When baking, you need to have a heat source and an oven will provide you one. Different pastries and products will require different baking circumstances. Some buildings are restricted to use large commercial ovens which are not equipped with ventilation hood. Before you purchase and install your baking equipments, check first with the regulatory requirements in your local fire and health office.
Types of Oven
- Convection oven. You will have best results for cakes and bread loaves when you use convection ovens. This type of oven is very common and is perhaps the most affordable. The oven uses internal fans in order to circulate hot air in the oven.
- Rack oven. The rack oven is often used in cookie bakeries and in large scale bread bakeries. In this type of oven, you can bake at once more than a few racks of goods.
- Stone deck oven. The stone deck ovens are usually known as hearth deck ovens. This type of oven offer sophisticated heat distribution which has an artisan result. Inside the stone deck oven are stone slabs that heat the dough. It gives the crust a thick and crispy taste but it soft in the inside. This oven will require very low maintenance because it has no moving parts in contrast to a convection oven.
- Revolution oven. This oven is also called a revolving oven and is typically used in commercial bakeries. The trays placed inside the oven revolve while it the contents are baked. This will enable you to bake different products at the same time.
A proofing cabinet is important for bakeries that bake specialties from rising dough like pastries and breads. The term used to refer to the bread rising is proofing. In a commercial bakery, proofing requires a humidity and temperature controlled environment. Dough will rise in humid, warm environments up to 100 degrees Fahrenheit. The warmth and humidity will help the dough from completely drying out. In order to achieve these conditions, you need to have proofing cabinets. You can choose from half-size, full-size and under-counter boxes, this will depend on the available space in your commercial bakery.
Retarder or proofer unit
The term retarder in baking means to slow down the dough from proofing or rising. The proofer units will provide a cool temperature for the dough to rest before it rises. When the dough is prepared for proofing, the proofing unit will change the humidity and temperature in order to allow the dough to rise. If the bakery has a properly air conditioned space, you need not be equipped with this equipment.