wood stoves designed for baking bread and cooking. We offer a wide range various models wood stoves, which can be used both for cottages, country houses, and for restaurants, shops, small and medium-sized bakeries, as well as large bakeries.
Wood burning oven for home and small bakery - MODEL 1
SPECIFICATIONS
Name: Model1
Number of pods: 2
Total floor area: 0.6 m²
Type of heat carrier: firewood
Approximate capacity: 12 kg of bread in 60 minutes or 18 pizzas in 60 minutes
Chimney diameter: 150mm
Overall dimensions: 1250 x 1000 x 1650 mm
Weight: 430kg
At the same time, a much smaller amount of firewood is required to heat the stove, and the environment is not polluted.
In comparison, heating in indirect wood-fired ovens offered by SHELDEM is 50% faster than direct-fired ovens, and the amount of wood for baking is 40% less.
SCHEME OF HEATING AND BAKING IN THE OVEN
Approximate calculations for the consumption of firewood in an oven with indirect heating:
(the calculation is given for 1 kg of wheat-rye bread in the ratio of wheat and rye 70/30):
Reheating (18 kg of wood) and 1 pastry:
In this case, wood consumption for 1.5 kg bread: 24 loaves per pastry (= 36 kg of bread): 0.500 kg of wood per kg of bread
Reheating / Reheating (18 + 6 kg of wood) and 2nd baking:
Firewood consumption for 1.5 kg bread: 48 loaves for baking (= 72 kg of bread):
0.340 kg of timber per kilogram of bread
The heating of the furnace with indirect heating to a temperature of 250-300 degrees C takes about 90 minutes. This is much faster than traditional direct fired wood stoves.
Another important advantage: indirectly heated wood-burning stoves offered by SHELDEM can be heated at any time, thereby maintaining the desired temperature for an arbitrarily long time.
In addition, wood-burning stoves with indirect heating take up much less space compared to the space required for direct stoves.
The stoves with indirect heating offered by SHELDEM are equipped with a temperature sensor that shows the temperature at the bottom, closest to the firewood, hearth (level). The temperature on each next floor (underground) of a wood-burning stove differs by 20 degrees C downwards. It is very comfortable.
Wood burning oven for home and small bakery - MODEL 2
SPECIFICATIONS
Name: Model 2
Number of pods: 4
Hearth size (each): 500 x 600 mm
Total area of the hearth: 1.2 m²
Type of heat carrier: firewood
Under made of fireclay stone
Approximate capacity: 24 kg of bread in 60 minutes or 36 pizzas in 60 minutes
Chimney diameter: 150mm
Overall dimensions: 1250 x 1000 x 2000 mm
Weight: 600kg
Wood burning oven for home and small bakery - MODEL 3
SPECIFICATIONS
Name: Model 3
Number of pods: 4
Hearth size (each): 600 x 900 mm
Total area of the hearth: 2.2 m²
Type of heat carrier: firewood
Under made of fireclay stone
Approximate output: 40 kg of bread in 60 minutes or 50 pizzas in 60 minutes
Chimney diameter: 150mm
Overall dimensions: 1250 x 1400 x 2000 mm
Weight: 810kg
Wood burning oven for home and small bakery - MODEL 4
Wood burning oven Model 4 is designed for small bakeries.
Suitable for indoor and outdoor placement.
Supplied ready-made for lining with bricks, under the furnace is made of fireclay.
The double doors are made of solid cast iron.
SPECIFICATIONS
Name: Model 4
Number of pods: 2
Pod size (each): 105 x 70 cm
Hearth area: 0.735 m² (two hearth area 1.47m²)
Type of heat carrier: firewood
Under made of fireclay stone
Single loading on under: 16-20 kg of bread
Overall dimensions: 1000 x 1250 x 1600 mm
Weight: 1300 kg
Wood burning stove - Model 4 - is delivered ready for further brick lining. Suitable for small bakery. Can be placed both indoors and outdoors.
It is possible to make the furnace with other dimensions of the hearth (on request): 140x70 cm; 105x105 cm; 140x105 cm; 175x105 cm; 210x105 cm; 245x105 cm.
Wood is used as a heat carrier in a wood-burning stove to heat the oven chamber in such stoves. The heat from the burning firewood accumulates in the oven chamber and is transferred to the bread. Only when wood is burned, volumetric heat transfer and correct distribution throughout the volume is obtained. Bread cooked in our wood-fired ovens has a unique aroma and a crispy crust.
To obtain catalogs of wood-burning stoves, please contact our managers.
Innovative multi-level wood-fired ovens offered by SHELDEM for baking bread and cooking. Firewood is placed in the lower part of the stove, like in a fireplace, and, thanks to the patented air duct system and 12 valves, stone hearth, excellent thermal insulation, all levels of the stove and their internal stone space are evenly heated by hot air.
Advantages of wood-burning stoves with indirect heating offered by SHELDEM:
- wood burning stove does not need any electrical energy, no fans for ventilation
- the style and design of wood-burning stoves is unique, suitable in size for any enterprise
- the wood stove can be fired with any firewood: spruce, beech, birch, poplar, bamboo, etc., as well as brown coal briquettes
- SHELDEM wood burning stoves are suitable for supermarkets, shops, restaurants, pizzerias, small and medium-sized businesses, weekly bazaars and fairs, for private houses and cottages, can be used in long-distance trains, at distant outposts in the army, in places where the use electricity and gas is limited. But wood-burning stoves are most popular and used in churches, temples and monasteries, where baking is made entirely on natural ingredients.
- no special oven installation is required, as SHELDEM ovens are delivered assembled
- wood-fired ovens are always an eye-catching bread production
- bread, buns, pizza cooked on wood have a unique aroma and differ in taste from ordinary bread, just like shish kebab cooked on coals and in an electric shish kebab
- the cost of wood burning ovens is significantly lower than electric rotary or deck ovens
WOOD-BURNING OVEN FOR BREAD,
WOOD-WOOD OVENS FOR BREAD AND PIZZA
The SHELDEM company offers wood-burning stoves, which have been produced in European factories for 60 years by our order. They are designed for baking bread, pizza and other bakery products, as well as any other dishes according to different recipes.
Our ovens have received recognition all over the world. Wood-burning stoves combine not so much aesthetics as a way of life. Every year brings something better to the design of ovens, which embodies all connoisseurs of proper and healthy wood-fired baking.
Model | Wood burning stove for home or shop |
Type of coolant | firewood |
Overall dimensions of the furnace, depth x length x height | 1180 x 1020 x 1580 mm |
Furnace dimensions, depth x length x height | 800 x 420 x 420 mm |
Furnace temperature | up to 600 degrees |
Chimney flue temperature | 190 degC |
Chimney diameter | 140mm |
Furnace weight | OK. 330 kg |
PRICE: make a request to managers
WOODBURNING OVEN WITH BBQ
Wood-burning barbecue ovens are designed for baking bread, pizza and other bakery products, as well as for frying shish kebabs and barbecues on a separate grill, which is attached to the side of the wood-burning stove. Wood-fired barbecue ovens are suitable for cooking any other dishes according to different recipes. Our ovens have been manufactured in Europe for over 60 years and are recognized all over the world.
Wood-burning stoves combine not so much aesthetics as a way of life. Every year brings something better to the design of ovens, which embodies the dream of all connoisseurs of proper and healthy wood-fired baking.
These wood stoves are designed for home or small shop. In them you can not only bake bread and pizza, but also cook all kinds of dishes from meat, fish, vegetables, cook porridge with the smell of smoke.
On the side of the oven is a built-in BBQ/shish kebab. All parts are made from quality parts.
Wood burning stoves are excellence in craftsmanship, quality and freshness. All details of furnaces are made with special care, punctuality and only from durable materials.
We are committed to providing our customers with high performance and high quality food preparation and culinary equipment.
Specifications:
Type of heat carrier: firewood
Oven dimensions: 1400 x 1160 x 1660 mm
Furnace temperature: up to 600 degrees C
Pipe diameter: 140mm
Furnace weight: 470 kg
WOODBURNING OVEN - Model Maxi
Maxi wood-burning ovens have the maximum dimensions of the inner oven chamber and can be used for baking whole suckling pigs or for baking large quantities of bread, pizza, cooking various dishes.
As options for the oven, there are telescopic (retractable) rails to facilitate the loading and unloading of baking sheets with meat, bread, and various dishes.
The stove can be placed both inside the house and lined with bricks, and in finished form.
The furnace can work on the street and is delivered in finished form.
The oven can be ordered with or without a rolling stand.
These wood stoves are designed for home or small shop. In them you can not only bake bread and pizza, but also cook all kinds of dishes from meat, fish, vegetables, cook porridge with the smell of smoke.
Wood burning stoves are excellence in craftsmanship, quality and freshness. All details of furnaces are made with special care, punctuality and only from durable materials. We are committed to providing our customers with high performance and high quality food preparation and culinary equipment.
Specifications (we have a large catalog of wood-burning stoves with large sizes cameras - ask managers for a catalog, here is one example):
Type of heat carrier: firewood
Oven dimensions: 1400 x 950 x 1640 mm (depth, length, height)
Furnace chamber dimensions: 1250 x 540 x 450 mm (depth, length, height)
Smoke temperature from the chimney: 190 degrees C
Pipe diameter: 140mm
Furnace weight: 610 kg
PRICE: make a request to managers
WOODBURNING STOVES BUILT-IN
The SHELDEM company offers built-in wood-burning stoves for placement inside the house, for the kitchen, for the summer kitchen, for placement on the street.
Built-in wood stoves can not only be responsible for cooking, but also for heating inner space, and can also be built into the home heating system (this option is installed at the factory and must be ordered immediately, discussing this possibility with managers).
These wood stoves are designed for home or small shop. In them you can not only bake bread and pizza, but also cook all kinds of dishes from meat, fish, vegetables, cook porridge with the smell of smoke.
Option: room heating kit - ordered separately
Option: execution in a fully stainless steel frame or with a black surface
Furnaces are delivered assembled and ready for brick lining or embedding in any design, including for designing a Russian stove.
Wood burning stoves are excellence in craftsmanship, quality and freshness. All details of furnaces are made with special care, punctuality and only from durable materials. We are committed to providing our customers with high performance and high quality food preparation and culinary equipment.
Specifications (we have a large catalog of built-in ovens, here is one of the options):
Type of heat carrier: firewood
Furnace dimensions: 1140 x 830 x 945 mm
Furnace chamber dimensions: 1000 x 520 x 450 mm
Temperature in the furnace: up to 600 degrees C
Smoke temperature from the chimney: 190 degrees C
Pipe diameter: 140mm
Furnace weight: 400 kg
PRICE: make a request to managers
WOOD-BURNING PELLET OVEN
SHELDEM offers a pellet baking oven. The oven is delivered assembled, designed for baking various bakery products.
It uses pellets as fuel (high quality pellets are needed). The pellet boiler automatically feeds the pellets into the oven, burns them and transfers heat throughout the oven chamber.
The pellet stove was conceived to use a new ecological direction in the use of "pellets", which are an alternative to traditional types of fuel: gas - diesel; within new concept on energy saving. High performance of materials: stainless steel, upper landing of the trolley on the hook.
Possible sheet sizes (specify when ordering a pellet stove):
400x600 mm
The wood fired pizza oven is a lifestyle changer, a way to cook for family and entertain friends. wood burning stove, open fire dome type, much more than a pizza oven - it's versatile. Like a conventional oven, it can cook any food. Wood stoves take us back to childhood, a time when life was slower and probably a little "better". Allows us to set the cooking style and cook the best dishes in the world.
OVEN IS SUPPLIED ASSEMBLY- thus avoiding time-consuming and expensive assembly work. Lightweight and portable: can be installed anywhere, including on the terrace and balcony, thanks to its low weight. Easy to use: the wood stove reaches operating temperature in a few minutes, thanks to a stainless steel chamber, insulation made of mineral wool and natural refractory stone. Allows you to effectively maintain the temperature and limit the consumption of wood. Refractory materials are certified for food use.
Dimensions: compact, fits anywhere in the home or garden, aesthetically pleasing yet versatile enough to cook all meals with the quality we expect from a wood-fired oven.
Specifications:
Furnace chamber size: 600x800 mm
Overall dimensions: 900x980x1960 mm
Weight: 133 kg
Chimney diameter: 140 mm
Capacity: 4 pizzas/hour (15 minutes/pizza) or bread 5 kg/hour
PRICE: make a request to managers
GAS OVEN FOR A COUNTRY HOUSE
We offer a Pompeii-type gas oven for baking pizza, bread, cooking various dishes. The oven is suitable for country house, for a summer kitchen or a small family restaurant. Easy adjustment, true Italian quality, excellent heat transfer from the burning gas burner.
The oven bakery - an obligatory element of any bakery production. Questions about how they differ from a conventional oven, in what temperature range they work and what type of connection they have, we will consider in this article.
General functionality of bread ovens
From an operational point of view, bread ovens should:
- be roomy in order to bake as many products as possible at a time;
- have high chambers, as most of the tin bread grows upwards;
- have independent upper and lower heaters to adjust the baking process;
- have the option of steam generation, which will protect the top crust of bread or buns from cracks;
- have a minimum of up to 300 ° C (a bakery oven is used to implement a huge number of recipes for bakery products, and most of them are cooked precisely in this heat).
All furnaces listed below meet these requirements.
Bakery ovens electrical company "Voskhod", Russia
On the territory of Russia, the most popular bakery equipment is the products of the Saratov brand Voskhod. It is understandable - for a frankly low price you can get a furnace that copes with the task no worse than expensive analogues. The lineup:
- 500, external execution- galvanized steel. It consists of three self-contained chambers, each of which is equipped with two baking sheets measuring 70 x 46 cm and has a steam option. The height of the working chamber allows you to bake classic loaves in the form of L7. The upper and lower heating elements in each chamber are regulated separately, which allows you to adjust the baking crust from below and from above. The oven can hold 70 loaves or 40 loaves at a time. Connection type - 380 V. Power - 19.2 kW. The average price in Russia is 44,000 rubles.
- Bakery oven HPE 750/500.11. A complete analogue of the 500 model, except that it has one level, not three. Thus, all characteristics and indicators must be divided by 3. The average price in Russia is 23,000 rubles.
- Furnace KhPE 750/1-S. Also a complete analogue of its predecessor in level 1. The main difference is that model 750/1-C has a heat-resistant glass insert in the door, which allows you to monitor the baking process without opening the chamber and without disturbing the created microclimate. The average price in Russia is 32,000 rubles.
All of these models are powered by electricity. What about those who cannot afford 3 phases or simply have a weak heart that does not allow them to watch terrible electricity bills? Read below.
Ovens baking gas firms "Voskhod", Russia
Here the scale is already different - gas baking equipment is a rotary oven - a cabinet-sized structure into which a cart with baking sheets is rolled, on which dough blanks are laid out. During the heat treatment of products, the trolley rotates around its axis to achieve evenly baked products. So, the gas furnace "Musson-Rotor 55-01". Her characteristic:
- the ability to simultaneously bake 90 loaves in the form of L7, or 108 loaves, or 250 buns;
- 18 working levels 600 x 450mm in size;
- temperature range - from 100 to 300 about C;
- - 2.4 kW;
- 101 baking programs;
- digital control;
- visualization of forward and reverse timer;
- display of the current situation in text and graphic form.
Such equipment costs today about 620,000 rubles. And about 10% of the cost will have to be paid to the representatives of the Saratov plant for the initial launch - otherwise they will charge themselves. Indeed, this is not a HPE bakery oven for you.
Convection baking oven EKSI, Italy
A compact and elegant solution from Italy is represented by the E104 P VAP model, which has the following features:
- capacity - 10 baking sheets 600x400 mm in size;
- power - 14.2 kW;
- connection type - 380 V;
- the presence of a baking timer for 1 hour;
- manual and programmable control of the percentage of moisture in the closed space of the chamber;
- mode "convection";
- mode "convection + steam";
- execution - stainless steel.
Such an electric baking oven will cost 210,000 rubles.
Compact version for the store - UNOX equipment, Italy
For those who plan to bake a small number of products for sale, we recommend taking a very small oven from the legendary UNOX brand. It will not provide you with products that you could take to other points, but it will give you the opportunity to pamper customers with always fresh pastries that have a wonderful aroma that will attract new visitors. So, model UNOX XF 023 Anna. Specifications:
- 4 baking sheets measuring 460x330 mm;
- connection type - 220 V;
- control type - electromechanical;
- temperature regime - from 30 to 260 ° C;
- power - 3 kW.
The average price in Russia is 34,000 rubles, taking into account the current euro exchange rate.
MIWE bakery ovens, Germany
German brand MIWE - Flawless gas that will cost its owner 2,000,000 rubles, but will last forever and a little more. So, the characteristics:
- 16 baking sheets measuring 58x78 cm;
- energy saving system (up to 30%);
- powerful boiler steam generator located on the rear wall of the furnace;
- additional gas channel for the furnace;
- Lifetime warranty on the heat exchanger.
Such a gas baking oven is designed for continuous production, that is, with due demand, it will pay for itself quickly enough.
Optional equipment
For the full functioning of the bakery production, it is recommended to purchase the following equipment:
- Proofing cabinet. It is used to ensure a comfortable rise of yeast preparations before baking.
- Dough sheeter. It is necessary for the formation of bagels and other piece products.
- Dough divider. Needed where bread baking is put on stream.
First of all, you should draw up a clear plan of action for yourself. First you need to establish a solid foundation, which is the basis for your future building.
The foundation that is made for a bread machine is no different from the foundation for ordinary brick ovens.
After the foundation is made and dried, you can proceed to the direct structure of the furnace.
Do-it-yourself brick oven is a rather lengthy, but not too complicated process. Moreover, you will definitely like it, since it was you who chose all the materials and the price of building such a structure will be much lower than with hiring construction workers.
masonry
masonry brick oven for the preparation of bread occurs in several stages.
First you must make preliminary calculations of the dimensions of the furnace, after which you need to lay out three or four rows of brick blocks that are part of the so-called under-furnace.
The size of the oven, as a rule, is 1 x 1 x 1 m (width, depth, height). The front wall should not be laid out, since the niche serves as a place to store various items.
Then, on top of these blocks, a row of bricks is laid out and formwork is installed to pour the first slab, which will support the bread machine. Before laying the formwork flooring, you need to make supports from the bars, which are 10 cm below the top edge of the walls.
The next step is to lay reinforcement and pour concrete, which should harden within a few weeks.
Advice! Many beginners in the construction business are interested inhow process brick for stoveto make it look more attractive. You just need to treat your structure with a specially designed grout and paint.
After these works are completed, the direct laying of the furnace with bricks takes place.
Side walls made of fireclay bricks are laid on a concrete countertop.
The first two rows are laid out flat, retreating slightly from the edges to leave room for the firebox. The next one row is placed with an edge, and then three - flat on top. Thus, we will have the walls for the bread machine completely ready.
Under a brick oven, it is best to lay out fireclay bricks in 2 rows flat, slightly retreating from the edges, leaving small gaps for the brick to expand when heated.
The next step will be the installation of a semicircular roof.
Before making it out of brick, you should build a support from boards in the shape of a semicircle. Such a template should be installed on the side walls of the stove.
Having installed the support, it must be lined with bricks flat. After the mortar hardens, the template is removed and the back wall is laid out with bricks.
Your oven is almost ready! It is only necessary to report the entrance for the firebox from the front and repeat the same with the semicircle, leaving some space for the chimney.
like this in a simple way we are building a small oven for baking bread, which will serve you for many years.
Facing
If after the furnace is built, but you still lack something a little, you can veneer your building with any heat-resistant material.
Many novice builders are interested in the question: how to seal the seams between the bricks on the stove. You can safely use cement mortar.
Also, for long work and a beautiful view, the outside of the furnace is lined with red refractory bricks. On top (the so-called roof), it is also best to lay refractory brick in 4-5 rows. This will give the stove a more solid and massive look.
You can also complete the countertop in front of the stove from refractory red brick.
In any case, the lining of the stove is made to your taste, and you can choose any ways, the main thing is that you like it.
The oven has long been considered a multifunctional appliance. In almost every country house or in the country you can see a stove device. With the help of a stove they heat the dwelling, cooking on it, baked bakery products. Today, progress has reached the point that you can have your own at home. Consider more features all devices used for baking bread, and also we will study the construction of a fireplace oven with a bakery with our own hands.
The structure of baking ovens
There is a huge range of bakery ovens: , on wood, tunnel, rotary, convection and others. Each bread oven has similar structural features:
- Working chamber. The volume of the chamber is of great importance for the baking device. The larger its size, the greater your opportunities. In the chamber under the influence high temperatures there is a transformation dough into ready-made bread. Before cooking, the oven chamber must be warmed up well to get good bread.
- A heating element. It is a special tube that is located under the very bottom of the bowl and covers the entire area intended for baking.
- viewing window. Necessary in order to observe and control the process of baking products.
- Work regulation system. Most modern hearths are equipped with sound signals that allow you to control the baking process more timely.
- Furnace conveyor. It is a device in the furnace, which serves to transport products.
- Steam humidifier. They contain steam headers with perforated pipes, which reduce the amount of waste and improve product quality by eliminating condensate.
Basically, all bread machines are similar to each other, but inside the device set up different functions. Therefore, before purchasing an electric mini baking oven for the home, you should first familiarize yourself with its individual features.
Types of bread baking devices
The most common oven devices for making bread are:
Read also: We make a tandoor from a brick or a barrel
Electrical.
This type of device is the most cost-effective and convenient. An electric bread maker looks like a microwave oven. You can use a modern electric bakery even at home. It doesn't take long to make bread. Most electric ovens are equipped with an accelerated cooking mode.
The operation of an electric bread maker is based on the choice of certain multicooker programs. First you need to choose a recipe and pour certain products into bowl electrical device . Then the appropriate programs are selected on the control panel, and the electric machine starts kneading with a special spatula. Then the heating is turned on. element and temperature sensor. At the end of the work, the electric bakery notifies with a sound signal, and ready-made lush and fragrant bread can be taken out of the machine.
Wood.
A modern bread machine also exists on wood. The main advantages of a wood-fired oven include:
- natural sourdough bread;
- taste of baked goods with aroma village fire;
- the possibility of baking bakery products in large volumes;
- possibility of cooking variety of dishes;
- thanks to its convenient dimensions, it is possible to move the wood-burning bread machine to different places;
Basically, such a stove is used in areas where there are problems with electricity, since firewood is used as a fuel material.
brick.
Brick bakery is more suitable for suburban houses and cottages. It allows you to make bread of various varieties. The process of baking bakery products in a brick oven will not take more than 20-30 minutes. Cooking in a flooded oven possible within 8 hours! In addition, a variety of desserts, such as berry jam, can be prepared in a brick oven.
Updated:
2016-08-14Bakery ovens are versatile devices that allow you to create great pastries. They can be both homemade and designed for large-scale bread production.
Photo of a baking oven
Bakery ovens are divided into a fairly large number of models, each of which has its own characteristics.
At the same time, the main classification of baking ovens is carried out according to several criteria.
- Furnace heating system. Depending on the type of work surface heating system used, baking ovens are:
- With direct recoil on the surface. These are wood-burning stoves;
- Devices that do not have direct recoil on the heating surface of the furnace. This category includes thermal oil models of furnaces.
- The principle of heat transfer in a furnace. To create baking, a different principle of heat delivery to work surfaces can be used:
- Through radiation and heating tubes;
- Through fuel gases or hot air that circulates inside the furnace. These are convection ovens.
- Furnace channel designs. Bread makers are also classified according to the type of channels. They can be:
- With high thermal resistance. Such bread ovens have brick or ceramic walls. During their construction, a certain order is observed;
- With little resistance. This category includes furnaces, the walls of which are made of steel sheets. This feature is different in the main electric bread machine.
- Liquid fuel;
- Electricity;
- Firewood;
- Coal, etc.
- Method for loading blanks for baking. All ovens are equipped with a chamber for placing pastries inside it. At the same time, the loading into the chambers of the oven for making bread is different:
- Floor oven. Such an oven has several floors, on each of which there is a pallet with blanks for bread and pastries. Floors can have stationary or retractable pallets. The latter option is more convenient if the finished bread is unloaded by hand;
- Tunnel oven. These are rather long chambers for baking, through which workpieces pass. Designed for a large amount of loaded bread, which ensures fast cooking impressive portions of pastries. Similar loading methods are relevant for large bakeries;
- Rotary ovens. Based on the rotation of pallets with baking blanks. Rotary ovens have a large useful area, which ensures the simultaneous preparation of a large amount of bread.
requirements for bakery
The bread oven must meet certain requirements in order to meet the needs of the manufacturer.
- Oven capacity. If this is a bakery oven that provides baking to an entire district or city, the equipment must be able to simultaneously load a large number of bread blanks. The Russian traditional oven allows you to bake several loaves at a time, which is quite enough for home consumption.
- Camera height. An electric, gas or wood-burning stove must be equipped with sufficiently high chambers. This is due to the fact that most types of bread begin to rise during baking. If the chamber is low, the bread will simply rest against the ceiling, burn or become irregular in shape.
- Autonomous heating elements of the stove. Moreover, for better cooking with your own hands, it is better to equip the oven with two independent heating elements - from above and below. So baking will take place evenly, and the user will be able to control the degree of frying of products.
- Steam function. When cooking baking at home with your own hands, for which a Russian oven or a conventional oven is often used, the issue of vaporization does not play a big role. But in production workshops, the absence of such a function leads to the fact that the upper crust dries up, becomes covered with cracks, and burns out. From this, the presentation is lost, pastries can be rejected, and therefore the manufacturer will lose money. To prevent this, it is necessary to purchase bread machines with a steam function.
- The heating temperature is at least 300 degrees. Modern household ovens are equipped with thermostats that allow you to cook food at different temperatures. temperature conditions. The requirements for bread makers are somewhat higher. The bulk of baking is cooked at a temperature of 300 degrees Celsius. But for certain recipes and types of bread, a temperature of 400-500 degrees may be required. Not all bread makers are able to provide such heating, but baking simply won’t work without it. Therefore, when buying equipment, check its temperature range and whether it can implement the recipes that you plan to use in baking.
HPE 500
If you want to open your own small production or bake bread at home, focusing on its further sale, you should pay attention to the most popular bread machines on the domestic market. This electrical models from the Russian company Voskhod. The HPE 500 version deserves special attention, but this is not the only representative of the series.
Why is this bakery so popular? Equipped with a highly efficient baking chamber, it shows excellent performance results. At the same time, the most pleasant moment is the cost. For frankly little money, the buyer receives an excellent stove, which can be confidently put on a par with imported counterparts. At the same time, their cost is several times higher than the domestic HPE furnace. Cooking in it with your own hands is a pleasure.
Let's get acquainted with model range HPE.
- Model 500. CPE with an index of 500 is made externally of galvanized steel and includes three autonomous chambers at once. Each of them is equipped with a pair of baking sheets, has the function of generating steam. Why is it needed, we have already talked to you. The height of the sections allows you to bake traditional loaves of bread. Inside the chambers there are heating elements - upper and lower. Their work is regulated separately, which makes it possible to control the level of roasting of the crust, bake different kinds bakery products. In one baking session, the chambers allow you to place up to 70 loaves or about 40 loaves. For operation, a voltage of 380 V is used, and the power of the HPE unit is 19.2 kW. And what is the price of such a miracle? The unit costs about 45 thousand rubles.
- 750/500. Another model from the KhPE series, which is almost a full-fledged analogue of the previously presented bread machine. The only difference is the presence of only one level instead of three. Its bread productivity is less, but the price is 20-23 thousand rubles.
- 750/1C. An analogue of the second presented model with one level of loading of bakery blanks. The advantage of this version of the bread machine from the Vostok company is the presence of a transparent door made of heat-resistant glass. With it, you can control the baking process without opening the chamber. This has a positive effect on the result of cooking.
If you do not want to wind up a huge amount of kilowatts with your own hands, the gas version of the bread machine is suitable for you. The Voskhod company offers such models - these are rotary bread makers, the fuel for which is gas.
Many people want to bake bread with their own hands. Some for themselves, and some for earnings. Depending on this, you may need a specific version of the bread maker.
