Confectionery ovens

Confectionery oven - what is it?

The industrial oven is the heart of any confectionery or bakery and also the most expensive production equipment. The robust and sturdy construction provides protection against the high thermal and mechanical stress to which such equipment is subjected on a daily basis. The confectionery ovens consist of a heating system comprising a body, heating elements, electrical installation with controls and insulation with the highest thermal performance. Weber ovens have different baking surfaces. Today's designs range from 1 to 6 chambers with a proofing unit or standard rack. Of course, on request I will make a rack to the height you specify, a solution often preferred by those ordering a small number of chambers. They then have a machine with a small baking surface placed on a high stand, which makes daily operation much more convenient. A characteristic feature of baking cakes in Weber ovens is the specific microclimate, which is ensured by suitable ceramic elements. It is also worth mentioning that the cake ovens are equipped on request with efficient steaming, which considerably extends the use of our devices.

Confectionery and bakery ovens - types

Baking ovens can be divided into several categories, which we present below.

1. Due to the baking shaft:
   • • (a) Furnaces with a fixed shaft:
       • batch ovens - are among the most popular confectionery ovens in Polish bakeries and patisseries.
   • (b) Furnaces with a movable shaft:
     • extraction cookers - the shaft is pulled out, e.g. using a trolley with a special metal construction,
     • Belt ovens - can be either through or blind.
   • (c) Stoves without a shaft:
     • rotary kilns.
2. By fuel type:
   • (a) oil cookers,
   • (b) gas cookers,
   • (c) pellet cookers,
   • (d) electric cookers.
3. Due to the purpose of the cooker:
   • (a) multipurpose (used for a wide range of bakery and confectionery products),
   • (b) bread ovens,
   • (c) confectionery ovens,
   • (d) special ovens for baking a narrow range (even just one type, e.g. ovens for baking waffles or salted sticks).

Batch ovens

Drop-in ovens are equipped with a stone baking plate in which heat is emitted simultaneously from the baking surface and the walls of the baking chambers. They require the use of loading apparatus or long-handled shovels. They have recently come back into favour, especially as baking ovens, as these machines make it possible to produce baked goods with a firmer bottom and crisper crust. A distinction is made between batch ovens: cyclothermic, tubular, thermo-oil, electric.

Exhaust cookers

Exhaust ovens are characterised by a shaft mounted on movable rollers so that the loading and unloading of bread or dough can take place outside the baking chamber. Exhaust baking ovens can be found with a ceramic or steel housing. The production capacity is up to 4-5 tonnes of bread per day.

Belt ovens

The baking troughs in band ovens are formed by a mesh band stretched over driven rollers. There are two types of this type of equipment - the blind multi-chamber ovens, which are rarely found in confectioneries and bakeries, and the continuous band ovens.

The latter are also known as tunnel ovens and are used for baking a wide range (cakes, croissants, meringues, tarts, yeast cakes, sponge cakes) in industrial confectioneries. They are cyclothermic ovens usually fired by oil or gas.

Rotary kilns

They have a special chamber in which the baked products are placed on a rotating baking trolley, while a special turbine distributes the hot air inside this chamber. Most often, there is also a heat exchanger in the upper part of the oven, which gives off the heat energy; it can be heated with natural gas, fuel oil, pellets or electricity, of which natural gas and pellets are the most cost-effective.

Which oven for a patisserie?

Choosing the right baking oven, among the various models available on the market, is not easy. When deciding on a purchase, the following points should be taken into account first and foremost:

• production volume,
• the type of product on offer,
• financial capacity,
• spatial possibilities.

In addition, the features a good cake oven should have are low energy consumption, short heat-up time, a wide range of temperature control options, easy unloading and loading, and the smallest possible footprint - because a small cake oven saves space. A different oven is suitable for small and medium-sized bakeries, another for large bakeries, and yet another for confectionery. Electric modular confectionery ovens are the most common choice for the latter. Some people also opt for combi-steam ovens, although these are not suitable for every type of cake. A confectionery oven should be able to accommodate several to several trays for baking in individual chambers that operate independently of each other - this allows the baking of different assortments that need different conditions.

Bakery and pastry ovens - how to clean and maintain?

In order for cake ovens to last as long as possible, they need to be cleaned and maintained properly. This will not only contribute to a longer service life, but also to a higher quality of baked goods and, above all, the safety of customers. A professional approach to confectionery oven maintenance means, above all, the use of suitable cleaning products dedicated to the confectionery and catering industry and regularity. High oven temperatures can cause grease, sugar and product residues to build up on the oven walls, which can spoil the taste of subsequent baked goods. Strong, ill-suited cleaning agents can damage the surface to be cleaned - that is why it is important to keep cleaning these appliances. Undried dirt can be removed more quickly, easily and without using strong agents. Bagmash also offers special hoovers.

Confectionery ovens - price

The prices of confectionery ovens range from a few to several thousand zlotys, depending on the needs it is intended to meet. It is not worth saving on equipment such as a confectionery oven - after all, it is an investment not only in greater production, better quality products, but also in the health and safety of both customers and employees.

Electricity consumption is also becoming increasingly important. Our modern designs are unrivalled in this area. A robust and durable confectionery oven also means trouble-free operation for years. Lack of cash for purchase never stands in the way, as there are a number of ways to get into possession of a confectionery oven: credit, leasing, etc. Used confectionery ovens are also available on the market for a lower price, but we would advise against this due to the amount of service costs involved in repairing such equipment. We believe that leasing a new machine is a much cheaper option in the long run. Are you interested in a Weber confectionery oven? Contact us and ask for the price of the equipment available in our offer.

Pastry ovens - Bagmash shop

If you wish to buy a cake oven and you are looking for a reliable company which, in addition to supplying the right equipment, guarantees reliability and dependability, then you are on the right website. Bagmasz has been dealing with the sale of pastry ovens for years, backed up by many years of experience also in their renovation. A team of experienced employees will safely bring the equipment to your confectionery and install it, while a well-equipped service workshop will ensure that the model you have chosen will operate for many years without failure. Contact us - we will make sure that the right confectionery or bakery oven is in your confectionery as soon as possible.

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