What oven do I choose for my bakery?

The engine of all bakery is he oven. For this reason, having the right oven or ovens is key to obtaining the best results in your daily work. Cooking the largest number of products in the shortest time possible and with the best quality is the goal of any bakery. To do this, you will have to have the oven that best suits your needs based on the products you have to cook. The ovens that we can use for a bakery are different.

Cyclothermic model oven

When we talk about bakery ovens, the cyclothermic model oven it is one of the most common. This type of oven is characterized by having refractory floors and having a lot of steam in all batches. We can adapt the oven to our needs using the different heights. This means that we can cook a large number of products at the same time. It is ideal for larger products such as artisan bread, village bread, Galician bread or loaves.

Regarding the operation, it should also be noted that the cyclothermic model oven allows loading and unloading with a charger that provides greater comfort when introducing and removing food.

When we find an oven with these characteristics, it may be worrying that not all products cook the same as they are located in different parts of the oven. However, the operation of the cyclothermic model oven, which can be gas or diesel, makes the heat is distributed evenly, offering all the products the best result.

Annular Tube Furnace

The annular tube furnace, also known as a deck oven, is a very similar oven to cyclothermic model. In the combustion zone it is formed by refractory material, which allows us to work with firewood or pellet.

Bread is a lifelong product and that is what the annular tube furnace, a traditional cooking of products. This allows us to achieve the best flavors taking advantage of all the characteristics and properties of the product we cook.

These ovens are designed for work hard, offering the best results. The high density insulation covering the oven allows all the heat to be concentrated inside, making the most of all the energy used. One of the characteristics of annular tube furnaceit is It is also the way it is built, since it allows disassembling different parts that facilitate cleaning.

Rotary kiln

Among the best models of bakery ovens we found the rotary kiln. It is characterized mainly by the shape of its cabin, since in this case it is round. This favors good air circulation inside the oven, a key factor to achieve the best cooking of the products.

In addition, the rotary kiln is ideal to also adapt to the characteristics of each bakery, as we find different sizes Among which we can choose the one that best suits both our workload and the measurements of our kitchen. We are talking about an oven that can be adapted to different models of trolleys and also allows us to place the trays at different heights.

Static oven

Finally, we are going to talk about static oven. It is an oven that is characterized by having a large capacity, so it is ideal for cooking a large number of products at the same time. The work capacity is undoubtedly one of the keys to choosing an oven, so the static oven is perfect for those bakeries that have a reduced space.

The floor is made of refractory material. Also has different heights at different distances. Static ovens can also be custom made to perfectly fit the dimensions of your kitchen.

In Farjas ovens we are specialists in the manufacture of bakery ovens, rotary ovens, indirect fire ovens and direct fire ovens. Contact us with us and we will offer you a personalized service to have the oven you need in your bakery.

Summary
What oven do I choose for my bakery?
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What oven do I choose for my bakery?
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Getting the best products in a bakery depends largely on the oven we have. Depending on the type of bread and the characteristics of the business, we can choose between the cyclothermic model oven, the annular tube oven, the rotary oven and the static oven.
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Farjas ovens
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