Purcell Service Commercial Oven Equipment serving Urbana, Illinois and surrounding areas
COMMERCIAL OVEN EQUIPMENT
Purcell Service can help with all your kitchen commercial beverage equipment repair and maintenance requirements. We offer affordable service options and trained professionals to repair and maintain your beverage equipment throughout Central Illinois. Big or small, you can count on the Purcell Service team to get the repairs done right the first time…every time.
Baking requires a heat source, most often an oven, in which to heat baked goods. Different types of products require different baking situations. Some buildings will not allow large commercial ovens without a ventilation hood or other requirements. Be sure to check your local fire and health codes before buying and installing equipment.
Convection Oven
Bread loaves and individual cakes often have the best results when baked in convection oven. These ovens are probably the most common and often the most affordable, and they use internal fans to circulate hot air for even baking. Electric ovens do not always require a ventilation hood, but gas ovens just about always do.
Rack Oven
Many large-scale bread or cookie bakeries might require a tall rack oven, in which several racks of goods can be rolled inside and baked all at once. These are ideal for production bakeries in which volume is important and a convection oven cannot bake enough cakes, cookies, or breads at once.
Stone Deck Oven
Many bakers want to perform their craft according to Old-World techniques and traditions. Stone deck ovens, also called hearth deck ovens, offer modern heat distribution with an artisan result. The stone slabs heat the dough, giving the thick and crispy crust but soft inside. They usually require very little maintenance due to the lack of moving parts, contrary to a convection oven. They use stone decks to One oven can have up to four independent oven chambers for baking different items at once.
Revolution Oven
A revolution oven, also called a revolving oven, is a large commercial bakery oven with a unique design. The trays inside revolve while baking, providing the capacity to bake a variety of products at the same time. Some of the ovens offer the option of stone shelving for the same effect as a stone deck oven. These ovens can hold to up 32 pans. The panoramic window allows the bakers and their operators to peek inside during the baking process.
Purcell Service understands that a commercial bakery cannot afford to have long downtimes, which can cause them to lose customers, which is why we provide quick onsite repair, and maintenance for many brands.
Call Purcell Service today at 217-352-7500, or click here to book and Appointment. We look forward to serving you.
Baking requires a heat source, most often an oven, in which to heat baked goods. Different types of products require different baking situations. Some buildings will not allow large commercial ovens without a ventilation hood or other requirements. Be sure to check your local fire and health codes before buying and installing equipment.
Convection Oven
Bread loaves and individual cakes often have the best results when baked in convection oven. These ovens are probably the most common and often the most affordable, and they use internal fans to circulate hot air for even baking. Electric ovens do not always require a ventilation hood, but gas ovens just about always do.
Rack Oven
Many large-scale bread or cookie bakeries might require a tall rack oven, in which several racks of goods can be rolled inside and baked all at once. These are ideal for production bakeries in which volume is important and a convection oven cannot bake enough cakes, cookies, or breads at once.
Stone Deck Oven
Many bakers want to perform their craft according to Old-World techniques and traditions. Stone deck ovens, also called hearth deck ovens, offer modern heat distribution with an artisan result. The stone slabs heat the dough, giving the thick and crispy crust but soft inside. They usually require very little maintenance due to the lack of moving parts, contrary to a convection oven. They use stone decks to One oven can have up to four independent oven chambers for baking different items at once.
Revolution Oven
A revolution oven, also called a revolving oven, is a large commercial bakery oven with a unique design. The trays inside revolve while baking, providing the capacity to bake a variety of products at the same time. Some of the ovens offer the option of stone shelving for the same effect as a stone deck oven. These ovens can hold to up 32 pans. The panoramic window allows the bakers and their operators to peek inside during the baking process.
Purcell Service understands that a commercial bakery cannot afford to have long downtimes, which can cause them to lose customers, which is why we provide quick onsite repair, and maintenance for many brands.
Call Purcell Service today at 217-352-7500, or click here to book and Appointment. We look forward to serving you.