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Choosing the Right Oven for Baking Bread: A Complete Guide
Baking is the most crucial step in making good bread and perfect baguettes. When you’re setting up as a professional, it can often be challenging to choose the right oven for your needs among the many types and brands available. That’s why we’re here to help you select the best oven for your needs, whether they are professional or domestic.
Different Types of Bread Ovens
The Stone Deck Oven
The stone deck oven is an oven consisting of several levels, allowing you to bake different products simultaneously.
- Ideal for traditional baking
- Heat rises from the bottom
- Optimal heat retention
- Perfect for large-scale production
Advantages:
- Even baking
- Beautiful golden crust
- Large capacity
- Excellent thermal inertia
Disadvantages:
- Higher price
- Requires more space
- Long preheating time
The Convection Oven
The convection oven is an oven equipped with a fan that circulates hot air, enabling quick and even baking.
- Hot air circulation
- Rapid temperature increase
- Versatile for different products
Key Benefits:
- Quick heating
- Energy-efficient
- Compact design
- Multiple uses possible
The Combination Oven
The combination oven is a steam oven that allows steam to escape while circulating hot air for even and quick baking.
- Combines steam and dry heat
- Ideal for diversified bakeries
- Can bake bread and pastries
Find our bread nets for baking your baguettes
Essential Criteria for Choosing Your Bread Oven
1. Production Volume
- Artisanal: 50-100 loaves/day
- Semi-industrial: 100-500 loaves/day
- Industrial: +500 loaves/day
2. Type of Use
- Single bread production
- Mixed production (bread, pastries, cakes)
- Occasional or intensive use
3. Important Technical Features
- Power (kW)
- Capacity (number of trays)
- External dimensions
- Steam production system
- Temperature regulation
Essential Additional Equipment
Steam Generator
- Essential for a beautiful crust
- Various capacities available
- Requires regular maintenance
Baking Trays
- Perforated aluminum trays
- Black steel trays
- Special racks for baguettes
Technical Aspects to Consider
Electric Power
- Artisanal oven: 6-12 kW
- Semi-professional oven: 12-20 kW
- Industrial oven: +20 kW
Temperature Rise
- Preheating time
- Maintaining temperature
- Recovery after opening
Comparison of Different Models
| Oven Type | Capacity | Ideal Use | Indicative Price |
|---|---|---|---|
| Stone Deck Oven | 8-16 trays | Professional | €15,000-30,000 |
| Convection Oven | 4-10 trays | Semi-professional | €5,000-15,000 |
| Combination Oven | 6-12 trays | Versatile | €8,000-20,000 |
Usage and Maintenance Tips
Daily Maintenance
- Cleaning trays
- Checking seals
- Checking steam levels
Monthly Maintenance
- Descaling
- Checking resistances
- Checking settings
Installation and Standards
Technical Requirements
- Proper electrical supply
- Steam evacuation system
- Maintenance space
Standards to Follow
- Safety standards
- Hygiene standards
- Professional regulations
Return on Investment
Factors to Consider
- Energy consumption
- Estimated lifespan
- Maintenance costs
- Production volume
Trends and Innovations
New Technologies
- Connected ovens
- Automated management
- Energy savings
- Advanced programming
Conclusion
Choosing a bread oven is an important investment for professionals and requires careful thought. It’s essential to clearly define your production needs, available space, and budget before making your decision. For personalized guidance in choosing your professional oven, we recommend consulting the experts at Fourmap, with whom we are partnered, recognized specialists in professional bakery ovens made in France. Their expertise will help you find the equipment perfectly suited to your needs.
