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10 Tips for Choosing the Right Commercial Oven
Post on 22/10/2022
The oven is an indispensable piece of commercial bakery equipment for bakeries, and the right oven can better help your baking business, and there are many things you need to consider in choosing the right commercial oven.
1. Type of oven
• Conventional oven: An oven that uses the bottom or top of the interior as the heat source, in which there is no hot air circulation, which can cause uneven heating at times and food close to the heat source may even be burnt, but it is usually less expensive than a convection oven and can bake a wider variety of types of food.
• Commercial convection oven: Hot air convection is a way to heat food evenly by constantly circulating hot air, the disadvantage is that dry hot air may dry out the surface of the food, so if you want to purchase one, please choose the one with the additional function of spraying steam to humidify.
• Combination oven: This multifunctional oven has three modes of baking, steaming, and steam baking, and is more often used in restaurants and hotels to be able to bake, roast, and steam rice.
• Deck oven: This type of oven uses a stone slab instead of a baking rack, and you can place the dough or pastry directly on the slab without the need for an additional tray. Cordialite is cost effective and the even heating and water absorption properties make the bottom of the food crispy, so the common deck ovens are basically chosen for this material.
• Rotisserie oven: As you can see from the name, this oven has built-in shelves or rods that can rotate and keep rotating during the baking process to make the food heat evenly and taste better. Many times it comes with a glass door so that the operator can see the food gradually ripening as it rotates.
• Pizza oven: Conveyor style pizza ovens allow food to ripen quickly during the drive, while specialized pizzerias prefer kiln style pizza ovens and choose open fire heating methods like wood or gas, believing that this gives the pizza more flavor.
2. Size
The size of the oven is determined by the amount of food to be produced. Commercial oven are available in both vertical and bench-top types (built-in ones are more common in home kitchens), with the number of levels ranging from 1-4, each of which can accommodate 2-4 standard trays. Vertical ovens can accommodate more trays, while bench-top ovens have the advantage of being able to be combined flexibly, such as with three one-level bench-top ovens, or by placing a fermentation cabinet underneath the bench-top oven.
3. Energy type
In addition to considering the price of different energy sources, but also the specific circumstances of the use of different energy sources, such as gas type ovens in the work will produce exhaust gas and some combustion products, must be used with ventilation equipment.
4. Door
The door of the commercial bakery oven has two types of solid doors and glass doors, solid doors are better insulated, if you like to be able to observe the state of the food in real time glass doors, please choose double or triple insulated glass, so that the oven can not only ensure visibility, but also achieve a better insulation effect, to protect the internal heat is not lost.
5. Functions
• Steam Replenishment
This feature heats water to steam and releases it inside the oven during baking, helping to loosen the inside of the food and keep the surface from drying out too much (you’ll usually see this feature in convection ovens, where circulating hot air can easily dry out the surface of the food).
• Timing
Basically a standard feature in commercial oven, the timer function makes baking easy and convenient, so you can set the time and then worry about doing other things without worrying about over-baking your food.
• Memory Menu
Ovens with computer control panels will have a memory menu function, which is mainly for foods that have multiple cooking stages, such as high temperature in the early stages and low temperature in the later stages. The control panel can edit and memorize some menus for easy use when baking by clicking directly on them without the need for repeated settings.
• Keep warm
The keep warm function is a good solution to the problem of storing food when it is not sold or eaten immediately after baking. When the keep warm function is turned on, the oven automatically adjusts the temperature so that the internal temperature is always maintained at an appropriate value, allowing the food to remain just ripe.
• Adjust Fan
This feature is for convection ovens. Commercial convection oven work by circulating hot air through an internal fan. Some ovens can be set to turn the fan on/off or adjust the speed of the fan so that the details can be adjusted for better quality baked goods.
6. Type of food
Depending on the main type of food you want to bake determines which type of oven to prefer. A convection oven heats up quickly, but it may dry out the exterior sooner, leaving batter, cakes and other foods that need to expand to not rise better. Deck ovens, on the other hand, are better suited for custard-based desserts and pizzas.
7. Quality
Restaurant ovens require a high level of quality because of the intensity of use, and unexpected failures can greatly affect your store’s business. A high quality commercial kitchen oven will bring you a good experience, and the best way to do that is to choose an experienced and trustworthy supplier.
8. Operation panel
Oven operation panel has buttons, knobs and touch screen several types, touch screen panel looks more beautiful, but their probability of failure is also higher than the simple setting of knobs and buttons. No matter what kind of panel, as long as the display is clear and easy to operate is qualified.
9. Baking speed
If you are looking for speed and efficiency, commercial convection oven are the best choice. They are 25-30% faster than conventional ovens, and conveyor ovens can be even faster, but also be aware of their drawbacks: convection ovens can quickly dry the surface of some foods resulting in poor expansion, while the powerful hot air of conveyor ovens can sometimes even blow away covered cake paper.
10. Cleaning method
• Self-cleaning
Self-cleaning mode is after the operator simply cleans the oven interior of large pieces of batter or residue, the machine will raise the internal temperature to approximately 500°C and continue for a period of time until the residual food residue, grease and water are baked into ash or evaporated, please note that it must be completely cooled down before opening the oven, then you will be able to wipe these white ash easily.
• With high-pressure water gun
The oven is equipped with a high-pressure water gun in two forms: one is installed inside the oven and sprays water at the end of cooking at the touch of a button, and the second is installed on the outside and requires the operator to hold it for rinsing.
After learning about all aspects about the oven, the last step is to make a choice based on price. A low-priced oven may only have basic features, while a high-priced commercial oven will come with more features and better quality, but in any case, the most important thing is to choose a trustworthy merchant, confirm that the oven has undergone rigorous quality testing at the time of purchase, and read the after-sales terms to ensure that you can get timely support and help from the merchant if you need it. If you need a more professional solution you can contact Chefmax and we will be happy to chat with you