Building a micro bakery: Convection oven and Deck oven face off!
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- Опубликовано: 3 сен 2021
- Here we pit commercial convection ovens against a deck oven, rack oven, conveyor oven and more. Find out what I picked for my bakery!
This is part 5 of my series on building a micro bakery.
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Images by Michal Matlon, Nick Karvounis, Nicolas Flor, Olivier Miche and Shane U.
I think this is the only expert advice regarding oven over the internet that is very precise and very informative. it gave me clarity about both oven. Love it. Thank You Sir.
Thank you so much. Very kind of you, and glad it was helpful.
A million thanks to you for taking the time to share your research findings and insight, really, really appreciate it! I've been nominated for a grant to help me offset some of the costs for equipment and supplies I lost in the CA Camp Fire and the lead time on so many of my choices got nixed by the long wait times. Until I saw your video, I was seriously considering the thermador steam-convection, but the oven you selected would be way better!
Deck Oven excellent for most breads, cakes etc.
Crusty products convection with steam injection is good. Add rotary to the equation ..Awesome.
Cheers
Good video
I wish I had room for a rack oven!
So glad that RUclips recommended your video !
It is just prefect timing for me since I am about to plan a home baking kitchen .
Plus, it was also fine to see those ssbi photos. Brought me back my memories
Glad you found the channel! Feel free to fill me in on what you're up to with your baking kitchen. :)
I hope you're gonna have a good baking kitchen have fun xiao yi lin
@@LoveLevain love it boyyyyy
@XiaoYi Lin
Love it
Great explainer video. Thank you!
Thank you. Very helpful.
Good video lessons taken here thank you.
Hi, I just got to this video. I am new at baking. I am currently taking over the baking of some cakes to help my mom. I watched a free intro course on Udemy. It was very good. I will keep learning from your videos. Giants steps are what you take, baking on the 🌝. Hehe
Thanks for watching!
Great info, thanks! I am currently a baker in training in Vancouver, hoping to start my own business in the future.
That's awesome, best of luck.
Thanks, this info is so cool even as a hobby baker. I'm an elec engineer. I'd say if you're looking for reliability and simplicity of repair, touch screen would be off my list unless it provided some massive workflow benefit/s. I think without a touchscreen it'll be more long-term reliable AND even if a component broke it should be easier to repair with less bespoke parts involved.
I agree with you, that's why I was perfectly fine to go with the non-touchscreen version and save $1k in the process!
Very nice video. Thanks for sharing. Good to find you on YT. You have any thoughts on Unox Shoppro series ovens?
I don't know anything specific about Unox, but from what I see on their product page, it looks top notch!
What about baguette and artisan bread in a rotary oven? Did you try that before? I have never seen shared commercial kitchen with a deck oven but I came across some with rotary oven. Renting an equipped commercial kitchen might be the starting point for some micro bakery.
Do you mean rack oven when you say rotary oven? That would be one of the least ideal ovens for a baguette or any artisan bread. Rack ovens are just convection ovens where the product is on a spinning rack. For that, enriched doughs are good. That means egg bread, brioche, croissant, etc., not lean doughs like baguette and similar.
im going to NEEED your help ...im prepping for my small bakery ...HOW CAN I bake a pound cake in a deck oven..?... what wud that temp be ...BTW i absolutely hate convection ovens for my pound cake ...DESPITE baking at a lower temp.... dont even go there with me on that ...please help !
I am going through the same process and this might turn into a rant.
I think you need to use the same oven for a while, you might need to practice a bit, if you always used a convection oven then you will need to practice, convection is certainly easier.
You can get some amazing deck ovens loaded with tech these days and I would suggest that you want the tech. You program your recipes and press start, same result every time once you perfect it. Honestly in my experience it saves way more in labour and wastage than it costs to repair when it breaks. It is expensive when it breaks.
There are blast freezers that can also slow cook, temper chocolate and act as a retarder proofer, 1 piece of equipment does many things. I believe you should get the retarder proofer, there are even under-bench models. You can time the oven and proofer to be ready at the same time when you walk in the door, then you can do your production phase as the day progresses setting up for the next day without starting to early, there are even some that talk to the internet so if you are running late you can increase the retardation.
We have chosen to use a planetary mixer, again it’s multi functional and we can get reduction kits to fit smaller bowls. No question given our space.
I’d put a rational combi steamer and a deck oven if I was setting up a bakery without space and budgetary constraints. The combi steamer can do so so much, is programmable and baked amazing viennoiserie.
We often get stuck up on what things cost and it’s an important input, however we need to remember what some of this tech brings to us, I’d spend more on quality multitasking equipment; one chef or baker can do a lot more if you utilise the appropriate technology. The product that you put through your oven and what you pay your people ends up being way more expensive than your equipment.
Thanks for your thoughts on this!
For a convection oven, you can't have different heat bottom and top. That's the biggest disadvantage with them for my purposes.
For sure. What do you need it for?
@@LoveLevain Pan pizza. A bit more bottom heat would crunch up the bottoms adding good texture.
I would have went with a blodgett convection oven. Moffat is good but Blodgett has a better repair history. Do not put aluminum foil on the bottom of convection oven. If you need to capture overflow a baking pan on the shelf above will keep your temperature even do not put any pan on the bottom of convection oven. If you put some transite deck pans on the shelf it will do two things maintain heat on the rack with the transite deck and better pastry cooking I should know been repairing these equipment for 41 years.
Blodgett is great. It is harder to get a 1-phase 240V version though. My retailer of choice also does not carry the brand.
@@LoveLevain just needs to be wired for 1 phase not hard
Best to get 1 phase oven but there is wiring schematic to change to single phase
Interesting I love it?!? Just kidding I totally love it😃😃😄😄😅😅
dang 10 - 20k usd, indeed oven is not cheap, i thought to make micro bakery, but i just keep my ~900$ oven i guess