Baking Oven
Many industrial ovens are used for baking large amounts of food. Used mostly within the restaurant and food processing industries, baking ovens are powered by gas, electric, convection or conduction. They are similar in design to kilns, which are used to make pottery and ceramic products, but are much lower in temperature. The heat generally comes from below, and the closed circulation system has a slight vacuum so the gasses don't enter the baking area. All ovens are insulated, often with about 10 inches of material like mineral wool. Baking ovens commonly have observation windows on their front doors and sometimes have multiple heating chambers. Many are specifically designed for certain types of food like pizza or candy.
Three main types of industrial baking ovens are available today-batch, walk-in and conveyor. Each are designed very differently and dry, cure or bake food through diverse heating processes. The batch oven is very common. It is used to hold many of the same food products and is practical when they are baked in large quantities. This type of oven has a shelving or rack system to hold many trays of the food. Walk-in ovens are very large and are big enough for a person to walk in or a truck to back into. Most of these are designed to hold wheeled racks. Finally, conveyor ovens are set up like a factory line with a slow-moving belt that moves trays of food through a heating system. The most important thing to keep in mind when selecting a baking oven is space-the right amount of room is necessary for all industrial baking needs.