One question bakery executives often as is, “Should our industrial bakery ovens be gas or electric?” When they see electric ovens from Reading Bakery Systems, they quickly realize electric is the preferred choice. If you’re considering upgrading your bakery, it’s worth exploring why switching from gas to electric ovens is the right move.
Signs It’s Time to Make the Switch
Rising Energy Costs
One of the most compelling reasons to switch from gas to electric ovens is the potential for energy savings. Electric ovens are typically more energy-efficient than gas ovens, which can lead to lower utility bills over time. If you’ve noticed a significant increase in your bakery’s energy costs, it might be time to consider making the switch.
Inconsistent Baking Results
Consistency is key in baking, and electric ovens are known for providing more even heat distribution compared to gas ovens. If you’ve been struggling with uneven baking results – such as burnt edges or undercooked centers – an electric oven could help you achieve more consistent quality across your products.
Frequent Maintenance Issues
Gas ovens can require more frequent maintenance due to issues like gas leaks, pilot light problems and burner malfunctions. If you’re spending too much time and money on repairs, an electric oven might offer a more reliable and low-maintenance solution.
Benefits of Electric Ovens
Precision Temperature Control
One of the biggest advantages of electric ovens is their ability to maintain precise temperature control. This is particularly important in baking, where even slight variations in temperature can affect the outcome of your products. Electric ovens allow you to set and maintain the exact temperature you need, resulting in more consistent baking results.
Improved Safety
Electric ovens eliminate the risk of gas leaks, which can be a serious safety concern in commercial kitchens. They also reduce the risk of carbon monoxide poisoning, which can occur with poorly ventilated gas ovens. By switching to electric ovens, you can create a safer working environment for your staff.
Energy Efficiency
Electric ovens are generally more energy-efficient than gas ovens, as they convert nearly all of the energy they use into heat. This means that less energy is wasted, and your bakery can operate more sustainably. In addition, many electric ovens come with energy-saving features like programmable timers and automatic shut-off, further reducing energy consumption.
Better Baking Results
Electric ovens are known for their ability to provide even heat distribution, which is essential for achieving consistent baking results. With an electric oven, you’re less likely to experience hot spots or uneven cooking, which can lead to better quality products and fewer wasted batches.
How to Make the Transition
Assess Your Needs
Before making the switch, assess your bakery’s needs and consider how an electric oven will fit into your existing operations. Think about the types of products you bake, your production volume, and your energy usage. This will help you determine which type of electric oven is best suited to your bakery.
Train Your Staff
Once the electric ovens are installed, take the time to train your staff on how to use them properly. This includes understanding the oven’s controls, learning how to adjust baking times and temperatures, and maintaining the oven for optimal performance. Proper training will help ensure a smooth transition and minimize any disruptions to your operations.
For more information on switching industrial bakery ovens from gas to electric, call Reading Bakery Systems at 1 610-693-5816 or contact us online.