Baking ovens

A baking oven is an appliance designed specifically for baking, roasting and grilling food. Ovens are available in a wide range of sizes, from small countertop models through to large commercial-grade ovens of the kind installed in bakeries and restaurants — so the first decision for any bakery project is matching oven scale and type to the product mix and output the line has to sustain.

The product range a baking oven has to cover is broad. Breads include white bread, whole wheat bread, sourdough bread and artisanal bread. Cakes cover sponge cakes, pound cakes, layer cakes and cheesecakes. Cookies of all shapes and sizes are baked in the same class of equipment, including chocolate chip, sugar, oatmeal and shortbread cookies.

Beyond bread and cake lines, baking ovens are used for pastries such as croissants, Danishes, turnovers and puff pastries; pies of all types including fruit pies, cream pies and savoury pies; pizzas including thin crust, deep dish and stuffed crust; and muffins and cupcakes in flavours such as chocolate, vanilla, blueberry and banana. Each of these products carries its own bake profile and loading pattern, which is what governs oven selection, layout and capacity planning in a bakery facility.