Free shipping in Italy for orders over 199 € + VAT. Sicily and Sardinia included. Minor Islands excluded
Free shipping in Italy for orders over 199 € + VAT. Sicily and Sardinia included. Minor Islands excluded
At Ristoattrezzature you can buy quality professional catering equipment such as professional electric bakery ovens with different features, at the best price on the market!
Always present on our tables and the fruit of a centuries-old tradition handed down from generation to generation, bread used to be worked entirely by hand and baked mainly in wood-fired ovens. Today, the oldest procedures have been transformed and optimised to meet new needs, and different types of professional ovens for bakeries and bakeries with different but highly competitive characteristics have arrived on the market.
The purchase of electric ovens is strongly recommended for all those activities dedicated to bread-making, as this type of appliance allows heat to be spread more evenly inside the baking chamber, guaranteeing better production quality. In addition, the multiplicity of specially designed functions allows you to select the type of heat diffusion you wish to obtain: upwards, downwards or in both directions, thus obtaining advantages not only with regard to bread baking, but also for other sweet and savoury bakery products.
With specific bakery ovens, it is possible to alternate the work of the heating element which, in the case of bread, allows cooking on both surfaces in the initial phase and, in the final phase, to make variations so that the top is not overcooked. And again, electric ovens for bakeries are designed for lower energy consumption and heat loss, another element that should not be underestimated.
The most efficient ovens are those equipped with thermal insulation, because they are able to prevent a sudden change in temperature. Generally, these also have a ventilation system that facilitates the even distribution of heat and makes it possible to bake even different products at the same time, optimising production times exponentially.
There are essentially two types of ovens for bakeries
Deck ovens are characterised by a variable number of overlapping horizontal chambers and are the most widely used in professional bakeries. This type of oven allows fairly rapid baking and its fundamental characteristic is the intense colour it gives the baked bread, especially in the upper part, which is also transmitted in the taste and fragrance.
Rotary ovens, on the other hand, are characterised by vertical baking chambers. On these are placed the trolleys that contain the trays on which the bread will be placed. The flavour that rotary ovens impart to the products is certainly less intense than that imparted by tray ovens, although they allow for truly homogenous baking.
Contact us now to realise your dream of setting up the bakery you have always wanted. Shopping on Ristoattrezzature has never been easier and safer!
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