SHINELONG-A leading supplier of turn-key solutions in the hospitality and catering since 2008.
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SHINELONG-A leading supplier of turn-key solutions in the hospitality and catering since 2008.
The rotating rack convection oven is a key component in the bakery production line, ensuring even baking and consistent results. With precise temperature control and airflow distribution, it helps to achieve the perfect crust and crumb structure in bread products. This versatile baking equipment plays a crucial role in the final stage of the breadmaking process, contributing to product quality and shelf-life extension.
At our bakery production line, we serve excellence every step of the way. From precise mixing of ingredients to expert fermentation techniques, and finally, to the perfect baking process, we ensure that each and every product is crafted with care and attention to detail. Our commitment to quality shines through in every loaf of bread, every batch of pastries, and every sweet treat that comes out of our ovens. With a focus on delivering mouthwatering flavors and impeccable consistency, we promise to always serve you the very best that our bakery has to offer.
At our bakery production line, we serve perfection from start to finish. Our state-of-the-art equipment ensures that every ingredient is mixed to precision, every dough is fermented to perfection, and every baked good is brought to golden-brown deliciousness. We take pride in serving top-quality products that not only taste amazing but also reflect the care and dedication we put into every step of the process. From our hands to your table, we guarantee that each item is crafted with love and expertise, making every bite a truly unforgettable experience. Let us serve you the best of our bakery creations.
Bakery Production Line
Application
The style and type of bread dictate the dough system to use as well as the processing conditions during mixing, makeup, and baking. A baker would not like to produce ciabatta with a close crumb structure, or to produce a loaf of white pan bread with an open crumb structure and texture like a ciabatta.
All steps in bread processing are important for a successful operation, but most bakers would agree that the three truly vital process steps are mixing, fermentation and baking. They are commonly described as the heart and cornerstone of breadmaking operations and can also determine the finished product characteristics, both internally and externally.
Mixing
The objective is the blending and hydration of dry ingredients, air incorporation, and gluten development for optimum dough handling properties. Variables to monitor and control include mixing time, energy input, dough temperature:
Mixing time: a function of flour strength, its protein, damaged starch and non-starch polysaccharides, and bran particle content. Other factors include mixer speed, mixing arm design, dough size in relation to mixer capacity, adequacy of refrigeration system (dough temperature), and delayed sugar/fat/salt addition.
Mixing equipment: vertical (planetary), spiral (open and closed for vacuum mixing), horizontal, continuous (open and closed).
Process specifications: 9–15 minutes at high speed in horizontal mixers. Final dough temperature should be 76–82°F (25–28°C).
Fermentation
The objective is yeast growth, production of CO2, ethanol, and organic acids, development of flavors and aromas, and modification of dough handling properties. Variables to monitor and control include fermentation time, temperature, titratable acidity (TTA), pH, and microbial count:
Fermentation time: controlled by the temperature of dough, sponge, starter or pre-ferment, hydration level (free water), pH, osmotic pressure, yeast food (amino acids, minerals, fermentable sugars) and yeast level (or lactic acid bacteria count).
Fermentation equipment: troughs in the fermentation room, closed tanks, open tanks, benches.
Process specifications: 1–20 hours (at room conditions), depending on the dough system used. The temperature in fermentation rooms is typically set between 75–85°F (24–29°C) with relative humidity (RH) of 60–80%.2
Makeup
The makeup stage mainly encompasses four operations:
Dividing
Rounding
Intermediate proofing
Sheeting and moulding
The divider cuts the bulk dough into single pieces of proper weight (with as little stress exerted on the dough as possible) so that these can be rounded and rested prior to taking their final shape. The divider must process the entire dough load quickly to prevent excessive gassing that creates scaling errors.
The sheeter and molder encompass the sheeting stage, curling chain, pressure board, and guide bars. These influence the gas bubble structure, shape, and length of the dough piece to place in the pan. The molder should be adjusted to achieve the desired shape with a minimum amount of pressure and stress on the dough to avoid damaging the cell structure obtained during mixing and fermentation.
Baking
The objective is to convert raw dough into bread, the set structure of the product, crust, and crumb formation, kill-step, and shelf-life extension. Variables to monitor and control include temperature, and time (governed in continuous ovens by conveying speed). Other relevant variables include heat flux (burners), humidity (dampers), and air velocity or flow.
Baking time: controlled by oven temperature, conveying speed, initial (proofed dough) and final product temperature, heating pattern, bake loss, product load, and formulation.
Baking equipment: direct-fired oven, indirect-fired oven, electric oven, rack oven, reel oven, conveyorized, tunnel, hybrid, and impingement oven.
Process specifications: 10–20 minutes at 400–420°F (204–216°C) (heating pattern in different ovens must be equivalent for comparable results).
Frequently Asked Questions about professional kitchen supplies
The buyers of rotating rack convection oven come from many businesses and nations around the world. Before they begin working with the manufacturers, some of them may reside thousands of miles away from China and have no knowledge of the Chinese market.
To draw in more users and consumers, industry innovators are continually developing its qualities for a larger range of application scenarios. Additionally, it can be customized for clients and has a reasonable design, all of which help grow the customer base and loyalty.
Regarding the attributes and functionality of the rotating rack convection oven, it is a kind of product that will always be in vogue and offer consumers limitless benefits. It can be a long-lasting friend for people because it is constructed from high-quality raw materials and has a lengthy lifespan.
In essence, a long-standing rotating rack convection oven organization runs on rational and scientific management techniques that were developed by smart and exceptional leaders. The leadership and organizational structures both guarantee that the business will offer competent and high-quality customer service.
Guangzhou Shinelong Kitchen Equipment Co., Ltd. always considers communicating through phone calls or video chat the most time-saving yet convenient way, so we welcome your call for asking for the detailed factory address. Or we've displayed our e-mail address on the website, you are free to write an E-mail to us about the factory address.
Regarding the attributes and functionality of the rotating rack convection oven, it is a kind of product that will always be in vogue and offer consumers limitless benefits. It can be a long-lasting friend for people because it is constructed from high-quality raw materials and has a lengthy lifespan.
Since Shinelong was established in Guangzhou in 2008, we have made great strides in the fields of commercial kitchen planning and kitchen equipment manufacturing.
