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Technological equipment: bakery and pasta

Baking Equipment

The complex of thermophysical, biochemical and colloidal processes occurring in the working chambers of the baking ovens determines the quality of the products produced: appearance, baking and volumetric yield of baked bread. Bakery ovens can be classified in several ways. for technological purposes: universal ovens for baking a wide assortment and specialized ovens for productivity: ultra-low productivity ovens (for bakeries), low productivity (with [...]