Confectionery oven: types, characteristics. Equipment for confectionery shop

Whatever the times, despite all the changes, one thing remains the same - people are very fond of delicious food and are lazy to cook it on their own. An endless number of food manufactures of various sizes confirm this. First of all it concerns sweets - very few people are able after a busy working day to visit the shops to collect all the necessary products for a cake for evening tea for the family, and then spend in the kitchen from 3 to 5 hours, preparing a treat. Ready-made confectionery products are extremely in demand, as they cover many areas of human life - from the banal desire to treat yourself to delicious food before a visit, because an elegant appetizing cake may well be considered a gift.

The reasonableness of the enterprise

Today, at every corner, you can meet a confectionery, the consumer has become spoiled by the offer, and every owner of a food company tries to stand out, emphasize the individuality of his products and thereby attract customers. But even the best raw materials, verified technological maps and skilful hands will not help you if the technical equipment of the shop leaves much to be desired. In this article we will tell you what a confectionery is, what you should pay attention to when selecting, and discuss what additional equipment may be needed to equip the production.

The list of necessary equipment for equipping the confectionery shop

Opening your own enterprise for the production of confectionery products, first of all you need to focus on the planned assortment. Consider an average version of the workshop and list the most important positions with brief characteristics:

• Dough. Electromechanical unit, which is used for kneading dough without saturation of the mass with air. Depending on the scale of the enterprise, this confectionery equipment can be purchased with a bowl volume of 10 to 500 liters. With its help, all kinds of dough are stirred to uniformity - from liquid yeast to cook donuts to whimsical sandwich for biscuits. Also, the dough mixers are used in order to mix the filling.
• Mixer. This equipment by the principle of operation is similar to the dough mixer, but it is equipped with a whisk, which allows to give the mass airiness. The volume of the bowl varies from 4.8 to 150 liters. With the help of a mixer, biscuit masses, creams, mousses, marshmallow masses, etc. are beaten up. Most of the mixers are equipped with "spiral" and "spatula" attachments, which also allows you to mix the dough without saturating it with air - for example, a custard. It is not recommended to mix dough steeper than soft bread in a mixer.
• The cabinet is a raspberry. Thermal equipment, whose main task is to maintain the temperature in the region of 40 ° C and to saturate the air in the chamber with moisture. This cabinet is used for preliminary and final proofing of products from yeast dough.
• Baking oven. Used for the final heat treatment of products. The average temperature varies from 50 to 280 ^o C. Differ by the capacity, the size of the used trays and additional options.
• Dough sheeters. Depending on the customer's needs, they can be mechanical or electromechanical. The width of the rolled sheet varies in the range from 150 to 600 mm. By the type of processing the dough is horizontal and vertical. Indispensable if in your assortment there are products from puff pastry and cakes / cakes such as a mead, Napoleon, etc.
• Neutral equipment in stainless steel. To it carry tables, racks, baths washing.
• Scales are portioned to the nearest gram. Confectionery products are whimsical and require strict adherence to technological cards. A small shortage or bust with the same flour can lead to failure.

Requirements for heat equipment for the equipment of a confectionery shop

Correctly selected furnaces in the workshop will provide you with a presentable appearance of the final products, which will directly affect the demand for products among consumers. The confectionery oven should:

• Evenly distribute heat inside the chamber. There is nothing worse than a product that burns from one side and remains pale from the other. Incorrect baking of products will disrupt their final aesthetic and taste properties. It is especially important for such capricious products as meringues, macaroni cakes. Convection ovens are the most successful with heat distribution, whose principle of operation is based on the symbiosis of fans and heating - due to dynamic hot air, the temperature is the same at any point in the chamber.
• Have the option of steam humidification. A number of confectionery products require additional steam humidification in the baking process - this refers to a number of goodies, a custard test, etc.
• Have a high working chamber. Such products as cupcakes, cakes, karavai, because of the specifics of molding and laying, grow mainly upwards, so that the working volume should allow the "cap" to comfortably bake without risk of hitting the top of the camera.
• Ensure work at low temperatures. This applies to those recipes that require drying, not baking sweets.
• Maintain the temperature inside the chamber, despite the fact that the door periodically opens.
• Have the option of separately adjusting the upper and lower tans. Thanks to it you can achieve a crispy crust of the finished product without drying it.

Confectionery oven UNOX, Italy

Italian convection ovens UNOX are very popular in Russia, as they combine an affordable price and impeccable quality. Using the equipment of this brand, you can realize any, even the most daring ideas. A wide range of models will provide equipment of any scale.

The oven for baking from UNOX, depending on the model, has the following features:

• Operates from 220 or 380 V;
• Contains trays 460 x 330 or 600 x 400 mm;
• The type of control is mechanical or electronic;
• Can accommodate at a time from 3 to 16 trays;
• Has a stationary or adjustable convection velocity (air movement inside the chamber).

All the bakery cabinets of this brand, with the exception of a model of 16 levels, can stand in 1 working module with a raspberry cabinet - it is simply placed on top without the use of additional modules. This solution allows you to optimize the workflow and save space in the workshop. The price for UNOX products, depending on the modification, varies from 35 000 to 820 000 rubles.

Thermal equipment SMEG, Italy

The technique of this Italian brand is in demand on a par with UNOX, and in this case it really is a matter of habit - what kind of chef on what it is more convenient to work. The size range, roominess, prices and combination with proofer cabinets are identical to those described above. However, some users noted a smoother thermo probe from SMEG products than UNOX, but weaker door fasteners can fail in 5-6 years if used intensively. To be replaced.

Furnace for confectionery products Abat, Russia

The Russian company Abat specializes in the production of equipment for the complex equipment of public catering establishments.

In its assortment there is also confectionery equipment:

• Convection ovens. The operating temperature range is from 50 to 270 ^o C. The size of the tray can be GN 1/2, 435 x 320 mm and 600 x 400 mm. Type of packing - electronic or mechanical. The maximum capacity is 10 levels.
• Frying cabinets for 1, 2 and 3 levels. Operating temperature range - from 65 to 270 ^о С. Characterized by compact dimensions. They are universal.
• Baking cabinets for 2 and 3 levels. Operating temperature range - from 65 to 270 ^о С. Characterized by the large size of the working chamber, which allows you to bake large products.

Thermal equipment of the company "Voskhod", Russia

Saratov Plant "Voskhod" specializes in the production of bakery equipment for equipping large enterprises - most of the heating equipment operates on a rotational basis. However, in the range of "Voskhod" there are KHPE furnaces, which are perfect for small shops. This is not exactly a confectionery, since its main purpose is baking bread. It is characterized by:

• Operating temperature in the range from 50 to 350 ^о С;
• Option of steam generation;
• High chambers with a wide area of computation;
• Execution with 1 or 3 autonomous levels;
• Adjustment of the upper and lower tans.

By the disadvantages can be attributed not enough uniform warming inside the chamber - whimsical products of meringue type in the KHPE oven you can not bake, but with biscuits, cookies, buns and other products, the plant "Voskhod" copes well.

Home confectionery: how to choose a stove?

Today, more and more confectioners are starting to work in the home kitchen. Recently, the popularity of such masters has increased, as they offer quality products with outstanding taste and aesthetic characteristics. In order to meet new trends, you will need a quality confectionery. The home masters have 2 options:

• The choice of a professional low-volume convection oven with a connection of 220 V. Such furnaces can be found in the assortment of brands mentioned above (with the exception of "Voskhod"). The price of the question is from 25 000 to 35 000 rubles. 4 working levels are available, which will ensure you a uniform preparation of products.
• Acquire household electric cooker with flawless performance. Why are the confectionery stoves electric, not gas? With the latter, it is more difficult to adjust the subtle temperatures for dishes that require special conditions. Electrical equipment is more "flexible". We recommend that you pay attention to the brands Hansa and Gorenje.