The oven is an essential piece of equipment for professionals in the catering trade. It must be selected with care, as it represents a fairly substantial investment. Three different types of oven are available: fan-assisted, rotary and deck ovens. But which one to choose for a satisfying, professional result? Here are the details.
This type of oven is specially designed for baking pastries and viennoiseries.
The features
The fan-assisted oven is equipped with a fan that distributes hot air for fan-assisted baking. Thanks to one or more turbines, the hot air is distributed over the baking trays.
Advantages
The fan-assisted oven ensures even, rapid cooking, as it diffuses even, uniform heat. This oven is a great advantage for professionals producing a high range of pastries or viennoiserie [1].
The fan-assisted oven is equipped with a fan that distributes hot air for rotary-heat baking. Thanks to one or more turbines, the hot air is distributed over the baking trays.
This type of oven is a considerable help for bakeries and pastry shops, as it is an industrial oven.
The features
This type of oven is classified as one of the best bakery ovens [2]. It differs from the others in the shape of its cabin, which is round. This allows air to circulate better inside the oven, helping to bake the products.
Advantages
The rotary oven ensures even, thorough cooking of products. It features several removable trays that make loading and unloading practical and easy.
This type of oven is ranked among the best bakery ovens [2]. It differs from others by the shape of its cabin, which is round. This allows air to circulate better inside the oven, helping to bake the products.
This oven is designed for baking bread and baguettes. It is mainly used by bakers.
The features
The deck oven contains several compartments, offering complete heat distribution while guaranteeing even baking of products.
It is easy to install in the laboratory.
Advantages
The hearth oven has better temperature regulation skills [3]. Each hearth can be regulated independently from the control panel. This feature allows complete control of the baking process.
The deck oven contains several compartments, offering complete heat distribution while guaranteeing even cooking of products.
It can be easily inserted in the laboratory.
Caplain Group, as a manufacturer of professional machines for bakers, patissiers and pizzaiolo, offers three types of oven: ventilated, rotary and deck. Each product has its own solution.
Choosing the right oven for your business is one of the most important steps for professionals. However, it's not easy to know which equipment will meet all your needs.
As a manufacturer of professional machinery, the Caplain Group has several oven ranges to choose from. Ovens that guarantee the perfection of finished products while retaining the traditional taste you're looking for. For more information, please contact us.