Compentency-Based Different Types of oven.pdf
- 1. CBLM Bread and Pastry Production NCII “Prepare and Produce Bakery Products ” Date Developed: December 2023 Date Revised: April 30, 2025 Document No. BPPNCII - 001 Issued by: ICT-Buug Developed by: JESIEBEL A. SOLANO OVENS Ovens are the workhorses of the bakery and pastry shop and are essential for producing the bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air. Several kinds of ovens are used in baking. 1. Deck Oven-it consists of two to four wide, flat decks stacked one above another, through single deck. The food is placed directly on the floor of a deck oven rather than on a wire rack as done in a conventional oven. 2. Conventional oven-an oven located below a range top. The heat source is located at bottom, underneath the floor of the oven, and the heat is conducted through the floor. The food is placed on wire racks that may be set at different heights within the oven. 3. Convection Oven-it contains fan that circulate the air and distribute the heat rapidly throughout the interior. The strong forced air can distort the shape of the products made with batter and soft dough. 4. Steam- Injection Oven-has vent steam into the oven as bread and rolls bake. The steam helps to develop the crust and ensures that yeast-raised breads stay moist long enough to expand properly during baking. 5. Combi – Oven-This oven combines the advantages of steaming and convection. They can be used in steam mode, hot-air convection mode or heat/steam mode.