One of the major challenges encountered at the bakery when buying and using a new oven is finding the perfect settings that bakes the product exactly the same as the old oven did. Recipe transfer from an old oven to a new one can become a very difficult task for both the equipment supplier [...]
Direct Gas Fired Oven What is a Direct Gas Fired Oven? A direct gas fired oven (DGF oven) is a direct radiant baking unit. The energy source is placed inside the baking chamber and, depending on the fuel used, direct-fired ovens may use gas (e.g., natural gas, propane, butane, liquid petroleum gas), [...]
Oven Heat Flux Also known as flow of heat during baking What is Oven Heat Flux? Heat flux is one of five critical parameters in baking operations. It is defined as the amount of energy transferred per unit area per unit time from or to the product surface and is expressed in [...]
