C


hoosing an industrial baking oven is one of the most critical decisions when starting or expanding any bakery, confectionery, or bread/pastry production unit. This choice, much like


selecting a heart for a living being, directly impacts every aspect of your business, from the final product quality to operational costs and customer satisfaction. The wrong oven can lead to uneven baking, high energy consumption, increased waste, and ultimately, reduced profitability. At Mashhad Baking Industries (MBICO), with decades of experience in designing and manufacturing various industrial baking ovens, we have witnessed numerous success stories and challenges in this field. We understand that making the right choice goes beyond a simple purchase; it’s a strategic investment in your business’s future. This comprehensive guide,


utilising technical


knowledge and real-world experiences, helps you make an informed and clear-eyed decision to select the best industrial baking oven tailored to your unique needs.


The story of a wrong choice


Let us share the story of the owner of an artisan bread bakery on the outskirts of the city. He started his business with great enthusiasm, but after a while, he noticed his bread, especially baguettes, were either undercooked in the centre or too dark and dry on the crust. Customers gradually began to complain about the inconsistent quality. What was the problem? To save costs initially, he had purchased a low-capacity rotary oven with an inadequate steam system, which wasn’t sufficient or optimal for his production volume and type. Heat wasn’t distributed evenly across all racks, and the weak steam system prevented the formation of a crispy, golden crust on the bread. After several months of losses, he had to reinvest and replace his oven with a more suitable model from MBICO. This experience shows how costly an initial wrong choice can be. To avoid such experiences, you must carefully consider the following key factors:


1. What is your bakery type and product range? This is the most important question. The type of product you intend to bake determines the required oven technology and design: • Traditional Bakeries (e.g.,


Barbari, Taftoon, Lavash): These types of bread often require direct bottom


bakeryproduction.co.uk


Heat wasn’t distributed evenly across all racks, and the weak steam system prevented the


formation of a crispy, golden crust on the bread. After several months of losses, he had to reinvest and replace his oven with a more suitable model from MBICO”


heat and specific heat transfer systems. Deck Ovens with stone or cast-iron hearths, or specialised tunnel ovens for traditional bread, are ideal options. Mashhad Baking Industries (MBICO) offers specialised models for baking various traditional breads with the highest quality.


• Volume and Artisan Bread Bakeries (Baguettes,


Ciabatta, Toast Loaves,


various European breads):These breads need even baking, precise temperature and humidity control, and a powerful steam system to create a crispy crust and soft crumb. Rotary Ovens are excellent due to rack rotation and hot air circulation, providing very uniform baking. Deck Ovens with suitable steam systems are also great for these types, especially for specialty bakes and smaller volumes.


• Confectioneries and Pastry Shops (Cakes,


Cookies, Pastries, various


Desserts): Temperature accuracy and uniformity are paramount in baking pastries.


Some


Convection Ovens with controlled hot air circulation and smaller Rotary Ovens are popular choices for confectioners.


specialty pastries might also require Deck Ovens.


• Large-Scale Industrial Production Units: For very large-scale production and continuous lines,


Tunnel


Ovens with precise conveyor speed control and different heating zones are the best solution for maximum efficiency and consistency.


Sangak,


2. What is your required production capacity? What is your daily or hourly production volume? Do you plan to expand your business in the near future? The oven’s capacity (number of trays, tray dimensions, baking chamber volume) must match your current


production volume and future projections. Buying an oven much larger than your current needs leads to unnecessary initial costs and energy consumption, while a small oven will limit your production capacity later. • Success story: A small local bakery started with an 8-tray MBICO rotary oven. After two years, due to excellent quality and increased demand, they equipped their second branch with a 16-tray MBICO rotary oven. Their smart initial choice and planning for growth were key to their success.


3. How much space is available in your workshop or bakery? (Space optimisation) Consider the oven’s dimensions (length, width, height) and the required space for safe and convenient operation (like door opening clearance, loading/unloading space, location for electrical panels and ventilation systems). Deck ovens typically require more vertical space, while rotary and tunnel ovens need significant horizontal floor space. Proper oven placement greatly improves workflow and workplace safety.


4. What are the available energy sources and energy consumption considerations? (Baking economics) Industrial ovens mainly run on gas or electricity. What are the costs and availability of each energy source in your area? Gas ovens usually have lower running costs but may require specific plumbing and ventilation. Electric ovens offer more precise temperature control but their electricity consumption costs can be higher. More important than the energy type is the oven’s energy efficiency. Modern MBICO ovens minimise energy consumption through advanced insulation, smart control systems,


and optimised


combustion chamber or element design. This means lower operating costs for you and helps protect the environment.


Kennedy’s Bakery Production April/May 2025 17


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36