{"id":8787,"date":"2021-12-09T12:03:05","date_gmt":"2021-12-09T11:03:05","guid":{"rendered":"https:\/\/italforni-waico.com\/en\/?p=8787"},"modified":"2023-05-24T10:00:02","modified_gmt":"2023-05-24T08:00:02","slug":"commercial-bread-oven","status":"publish","type":"post","link":"https:\/\/italforni-waico.com\/en\/2021\/12\/09\/commercial-bread-oven\/","title":{"rendered":"How to choose the best commercial bread oven for your bakery"},"content":{"rendered":"\n
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Crunchy crust and soft crumb: bread is the inevitable star of Italian tables.<\/p>\n

Today, more than ever, the relationship with one’s own baker<\/strong> is being rediscovered who, made up of trust, stories and seductive tastings, manages to convey bite after bite the flavor and consistency associated with a particular grain or leavening.<\/p>\n

Each taste professional obviously has his own technique and recipes, perhaps handed down from generation to generation, jealously guarded and improved over the years.<\/p>\n

But to obtain good bread, which knows how to tell your philosophy and your values, it is not enough to know how to select the best grains or choose to use more or less natural leavening.<\/p>\n

To support the study of accurate processing methods, designed specifically for that given type of grain and grinding, there must be a commercial bread oven specifically designed to enhance the flavors and to ensure uniform cooking<\/strong> of all loaves, regardless of the load.<\/p>\n

A good oven, in fact, must be able to meet your needs and facilitate your work<\/strong>, always guaranteeing you a high quality production.<\/p>\n

The different models on the market are designed to adapt and respond in the best possible way to different activities in terms of dimensions and processing methods.<\/p>\n

For this reason it is essential to understand in the first place what your needs are and what characteristics you are looking for in an oven<\/strong>, focusing above all on your laboratory and on which product you intend to offer to your customers.<\/p>\n

Total control of temperature, humidity and steam are just some of the essential features to always obtain excellent results.<\/p>\n

Let’s see below what are the other requirements that a good commercial bread oven must possess to facilitate your work<\/strong> and give you the opportunity to experiment with always different ingredients.<\/p>\n\n\n

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Professional bakery oven: better electric or gas?<\/h2>\n\n\n\n
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What mainly distinguishes one oven from another is the system with which heat is transmitted, which can occur in three different ways:<\/p>\n

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  1. Conduction<\/strong>: it is obtained through direct contact<\/strong> with the pan or the refractory surface (floor)<\/li>\n
  2. Convection<\/strong>: occurs through the motions of hot air<\/strong> present inside the oven, which exchange heat with the product. The heated air expands, decreases in density and rises upwards, where it cools, and then falls again. This physical phenomenon is fundamental in cooking processes in a closed environment<\/li>\n
  3. Radiation<\/strong>: in this case the heat is transmitted through the resistances<\/strong> of an electric oven or a refractory cover (ceiling).<\/li>\n<\/ol>\n

    An accurate and correct combination of these three factors allows you to adapt the cooking parameters for each individual product.<\/strong><\/p>\n

    If in the past wood-fired ovens were among the most used in baking bread, today the market offers infinite models and new generation solutions<\/strong>, each with its own distinctive characteristics.<\/p>\n

    Professional ovens, depending on the type of power supply, offer different qualities in the emission and distribution of heat inside the cooking chamber.<\/p>\n

    We can therefore find powered bakery ovens<\/strong><\/a>:<\/p>\n