Direct vs. Indirect Gas-fired Ovens for Baking

Direct and indirect gas-fired ovens have different uses in bakeries.

When it comes to picking an oven, there options on top of options. So right now I’m going to focus on gas-fired ovens. The question is, a direct or indirect gas-fired oven?

Does it make that much of a difference?

You bet it does! The difference lies in how heat is delivered and transferred. A indirect gas-fired oven (IGF) is a radiant unit that uses exchangers connected to the burning zone to indirectly heat the baking chamber, so the dough pieces do not come into contact with the products of combustion.

The heat transfer in a direct gas-fired (DGF) oven is primarily carried out by radiation from the flames, electric resistances, and hot surfaces.

How does this effect the end product?

Direct gas-fired oven:

  • Plays a key role in the biscuit- and pizza-making industry. They are especially suitable for baking products that require high temperatures, often above 300°C (572°F), such as pizza, flatbread, and other similar products. These ovens may also be used for baking all types of crackers, cookies, and biscuits.
  • It is important to note that direct gas-fired and electric-fired ovens both have similar operation and heat transfer mechanisms.

Indirect gas-fired oven:

  • Suitable for application in all types of products (especially baked goods of small dimension). Soda crackers are a notable exception, since these require direct heating in the early stages of baking.
  • Some bakeries prefer this type of oven due to its balanced treatment of products.

How about maintaining gas-fired ovens? Read more

2018-12-10T05:21:39+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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