The cabinet for the manufacture of confectionery and bakery products, pizza is used not only as an independent unit, but also as a link in the technological line. The unit is indispensable for quality production:
In baking cabinets, you can stew, bake food.
Content
Depending on the volume of production, the required quality and additional functions of ease of use - you should pay attention to individual points of the characteristics.
The optimal number of trays is considered to be from 5 to 8 levels.
If the chamber contains a high level of steam during baking, then the surface of the dough is permanently moist during condensation. In a similar process, the dextrins of the crust dissolve, spread evenly over the surface with a thin film and give it a gloss. The crust turns out to be flexible, without cracks, does not burst when bent and breaking off. The color of the pastry is far from gray, it has an appetizing look.
You can control the cooking process using mechanical rotary knobs with a scale or an electronic display with setting parameters and a timer.
The temperature scale ranges from 30 ° to 260-270 °. Many models have automatic shutdowns when the limit is reached.
A large volume and number of levels, several fans, many modes and a steam humidification system requires high power consumption.
You should consult with the manager for the required installation standards, the distance from walls and other equipment of the kitchen room.
To maintain a uniform kitchen style, the above parameters are followed.
There are cabinets of Italian, German and a number of domestic manufacturers on the market, which affects the cost.
The convection oven evenly distributes the heat entering the chamber. Steam humidification makes the product airy and tender, and also prolongs the shelf life and freshness.
The rotary oven bakes and cooks by rotating the trolley pin around the axis, which gives a glossy blush to the outer layer of the product and an even bake on each side. Bread ovens have two types of working chambers - octahedral and quadrangular. The choice of a rotary oven is based not on the size of the chamber, but on the trolley, which takes into account the size of the baking sheet, its format and the total number of sheets. Modern oven models can have a pair of carts. Steam generators that provide a humidification system increase the cost of the oven, but a range of products can be formed that do not require the use of this function.
The hearth furnace, which came from Ancient Russia, allows you to regulate the temperature on each tier, the area of each shelf - or hearth, is also different, which makes it possible to simultaneously cook several types of products.
The company's specialization in pizza involves the use of separate equipment, the final product of which is crust. Depending on the number of levels and the size of the chamber, you can get from 1 to 6 crust.
The error lies in the incorrect determination of the scale of production and the purpose of equipment. The adequate price of the stove, the estimated payback period also play a key role in the selection.
Bakery cabinets from the Italian manufacturer have a high level of optimization of the baking process.
The brand is represented by a wide range of models, below about some of them.
The cabinet with the BAKERLUX ™ oven, which has retained only the necessary functions for safety and reliability, is suitable for baking frozen bread, croissants, has manual control over the parameters of baking time, temperature, concentration of steam humidification, air flows.
UNOX XB 813G | |
---|---|
Volume | 10 |
interlevel space, mm | 80 |
frequency mode, Hz | 50-60 |
Power consumption, kW | 1 |
Weight, kg | 134 |
source type | gas |
type of management | Mechanics |
steam humidification function | + |
connection to the water supply system | + |
built-in pump | - |
Levels, number | 10 |
Baking tray, mm | 600x400 |
Temperature mode scale, ° | from (+) 30 to 260 |
net. IN | 220 |
BAKERLUX oven cabinet shop for baking pastries, baking rolls and bread, various dishes, the oven has a stainless steel chamber with chrome guides, LED backlighting, the ability to automatically program with saving programs.
Climate control system:
The door is opened manually.
Required connection parameters:
The unit is equipped with a control panel with steam protection, USB connector, thermostat.
UNOX XEFT-06EU-ELRV | |
---|---|
interlevel space, mm | 75 |
rashmer: wxdxh, mm | 800x829x682 |
Power consumption, kW | 10.3 |
Weight, kg | 72 |
control type | electronics |
steam humidification system | + |
connection to the water supply system | + |
Number of levels | 6 |
Sheet, depth ÷ width, mm | 400x600 |
Temperature range, ° | (+) 30 ? 260 |
net. IN | 380 |
The budget version of the XBC retains the level of reliability and durability on mechanical control.
Manufacturing materials:
For convenient communication with the water supply network, the stove is equipped with plastic holders, a hose for supplying water, a filter, a conical drain cap, self-tapping screws, and a key.
Required connection parameters:
The cooking time can be adjusted on a scale of 0-120 minutes.
UNOX XB 693 | |
---|---|
color background | silver |
interlevel space, mm | 80 |
Power consumption, kW | 10.5 |
Weight, kg | 80 |
source type | circuit |
control | mechanical |
steam humidification | + |
connection to the water supply system | + |
Levels, number | 6 |
Baking tray, w ÷ g, mm | 600x400 |
Temperature range, ° | from (+) 30 to 260 |
net. IN | 380 |
A bakery cabinet from an Italian manufacturer is recommended for small businesses for the production of confectionery, bakery products.
The equipment has stainless steel, electronic lighting, halogen lighting, can be installed on a stand or table.
Gierre Bake 500M | |
---|---|
interlevel space, mm | 80 |
size: wxdxh, mm | 975x995x777 |
Power consumption, kW | 7.9 |
Weight, kg | 110 |
control type | Mechanics |
presence of steam humidification | + |
connection to the water supply system | + |
Levels, number | 5 |
Baking tray, depth ÷ width, mm | 400x600 |
Temperature regime, range, ° | (+) 30 ? 270 |
net. IN | 380 |
The baking oven from the German manufacturer is the final example of many years of development and production. For 48 years the company has been improving, changing technologies, introducing innovations.
Dibas is a convection oven that has become the flagship of Wiesheu.
Three door options are available:
Wiesheu Dibas 64 Blue L | |
---|---|
Power consumption, kW | 19 |
Weight, kg | 170 |
presence of steam humidification | + |
Baking tray, widthx depth, mm | 600x400 |
Temperature scale, ° | from (+) 30 to 250 |
The Russian company, a leader in the market of equipment for professional kitchens, has been manufacturing and supplying units for 16 years.
Abat ESh-4K | |
---|---|
connection mains voltage, V | 380 |
pods, quantity | 4 |
Power consumption, kW | 10.5 |
Weight, kg | 510 |
source type | circuit |
control type | Mechanics |
power consumption, kW | 220 |
guarantee | year |
Levels, number | 4 |
Baking tray, widthx depth, mm | 600x400 |
warm-up, time, min | 40 |
Temperature scale, ° | from (+) 200 to 270 |
The cabinet with the steam humidification system has a simple design, its spare parts are freely available, which indicates its long service life.
Iterma PI-910RI | |
---|---|
connection mains voltage, V | 380 |
levels, quantity | 10 |
power, kWt | 12 |
Weight, kg | 141.5 |
source type | circuit |
control type | Mechanics |
power consumption, kW | 220 |
guarantee | year |
Levels, number | 10 |
Baking tray, widthx depth, mm | 600x400 |
Temperature scale, ° | from (+) 20 to 280 |
Frying and baking is carried out on two lower and two upper heating elements, it is also possible to prepare meals.
The material of the two-piece baking trays is black steel.
EShP-1s (u) | |
---|---|
Volume, m³ | 0.14 |
capacity, standard format | bread maker No. 7 |
Power consumption, kW | 5.5 |
Weight, kg | 120 |
source type | circuit |
control type | Mechanics |
presence of moisture | + |
chamber, m³ | 0.77 |
net. IN | 220 |
A series of baking and frying units from a Russian manufacturer.
Each section is equipped with two high-precision temperature regulators - from 50 ° to 320 ° C. The doors are equipped with tempered glass.
GRILL MASTER | |
---|---|
sections, number | 3 |
Power consumption, kW | 16.2 |
Weight, kg | 311 |
source type | circuit |
control type | Mechanics |
steam humidification | + |
net. IN | 220 |
The market for modern kitchen equipment provides ample opportunities both for private production and for obtaining high-quality confectionery and bakery products in government agencies.
Modern bakery units are easy to operate, have a high quality guarantee and give tasty products at the end. Every person on the planet daily consumes flour, bakery or bread products, this is an incredibly large volume and specialized equipment helps to cope with it. The introduction of the latest technologies and materials, the use of humidification in the chambers and the development of a stylish design have brought bakery technology to a qualitatively new stage of development.