Bakery & Patisserie oven

BAKERY AND
PATISSERIE
SASIKUMAR NATARAJAN
Harilini.com

BAKERY
A bakery is an establishment that produces and
sells flour-based food baked in an oven such as
bread, cookies, cakes, pastries, and pies.
Bakery products, which include bread, rolls,
cookies, pies, pastries, and muffins, are usually
prepared from flour or meal derived from some
form of grain. Bread,
SASIKUMAR NATARAJAN - EDUCATIONALIST
& HOSPITALITY TRAINER

Patisserie
• Patisserie is the place where cakes and
pastries were sold.
• In Italy, France, and Belgium,
the pâtissier is a pastry chef
• Sweet & chocolates are considered as
confectionery. Sugar will act as a major
ingredients

LARGE BAKERY EQUIPMENT
OVEN
An oven is a thermally insulated chamber used for
the heating, baking, or drying of a substance, and
most commonly used for cooking

CLASSIFICATION OF BAKERY EQUIPMENTS
BAKERY
EQUIPMENTS
OVEN
OTHER
HEARTING
EQUIPMENTS
MEASURING
TOOL
PREPARATORY
TOOL
MIXING TOOL CUTTING TOOL
BAKING PAN &
TOOL

TYPES OF OVEN
• Convection oven
• Rack oven
• Rotary/revolving/mechanical oven
• Deck or cabinet
• Microwave ovens
• Dutch oven

Convection oven
Convection oven
• Convection ovens contain fans that
circulate the air and distribute the heat
rapidly throughout the interior. The forced air
makes foods cook more quickly at lower
temperatures. Because the strong forced air
can distort the shape of items made with
batters and soft doughs, and because the air
may be strong enough to blow baking
parchment off sheet pans, convection ovens
are not as versatile for the baker as the other
kinds of ovens discussed here.

Rack oven
RACK OVEN
A rack oven is a large oven into which entire
racks full of sheet pans can be wheeled for
baking. Normal baker‘s racks may hold from 8 to
24 full size sheet pans, but racks made specifically
to go into rack ovens usually hold about 15 to 20
pans. Rack ovens hold one to four of these racks
at once. These ovens are also equipped with
steam injectors. Although this usage is not strictly
correct, sometimes you may hear the term rack
oven used for conventional ovens such as those
found in restaurant ranges because the pans are
placed on racks rather than directly on the
bottom as for deck ovens.

Rotary/revolving/mechanical oven
Rotary/revolving/mechanical oven –
In a mechanical oven, the food is in motion
while it bakes. The most common type is a
revolving oven, in which the mechanism is like
that of a Ferris wheel. This mechanical action
eliminates the problem of hot spots or uneven
baking because the mechanism rotates the
foods throughout the oven. Because of their
size, they are especially useful in high volume
operations. Revolving ovens can also be
equipped with steam injectors.

Deck or cabinet
Deck or cabinet-
Deck ovens are so called because the items to be baked—either on
sheet pans or, in the case of some breads, freestanding—are placed
directly on the bottom, or deck, of the Breads baked directly on the
floor of the ovens and not in pans are often called hearth breads, so
another name for these ovens is hearth ovens. Deck ovens for baking
bread are equipped with steam injectors. Wood-fired brick ovens are
similar in function to deck ovens in that items are baked directly on
the oven floor. These ovens are used in some operations that
produce artisan breads, as well as in some restaurants that serves
pizzas and similar items. The heat is generated by a wood fire built
inside the oven. This fire heats the thick brick floor and walls, which
retain the heat enough to bake foods. Gas-fired brick ovens are
similar, but the heat is more easily controlled oven. There are no
racks for holding pans in deck ovens. Deck ovens are also called stack
ovens because several may be stacked on top of one another.SASIKUMAR NATARAJAN - EDUCATIONALIST

Microwave ovens
Microwave ovens-
It is a kitchen appliance that heats and cooks food by
exposing it to microwave radiation in the
electromagnetic spectrum. The radiation generated
by the oven penetrates partway into the food, where
it agitates the molecules of water. The friction this
agitation causes creates heat, which cooks the food.

Dutch oven
Dutch oven
Dutch oven is a thick-walled (usually
cast iron) cooking pot with a light –
fitting lid. It has been used as
cooking vessels for hundreds of
years. They are called ―casserole
dishes‖ in English speaking countries
other than the USA, and cocottes in
French. They are similar to both the
Japanese tetsunabe and the Sac, as
traditional Balkan cast-iron oven.

OTHER HEATING EQUIPMENTS
• Bread toaster- electrical
equipment to toast bread slices. It
may be manually, popover or roller.
• Double boilers- A double boiler is
a kitchen tool used for applying
gentle heat on the stovetop, for
delicate tasks like making hollandaise
sauce, melting chocolate, or
preparing custards.
• Gas range- a single burner
domestic gas range fitted with
mushroom type burner is ideal for
bakery.

OTHER HEATING EQUIPMENTS
• Blow torch/gun- or blow lamp is
a fuel-burning tool used for applying
flame and heat to various
applications, usually metalworking
mostly gas-fuelled and is used for
gratinating custards and pies. Heat
gun- is an electrically operated device
used to emit a stream of hot air,
especially used in icing and
decoration.
• Induction heaters- used for
melting and cooking.

THANKYOU
THANK YOU
SASIKUMAR NATARAJAN
EDUCATIONALIST & HOSPITALITY TRAINER

Bakery & Patisserie oven

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