Complete Guide to Choose a Commercial Bread Oven. To open a Bakery or Baking Shop. Choose the right oven for stable output and doubled efficiency; Choosing wrong can result in electricity, labor, and damage to the finished product. This article uses clear text and practical points to help you quickly select a commercial bread oven that is suitable for you.
First, let's understand: what are the types of commercial bread ovens?
1. Deck Oven (iron and stone deck to choose) - preferred for European bread/baguettes.
Core features: each deck independent temperature control, stone slab heat storage.
Suitable products: European bread, baguettes, soup, pizza.
Advantages: crispy outer skin, beautiful cutting lines, and wheat fragrance.
Suitable for stores: specializing in artisan bread and boutique baking shops
2. Hot air circulation oven (wind stove) - Mass production pastry/toast
Core features: strong hot air, multi-layer baking, uniform heating
Suitable for products: toast, meal buns, croissants, biscuits, puff pastry
Advantages: high efficiency, good consistency, suitable for mass production
Suitable for stores: walk-in bakeries, chain stalls
3. Rotating rack oven - Large factory/central kitchen
Core features: super large capacity, continuous baking Suitable for: daily production of thousands of pieces, factory production
Second: 5 core parameters must be considered when choosing:
1. Capacity and number of layers (choose according to production volume)
Small store: one deck two pans / two deck four pans
Medium store: three deck six pans / three deck nine pans
High yield store: three deck twelve pans/four deck sixteen pans
Suggestion: Reserve 20% margin to cope with peak season orders.
2. Energy type: Electricity vs Gas
Advantages of electric ovens: precise temperature control, simple installation, clean
requirements: mostly require 380V three-phase electricity.
Gas ovens advantages: fast heating, low long-term use cost.
Requirements: gas connection required. Approval for installation.
Suggestion: Small shops should prioritize electricity use; Large factories or big daily baking capacity shops are more choosing gas.
3. Temperature control accuracy (determines whether bread tastes good or not)
High quality commercial oven: temperature difference within ± 3 ℃
Must see function: independent temperature control (upper and lower fire/layered temperature control)
Timing function: easy to use
4. Material and workmanship
Inner liner: priority stainless steel, durable and easy to clean
Layers: thickened stone slab/cast iron, good heat storage
Door body: double-layer tempered glass, good insulation, anti scalding
5. Power and installation conditions
confirmed in advance: store voltage, power, air switch, ground wire, mismatched circuit will trip and burn the machine!