The basis of the baking business is ovens for mini bakeries; the quality and volume of products depends on their capabilities, which is associated with the return on investment of the ruble.

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Types of ovens for mini-bakeries

Let's look at the most popular types of roasters:

1. Convection ovens are multifunctional, adapted to bake traditionally shaped loaves, loaves and various types of pies. This equipment is compact, easy to set up and maintain.
2. Rotary - fully automated. This is a category of professional equipment - they are quite impressive in size, the baking trays are placed on hooks. During the technological process, rotation occurs, which creates uniform baking of the products. These ovens allow you to cook stuffed products.
3. Tiered - these roasters are characterized by the fact that they have baking sheets placed one above the other.

Models

Professional bakers prefer mini-bakery ovens made in Germany, which allow them to bake high-quality bread. But the high price affects the payback of the equipment, and customers buy units from Russian manufacturers.

PC 10

Convection - PC 10, price 260,000 rub. used for a small batch of products - up to 53 kg/hour, with a product weight of 0.7 kg:

• Forced convection with the inclusion of electric heaters at a set time, in the temperature range from 30 to 290 degrees.
• Manual humidification mode, automatic steam humidification according to a programmed cycle.
• The function of warming up the chamber with the installation of a temperature 30 degrees higher than the operating temperature during warming up.
• The low price and trouble-free operation of the equipment provide a good return on the invested ruble with minimal operating costs.
• Power: 16 kW.
• Overall dimensions (DxWxH): 960x950x1300 mm.
• Weight: 165 kg.

The advantage of this unit is that it can be installed on a proofing cabinet.

Minus: no rotating mechanism.

Miwe econo EU 8.0604

Convection - Miwe econo EU 8.0604 price 1,250,000 rubles, allows you to bake various types of baked goods:

• Made of high quality steel and combined with a proofing chamber.
• Availability of steam humidification device. The fan's rotation speed can be adjusted.
• Easy clean option available.
• Baking for 5 cycles, control of 99 programs on the electronic panel.
• Power: 14 kW.
• Dimensions with proofing chamber (DxWxH): 900 x 850 x 1816 mm.
• Weight: 230 kg.

Plus: German quality, combination with a proofing chamber, USB interface for transferring baking programs

Disadvantage: range of prices and modifications.

KEP-10P

Convection - KEP-10P made in Russia. The manufacturer offers at a price of 155,000 rubles:

• Electronic control.
• The thermostat protects against overheating, there is a backlight.
• Injection steam humidifier, timer.
• Three fans - 200mm, rotate in both directions.
• Product output for baked goods: 10 – 15 kg.
• Power: 15.5 kW.
• Dimensions (DxWxH): 930 x 865 x 1140 mm.
• Weight: 120 kg.

Plus: reliable equipment.

Cons: Requires daily care.

Tecnoeka EKF 1064 UD

Convection - Tecnoeka EKF 1064 UD made in Italy. The price fluctuates around 190,000 rubles:

• This equipment is assembled using advanced technologies and meets labor safety requirements.
• It has three fans with the ability to switch the direction of rotation.
• Internal light, forced ventilation, protecting electrical components from overheating.
• Door with double heat-resistant glass, door opening sensor.
• Productivity: 10 – 22 kg per baked goods.
• Power: 16 kW.
• Dimensions (DxWxH): 930 x 935 x 1150 mm.
• Weight: 130 kg.

Advantages: reliability and ease of use, increased thermal insulation.

Disadvantage: mechanical control, high price.

Tecnoeka EKF 1064 UD

APACH AD44MH ECO

Italian convection electric mini equipment APACH AD44MH ECO is asking for 36,500 Russian rubles:

• Electromechanical control panel.
• Internal lighting, door with double tempered glass.
• Equipped with manual steam injection.
• There is a thermostat and timer.
• Four levels, baking trays 450 x 340 mm.
• Power: 2.85 kW.
• Size (DxWxH): 560x595x580 mm.
• Weight: 62 kg.

Plus: for the price, temperature range 0 – 285 degrees.

Minus: small volume, single speed fan.

APACH AD44MH ECO

Monsoon-rotor 33

Equipment for mini-bakeries “Monsoon-rotor” 33. The manufacturer estimates it from 427,000 in Russian currency. A ruble spent on this equipment pays for itself faster than on imported equipment:

• It has a color touch panel and an automatic control system for over 100 cooking programs.
• Injection steam humidification, steam removal and good ventilation give the final product a marketable appearance to baked goods.
• Visually shows the time report in forward and reverse directions.
• The large display provides good information about errors, operating modes, and operations performed.
• It is possible to adjust programs in real time.
• The rack can rotate in both directions.
• Productivity: 10 – 35 kg per baked goods, with power: 23.5 kW.
• Overall dimensions: 1120x1345x1489 mm, weight – 320 kg.

Pros: 1.5 liters of water consumption per working cycle, the ability to be equipped with a proofing cabinet.

Cons: performance.

Monsoon-rotor 33

Wachtel Comet 075.4

German rotary equipment brand Wachtel Comet 075.4:

• Cost: depending on the exchange rate € - 2,500,000 rubles. but, it allows you to save up to 30% of electricity.
• Ceramic coating for baking area.
• Infrared radiation, the immediate penetration of which into the inside of the workpiece accelerates the baking process.
• Power: 28 kW.
• Productivity: 30 – 70 kg/hour.
• Dimensions (DxWxH): 1250 x 1360 x 2420 mm.
• Weight: 1200 kg.

The positive side: quality and reliability, trolley for 20 baking sheets, fully welded baking chamber.

Minus: the price of the stove and service at the dealer.

Wachtel Comet 075.4

Danler BV-12

Gas rotational convection equipment Danler BV-12, price starts from 520,000 rubles:

• Productivity 50 kg/hour.
• During baking mode, the oven platform rotates.
• Steam humidification can be switched off during operation.
• When the door is opened, the fan on the visor automatically turns on.
• Function of blowing out the baking chamber when the door is open.
• There is a light and sound alarm.
• Power consumption: 36 kW.
• Dimensions (W x D x H): 1460x1780x1700 mm. Unit weight: 1300 kg.

Plus: price with excellent quality, gas is cheaper than electricity.

Disadvantage: heavy weight of the structure.

BAKE OFF ROTORBAKE T5

Rotational-convection gas unit BAKE OFF ROTORBAKE T5, cost - from 1,090,000 rubles:

• Productivity: no more than 70 kg per baked goods.
• It has a digital panel with the function of saving up to 80 baking programs.
• Equipped with a steam humidifier.
• The fan can operate at five speeds.
• Highly efficient gas burners FBR Gas X1CE-F, capable of operating smoothly in all power ranges.
• Power (electric): 1 kW, gas power 34.89 kW.
• Dimensions (DxWxH): 1150 x 1390 x 2320 mm.
• Weight: 800 kg.

Pros: gas - for efficiency plus, availability of service, can be equipped with a lift for loading and unloading products.

Cons: high price.

BAKE OFF ROTORBAKE T5

HPE-500/3

KhPE-500/3 - a modular hearth unit will be produced by the Voskhod company in Saratov:

• The price range starts at 43,900 rubles.
• Energy consumption 19.2 kilowatts per hour.
• Productivity, pcs/baked goods: loaf – 42, tin bread – 72.
• Separate temperature control in each chamber.
• Separate temperature adjustment of the upper and lower heating elements.
• High baking chambers – the ability to make tin bread.
• Dimensions (DxWxH): 1160x1050x1625 mm.
• Weight: 370 kg.

Pros: simplicity of design, ability to arrange tiers, baking in two tiers in the chamber.

Cons: lack of electronic display with programming function

Optional equipment

The basis of baking production is the oven, but additional equipment is needed for a mini-bakery:

1. Proofing cabinets,
2. Industrial refrigerators,
3. Dough mixers,
4. Dough sheeting machinery,
5. Cutting tables, baking pans will be required,
6. Racks of finished products,
7. Related items for the technological process.

Proofers in mini-bakeries are used before baking bread. The need for this process of controlled fermentation of dough pieces is determined by production technology, increasing its volume. At air temperatures from 30 to 60°C and humidity from 70 to 95%, the products are saturated with carbon dioxide, making them airy.

Conclusion

on the sales market, to create your own bakery, you can buy equipment from the manufacturer for rubles. Price and quality that will meet the needs of both a wealthy businessman and a novice entrepreneur.

A mini-bakery is a very interesting and exciting type of business which, due to the high population demand for bread and bakery products, is very profitable.

The highest profitability occurs when you bake a lot of different products, and do not bake only bread.

What equipment do we need?

Basic set of equipment for a mini bakery:

• The most important thing is ovens for mini-bakeries;
• dough mixing machine;
• boring cabinet;
• table for cutting dough;
• baking trolley;
• flour sifter;
• dough sheeter

This is the main equipment for a full cycle of work.

The oven is the most expensive piece of equipment for a bakery and its cost varies greatly, depending on performance, quality and brand.

In general, prices vary greatly. There are different types of ovens, but the most popular for mini bakeries for baking bread are rotary and deck ovens.

Ovens for mini bakeries

The most well-known brands of equipment for mini-bakeries are German brands, for example Miwe, Winkler, WernerPfleiderer. French manufacturers of equipment for mini-bakeries have a very good reputation.

Domestic stoves are much cheaper than, for example, German brands, but the quality is certainly lower. Bread makers producing 1.5 tons of product per day cost from 600 thousand rubles, and German ones cost about 30 thousand euros, but they will serve for a long time and produce products of the highest quality.

Although there are very small ovens that produce a small volume of products, they can be bought for 500-2000 dollars.

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Today, old car tires are recycled, for example, into fuel. The page http://buisiness-oborudovanie.com/dlya-pererabotki-musora/oborudovanie-dlya-pererabotki-shin/ talks about tire recycling plants.

Other equipment for mini bakeries

Approximate prices and characteristics for other equipment:

Dough mixing machine, used for kneading dough, from $400 and up.

A boring cabinet, which is needed to ensure that the dough is kept in it at a certain percentage of humidity and temperature.

This is done to improve the characteristics of the dough and loosen it due to the release of carbon dioxide. The dough, in simple terms, is suitable (costs 40 thousand rubles and more depending on the brand).

Dough sheeter MRT-60M

A table for cutting dough, needed for cutting already rolled dough into pieces of various shapes, from 40 thousand rubles, a baking cart - bread is placed on it in tiers in the oven, usually there are 15-18 tiers, costs about 12 thousand rubles.

A flour sifter, used for thoroughly loosening, sifting and removing foreign particles from flour, bakery products, so they turn out more fluffy and tasty, costs about 15 thousand rubles. The dough sheeter is used for precise, constant uniform rolling of dough (20-30 thousand rubles).

If you have the means, you can additionally purchase a dough molding machine for forming dough pieces (about 30-60 thousand rubles), a rounder - quickly and accurately cuts the dough and rounds it into shapes (from 100 thousand rubles), various trays, baking sheets, molds, scales.

The cost of equipment for a full cycle of work is much higher than the cost of equipment for an incomplete cycle. If the baking cycle is incomplete, kneading of the dough is eliminated. Therefore, the cost is several times lower. With an incomplete cycle, you will only need a bread maker, a freezer (about 15 thousand rubles) and a display case for goods (about 30 thousand rubles).

You can buy all equipment not only new, but also used, in order to optimize costs, but of course it’s worth looking at the expiration date and condition of the used equipment.

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Production technology in a confectionery mini bakery

For production you will need raw materials: this is, of course, flour, yeast, as well as sugar, salt, vegetable oil, margarine, various additives and flavorings.

The main aspect that you should keep in mind is that flour is a product with a very short shelf life and should always be purchased in small quantities for baking.

Therefore, you need to look for suppliers that meet these criteria.

The workflow goes like this. The most important person on whom the quality of your products and, accordingly, profit will depend is the technologist.

Therefore, approach the choice of technologist responsibly. You will also need a salesperson-cashier, a cleaner, and a baker.

Depending on the size of production, the number of people may increase. You will also need an accountant or you can use outsourcing services if your volumes are small and it is expensive to keep a person in a separate position.

Video about mini bakery equipment

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Bread oven for mini-bakery

This construction story is perhaps about my most interesting stove.

Since wood-burning ovens are not very popular among stove makers in our country, we had to rely on the experience of stove makers in Europe, the USA and Canada. There are bread makers of various designs. On some sites I saw pictures of muscular giants with a bottom size as much as 4 square meters. meters. In the photo in other bakeries, light, crisp ovens with a hearth of 1 m2. with minimal insulation and wall thicknesses not exceeding 7-9 cm. It turned out that there is a certain relationship between the size of the hearth and the thickness of the walls. So, when increasing the size of the hearth, it is necessary to thicken the walls, the arch and the thickness of the hearth.

It all started with a meeting on the spot, in the future mini-bakery. Around me are bare walls and an ideological customer. The task at first seemed insoluble to me. The ceiling was made of hollow slabs with a maximum load of no more than 400 kg/m2. But it was necessary to install two medium-sized baking ovens. But the weight of such a furnace can exceed ten tons. The idea of ​​how to complete this project did not immediately occur to me. I thought: “What if we put the stoves on a rigidly welded metal truss, and support the edges of the structure on load-bearing support beams in the basement?” And - bingo!!! The customer liked the crazy idea. The brainstorming and creation of the project began. You can see the first sketches that started it all. Further construction of the furnace was spontaneous and was invented on the fly. But this had its own highlight. My friend and I enjoyed this kind of work. And the most important thing is that we received a wealth of experience, which was more valuable to us than payment for our labor.

The base of the baking oven is a metal truss

The metal frame was welded from a 50*50 angle, the lower support was tied to the upper one at an angle of 45*. The supports were fastened together with a 40*40 corner. The weight of the structure is about 400 kg. The design principle was seen on the load-bearing elements of pedestrian bridges over the Moscow Ring Road, railway bridges on the Internet and floors of shopping centers

The oven is traditionally made of brick. In large structures, sometimes solid masonry is replaced with blocks. We decided to make the entire support of the crucible from metal. It turned out much easier this way. And weight was important to us much more than the economic component. Moreover, it turned out to be very technologically advanced. In the future I will also use this principle.

The legs are made of 80*80 pipe.

On top is a frame made from a 50*50 corner. But in the future I will use 63*63. This turns out to be more convenient, since the support pipe with flat slate on top then fits flush with the shelf of the corner.

Hearth insulation

The furnace furnace is insulated from all sides, including from below. To insulate the hearth we use foam glass. This material is inert and resistant to high temperatures, but not fire resistant. Two rows of bricks are laid on top of the foam glass.

The working hearth size is 1.4 x 1.4 m (2 m2) in each furnace. From one trench you can perform 3-4 plantings of 36 loaves. To ensure continuity of the process, while one oven bakes bread, the second is heated.

The furnaces of the furnaces are made of fireclay bricks from the Borovichi plant. The hearth, undercut and arch are made of sha-8, and the walls, to lighten the structure, are made of fireclay slabs sha-94. The side walls are almost not involved in baking, and the difference in thickness in this case is not very important. The main thing is to maintain equal thickness of the hearth and roof for uniform heating of the baked product. Otherwise, one side of the bread may burn while the other side is not yet baked. The hearth has two rows: the first leveling one, on which the frame is installed - an element required for baking ovens. Without it, such a stove cannot be assembled, since the shallow vault puts a lot of pressure on the side walls and, without a frame, will push them apart and the vault will collapse.

Tuck

The stove cover was found in a German stove and was made according to the model and likeness. However, now it seems to me that this knot is not fully thought out, and I would move the fold forward. This will solve several problems. Firstly, it will be possible to avoid smoke formation during the combustion process when opening the doors, and overheating of the doors.

Top view of the undercoat.

Bakery oven vaults and insulation

The vaults themselves are made with a small lifting boom. This allows for uniform heating over the entire area of ​​the furnace. The Germans use fireclay floor slabs to achieve this effect. This is simpler, more technologically advanced, but less reliable - the slabs tend to crack, because working hard. In the vault, all the bricks work in compression.

Insulation was carried out with phenol-free wool for food production. And to insulate the side walls and roof it takes about 3 m3. The minimum insulation thickness is 200 mm.

The last layer is foiled and glued with special foil tape.

The stove chimney is made of insulated stainless pipe and runs outside the building.

Cladding and design

The outer frame of the furnace was assembled from a metal profile 20*40, and sheathed with gypsum fiber board for further cladding. The cladding was made with antique Spanish clinker tiles.

Bakery oven doors are almost impossible to buy. There is a certain German company where you can buy a door for a bread machine, but its price will be comparable to other expenses for the oven. Therefore, the doors were made on site. The opening principle is similar to fireplace guillotine cassettes. Counterweights equal in weight to the weight of the door facilitate lifting and make it possible to fix the door in any position. Opening and closing can be done with one finger. Insulating the doors with vermiculite from the inside protects the ferrous metal from excessive thermal loads. During the heating of the baking oven, such doors, of course, heat up, but you can no longer get burned on them.

Immediately behind the doors there is an opening hatch for dumping ash into the box.

The doors have rivets and are made in style steam punk. In general, the stove is made in the style Loft, under the general concept of the future decoration of the bakery.

After the opening of the bakery, you will find the next post about delicious and healthy bread from our oven.

Subscribe and like. Mstislav Izotov was with you, see you soon).

30.05.2016

Do you have a desire to open a mini-bakery, but don’t know where to start? Then this article is for you!

Today on the Internet you can find many recommendations for step-by-step organization of a bakery business. However, the vast majority of them (in our opinion) absolutely do not correspond to the realities of modern life. Therefore, in this article the reader will not see the usual, standard instructions and parting words.

We will show you an effective, proven way to open a mini-bakery at home, which will bring real profit after just a few months.

First steps

Almost all “professionals” advise starting your business by registering and finding premises for a bakery. Forget about it. In the best case, your bakery will pay for itself in at least six months; in the worst case, you will go broke.

Strange as it may sound, you should start a baking business by looking for outlets for selling finished products. If you manage to find and “stake out” a place with good traffic, you have already done half the work. Such retail outlets may be the following:

• Passage place in the market. It is advisable that it be located near the exit.
• Place (2x2 m) in a grocery store. It is better that the grocery store is not large (paying less rent), but located in a walk-through area.
• Point(s) in municipal institutions and factories.

After you have agreed on a lease with the management of the enterprise or institution, you can begin organizing bakery production.

Where to begin?

“Make your own business plan” is what is today on the first lines of step-by-step instructions in recommendation articles on Internet sites. We recommend another method: learn how to bake the entire range of intended products at home.

And don’t rush to purchase equipment. For these purposes, a regular oven is sufficient. Having learned to quickly and correctly perform all cooking procedures using household appliances, you will be able to control the entire production process when you purchase professional equipment.

The range of bakery products that you need to be able to produce must include at least three types of products:

• Common products: rolls, loaves, bread.
• Sweets: cakes, pies with sweet filling.
• Original products: pizza, pie and other products with meat (fish, mushroom) filling.

Later, in the process of selling the goods, you must decide in what volume to produce each of the products.

Manufacturing process

The organization of the production process of a mini-bakery consists of three phases: preparing the premises, purchasing and setting up equipment, searching (or training) for personnel.

Preparing the premises

First of all, to open a bakery you need a suitable premises. The best option is a private house or the first floor of a multi-story building. To organize a mini-bakery at home, you need about 40 m2 of free space. If the kitchen area is not enough, then you will have to additionally equip the adjacent room.

There are a number of requirements that must be observed when arranging a production facility:

• Waterproof floor. The walls are tiled or painted.
• Hot and cold water supply.
• Availability of ventilation and/or air conditioning systems.
• Utility room for storing raw materials.
• Equipped fire extinguishing system (fire extinguisher).

In this case, all hygiene and sanitation requirements must be observed. It is better to do this right away, since in the future (after registration) you will be visited by various inspection authorities.

Equipment

At the initial stage, you will not need the entire set of baking equipment. The most expensive appliance needed to produce baked goods will be the oven. The best option is a two-section unit. Depending on the brand and model, its cost varies from 25 to 40 thousand rubles. You need a two-chamber oven, since you will need to bake several types of products at the same time.

Other necessary equipment is: tables for cutting and shaping dough, cabinets for storing ingredients (dough, fillings) and finished products. If you have several small rooms, then the oven and baking cabinet are installed in the kitchen, and the rest of the equipment in another room. With the correct distribution of funds, the total cost of baking equipment, furniture and tools will cost 50-60 thousand rubles.

Staff

It is impossible to organize and develop a bakery business alone, even at the initial stage. At a minimum, you will need three assistants: a baker, a food processor and a salesperson. It is better to hire personnel with experience in this field of activity. However, if there are none or the employee asks for an exorbitant salary, you can train your friends in the baking business at the initial stage.

Price policy

For successful trading, it is necessary to correctly set prices for the goods being sold. Thus, the cost of bakery products for general use (rolls, loaves) should not exceed that established in stores and supermarkets. Setting higher prices for other products (cakes, pizza, pies) will help compensate for low sales profits.

Further development

Having established production and received your first profit, you can start registering your business. In the Russian Federation you will receive a certificate in three days. However, in the future you will have to go through other mandatory procedures.

It is not recommended to expand production earlier than six months later. During this time, the entrepreneur must accumulate (with proper business management) 300-400 thousand rubles. This money will be needed for the purchase of additional professional equipment (150-200 thousand rubles), rent and equipment of production premises, and the arena of new retail outlets.

The main conditions for the further development of the mini-bakery remain the same: search for sales points - expansion of production (equipment, personnel), increase in assortment - documentation of all innovations.

Good luck to all aspiring entrepreneurs in organizing this difficult but interesting business!

Section: Production

Bread baking oven

Content:

Furnace design

The design of the stove is based on the fireplace - bread oven scheme described by the Finnish author J. Keppo in the book Brick stoves and fireplaces: masonry (St. Petersburg: Alpha-mer Publishing. 2005). Design changes were made to this scheme based on the developments of Igor Kuznetsov: dry slots, a catalyst grille and an air duct system for supplying secondary air were made.

In addition, the massive fireplace tooth was removed from the Finnish design, instead of which we now have a catalyst grate in the hearth of the bread chamber.
The gas flow pattern in the furnace is as follows. Hot gases, rising upward during the combustion of wood, pass through the catalyst plates, enter the bread chamber and heat it. Further gases flow depending on the selected combustion mode. In the fireplace mode (with the rotary valve open), the gases go directly into the pipe, and when the rotary valve is closed, they are divided into two streams on the ceiling of the bread chamber and, through channels located on the sides of the oven, are lowered DOWN to the level of the second row. Here they gather in one ascending channel and rise up to the pipe.
Dry slots cut the firebox in the rear corners and, according to the concept of free movement of gases in the furnace, allow cold air that is not involved in the combustion process to go into the lower parts of the side descending channels, which increases the temperature in the firebox. In addition, thanks to this device, the furnace becomes truly slag-free, since the draft effect (blowing out the furnace with the valve not tightly closed) does not affect the hot gases in its upper part and it retains heat longer. Well. finally, these slots contribute to more uniform heating of the furnace, since through them some of the hot gases enter the side channels directly from the firebox and the temperature of the lower part of the furnace rises as a result.

The secondary air supply channels begin with holes in the ash chamber, pass between the bricks of the combustion chamber lining and end with holes in the upper part of the firebox under the combustion grate.

Brick selection

What type of stove will turn out largely depends on the source materials and, first of all, on the brick from which the stove will be built. Each type of brick has its own characteristics that must be taken into account and which should be known. The quantity of each grade of brick becomes clear from the order of the kiln and the total height of the chimney, taking into account the interfloor cutting, the “otter” and the distance from the chimney to the roof ridge. You need to buy bricks with some reserve for the battle (about 5-7%). I used 5 types of bricks in this kiln.
Lode bricks are produced in Lithuania by JSC LODE - the largest manufacturer of ceramic building materials in the Baltic countries. Products under this brand are distinguished by high quality, clear geometric shapes, and original colors. Therefore, I laid out the outer walls from it. At the same time, I used two types of red solid brick - rectangular and with a Rounded (R60) corner.

These bricks have features: the rectangular one has a barely noticeable bulge on the front edge, and the angular one has bulges on the curves
This has to be taken into account during laying. In addition, Lode bricks have chamfers on the edges of the front sides, as a result of which a regular seam (about 5 mm) seems much thicker, and the chamfer of the corner brick in its rounded part is slightly less than the longitudinal one.
Stoves made from this brick look great, but its high cost is often an argument in favor of a cheaper one - Vitebsk.
Vitebsk brick. I used red solid Vitebsk brick (often called stove brick) to lay the inside of the stove (chimneys and ash chamber). This brick is produced in Vitebsk by JSC Keramika in two workshops: workshop No. 1 and No. 2. The brick from the first workshop is marked in the form of tattoos and, according to my Moscow colleagues (as well as my own), is of higher quality than the brick from the second workshop. The latter is marked with a flat stamp indicating the workshop number

Vitebsk brick may have deviations from standard sizes of 2-3 mm. In order not to encounter uneven seams (both horizontal and vertical) during laying, it is better to adhere to the well-known rule: select a brick for each row in advance. It is not recommended to build a pipe higher than the roof from this brick - it has low frost resistance and after a few years the pipe begins to collapse.
Fireclay brick ShchA-8_or ShB 5; They are used, as a rule, for lining fireboxes, although quite often the entire stove or fireplace is made from it, using in some places or completely decorative treatment to resemble wild stone. Produced by several factories. When purchasing, you need to pay attention to the appearance; the brick must have sharp edges, appropriate markings and must not crumble.
There is also a sha-5 brick on sale, which is slightly smaller in size and less convenient to work with.

Pipe brick This is a semi-dry pressed ceramic red solid brick with 6 protrusions on one bed. It is produced at the Obolsky ceramic plant in the Republic of Belarus. It has an attractive appearance and strictly maintained dimensions, but is very hygroscopic. Before using this brick, it must be thoroughly soaked in water. One of the main advantages is a very smooth surface (and the back and front edges do not differ in quality and the surface of the chimneys turns out to be very smooth). In this regard, working with this brick is a pleasure. But it is not recommended to use it in hot places in the furnace and when building a pipe above the roof. This brick was used to build a pipe up to the roof near my stove.
Facing - red or yellow slotted ceramic bricks withstand low temperatures when wet. In addition, it is much lighter than other bricks, which is very important when lifting it onto the roof. I used it to lay pipes above the roof.

Furnace appliances

Installation of furnace appliances. I secured the cleaning and blower doors in the masonry using soft wire 01-1.2 mm. twisted in four (photo I). First I twisted wire 1 in half using a screwdriver with a hook attachment.

I did it this way: I bent the workpiece in the middle and at this point I hooked it to the hook on the screwdriver. A gloved assistant held the two opposite ends of the wire tightly, pulling them tight. and I turned on the screwdriver. The tension force adjusts the twist pitch. If there was no assistant, I usually made two more hooks and secured them in the wall or on some kind of support. The opposite ends of the wire were hooked and twisted.
I inserted the prepared twisted wire into the door mounting holes and twisted it in half again, but this time by hand. The door shelves were coated with a thin layer of masonry mortar and covered with a strip of basalt cardboard. The ends of the strip were connected at the bottom of the shelf. In this case, the strip does not spread to the sides. After this, I cut off the excess part of the wire, bent its end and secured it in a vertical seam with tension. If necessary, using a short nail driven into the seam closer to the door, I pulled the wire away from the edge of the bricks so that it lay entirely in the masonry.

I usually attach Finnish furnace doors with screws, but first fix them with wire. I do it like this. After aligning the door with the center of the front wall of the stove and the horizon with wire passed through the lower and upper side holes in the frame, I attach the door to the board, which is inserted at both ends into dry cracks located in the far corners of the combustion chamber. I select the length of the board so that the board can be easily removed at the end of the laying (photo 2,3).

In our case, at the customer’s insistence, I reinforced the door opening lintel with a 50x50 mm metal corner. placed on the back side of the slab bricks in level with the slab (photo 4). The corner was covered on all sides with basalt cardboard.
After the opening was lined and blocked, I finally secured the door with 26 mm screws with a key head, with preliminary drilling of holes for them in the bricks located along the side walls of the opening. I filled the holes with a small amount of masonry mortar, wrapped the screws themselves with asbestos thread and screwed them into the holes. To prevent the thread from flying off the screws, it was lightly coated with a solution.
An equally important and difficult moment is the installation of the bread chamber door and the rotary valve. Photo 5 clearly shows a board with a cross, to which the bread chamber door is temporarily attached using the same wire; the cross prevents the board from falling down. The transverse wire twist allows the door to be tightly pressed to the brickwork. The body of the rotary valve at the junction with the brick was carefully insulated with basalt cardboard.

I installed the rotary valve perpendicular to the side wall of the furnace and, according to the instructions, slightly at an angle, on the bricks prepared in advance. I cut a groove in the brick that secures the rod with the rotary handle. It is very important to adjust the location of the rod to the seam of the next row. This greatly simplifies the work.
Before installing the valve, I temporarily crushed the stem by slightly loosening the two screws that secure it. I measured the required length of the rod and cut it according to the dimensions of the stove. The rod passes through the masonry inside the tube. Before putting this tube on the rod, I wrapped it tightly with asbestos thread so that the tube was put on with force. The tube itself was also cut to size and wrapped with basalt cardboard. The rod passed through the valve body and fixed the rotary plate on it.
I secured the handle to the stem together with the decorative trim later using two screws. The body of the rotary valve in the places where it abuts the brick was carefully insulated with basalt cardboard. Photo 6 clearly shows the installed rotary valve.
Under the row of flue covers, I installed a retractable furnace valve, which is the main one (photo 7). It is securely hidden in a basalt coat to protect it from overheating when the stove is operating in fireplace mode.

Catalyst

Secondary air supply and catalyst grid. The secondary air supply channels and the carbonization grate are, as already mentioned, an important structural part of the stoves of the stove maker Igor Kuznetsov. My secondary air supply system starts with holes in the side walls of the blower chamber (photo 8). From these holes, air rises through 5mm gaps between the fireclay masonry of the firebox and additional bricks placed parallel to them on the edge (photo 9)
The air exits under the catalyst grate through centimeter-long slits in the fireclay bricks in the side walls of the combustion chamber (see photo 2).
When laying bricks above these passages, the main thing is not to block them with mortar. I didn’t succeed in trying to do this the first time, and I had to be smart. A thin sheet of aluminum foil caught my eye, from which I cut out plates somewhat wider than the air ducts, laid these plates over the slots, and carefully applied clay to the uncovered parts of the brick and pressed it down with the top bricks.
The catalyst is a system of thin plates made of fireclay bricks (with a cross-section of 20x40 mm and a length slightly wider than the outlet of the firebox). I installed the plates in grooves cut into the side bricks with rectangular inserts made of the same fireclay between them (photo 10).

When installing a catalyst grid, it is necessary to maintain the total area of ​​the holes between the plates - it must be no less than the cross-sectional area of ​​the chimney (in my case - 12x25 cm, that is, the area of ​​one brick).
Dry gap, photo 11 shows the rear corner of the furnace firebox, lined with fireclay bricks on edge. It can be seen that the bricks in the corner are not tied and a 3-centimeter so-called “dry gap” is left between them. Despite the additional work on its installation, in my furnaces, following the recommendations of Igor Kuznetsov, I make “dry” slots, both in combination with kztalieatornye gratings and separately, since experience shows that they increase the thermal characteristics of the furnace and significantly reduce the formation of soot in it chimneys.
Between two rows of fireclay bricks placed on edge, a narrow gap in the air duct is visible, originating in the blower chamber.
Covering openings. I most often close the fire door opening “into the lock” (photo 12,13). The main difficulty here is to fit the “lock” brick tightly to the adjacent bricks. When laying the lock and the next row, you should be careful, since if you press too hard, you can fall the bricks inside the opening. For greater stability, you can load the side bricks - put a brick on them “on the butt” or put another load. The jumper was made taking into account the curvature of the arch of the combustion door (photo 14).
The bread chamber was blocked in the same way as the firebox openings, that is, “into the lock” (photo 15). Photo 6 clearly shows the architecture of the floor masonry from the inside. A rotary valve is visible in the depths of the bread chamber.

Fireclay core

Reducing resistance to the movement of flue gases. For stable combustion in a furnace, it is necessary to round the corners in the path of the flue gases - this reduces the resistance to their movement. For example, on the ceiling of the bread chamber, for this purpose I installed gas distribution shaped bricks to remove gases into the side downward chimneys (photo 17). The width of the outlet holes (two holes on each side) is calculated in such a way that it is convenient to block them.
Fireclay core insulation. The fireclay core of the furnace experiences the greatest thermal loads during combustion. As a result, its thermal expansion is greater than the expansion of the remaining parts of the furnace. To prevent this from leading to the appearance of cracks in the furnace, the fireclay core must be separated from the outer masonry by a thermal gap or a layer of basalt cardboard.
The fireclay core overlap also needs to be isolated from the underlying masonry. To do this, I laid two layers of basalt cardboard on top (photo 18) and reinforcing mesh over the entire floor area, which I filled with masonry mortar, and on top I laid channels and corners that do not rest on the fireclay core (photo 19).

Iron in the furnace masonry should always be treated with extreme caution, well insulating it from direct contact with brick, otherwise cracks in the masonry cannot be avoided. Therefore, when laying the channels and corners, I carefully packed them in basalt cardboard, and, in addition, separated the channels from the chimney with bricks (fogo 20).
It must be said that the channels are used here in connection with the fact. that, according to the masonry conditions, it was necessary to move the pipe to the center of the furnace. If the pipe rested on the outer wall, then the corners would be enough to cover it. Exterior view of the stove. Periodically, at the end of the working day, I washed the stove and removed excess debris. It is more pleasant and safer to work in such conditions [photo 21].

Results

First results. Recently I inquired about how the stove I built behaved and was pleasantly pleased. During the period of operation, not a single crack appeared in the masonry. At the beginning of the fire, the catalyst grate is covered with a thin layer of soot, but then the soot burns out.

The brick oven first warms up in the upper part, but after 2-3 hours it becomes hot throughout the entire massif. In the bread chamber, like in a Russian oven, you can prepare crumbly porridge and baked milk with foam. Even after a day and a half, you can feel the heat emanating from the stove.

Photo of the building

Today we will talk about the Homemade Bread Oven and there will be a recipe, where to buy it, how much it costs and of course how to bake bread in the oven.

Let's start with the fact that since we are talking about the stove, there must be one and we will start with it!

Bread baking video

Buy: Homemade bread oven

It's not a fact that now

Bread oven

And of course, as with us without video...

How to choose an oven for baking bread

In fact, it’s like with color and there are no comrades, but if we talk about us. Toms considered Panasonic - because I am partial to this brand, and it has never disappointed me

The kit must include a book with recipes - and it should not consist of one piece of paper, as we looked at one... But at least 100 sheets.

Buy a bread machine

We bought this stove here. And by the way, there were excellent discounts, which I didn’t write a separate page about. But I described the situation a little when I bought it for myself.

Bread in the oven recipe

This will be our simple bread with yeast, the simplest. Anything you can think of with a minimum set of products.

1. Premium wheat flour 500 gr.

2. 2 tablespoons sunflower oil

3. A teaspoon of salt.

4. A teaspoon of yeast.

5. 300g. water.

How to bake bread in the oven

We have a recipe for bread, now the cooking process itself. Friends! We have already filmed the cooking process - all that remains is sorting, so we will not take many pictures to describe the process of making bread. Everything will be clearly shown in the video!

1. We take a container, it’s better to take it out for our stove, because it will be quite unpleasant when the flour crumbles inside and in general the flour stains everything, wherever it gets. And we add the flour first - I don’t know if there is any order for adding the ingredients, but that’s how we do it...

2. We make a large depression in the flour with the expectation that water will go there too and everything except yeast will go there.

3. To add yeast there is a special dispenser or in Russian: container.

And all we have to do is press the program according to which our delicious bread will be baked!

We see the size on the left - choose the middle “L”? On the right, choose the color of the crust - set it to medium too. Press the timer button, one press up – that’s 4 hours. Here in the photo we see that the process continues and now the bread is in the process of the podium at the very top of the board and there are 2 hours left.

When we were going to buy a “bread machine” We thought about it for a long time, but my mother’s anniversary was just approaching, and then we still had a village where we lived in the summer, and periodically there was no bread there and this was a problem!

Homemade bread oven- this is actually a way out! It’s a great thing and the coolest thing is that the price of the bread is half the price of the cheapest bread if you buy it in our store. It’s certainly stupid to save money like that, but the quality of the bread was not even close!

How to bake bread in the oven- it always seemed to me that this was such a complicated thing, but I loved to cook, until I returned to my parents, and the mistress would not allow me to manage in her kitchen... And when it came to some kind of contact with yeast - this is for me - like, something incomprehensible, I don’t know. Why did it happen like this!

Electric bread ovens– there are a huge number of varieties in any store and the prices are very reasonable and you can buy them without any problems!

Oven for baking bread at home– have we already talked about our stove? But we have another stove, which is also electric and also very cool, and it’s called -, which my mother decided to buy, also due to the impossibility of gas supply

Bread baking oven- and the two stoves listed above are very suitable for these purposes!

How much does a bread oven cost?– prices are generally very affordable! From 4 thousand to 20,000. And in fact, we are very glad that we decided to buy this stove.

Used for cooking bakery products of various assortment: rolls, loaves, pies, sweet dishes and even pizza.

Furnaces are ideal for optimizing performance large scale production and for home use.

Requirements for ovens for baking bread

Basic requirements for devices intended for baking:

• fire resistance;
• tightness;
• thermal insulation;
• mechanical strength;
• efficiency;
• hygiene;
• cooking speed products;
• ergonomics;
• aesthetics.

Types of baking ovens. Why is wood-burning preferable?

The range of devices is quite wide:

1. Deck bread maker. Used to make regular bread and other baked goods, most often from rye and wheat flour. Its design consists of several tiers to which heat is supplied.
2. Hearth. Used for making confectionery and yeast dough products. Most often found in restaurants or in manufacturing. The design feature is the presence of hearths on which the workpieces move, which ensures uniform baking.

Photo 1. Hearth modular bread oven series E from the manufacturer Salva. Equipped with three cameras.

1. Convection. It prepares not only traditional bread products, but also fish and meat. The device operates on the principle of convection. It is used for both industrial and household purposes. Quite easy to operate.
2. Tunnel. Widely used in large continuous production. Prepare cookies, buns, bread. Equipped with self-cleaning and oil supply systems.
3. Electric baking oven. It is the most cost-effective and economical. Designed for baking a huge range of products and preparing fish and meat dishes. Automatically maintains optimal baking temperature.
4. Rotary. Intended exclusively for confectionery products. The main types of dough for such designs are yeast, frozen and butter. The operating principle is based on rotational circulation of hot air.

Photo 2. The process of loading a batch of bread into a large rotary oven from the manufacturer ENKOMAK.

1. Wood-burning. Products in it are saturated with the aroma of firewood, which increases the cost of the finished product. The most economical, withstands the highest temperatures. Considered environmentally friendly. It runs on wood and has many advantages.

Advantages wood stoves:

• giving natural aroma smoke to the finished product;
• maintaining performance in the field in the absence of electricity;
• energy competitiveness.

At home, conventional electrical devices or wood-burning ones are most often used.

Photo 3. A wood-burning oven for baking bread can be installed in the yard; it is more mobile than an electric one.

Construction of a wood-burning stove

The wood stove must have chimney, which will ensure the removal of gases. Her power depends on size and power consumption. The fire affects the coating of the device itself, which transfers heat to the food.

Important! Convenient not only for creating baked goods, but also for heating premises.

Main elements of the device:

• a heating element;
• window;
• belt or conveyor for products;
• steam humidifier;
• chimney.

Fuel

Mainly wood, compressed pallets, fuel briquettes or peat. The advantage of firewood is its long-term heat retention, long-term support of the combustion process and environmental friendliness.

When choosing a wood stove you need to understand purpose of operation and appliances: industrial or home.

Take the economical and more compact version if you cook for family. It is unlikely that you need the amount of products that, for example, a tunnel oven produces.

Pay attention to kitchen area. Some devices take up a lot of space due to their size and the possibility of connecting a chimney.

Depending on the type of oven, it can cook not only bread, pizza, pies and pastries, but also first, second courses, fish or meat.

Useful video

A video showing how a master class on baking bread using a wood-burning oven takes place: from sourdough to the finished product.

Bread oven manufacturers

After becoming familiar with the types of furnaces, their capabilities and operation, they move on to choosing a manufacturer.

Market design developers very wide, each of them tries to sell their product as profitably as possible, offering a wide variety of device functions.

But the suppliers listed below managed to conquer the market thanks to high quality and low energy consumption equipment:

1. ASTerm is the most famous stove manufacturer in Europe. The devices differ in the ratio low price and quality. Often used for baking pizza due to its dome type. The most powerful device of this company is capable of producing up to 195 products per hour.
2. Furnaces WERZ belong to the environmental class. Using a system from 12 valves, speed baking increases by 50%, which is a significant advantage.
3. Products Apach equipped mechanical control panels, which facilitates the operation process. They are famous for their versatility and compact structure. An excellent option designed for small bakeries or pastry shops.
4. Company CASTELLI FORNI already 35 years offers a wide selection of Italian modern stoves. The assembly of structures is carried out at one enterprise.
5. Furnaces Amborgi came from far away 1939. The manufacturer has preserved old traditions and modern technologies. The structures are made from special fire-resistant materials. Used for pizzerias and restaurants.

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