How to Choose the Right Bread Oven for Your Bakery

Considering the fact that baked goods are popular all over the world and few people can resist their delicious taste and attractive aroma, opening a bakery can be a profitable business idea. It's also a creative and fulfilling job that provides many opportunities for attracting a large group of customers and building a glowing reputation in the industry. As with any kind of business, running a successful bakery requires dedication and strategic planning. There are many aspects that you need to consider before making the big step of opening a bakery.

First, it's essential to find the right location for your business since this can have a major influence on both success and efficiency. You would want a prominent spot in the city that gets a lot of traffic and therefore can be noticed by a large number of people on a daily basis. Once you've found the perfect location for your bakery, the next step is to invest in top quality equipment that will allow you to produce all kinds of baked goods. This is probably the most important aspect when it comes to creating a strong foundation for running a successful company.

As the central piece of equipment in any reputable bakery, choosing the best bread oven should be your priority. When it comes to bread ovens commercial models can be divided into two main categories: convection and deck ovens. Both of these come with it's own features and benefits. To help you make the right choice for your specific needs I will outline their main pros and cons.

Convection Ovens

When it comes to convection bread ovens commercial bakeries can benefit greatly from their simple yet efficient principle of operation. The heat produced by this type of oven is transferred quickly through hot air that is blown form a fan specifically designed for this purpose. This is know as convection heating that can be used to bake all kinds of baked products quickly and evenly. Another thing that makes convection ovens so efficient is their ability to provide steam during the entire baking process. This allows the bread to expand completely which gives it a nice texture and consistency. One disadvantage of convection ovens is their heavy and bulky design, which means they are not the best choice for smaller commercial kitchens.

Deck Ovens

While convection ovens as their name implies are designed to provide convection heating, deck models, on the other hand, make use of conduction heat to produce a nicely baked product. During this process the heat is transferred through a hot stone or deck. This type of oven is also designed to use infrared heat waves to easily penetrate and heat up the product being baked. One down side is their inability to retain heat as efficiently as their convection counterparts.