Regardless of how small or big the repair is, you can count on Boer Brothers Heating and Cooling to get the repair done properly, professionally and promptly, as it is understood a bakery should not have a long down time, which can cause them to lose many customers. Boer Brothers Heating and Cooling is an authorized service agent for most manufacturers. As well as offering repair of commercial bakery equipment, Boer Brothers also suggest preventative maintenance for your unit. Planned maintenance will save you money and help you prevent downtime.
Call us today a 919-813-2556 to learn about the services we can provide for your bakery unit throughout the Triangle!
— Replacement Units and Installation —
Without the right equipment, even the most experienced pastry chef would have a hard time getting baked goods up to par. Choosing the best equipment for your bakery comes down to getting the appropriate machine for your baking processes, following all building codes and spending your money effectively. The following list of equipment includes suggestions for making the best purchase.
Commercial Oven
Baking requires a heat source, most often an oven, in which to heat baked goods. Different types of product require different baking situations. Some buildings will not allow large commercial ovens without a ventilation hood or other requirements. Be sure to check your local fire and health codes before buying and installing equipment.
Convection Oven. Bread loaves and individual cakes often have the best results when baked in convection oven. These ovens are probably the most common and often the most affordable, and they use internal fans to circulate hot air for even baking. Electric ovens do not always require a ventilation hood, but gas ovens just about always do.
Rack Oven. Large-scale bread or cookie bakeries might require a tall rack oven, in which several racks of goods can be rolled inside and baked all at once. These are ideal for production bakeries in which volume is important and a convection oven cannot bake enough cakes, cookies or breads at once.
Stone Deck Oven. Artisan bakers want to perform their craft according to Old-World techniques and traditions. Stone deck ovens, also called hearth deck ovens, offer modern heat distribution with an artisan result. The stone slabs heat the dough, giving the thick and crispy crust but soft inside. They usually require very little maintenance due to the lack of moving parts, contrary to a convection oven. They use stone decks to One oven can have up to four independent oven chambers for baking different items at once.
Revolution Oven. A revolution oven, also called a revolving oven, is a large commercial bakery oven with a unique design. The trays inside revolve while baking, providing the capacity to bake a variety of products at the same time. Some of the ovens offer the option of stone shelving for the same effect as a stone deck oven. These ovens can hold anywhere from eight to 32 pans. The panoramic window allows operators to peek inside during the baking process.