Banner-Day Bakery Solutions

Operating Performance

As we listen to bakers, they regularly express challenges and concerns with their oven performance. Frequently, in conjunction with direct fired gas ovens, a topic of concern is combustion air flow, the impact it has on zone temperature and heat control and its impact on the quality of the bake. 

In this article, we will share our understanding of the importance and implications of air pressure for oven operation and the relationship of air pressure and air flow throughout the bakery. A proper understanding and evaluation of air pressure and flow throughout the bakery is critical. 

As was discussed in Part 1, there are any number of ways to look at a bakery oven and its performance; however, for the most part all of the elements impact the essential heat conditions from input to output for the baker's oven. What's important, and how the elements come together, is in heat management. 

There are any number of ways to look at a bakery oven and its performance; however, for the most part all of the elements impact the essential heat conditions from input to output for the baker’s oven. What’s important, and how the elements come together, is in heat management.