quality industrial ovens, which are the centrepiece of any bakery equipment. These ovens ensure that even the artisan chef will be able to bake their cakes, pies, tarts, and other foods to perfection.
If you want your baked goods to impress customers, as well as bring them back time and time again, then you need carefully selected equipment. Having the right baked good equipment will depend on what kind of products you plan on baking: cookies or muffins? Maybe pies or pastries? If a bakery specializes in one thing, then having a commercial oven for those items specifically is essential for success.
Deck Ovens
Deck ovens are named for their deck-like appearance. These ovens have one or more decks stacked on top of each other, each deck having its own door which allows you to control the temperature in each compartment independently. Bakers also refer to these ovens as masonry ovens because they are typically constructed with firebrick.
Deck bakery ovens have heaters installed within them, making them self-contained units. They are typically used for baking bread and rolls such as baguettes, brioche and hamburger buns. Deck ovens may also be used for baking delicate items such as strudels, pies and cakes.
Standard Ovens
In bakery terms, a standard oven is the most basic kind of oven you’ll find. They are also called deck ovens because they feature one or more decks where pans with baked goods are placed. Standard ovens can be either powered by electricity or gas and they feature varying heating patterns and temperatures. They can either have a single deck or multiple decks depending on the space available in the bakery and expected output volume. If you are planning to start a small-sized bakery that sells baked goods for breakfast or snacks, a standard oven should suffice your requirements till you expand your business.
Conventional Ovens
Convection ovens are a little bit more expensive than standard ovens. These types of ovens have fans that circulate air through the oven chamber, in addition to having heating sources at the top and bottom of the oven. This results in even baking which leads to consistent results. Convection ovens are usually referred to as forced air convection because of their ability to spread heat evenly throughout the entire chamber.
They can be used for cooking, heating and roasting food items like bacon, chicken, beef, fish and poultry. They can also be used for reheating pre-cooked food items like pizza and frozen foods as well as baking cakes and pastries. Baking with this type of commercial bakery oven is easy because there is very little supervision needed during the process.
If you have a large commercial bakery or if you have a small bakery where you need a large number of products prepared all at once, then convection ovens are the best option for you. Due to their size, they can be used to bake anything from cookies to bread loaves without needing to worry about overcrowding the rack.
Rack Ovens
Rack ovens are larger and hold more baked goods than deck ovens, making them ideal for manufacturers producing large quantities of goods daily. These types of commercial bakery ovens can bake a wide variety of products including bagels, rolls and hearth bread. Rack ovens have shelves that can fit multiple sheets of dough side by side or stacked on top of one another so that numerous items can be cooked at one time. Because they feature an indirect steam system, the heat is evenly distributed throughout the oven cavity resulting in consistent cooking results from top to bottom and from front to back.
Additional Accessories
Once you’ve chosen your commercial oven, there are some accessories that you’re going to need for it. They may not be included with your purchase, so be sure to keep them in mind when buying an oven for your bakery.
Oven Racks
Oven racks are very important in any commercial bakery. These racks must be sturdy and durable, as they are going to be loaded with heavy pans and baking sheets. You should get racks that are coated with nickel-chrome, which is a very durable material that can stand up to heavy use.
These racks should also roll out easily so that you can place large amounts of food on them without having to reach too far in the oven.
It is also important for your oven racks to hold a lot of weight. They need to be able to handle at least 100 pounds of weight so that they can hold all the food items in your bakery.
Bakery Trays
The first step in choosing the right baking trays is to decide what kind of products you will be making. The size of your products will determine how big your trays should be. If you are not sure what size you need, you may want to start by measuring the largest item that you plan on baking. This will give you a good idea of what size baking tray you need.
The next step is to consider how much space you have available in your bakery. You do not want to purchase a baking tray that is too large for your space. This may seem like an obvious point, but it can be easy to forget about this when shopping for new equipment for your bakery.
To Sum Up
As you can see, industrial ovens are a serious investment for successful bakeries and restaurants. They are the backbone of any bakery, again based on what the business specializes in. If you want to ensure high-quality baked goods no matter what, investing in a commercial oven is key!
Kitchen Electronics 