In today's world where energy costs are increasing day by day, choosing the best bakery oven to reduce gas consumption is one of the main concerns of bakers and related business owners. The heating system in bakeries accounts for a major part of the cost, so buying an oven that both produces high-quality bread and minimizes gas consumption is particularly important.

One of the pioneers in this field is Kian Pakht Workshop in Tabriz, which has been active in the field of designing and manufacturing types of gas, rotary, traditional and industrial bakery ovens for many years. In this article, while reviewing technical points, we will help you make the best choice to reduce gas costs and increase bakery efficiency.

Why is it important to reduce gas consumption in the bakery?

Gas cost is one of the biggest running costs of any bakery. The increase in the fuel tariff has made choosing a high-efficiency oven, in addition to financial savings, to have a direct impact on the environment.

According to unofficial statistics, traditional bakeries waste up to 40% of the heat produced due to non-optimal design. The use of new technologies in modern ovens can reduce this number to less than 10%.

Features of the best bakery oven to reduce gas consumption

1. Professional insulation

The most important factor in increasing thermal efficiency is basic insulation of the oven body. The body should be composed of several layers of refractory bricks, stone wool or refractory ceramics to maintain the heat inside the oven.

In the Kian Pakht workshop, all the bodies are designed with multi-layer thermal insulation so that while maintaining the temperature, gas consumption is greatly reduced.

2. Optimal burner system

Kian Pakht workshop uses standard burners with automatic temperature adjustment, which saves 20-30% in gas consumption.

3. Design of heat air circulation

In old ovens, the heat is not evenly distributed and this causes energy loss and low quality bread baking.

The new models of Kian Pakht rotary oven have a rotating air flow that spreads the heat evenly over the entire surface of the oven and there is no need for a large flame.

4. The inner wall is made of high-quality refractory bricks

Types of low-consumption bakery ovens

1. Low consumption industrial gas oven

This model is suitable for high-production or brick-and-mortar bakeries. Thick body, multi-layer insulation and centralized heating system are its features.

Kian Pukht Tabriz Workshop produces this type of oven in different sizes from 90 to 140 cm and its gas consumption is 35% less than similar samples in the market.

2. Rotary Oven

The rotary oven is one of the most popular models for modern bakeries. This type of oven distributes the heat evenly due to the continuous rotation of the bar or cooking plate and does not require manual adjustment.

The new models of Kian Pekht workshop with automatic rotation system and controlled burner reduce gas consumption by 25 to 30%.

3. Modernized traditional oven

For those who care about the traditional taste of bread but are looking for savings at the same time, Kian Pukht has designed ovens with a traditional appearance but a new structure. These models have high thermal efficiency while maintaining the classic style of bread.

summary

If you are looking for the best bakery oven to reduce gas consumption, you should pay special attention to factors such as insulation, burner type and heating design.

Kian Pukht Tabriz workshop relying on the experience and technology of the day, has been able to produce a new generation of low consumption bakery ovens, which in addition to reducing the cost of fuel, also improves the quality of bread.

Finally, choosing the right oven not only reduces costs, but also increases the profitability and durability of your equipment in the long run.